Events & functions catering as well as frozen meal menus are available at Fresh.I am allocated private & corporate functions catering for between 15 – 1000 people.Occasional travel & stay-over at multi-day events where satellite kitchens are set up is required.I am required to come up with innovative and creative dishes for the menus regularly.I am also required manage costings, keeping them inline with margins on all new meals and function menus.Functions and events are allocated between the Head Chefs – it is my duty to ensure my events run smoothly.I am responsible for the consistent preparation of the highest quality dishes on all functions.Preparation and packaging of fresh-home delivery meals and corporate meal boxes daily.All events require menu planning, portion control, cost control, quality control and client management

Private, Corporate, & wedding events catering as well as Frozen meal menus are available at Food Matters.My duties here were similar to the ones currently carry out at Fresh Catering.I was allocated private and corporate events between 15 to 500 people.I regularly contributed creative new dishes to the menus and ensured all my allocated functions ran smoothlyfrom start to finish with my team.Reason for leaving: Relocated to Gauteng

Sous Chef – La Montagne Hotel – First Resorts Group (Ballito, Durban, South Africa) Head Chef – Crayfish Inn – Restaurant located within La Montagne Time Period : 2 years during which I worked under Guy Gorrie For a 2-year period with no head chef followed by numerous months with no executive chef, Full BOH management was my responsibility as assistant to the executive chef (Guy Gorrie) and then in his absence, for the group. I managed the following:• Full inventory (purchasing, receiving and distribution).• Supplier selections and negotiations.• Purchasing, preparing and packaging from the central kitchen for 14 other properties.• Menu planning (off season and in season, Ballito is a holiday destination). • Recipe development in accordance with consumer tastes, nutritional needs, and budgetary considerations. • Staff management in full in accordance with demand patterns, budget and local labour laws, quality control, and staff training. • Compilation of Month ends, Stock take and KPI’s.• Head chef to Crayfish Inn – a separate fine dining restaurant located within the resort. Ex Executive chef Guy Gorrie is happy to discuss his experience with me in detail

Initial menu creation (Organic produce procurement, costings and portion control)Kitchen staff management (Staff procurement, training, scheduling and disciplinary)Inventory management (Bi-monthly stock-takes, waste management, maintaining strict 33% cost of sales)Quality control (Ensuring all meals leaving the kitchen are of the highest quality and best presentation)Daily creation of Chefs Specials and regular introduction of new meals.

Co-ordination of kitchen and managing of all kitchen staff.Menu rotation and costing. Planning of specials and seasonal menu item creation.Stock control – removal of sell-by date items and proper waste management recording,Ensuring FIFO is being followed in fridges,Management of Cold Deli, Hot Deli, Wrap Island, sandwich & burger fridges.Took a creative initiative daily to reduce wastage in fresh produce department by utilizing veg before sell bydate.

NB: These were separate restaurants with 1 kitchen (they are next to each other)As the Head Chef I ran the kitchen for both restaurants simultaneously.Daily creation of Chefs Specials and regular introduction of new meals.Daily & Bi-monthly stock take, supplier sourcing, negotiating, ordering, issuing of stock.Kitchen staff management (Staff procurement, training, scheduling and disciplinary)Quality control (Ensuring all meals leaving the kitchen are of the highest quality and best presentation)