Neil Olverman Email & Phone Number

London, Gb

Church Crookham

London, England, United Kingdom

United Kingdom

Seychelles

With 19 years’ experience in the hospitality industry as a professional Chef across various related specialities. Olverman is a member of the South African Chef’s Association (SACA) as well as being a SACA Judge.I have an extensive background of recipe development, having held the position of Regional Customer Chef for Unilever Food Solutions (UFS), with a focus on developing product and executing the rollout and training of the product. My expertise includes menu creation, team development and training, and spans luxury hotel products, conference centre operation, and corporate catering.I have worked for Hilton Sandton, for eighteen months as Executive Chef, responsible for leading, and executing the culinary operations and managing the culinary team. His role includes, the implementation of brand culinary initiatives, ensuring the on property offerings are relevant to the market place, and that the department achieves its targets and strategies. Coaching and developing team members, ensuring they maximise their potential, is a core focus.

Johannesburg Area, South Africa

Idid recipe Development using the UFS Product and then provide training on our products I also get involved with promotions and new product launchesThe main Focuses of our jobs are to Cook and develop Our Skills as chefs and pass this knowledge on. To keep a head of the industry we are required to keep up with the market trends as well as the food trends. I am currently Baking Breads and focusing on pastry as those are my weakest points I also run the day to day operation in the training kitchen making sure the standard of training is achieved

Johannesburg Area, South Africa

I was responsible of all accepted of the kitchen from creating the new theme menus implementing then from the costing the purchase orders as well as the training of the staff. I was also responsible for the hygiene of the kitchen were we were going towards ISO 22000. I also set my budgets as maintained the food cost. The kitchen has 30 chefs in it. Where I was tasked with their HR as well as their personal development plans the hotel has two out lets and we caters for 150 to 280 pax per day and we did Breakfast Lunch and Dinner

Sun City South Africa

my role here at the palace is making sure that the day to day running of the kitchen is flawless. I was responsible for the IR and the HR issues were this is one of my strengths. I am also heavenly involved with the implementing of new menus into the oppression from the purchasing, costing all the way thru to the training. I am also responsible for the Breakfast at the palace as well as the costing purchasing and maintaining the standard set by the Chef. At the moment my key roll is to make sure the kitchen is up to date with all is requirements as far as the food cost and Banqueting menus go. There is a team of 85 Chefs per day in the kitchen spread over six outlets. we do Banqueting for up to 140 seated our we have two restaurants one been the crystal court were we do up to 750 breakfast and 250 dinner the Villa can seat 140 for dinnerThe other outlets include the golf course the tusk bar (coffee Shop) and the pool were we can do functions up to 500 buffet style.

Johannesburg Area, South Africa

Food Safty Level 4, Food Preparation/Professional Cooking/Kitchen Assistant, Level 4

Professional Cookery, Culinary Art`S, Nq 3