CURRICULUM VITE Philippe Maurice Frydman CV Application To The recruiter Attention To Whom It May Concern Date 24 October 2016 Position Introduction A Versatile business development specialist with a solid executive chef background. Special expertise in establishing and developing new projects within the hospitality/catering industry. Candidate Details First Names Philippe Maurice Surname Frydman Nationality Belgian ID / Passport No 5606115853185 Age 60 Gender Male Marital Status Divorced Residence Johannesburg Race White Disabilities None Own Transport Yes Drivers Licence Yes Languages English, French, Italian, German, Flemish and Hebrew Interests / Hobbies Soccer, Tennis, Movies, Food, watching TV, walking alone in the country, New restaurant design, Training and upliftment Other / Health EG: health issue etc to disclose up front Contact Email [email protected]Contact Numbers Skype Handle Mobile: 083 449 5833 / 083 449 5833 Fax: 086 657 0524 mussels Postal Address P.O. Box 5004
Transcript
CURRICULUM VITEPhilippe Maurice Frydman
CV Application
To The recruiter
Attention To Whom It May Concern Date 24 October 2016
Position
Introduction A Versatile business development specialist with a solid executive chef background. Special expertise in establishing and developing new projects within the hospitality/catering industry.
Candidate Details
First Names Philippe Maurice Surname Frydman
Nationality Belgian ID / Passport No
5606115853185
Age 60 Gender Male
Marital Status Divorced Residence Johannesburg
Race White Disabilities None
Own Transport Yes Drivers Licence
Yes
Languages English, French, Italian, German, Flemish and Hebrew
Interests / Hobbies
Soccer, Tennis, Movies, Food, watching TV, walking alone in the country,
New restaurant design, Training and upliftment
Other / Health EG: health issue etc to disclose up front
Qualification Diploma SA & USA Bookkeeping - Gained Distinction
Institute Damelin, Johannesburg Period 1989
Qualification Certified EDI and LLC facilitator
Institute International Period 2007
Memberships
South African Chefs Association Chairman of the Academy of Chefs - http://www.saca.co.za/academy_of_chefs.html
o The Academy of Chefs, is the honour society of the South African Chefs Association, and is the vehicle for SACA to recognise the achievements of its members.
Achievements / Awards
1982 & 1984 - Marvello Recipe of the Year Finalist - South Africa 1985 & 1987 - Sappi Form of the Year Finalist - South Africa 1986 - Winner awarded Silver Medal of the International Salon Culinaire 1993 - 1st World Cooks Tour For Hunger 2003 - 2nd World Cooks Tour For Hunger 2004 - Inducted into the Academy of Chefs - South Africa 2009 - Elected Chairman of the Academy of Chefs - South Africa
2011 - Convener of the demonstration areas for the Bidvest World Chefs Tour Against Hunger
Responsible for the design, set up, Implementation and Running of the 13 demonstration kitchens situated in 6 different venues around South Africa
2013 - Culinary producer for Chopped SA season 1 2016 – Food promotion at the Muthaiga Country Club in Nairobi 2016 – Convener of the judging panel at the first Chef Challenge for the newly formed
Supreme Chef Kenya
Computer Skills
Lotus Suite Microsoft Office TurboCash Catering SSA Brilliant Accounting Sprint WordStar PrintShop NewsMaster IE5 Windows 95/98/2000/8
Areas of Specialisation
Skills Set Executive chef with international experience in Belgium, France, Israel and South Africa Acute Entrepreneurial Ability, and a willingness to lead, takes charge, and offers opinions and
direction. Administration and Management - Knowledge of business and management principles
involved in strategic planning, resource allocation, human resources modelling, leadership technique, production methods, and coordination of people and resources for the Hospitality and Foodservice Industry.
o Systems Analysis / Evaluationo Management of Financial Resourceso Management of Material Resources
Economics and Accounting - Knowledge of economic and accounting principles and practices, the various Hospitality and Restaurant markets, banking methods, and the analysis and reporting of financial data for the Hospitality Industry.
Production and Processing - Knowledge of Food & Beverage raw material, production processes, quality control, costs, and other techniques for maximizing the effective production and sale of Food and Beverage Menu items in Hospitality / Restaurant Operations.
o Quality Control Analysis Personnel and Human Resources - Knowledge of principles and procedures for personnel
recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and in house merchandising for the Food Service Industry.
o Social Perceptivenesso Persuasion
Philippe has the following Work Style, which has prevailed in all aspects of his working career: Integrity – honest and ethical Analytical Thinking – can analyze information and use logic to address work-related issues and
problems. Dependability - reliable, responsible, and capable of fulfilling obligations. Quality Leadership – Is willing to lead and take charge in all situations Cooperation – Is pleasant with others on the job and displays a good-natured, cooperative
attitude Stress Tolerance - Accepts criticism and deals calmly and effectively with high stress situations. Self-Control – Comfortably maintains composure, keeping emotions in check, controlling anger,
and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Careful about detail and thorough in completing work tasks. Empathy- is sensitive to others' needs and feelings and is understanding and helpful on the job. Initiative / Innovation - Takes responsibility and can work independently in a creative manner,
thinking alternatively to the norm and developing new ideas without supervision and guidance.
Employment History
Job Title Partner / Consulting
Establishment Retro Foods F & B Consulting
Location/Country Johannesburg
Operation Description
Liase with new customers to increase profitability and yields
Period March 2012 – Current
Duties & Responsibilities
Consulting to FG La Pasta on the Izi ‘Talian range Consulting at St Andrews Signature Hotel & Spa www.st-
andrewshotel.co.za overall F & B sector Culinary producer for Chopped SA to be flighted as from April 2014 Installation and running of the FNB call center canteen at 24 Fricker
road Consulted to Holiday Inn Sandton for 2 months whilst looking for a new
permanent chef. Consulted to the Crown Plaza Rosebank for the transition to a new
management team Upgrading the SAA premier and business airport lounges at OR Tambo Design and implemented new menu us at the Sunnyside Park Hotel
Supported new and existing restaurants and assisted them in the following:
o Exceeding customer expectationso Increasing restaurant coverso Increasing average sale per customero Achieving beter trading results and getting a better bottom line
profit.o Gaining beter production from management and employeeso Management Accountabilityo Improved employee morale and gained beter efficiencies as a
result Redesigned and implemented new menus for various restaurants in
Johannesburg Systems implemented for the Royal Legend Safari Lodge
Expert Consulting with LGG Consulting involved: Primary objective was to assist establishments in the South African
service industry to achieve their specific goals: short-term and long-term, financial and operational.
We worked closely with our clients in reviewing and prioritizing their goals. Then developed and implement a cost-effective plan to help them achieve these goals.
Whether it was hands-on staff training required or budgeting and cost analysis, we developed a plan to help achieve business objectives.
Recruiting Assisted in recruiting process or found staff for establishments through
a vast network of contacts built up in the South African service industry.Purchasing
Assisted in sourcing the highest quality goods to suit establishment's budget.
Controls Set-up effective controls for all aspects of various establishments.
Budgeting, Costing & Financial Reporting Assisted in setting-up budgets, monitored costs and developed
meaningful financial reports.Décor
Advised in the best ways to utilise space and assisted in creating the right environment for each establishment.
Assisted in refining menus: from the selection of food and beverages to the design and layout of the menu.
New Establishments Offered a full consulting package for new establishments, which
covered all aspects of setting-up or re-launching of establishmentsNotable Additional Activities
Developed new products for Global Wraps Designed and implemented new Thava restaurant Norwood Sales and Marketing of Bistro Products - importing teas from Sri
Lanka and biscuits from Belgium
Reason for leaving Still operating
Job Title National Operations Support Specialist
Establishment O’Hagan’s Franchise / Group
Location/Country Sandton, Johannesburg
Operation Description
http://www.theohagangroup.net/ Irish Theme Pub / Restaurant Franchise Group
Period August 1999 - March 2009
Duties & Responsibilities
Established, trained and guided franchisees at that stage 32 Nationally Evaluated and monitored standards and performance of franchisees Effective negotiation of contracts with suppliers Spearheaded new projects and promotions Costing, budget management, implemented targets Monitored daily operations for all O’Hagan’s outlets nationally. Monitored and managed stock handling procedures remotely Monitored and managed cash flow, and procedures regarding cash
handling nationally. Controlled and manage assets Management, control and quality assurance Analyzed and interpreted daily/weekly/monthly trade reports / results
o Determined and implemented corrective / proactive actions Monitored and managed point of sale systems Supported the implementation of the O’Hagan’s Business Plans Monitored Financial Feasibility of the O’Hagan’s franchise operations Assisted and Managed profitability and budgets Monitored and assisted with all staff discipline and development Ensured adherence to company policies and procedures in respect to
franchise contractual obligations Assisted and Designed company website Was involved with designing layout and building of new stores
Reason for leaving Contract ended
Job Title Regional Sales Manager and Chef de Cuisine
Designed and produced quality microwaveable portion controlled foods Marketed commercial microwave ovens and foods throughout Africa
Reason for leaving Worked myself out of a job
Job Title Chef Patron
Establishment Chez Moi Restaurant
Location/Country Sandton, Johannesburg
Operation Description
Belgium style restaurant
Period April 1990 – May 1992
Duties & Responsibilities
Chef and patron for 60 seat upmarket continental restaurant Listed among the top 50 establishments in the American Express
Restaurant Guide
Reason for leaving Closed due to economic reasons
Job Title Owner / Managing
Establishment Fax-a-Bite
Location/Country Sandton, Johannesburg
Operation Description
Upmarket, new concept coffee shop
Period July1989 – March 1990
Duties & Responsibilities
Set up and was responsible for general management Created and executed plans for food/drink sales, profit and staff
development. Recruited, trained and motivated staff. Checked stock levels and ordered supplies. Prepared cash drawers and provided petty cash as required. Helped in any area of the restaurant when circumstances dictated. Developed the ability to work in a fast paced and changing environment
In this role, was challenged to lead a dynamic team of service and cuisine personnel. This was a unique opportunity to be challenged professionally while gaining a work schedule with limited late night
hours. Managed all aspects of meal time service and the overall efficiency of
the Dining Room, Cafe and catering. Was responsible for overall supervision of all Dining Room Staff, Utility Staff, Production Staff and Team leaders (including training, evaluating and disciplining).
Maintained the Sandringham Gardens Retirement Communities philosophy and “Vision” statement.
Satisfied residents and guests with dining services including, but not limited to, the quality of food served, quality of service, and overall sanitation of the Dining Areas and Cafe
Supervised the overall efficiency of dining areas and Cafe operations. Supervised, scheduled, evaluated, trained and hired all Service
Managers, dining room staff, utility staff, Service Coaches, cooks and supervisors.
Supervised organization and sanitation of dining rooms, kitchens, storage areas, loading docks and elevators.
Ensured proper portioning of foods and attractive plate presentation by servers.
Ensured the proper opening and closing of food service operation. Managed the food service operation within budgetary perimeters. Ensured that all services and programs were in compliance with local
laws and statutes. Showed professional knowledge, proficiency and initiative in achieving
goals and meeting standards. Performed any duty requested by Management to ensure the effective
and efficient operation of the catering / F&B services.Achievements:
Designed and restructured facility for 540 residents and 600 staff members
Computerised the stock control system and staff rotation
Reason for leaving Finished contract
Job Title Group Food Service Manager
Establishment Clinic Holdings
Location/Country Johannesburg
Operation Description
Managed Food Services for a Group of 13 private hospitals
Period June 1982 – February 1988
Duties & Responsibilities
Primarily responsible to provide support to Hospital Managers with the outsourced management and development of a client / patient focused catering service.
Ensured that all catering services were delivered to the contractual agreement in an efficient and effective manner within budgetary constraints and in compliance with all relevant legislation and Company Policy.
Led and managed all catering and Food Service staff to optimize operational and financial performance.
Being part of the catering management team was required to act as relief manager in hospitals from time to time that would often include overseeing the retail offer. When acting as relief manager was expected to continue the development of the retail offer, ensuring budgetary targets and profit margins were achieved and maintained.
ResponsibilitiesWas responsible for all financial control systems including but not
limited to: Being responsible for delegated areas of staffing issues, ensuring the
effective deployment of staff within budgetary constraints providing the contracted service to the Client.
Identified staff development and training needs in compliance with the contracts, to ensure these requirements were met and there was an appropriately skilled labour force at all times
Actively supported with stock control management. Adhered to procurement processes. Managed delegated areas of waste control in patient services. Ensured patient costs were recharged per the contract procedures Maintained the staff productivity control sheets. Ensured full compliance with all Company policies and procedures. Ensured that communications with both the client group local
management and staff groups were conducted in a professional manner to ensure client /patient satisfaction.
Worked work as part of a team and ensured continuity of service at all times.
Was responsible for continuous review of menus both for patients and in the retail area to ensure innovation and market trends were incorporated while profit margins were maintained.
Ensured value for money and efficient use of resources including the procurement of goods, services and equipment, controlling pay and non-pay expenditure within budgetary limits.
Drove new initiatives within the catering department and led on all change management processes required to continually improve the service.
Had and maintained by regular update, a working understanding of the contractual requirements.
Built patient, staff and visitor satisfaction rates and had to continually strive for best practice.
Ensured that the retail outlets reached the targeted GP%’s and ensured that retail staff proposed changes were effectively managed.
Demonstrated a clear and effective alignment with the operational objectives and the commercial interests of the various Hospital under my care.
Maintained awareness of the business continuity plan for the hospitals and retail outlets
Menu design, costing, purchasing Designed establishment and development of all new catering facilities Staff training, evaluation, monitoring of facilities
Reason for leaving Moved to a better offer
Job Title Early career path included Sous Chef / Chef Garde / Manager / Executive Chef / Banqueting Chef
Establishment Various
Location/Country Belgium, France, Israel and Italy
