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| This chef trained at a newly opened 5* City Hotel .He in fact started as a casual kitchen assistant but because he showed such interest and promise the Executive chef took him under his wing and began to train him. He left the hotel as an experienced Chef de Partie. He then gained experience in a small but very personalised and upmarket private catering company, where the owner continued to mentor him. His true experience was gained in a busy bistro style coffee shop where he became the head chef by default. He learnt to count stock, place orders and eventually prepare stock counts and assist the manager in stock taking. His most recent position was with a Kosher catering company where he increased his knowledge of different cuisines. He resigned to take up a new position but this has fallen through so he is immediately available . |
| This young fully qualified chef has had the good fortune of being able to have gained international experience in fine dining restaurants in Europe .He has also been employed in a very upmarket catering company. Referred to as a strongly consistent chef who knows his basic cookery very well this young chef , who is currently on contract in an industrial catering environment is looking for a la carte fine dining or 4/5* hotel experience. He is ready for a supervisory/ junior management role in the kitchen. He enjoys a creative work place but has a good understanding of cost control, hygiene etc. |
| This chef came to his trade by travelling to the USA and working as a councillor /cook at a youth rehabilitation centre. He realised he loved cooking and so began his career! He took the opportunity to study in the USA and gained his Chef’s license. He has both cooked in and managed restaurants, been the executive chef at a 4* resort and golf estate .He is currently a chef at a Golf estate in Pta but the club is going to outsource the catering operation and he has been offered half his salary to stay on.
This candidate’s strength is that he knows and works both the front of house and the kitchen’s .He was very successful at growing the F&B income at both clubs. He is strong staff manager, having trained many unskilled local staff at the first Golf estate and helping them to gain certification for their experience. Having worked both back and front of house e he is very strong on kitchen control, maintaining excellent GP’s , running promotions and specials etc. |
| AA candidate. He is a dedicated and enthusiastic chef with many years of experience behind him. He has worked in Hotels, Restaurant and with catering companies. His work ethic is faultless and he is described as a very creative chef especially on pastries and a la carte. He is a natural leader, able to motivate a team and is not afraid of long hours or of working in pressurised environments. He is seeking a new challenge in a stable and reputable company |
| Organised and punctual person who is strong willed and very goal orientated. He has excellent communication and interaction skills. He is passionate and dedicated and aims for perfection. He is fluent in English, French, German and Afrikaans and basic Zulu. He has varied experience both as a Chef and as a Food and Beverage manager and is comfortable in both areas equally. He is seeking a new and challenging position in South Africa in either field. |
| AA candidate who is an experienced chef with her main area of expertise being in Pastry, she is however well rounded in all areas and currently is a Sous in a Lodge, She is keen to move to a city and work in a busier hotel or conference centre. She is an independent worker and a team player who can take on responsibility and work without supervision. She has an outgoing and friendly personality. She is available on a months’ notice |
| This experienced Executive chef trained and worked in Eastern Europe .He gained experience in 3,4 and 5* hotels there before relocating to SA. Here he worked for a well-established country hotel for many years. He then entered the world of Industrial catering and was trained in catering management as well as continuing hands on cookery. He has since worked in Angola on a large camp, as Camp manager /relief chef. He then returned to SA as a 5* lodge chef where he loved working for a small number of guests and meeting their personal requirements. He then consulted to a company in Nigeria who were opening Industrial contracts. The owner was very reluctant to lose him as this candidate had really got his business off the ground. The candidate needed to return to Eastern Europe for family reasons .Employed in a lovely 4* family owned hotel in the Czech Republic, he misses Africa and is earnestly seeking employment back here .He speaks Czech, Portuguese, English and some Afrikaans.
He would love to work in a smaller boutique hotel but would need to earn R28-30,000 to make it worth his while returning here.
He is willing to fly out here for any interview once he has been shortlisted by phone or Skype. |
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| This enthusiastic young lady has recently completed her Diploma in Culinary Arts as well as a Pastry Chef Diploma and is currently working in her first permanent position within the industry. Her referee has detailed her as a skilled all round chef who displays a definite flair for the pastry kitchen and is reliable and serious about her chosen career. She is ideally seeking an opportunity to relocate to Mpumalanga and is available at short notice. |
| With a Christina Martin School of Food and Wine Diploma, this gregarious AA candidate has proven himself over the past 15 years. He has worked in a range of reputable kitchens and has an understanding of various dining styles from fine dining A la carte to Buffet service. His referees have detailed him as an individual who has excellent kitchen management skills, can competently train and is a sound administrator with an eye on GP% at all times. He is ideally seeking an opportunity to work in the Mpumalanga region. |
| This well qualified chef has gained over 10 years working experience in the hospitality industry. He has an excellent understanding of fine dining, A la carte and Buffet service and has been involved in the management of group restaurants where he was responsible for all aspects of operations from feasibility studies to implementation of SOP’s. He has been commended on his excellent knowledge of all things culinary to his creative plating and presentation. He is available at short notice and is open to relocation. |
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| Cooking has always been a passion for this candidate. He is a qualified City and Guilds chef, with extensive international experience that incorporate many various styles of cuisine.. He is young, hard working and very passionate about all things food. With a steady hand, and eye for detail, he is a perfectionist at heart. He enjoys the challenge of learning new skills and sharing the knowledge with likeminded colleagues. He communicates well with others on all levels and he is a worker who gets the job done. |
| Energetic, well presented and likes new challenges in his environment. He has extensive experience in a la carte, buffet, functions and catering kitchens. He believes in maintaining the personal touch, going out of his way to assist clients as well as satisfying them with food. He is well known for his outstanding workmanship and team player role. He loves to improve the standards and presentation of the dishes. Candidate is a people’s person and would do well in an establishment where his creative talents will be linked to guest interaction. He has excelled in positions where he is able to demonstrate his talented skills. |
| Candidate is a very fast learner and applies himself with the utmost passion in everything he does; excellent team player and peoples person. Very confident about himself and is extremely passionate and a hard worker. Does everything to the best of his ability and never accepts defeat. Personal goals are to be successful and achieve companies goals and always looking for a new challenge. |
| Candidate was given the opportunity to experience various positions in his training through Balmoral Hotel. It was an interesting year which he enjoyed as there was huge diversity and he enjoyed all positions made available to him and felt it has been an invaluable experience. He is trying to get back into the kitchen of a hotel in order to show his skills, passion and drive. He feel that his current position at a well known private members club has given him excelent growth and now believes that he is being he is no longer growing and wants a more challenging position which is going to keep him on his toes. |
| Very energetic, well presented and likes new challenges in his environment. He has extensive experience in a la carte, buffet, functions and catering kitchens. He believes in maintaining the personal touch, going out of his way to assist clients and other departments. He is a people’s person and would do well in an establishment where his creative talents will come to the fore. He has excelled in positions where he is able to demonstrate his skills to guests which always brings their appreciation and interaction |
| Candidate is a young vibrant chef seeking new opportunities and challenges. He excels in the hospitality industry always creating and engineering original recipes. He has a diploma in Professional Cookery and Pastry from the prestigious Christina Martins, as well as an International Certificate in the Art of Indian Cuisine from the Bhaktivedanta College in Mumbai and a Certificate in Business Management and Computer Studies from Careers 2000. With 10 years of working experience including industrial catering, five star, buffet, fine dining and pastry. He is well worth interviewing |
| This candidate is well spoken and experienced in staff training, work schedules, guest relations, stock orders, stock control, menu planning and costing and hygiene principles. References state that he is a very hard worker and always willing to learn more. The pressures of work in a busy kitchen during peak hours has never gotten him down, he sees it as a challenge, always willing to take on and never quits until the job is done and most important his guests are satisfied. He believes that the guest should always come first and that they should always be the main focus in this industry. Food should not only be eaten because one is hungry, it should be an experience that brightens up the day and make you feel that flavour can come alive and overwhelm you in all different textures and colours. He is willing to start at the bottom and grow within an organisation. |
| She is a friendly, outgoing and bubbly person. She is a positive and self-motivated person with good guest, staff and student liaison skills. She started her career with Southern Sun as a First Commis Chef and worked her way up to Sous Chef. She was then offered a position as Executive Chef of a small 4* lodge and conference centre and is now seeking a new challenge. This dynamic female chef has strong organisational skills, is accurate and thorough and her referees commented that she runs a good kitchen and is very effective and disciplined. Both commented on her ability to train and mentor staff and feels that she would do very well in future. She is said to do things by the book and her administrations skills are excellent. She is seeking a more challenging position and is open to relocation. |
| Living in Ireland helped her develop her communication skills, work levels and achieving goals. This AA candidate’s biggest achievement was mastering her skills in the kitchen and being able to prefect her skills on technology, life skills, business ethic’s etc. She believes that she can accomplish anything she puts her mind and skills too in order to further herself and family. Her training and working experience in Ireland will only benefit her here in South Africa. This is a candidate with loads of potential and passion – which can only benefit and grow within a company. |
| Well presented and likes new challenges in his environment. He has extensive experience in a la carte, buffet, functions and catering kitchens. He believes in maintaining the personal touch, going out of his way to assist clients as well as satisfying them with food. He is an operating chef and not paper chef – he takes pride in his work, and ensures the best possible plate is presented every time. He is well known for his outstanding workmanship and team player role. He enjoys improving on dishes continually. He is a people’s person and would do well in an establishment where his creative talents will viewed directly by the guest. His other strengths lie the development, training and improving of standards. Excelled in positions where he is able to demonstrate his talented skills and training. |
