Julie Wessels Email and Phone Number
If being married to your career was a person, it would be me. It's evident that I am driven & dedicated to my career, and purpose as a chef - not only when it comes to food or the operation of my kitchen, but to my team as well. I set goals, and will never give up until I reach them. No matter the cost.I have demonstrated experience in managing a team of chefs and front of house staff, general operation of a restaurant and basic financial management - I have extensive experience in various culinary cuisines, teaching and demonstration thereof, including menu & recipe development.The foundation of my career is built on being part of opening teams- training and skill development of staff & implementing processes.By being part of a team, a dash of self-confidence and enthusiasm can make any idea the winning recipe.I'm an Entrepreneur, Sister, Daughter & Trans-woman. In my free time I'm a Baker, Cook, Film Addict, Writer & Photorealism Artist."Find out who you are and do it on purpose." - Dolly Parton
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Group Executive ChefOff The Menu Food Emporium CompanySouth Africa
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Head Chef / Food And Beverage ManagerGourikwa Coastal Nature Reserve Aug 2024 - PresentWestern Cape, South Africa- Hands-on involvement in Kitchen, Restaurant & Bar.- Management of Kitchen, Restaurant & Bar.- Full involvement & management of all Food & Beverage offerings.- Development & costing of new menus, recipes, wine & other beverage menus.- Budget Management, customer service and compliance with Health & Safety regulations.- Implementations of systems, policies, procedures, KPI’s, schedules & all other admin surrounding Food & Beverage.- Ordering & outsource of all Food & Beverage goods (food, beverage & equipment), hiring of temp. staff.
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Demonstration ChefThe Chefs Playground Jun 2024 - Nov 2024Port Elizabeth, Eastern Cape, South Africa- Development of recipes & menus for cooking classes, costing of menus.- Conducting cooking classes on various cuisines.- Demonstrative & interactive cooking classes.- Management of stock.- Customer satisfaction.- Extensive knowledge of various culinary cuisines. -
Head ChefOff The Menu Food Emporuim Company Mar 2024 - Nov 2024Eastern Cape, South Africa- Training of chefs, implementing systems, coordinating kitchen flow and new menus.- Costing of menus, dealing with suppliers.- Coordinating retail offering, supplier databases, costing of products, layout & management.- Overseeing both OTM restaurant kitchens, managing all chefs and progress.- Stock management for both OTM restaurant kitchens.- Menu development for new restaurant opening, costing of recipes & menu- plating guides, recruiting & training of chefs, implementing quality standards and processes. -
Sous ChefOff The Menu Food Emporuim Company Dec 2023 - Mar 2024Port Elizabeth, Eastern Cape, South Africa- Development of recipes, constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.- Hiring, managing and training of new staff, team rebuilt.- Stock & budget management, ordering of stock & equipment. - Catering for a variety of strict dietary requirements.- Remedy all problems and/or defects. - Maintain records of payroll & attendance.- Comply with nutrition and sanitation regulations and safety standards.- Foster a climate of cooperation and respect between co-workers.- Ability in dividing responsibilities and monitoring progress.
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Private ChefC&S Ryan Group Jun 2023 - Dec 2023East London, Eastern Cape, South Africa- Development & execution of personalized menus for the family.- Responsible for the sourcing of suppliers/provisioning of food & stock-control.- Basic bookkeeping; managing of finances surrounding all food & beverage purchases, wastage control, household stock etc.- Catering for a variety of strict dietary requirements.- Hosting gatherings, special events, and accompanying the family on trips.
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Senior Chef De PartieShamwari Private Game Reserve Oct 2022 - Jun 2023Eastern Cape, South Africa- Primarily managed the Pastry section.- My duties in Pastry includes; baking of breads, pastries, baking & decorating high-tea & birthday cakes, making ice-creams & sorbet, game-drive snacks, preparing & plating lunch & dinner desserts, recipe development, ALL in rotation of 3x different menus every 3 days, stock take & stock control.- My duties in Hot & Cold Kitchen includes; preparation of breakfast buffet, preparation & plating of A La Carte breakfast, lunch & dinner menus ALL in rotation of 3x different menus every 3 days, running the pass, stock take & stock control.- Demonstrated experience in managing a team, executing AND maintaining food health & safety protocols and standards of Pastry, Hot Section and Starters. -
Chef De PartieLord Charles Hotel Jan 2022 - Oct 2022Somerset West, Western Cape, South Africa- Oversee & run of the Hotel’s breakfast section, including banqueting.- Training and managing of trainees.- Ordering of stock, stock-take using correct process.- Demonstrated experience in preparation, maintaining, plating and managing all A La Carte sections such as our IRD (in room dining), La Vigna Restaurant cold & hot (grill) section, St Andrews Bar (tapas, pizza, etc), Garden Terrace breakfast & Pastry.- Demonstrated experience in banqueting from prepping to executing the food for a harvest table, buffet and plated functions.- Can be placed in any section in-or outside rush time with efficient & successful results.
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ArtistJulie Wessels Art Jan 2017 - Oct 2022I specialize in Photorealism pencil sketches
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Commis ChefHotel Sky Apr 2021 - Nov 2021Cape Town, Western Cape, South Africa- Volunteered as an unpaid trainee from May ‘21 to July ‘21, my determination & hunger for knowledge & experience secured my first appointment as Commis Chef.- In-service training of all applicable areas in the kitchen, and the running of sections within the operation.- My training included the use of all kitchen appliances, health & safety rules and procedures in the kitchen, kitchen management (along with managing my team), stock take, etc.- Responsible for all breakfast pastries & buffet production serving 800+ guests daily.- Responsible for the set up and run of a full Hotel breakfast buffet as well as experience in the restaurant environment as I assisted my fellow chef peers in Lunch & Dinner Service. -
Call Center AgentNu Metro May 2018 - Sep 2019- Investigating and finding solutions for customer conflict & complaints.- Deep knowledge of services/products.- Obtains client information by answering telephone calls; interviewing clients & verifying information.- Market & sell company services and products; informs clients by explaining procedures, answering questions & providing relevant information to their enquiries.
Julie Wessels Skills
Julie Wessels Education Details
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ImpaqMatric
Frequently Asked Questions about Julie Wessels
What company does Julie Wessels work for?
Julie Wessels works for Off The Menu Food Emporium Company
What is Julie Wessels's role at the current company?
Julie Wessels's current role is Group Executive Chef.
What schools did Julie Wessels attend?
Julie Wessels attended Impaq.
What skills is Julie Wessels known for?
Julie Wessels has skills like Data Analysis, Customer Service, Self Confidence, Fine Art, Cooking, Hand Drawing, Teamwork, Collaborative Problem Solving, Self Management, Discipleship, Bakery, Creative Writing.
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Julia Wessels
Zürich Metropolitan Area -
3bachmedicalsupply.com, gannett.com, nexstar.tv -
2logansroadhouse.com, logansroadhouse.com -
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