Marnitz Swart

• Helped to manage a team of chefs with the head chefs guidance aswell as in hes absence.
• Supervised the larder, pastry aswell as the veg and sauce section of the kitchen.
• I assisted in stock management and helped to ensure that wastage was kept at a minimum.
• I helped to train junior members of staff and ensured with the help of the head chef that they settled into their respective roles and responsibilitys.
• Assisted the head chef with managing staff in hes absence.
• I helped to place the orders for the following day, aswell as quality check the delivery's.
• Kept up-to-date with current food trends, infusing creativity into the menu development process.
• Adapted quickly under pressure, maintaining speed without compromising quality during peak hours.
• Contributed innovative ideas for seasonal menu changes, enhancing restaurant's offerings.

• I worked along side the chef to ensure that the food that went to the customer was of an excellent standard.
• Ensured food hygiene and proper stock rotation was taking place in the respective section that I was scheduled to work on the day.
• Assisted with the daily preparation of food in accordance with the customer bookings for the day.
• I worked in the pastry section and ensured that we had sufficient prep for the weekly business requirements.
• I worked in the veg section , assisting the Head Chef aswell as sous chef with the preparation of the dishes and assisted with the plating of the dishes aswell.
• I adhered strictly to food hygiene regulations, ensuring safe preparation at all times.

Please note that this break from the hospitality industry in South Africa was due to the Covid 19 pandemic and the hotel and restaurant industry shutting down for an extended period of time

• I started off the in the call centre and worked my way up to become a training specialist for the UK market.
• Liaised closely with management to align training objectives with business goals, ensuring that all new hires were trained to an acceptable standard to serve the very large UK customer base.
• Fostered a culture of continual learning with regular training opportunities.
• Evaluated existing training methods for increased effectiveness in future sessions.

• Worked closely with my team to present food for conferences, weddings aswell as team building events.
• The venue had a restaurant that served the public aswell as the hotel guests, and it also had a main kitchen that catered to the needs of our conference clients.
• Scheduling staff shifts and ensuring kitchen staff were trained to an acceptable standard.
• Ensured stock control and stock rotation was taking place at all times.
• Liaised closely with our general manager and events time to discuss and plan menus for events.
• Ensured that the kitchen stuck as closely as possible to the scheduled times for our specific clients according to our function sheets.

• Assisted the head chef with catering to our hotel guests aswell as conference guests.
• Assisted head chef in delivering quality dishes within tight deadlines.
• Incorporated seasonal produce into menus for freshness and variety.
• Supervised junior staff, ensuring efficient teamwork during service hours.

Please note that this was a short stint as the company underwent restruction and under government policy a few employees were made redundant.

• Implemented new recipes for enhanced menu diversity.
• Assisted restaurant manager in creating menus for the various artists and customers that booked into the theatre.
• Managed all aspects of the kitchen, ensuring smooth operation.
• Instituted a rotation system to minimise food waste.

• I managed all aspects of the kitchen, from scheduling, staff training aswell as stock control.
• The hotel hired interns from the culinary school and I took them on as apprentice chefs, managed them and trained them to a point where they were deemed acceptable to sign off for graduation.
• I worked closely with the events manager and planned menus for events aswell as our hotel guests.
• Upheld health and safety regulations at all times in the kitchen.
• Oversaw quality control measures, maintained consistency across all dishes served.

• Worked closely along side the headchef to ensure the day to day operational needs of the kitchen.
• Assisted with staff training and scheduling
• Assisted with stock control and ordering of stock from our company's main store house.
• Adapted quickly under pressure, maintaining speed without compromising quality during peak hours.

• Mainly worked the breakfast shift catering to the needs of the hotels guests.
• Ensured stock control was implemented at all times.
• Ensured that the kitchen was kept clean during my shift at all times.

• Worked mainly as one of the trainee breakfast chefs servicing the hotel guests needs.
• Daily breakfast preparations for the hotel and working on the buffet.
• Ensure that breakfast was setup and that preparations for the next days shift was done according the forecasted hotel bookings.