Mr. Nathan Howden PERSONAL INFORMATION Surname : Howden Name : Nathan Languages : Afrikaans and English ID : 920407 5033 08 3 Driver’s License : Code B Salary Expectation : R10 000 (Negotiable) Availability : One Month Preferred Position : Junior Sous Chef Email : [email protected]Cell : 078 308 8547 Strengths that would benefit employer: Good Communication Skills and Team Worker Innovative and Creative Task Driven Thrive under pressure Leadership and delegation skills Time management and Hardworking
I am a bright, talented and self-motivated chef with sober habits and great management skills. Being a chef is my passion in life, I find pride in my work and hope to add value to the profession. I am seeking a new challenge where I can grow and learn as an individual while building my career as a Chef.
EDUCATIONAL QUALIFICATIONS
Secondary Education
School : Hoërskool Eldoraigne
Highest Grade Past : Matric
Year : 2010
Tertiary Education
Institution : Chef Training and Innovation Academy
Qualification Obtained : City and Guild Certificate
Year : 2011
Institution : Chef Training and Innovation Academy
Qualification Obtained : City and Guild Diploma
Year : 2012
Institution : Chef Training and Innovation Academy
Qualification Obtained : Advanced Management City and Guild Diploma
Year : 2012
Courses : Barista Training (Coffee)
Eco Lab Training
Computer Literacy : Microsoft Office and Synergy. Familiar with SAP as well.
EMPLOYMENT HISTORY(Starting with recent position)
Name of Employer : Fancourt Golf Estate (Hendry Whites Fine dining Restaurant)
Position : Chef de Partie
Period of Service : Feb 2015 – Current
Main Responsibilities:
Preparing, cooking and presenting dishes within the 5* fine dining Restaurant Managing and training any demi-chef de parties or commis chefs working with me Helping the sous chef to develop new dishes and menus Ensuring me and my team have high standards of food hygiene and follow the rules
of health and safety Monitoring portion and waste control to maintain profit margins Filling in for Sous Chef when he was on Holiday Platting of dishes and finding new and Creative ways to plate. Stock Control and Costing
Achievements : Successfully filling in for Sous Chef for a Month
Reason for Leaving : Seeking to relocate back to Gauteng
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Name of Employer : Infusion Catering
Position : Chef de Partie/Function Chef
Period of Service : Aug 2014 – Nov 2014
Main Responsibilities:
Main duties included doing functions such as displays, platters, plated and portable dining
On occasion doing private chef work Prepping food in the kitchen from hot section to pastry Menu Planning Stock Control and Ordering Managing my team of waiters and Commis chefs at Functions
Reason for Leaving : Retrenchment
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Name of Employer : By Word Of Mouth
Position : Chef de Partie
Period of Service : Dec 2013 – Jul 2014
Main Responsibilities:
I did my own functions that included displays, platted and portable dining. Managing and training any demi-chef de parties or commis chefs working with me Ensuring me and my team have high standards of food hygiene and follow the rules
of health and safety Preparing, cooking and presenting dishes Filling in for the Sous Chef when she was not present I was also on a regular basis duty chef and my responsibilities included opening and closing
procedures, refrigerator monitoring and store room requisitioning.
Key Achievements : Successfully planned and managed my own functions, catering for up to 70 people
Reason for Leaving : Received a better opportunity
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Name of Employer : By Word Of Mouth
Position : Commis Chef
Period of Service : Sept 2013 – Nov 2013
Main Responsibilities:
I worked I n the sauce section where our responsibilities was for all soups dressings and sauces and also needed to help out in other section including hot kitchen and cold kitchen and pastry kitchen
I also helped out at large functions that catered for buffet, portable dining and platted.
Key Achievements : Promoted to Chef de Partie within 3 Months
Reason for Leaving : Promoted within Company
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Summary of Employment prior to Sept 2013
Name of Employer Position Period Of Service Reason for Leaving
Tanda Tula Safari Camp
Commis and Pastry Chef. Sous Chef on occasion as well.
Jun 2012 – Jul 2012 Student Practical Training
Lake Side Hotel, Centurion
Commis Chef for buffet and ala carte
Dec 2011 – Jan 2012 Student Practical Training
Sinclair’s Commis Chef Jun 2011 – Jul 2011 Student Practical Training
