Gretha de Villiers
London
Summary
Hard working South African, returning resident with over 20yrs combined kitchen and hospitality experience. Most recently, pre covid I was managing my own micro business. Producing ferments preserves and baked goods for sale at a weekend organic market as well as producing and delivering sandwiches salads and ready made meals.
I'm passionate about food quality and service, always eager to learn and work well under pressure.
Overview
18
18
years of professional experience
7
7
years of post-secondary education
Work history
Chef/owner
Jamboree Catering and Preserves
Cape Town, South Africa
2011.03 - 2020.01
- Improved customer satisfaction by suiting menus to their individual needs
- Following health and dietary trends creating innovative menus including special diets such as vegan vegetarian diabetic and banting
- Streamlined kitchen operations for enhanced efficiency.
- Reduced food waste to improve profitability.
Student
Rhodes University
Grahamstown , Eastern Cape, South Africa
2006.01 - 2007.11
- Studied BA Anthropology thus enhancing my knowledge and interest in cultural diversity
Sous chef
Beluga Restaurant
Cape Town, South Africa
2004.08 - 2005.01
- Maintained high standards of food preparation
- Delegated tasks to junior chefs for efficient kitchen operations.
- Ensured quality control with strict adherence to hygiene regulations.
- Delivered consistent culinary excellence to diners through producing innovative daily specials in addition to maintaining menu excellence
- Ensuring profitability through careful stock and waste management
Sous chef
Rhebokskloof Restaurant and Wedding Venue
Agter Paarl, Cape Town, South Africa
2004.02 - 2004.08
- Sole charge of small fine dining restaurant
- Working as part of team on large scale wedding buffets
Pastry Chef
Winelands Hotel and Welllness Centre
Simondium, Cape Town, South Africa
2003.09 - 2004.02
- Menu design and managing multiple menus including spa items
Chef de Partie
The Crabmill Pub
Preston Bagot, Henly in Arden
2003.04 - 2003.08
- Part of small energetic team to manage this very busy (100plus covers) gastro pub
Head pastry chef
The Avenue Restaurant
London
2002.08 - 2003.01
- Head pastry section for this busy 160 seater Modern British bistro including seasonal menu development
Chef de partie
Broompark
Canterbury, Kent
2002.03 - 2002.08
- Part of small team mostly large scale wedding catering plated service
- Small fine dining restaurant evening service
Education
Bachelor of Arts - Anthropology and Geography
University of South Africa
Distance learning 2008.06 - 2015.07
Skills
- Menu planning
- Recipe development
- Portion control
- Food Hygiene compliance
- Nutritional knowledge
- Inventory control
- Waste reduction techniques
- Kitchen cleanliness maintenance
- Clear communication
- Customer service aptitude
- Customer Service
- Multi-Tasking capability
- Positive attitude under stress
- Allergen awareness
- Special diet catering
Affiliations
- Yoga
- Hiking
- Reading
- Cooking
- Vegetable Gardeining
Languages
English
Proficient (C2)
Afrikaans
Native
Timeline
Chef/owner
Jamboree Catering and Preserves
2011.03 - 2020.01
Bachelor of Arts - Anthropology and Geography
University of South Africa
2008.06 - 2015.07
Student
Rhodes University
2006.01 - 2007.11
Sous chef
Beluga Restaurant
2004.08 - 2005.01
Sous chef
Rhebokskloof Restaurant and Wedding Venue
2004.02 - 2004.08
Pastry Chef
Winelands Hotel and Welllness Centre
2003.09 - 2004.02
Chef de Partie
The Crabmill Pub
2003.04 - 2003.08
Head pastry chef
The Avenue Restaurant
2002.08 - 2003.01
Chef de partie
Broompark
2002.03 - 2002.08
Work availability
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
morning
afternoon
evening
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