Hi, I’m
Thomas Henry Couper
Dunfermline
Summary
Over the Past 30+ years in the Hospitality industry I have had the opportunity to work in many spheres of the industry, including a’ la carte, banqueting, exclusive dinners, the re-enactment of famous dinners, catering on a massive scale as well as cooking in the bush for high numbers of people with very basic equipment. Not only was I exposed to this magnitude of cooking styles but also was responsible for the procurement of stocks, the costing as to pre-arranged percentage’s, Hygiene, wastage, menu development and staff training, day to day management of staff and regulation of stocks. I have never considered being Chef as a job but more as a way of life. As the industry evolves and new ideas are brought to the fore, the learning continues, new techniques and new presentations are always a subject of interest as well as the latest trends in food and drink, these of course must be learned to stay with the times but one should never overlook the proven and the fact that consistency in the kitchen as well as in management is the key to success.
Overview
26
years of professional experience
Work History
Amazon
Customer Returns
11.2025 - 01.2025
Job overview
- Assessing returned products for re saleability.
- Maintaining an 80% and above accuracy on checked items.
CAVU
Kitchen Assistant
01.2025 - 09.2025
Job overview
- Edinburgh airport
Swissport
Kitchen Assistant
09.2024 - 01.2025
Job overview
- Edinburgh airport
Tsunami Restaurant Group
Executive Chef
06.2023 - 04.2024
Job overview
- Consultant to the proprietors.
- Contracted to set up and build the first concept restaurant in the UK Southampton.
- Key responsibilities.
- Managing Staff.
- Assist in the construction and set up of the restaurant to operating level.
- Test and operate all kitchen equipment.
Contracted Works
05.2017 - 06.2023
Job overview
- Airport Gardens, lakeview Hotel, Caffe Bellini, Monalisa Venues and N12 hotel.
- Started as Permanent but was moved to Contract terms during Covid and was never changed back.
- Conference and banquet catering, (covers from 50 – 700 guests)
Verdicchio Restaurant
Executive Chef
11.2016 - 03.2017
Job overview
- Coordinates activities of and directs indoctrination and training of Chefs, Cooks and other kitchen workers engaged in preparing and cooking foods in hotels or restaurants to ensure an efficient and profitable food service.
- Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.
- Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
- Review menus, analyses recipes, determines food, labour and overhead costs and assigns prices to menu items.
- Directs food apportionment policy to control costs.
- Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
- Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in prescribed manner.
- Tests cooked foods by tasting and smelling them.
- Devises special dishes and develops recipes.
- Hires and discharges employees.
- Familiarizes newly hired Chefs and Cooks with practices of restaurant kitchen and oversees training of Cook apprentices.
- Maintains time and payroll records.
- Establishes and enforces nutrition and sanitation standards for restaurant.
- May supervise or cooperate with Steward/Stewardess in matters pertaining to kitchen, pantry and storeroom.
Rand Club
Executive Chef
09.1999 - 09.2015
Job overview
- Responsible for all food production including that used for restaurants, banquet functions and other outlets.
- Develop Menus, food purchase specifications and recipes.
- Supervise staff.
- Develop and monitor food and labour budget for the Department.
- Maintain highest professional food quality and sanitation standards.
- Plans menus for all food outlets in the club.
- Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals.
- Approves the requisition of products and other necessary food supplies.
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
- Establishes controls to minimize food and supply waste and theft.
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
- Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs, exercises portion control for all items served and assists in establishing menu selling prices.
- Prepares necessary data for applicable parts of the budget, projects annual food, labour and other costs and monitors actual financial results, takes corrective action as necessary to help assure that financial goals are met.
- Attends food and beverage staff and management meetings.
- Consults with the Food & Beverage Director about food production aspects of special events being planned.
- Cooks or directly supervises the cooking of items that require skilful preparation.
- Ensures proper staffing for maximum productivity and high standards of quality, controls food and payroll costs to achieve maximum profitability.
- Evaluates food products to assure that quality standards are consistently attained.
- Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
- In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
- Evaluates products to assure that quality, price and related goods are consistently met.
- Develops policies and procedures to enhance and measure quality, continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
- Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
- Provides training and professional development opportunities for all kitchen staff.
- Ensures that representatives from the kitchen attend service line-ups and meetings.
- Periodically visits dining area when it is open to welcome members.
- Always Support safe work habits and a safe working environment.
- Perform other duties as directed.
Education
Willow Moore High School
High School from STD 8 / Grade 10
University Overview
Benoni Tech
NTC 3 from National Technical Certificat
University Overview
B.M.T. Collège
Cum Labé from Management
University Overview
Mondial des chefs de Collectivités
Diplôma
University Overview
B.M.T. College
Human Resources Management diploma
University Overview
Accomplishments
Accomplishments
- Represented South Africa at the Mondial des chefs in Paris Ile De France and achieved fourth place internationally.
- Received the Cum Laude for Management from BMT College and completed the course in record time.
- Managed to set up and co-ordinate a student exchange program with the central hotel school in Paris and assisted with the culinary training of two trainees who were in my kitchen for a period of four months.
- Re-created the Rudyard Kipling dinner from a menu produced on the 2 April 1898. This was undertaken to celebrate the Rand Clubs 125th birthday as the club was where the original dinner took place.
- Received the Employee of the year award 2011 the only year this award was bestowed.
- Catered for the country’s elite from the business elite to ministers and politicians as well as the past three presidents.
- Managed to maintain the required food cost and percentage as requested by my employers for the past 10 years.
Affiliations
Affiliations
- Member of the South African Chefs association.
- Member W.A.C.S World association of Chefs associations.
- Member of Mondial des Chefs
References
References
References available on request. Privacy and identity theft have become an issue in recent years, and I feel it is best to protect the details of my referees, therefore I have not included their contact information on my CV.Hobbies and Interests
Hobbies and Interests
- Cake decorating
- Brewing beer
- Military history
- The history of food
Timeline
Customer Returns
Amazon
11.2025 - 01.2025
Kitchen Assistant
CAVU
01.2025 - 09.2025
Kitchen Assistant
Swissport
09.2024 - 01.2025
Executive Chef
Tsunami Restaurant Group
06.2023 - 04.2024
Contracted Works
05.2017 - 06.2023
Executive Chef
Verdicchio Restaurant
11.2016 - 03.2017
Executive Chef
Rand Club
09.1999 - 09.2015
Willow Moore High School
High School from STD 8 / Grade 10
Benoni Tech
NTC 3 from National Technical Certificat
B.M.T. Collège
Cum Labé from Management
Mondial des chefs de Collectivités
Diplôma
B.M.T. College
Human Resources Management diploma