222 Visiteurs connectés

CV de Culinary Arts Lecturer / Development product developer, Hospitality trainer / lecturer, head / executive chef, cherche un emploi de Head Chef / afrique-du-sud.enligne-int.com

afrique-du-sud.enligne-int.com : cv

Culinary Arts Lecturer / Assessor

Code CV : 587b4e689e9988fe
Date de dernière connexion : 2017-01-15

Madame Sa... S...
....
3610 Durban
Afrique Du Sud




Situation actuelle:
Secteur d'activité actuel : Hospitality
Taille de l'entreprise : 11 à 20 salariés
Fonction actuelle : Culinary Arts Lecturer
Nombre d'années à ce poste : 3 à 5 ans
Nombre de personnes sous mes ordres : 6 à 10 personnes
Salaire annuel : 0.00 EUR
Expérience Totale : 6 à 10 ans
Disponibilité : Préavis 3 mois
Poste recherché:
Fonctions: Development product developer, Hospitality trainer / lecturer, head / executive chef, ,
Secteur d'activité: Hospitality, ,

Type de contrat souhaité: CDI, CDD, Agent
Temps de travail souhaité: Temps plein
Salaire Annuel Minimum / Souhaité: 0.00 / 0.00 EUR
Etudes :
Dernier niveau d'etudes validé avec diplome : Bac+5
Dernier diplome : Advanced Diploma in Supervisory and Kitchen management through City & Guilds
Niveau d'études actuel : Bac+2
Autres Formations :


Mobilité :
Pays : Australie, Canada, Nouvelle-Zélande, Seychelles, Afrique du Sud, Suède, Suisse, États-Unis

Outils / Logiciels / Méthodes maitrisés


Permis VL, PL, véhicules spéciaux


Langues
Anglais : Courant



CV :

Madame Sa... S
3610 Durban
Afrique Du Sud


WORKING
EXPERIENCE South
Africa



June 2015 – Present Culinary
Arts Lecturer / Assessor




International
Hotel School is an International Chef’s Training School, affiliated with the
City & Guilds Qualification Standards and a member of the South African
Chef’s Association.


It is
situated in Westville near Durban. I report to Matt Lambert, Managing Executive.




Course
lectured / taught:


*
Diploma in Food preparation 8065 – 02 City & Guilds & National
qualification 14111)


*
Diploma in Patisserie 8065 – 03 (City & Guilds)


* CTH –
Gordon Ramsey & Tante Marie


·
Effectively manage learners so as to meet or exceed an 80%
pass rate.

·
Achieve a minimum of 90% student satisfactory rating

·
Provide evidence of counselling and detailed action plans for
each student

·
Effectively complete all administrative tasks

·
Professional activities. Member of professional bodies
(SACA), prepare students for competitions, involved in open days and trade
shows.

·
Lecture both International Hotel School full time Culinary
Arts students and SACA NYCTP students every alternate Monday.

·
Conduct culinary competition related research for self
development



Good Food & Wine Show – Durban 2015

Prepared Cooked & Finished recipes and also catered for:

Jenny Morris

Reza Mahammad

Rick Stein

Brent Owens

Good Food & Wine Show – Durban 2016

Prepared Cooked & Finished recipes and also catered for:

Neil Anthony

Deborah Andrews

J’Something

Jenny Morris

Karmini Pather





Jan 2014 – Dec 2014
Pastry Chef/Lecturer




The 1000 Hills Chef’s
School is an International Chef’s Training School, affiliated with the City
& Guilds Qualification Standards and a member of the South African Chef’s
Association. It is situated in Botha’s Hill near Durban. Report to John Little,
School Owner, and Chef Dixi, School Director.




Facilitate City & Guilds Cold Kitchen
syllabus - lecture students on pastry kitchen topics.
Conduct residence checks of the students rooms.
Order vegetables and proteins for restaurant.
Run restaurant service every Sunday.
Order dry stock as required. Control dry store
goods.



“I am a
dedicated lecturer to my students – all of them accomplished a 100% distinction
rate for both theory and practical courses. I also contributed to company
profits by initiating the sale of Chefs School products at the local Farmers
Market, which brought in cash income.”



May 2013 - Oct
2014
Sous Chef - Royal Court
Grill


Sibiya
Hotel /Entertainment World


Ref:
Chef Sanjeen- 031-5805000



Liases With:
Heads of Department

Assistant
Food & Beverage Manager

Duty
Managers


Warehouse Manager


Stock Controllers


Report to: Regional Sous Chef/Operations
Manager


Key Performance Areas:


Customer satisfaction and Market needs


Duties and Quality of Work


Teamwork

Personal Presentation


Communication


Stock Control


Cost Control


Administration


Company Requirements


Responsible For: All the requirements as a Chef whilst on
duty, and to prepare and

present
all foodstuffs to the Brand Standards


January 2012 - April 2013 Cold
Kitchen Chef / Lecturer: 1000 Hills
Chefs School




The 1000 Hills Chef’s
School is an International Chef’s Training School, affiliated with the City
& Guilds Qualification Standards and a member of the South African Chef’s
Association. It is situated in Botha’s Hill near Durban. Report to John Little,
School Owner, and Chef Dixi, School Director.




Facilitate City & Guilds Cold Kitchen
syllabus - lecture students on cold kitchen topics.
Conduct residence checks of the students rooms.
Order vegetables and proteins for lunch every
Saturday.
Set up the restaurant for service every
Saturday.
Run restaurant service every Sunday, alternating
between the hot kitchen or front of house.
Order dry stock as required.



“I am a
dedicated lecturer to my students – all of them accomplished a 100% distinction
rate for both theory and practical courses. I also contributed to company
profits by initiating the sale of Chefs School products at the local Farmers
Market, which brought in cash income.”




EDUCATION South
Africa

Diplomas
completed at 1000 Hills Chefs School


*Qualification affiliated
with the City & Guilds of London Institute



2012 Certificate: Conducting Outcomes-Based
Assessments (ETDP-SETA)


2011 Advanced Diploma in Culinary Arts &
Supervisory (Level 3 IVQ) *





Culinary
Arts Principles


Patisserie
studies: advanced techniques


Cuisine
studies: advanced techniques


Quality
assurance of products and services


Production
systems, planning and organisation


Staff
organisation in the kitchen and ancillary areas


Product
development and presentation




Materials
management


Costing,
budgets and control


Cultural
dimensions of food


Training
and team development


Menu
policy and planning


Food
safety operations and supervision





2010 Diploma in Patisserie (Level 2 IVQ) *


Patisserie
Principles


Budgets,
costing and control in food preparation


Safety
and hygiene in food preparation


Kitchen
maintenance and design


Preparation
of:




decorative
mediums


hot
and cold sauces


creams,
fillings and glazes


paste
based products and desserts


baked
chemically aerated products

• meringue based products and desserts




frozen
desserts


egg
set desserts


gelatine
set desserts


baked
cakes and sponges


baked
fermented products


cooked
fruit based desserts





2010 Diploma in Food Preparation and Cooking
(Culinary Arts) (Level 2 IVQ) *



Menu
planning


Nutrition
and dietetics


Kitchen
maintenance and design


Food
safety and safety at work


Budgeting,
costing and control in food preparation


Preparation,
cooking and service of:




pastry
dishes


cold
preparation dishes


egg
dishes and savouries


farinaceous,
pasta and rice dishes




fish
and shellfish


meat
and poultry dishes


pulse
and vegetable dishes


stocks,
sauces and soups




Lettre de candidature

Madame Sa... S
3610 Durban
Afrique Du Sud

Culinary Arts Lecturer / Assessor


Dear Interview / Employment manager,
I am a calm,
friendly and versatile individual with excellent culinary qualifications and
practical experience. Works well under pressure and adapts easily to different
environments. Highly motivated and eager to add value - will take on a
challenge and ‘go the extra mile’ to achieve good results. Now seeking a career
opportunity with a company that values initiative and rewards performance.

Madame Sa... S...


vignette pdfCliquez ici pour récupérer ce CV au format PDF
(Anonyme)

Commandez ce CV en ligne.

Commandez ce CV en ligne.
(1 cv seul)