Hi, I’m
VIAN ROSSOUW
Glenridding,Cumbria
You can teach anyone to cook, but you can't teach the right attitude.
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional able to handle any challenge. 5-year background in industry. Skilled cook motivated to deliver quality and consistency to discerning customers. Highly-motivated Sous Chef with dedicated work ethic and can-do attitude seeks opportunity to build upon strong menu creation, preparation and presentation skills. Thrives under pressure to run productive stations with high-quality output.
Overview
6
years of professional experience
Work History
Inn on The LakeGlenridding, Cumbria
Junior Sous Chef
07.2022 - Current
Job overview
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Checked food portioning for optimal presentation and cost control.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Catered events with 100+ guests with specialized menus.
Red OakBloemfontein, South Africa
Kitchen Manager
05.2021 - 02.2022
Job overview
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Hired and managed all kitchen staff.
- Coordinated and organized all restaurant inventory.
- Purchased food and cultivated strong vendor relationships.
- Oversaw food preparation and monitored safety protocols.
- Planned promotional menu additions based on seasonal pricing and availability, minimizing kitchen spending.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Protea Hotel Kimberley By Marriott InternationalKimberley, South Africa
Assistant Food and Beverage Manager
06.2019 - 05.2021
Job overview
- In charge of ordering
- Stock takes
- Generating revenue
- Meeting and maintaining budgets
- Ran a constant Beverage cost of 25%
- Ran a constant Food cost of 28-30%
- In charge of shift lists, training of staff
- Planning and coordinating conferences as big as 200 Delegates.
Protea Hotel Kimberley
Cost Controller
12.2019 - 01.2020
Job overview
- Developed strong organizational and communication skills through coursework and volunteer activities.
- Proven ability to learn quickly and adapt to new situations.
- Completed statutory and regulatory reporting requirements within defined deadlines.
- Assessed financial information for accuracy and integrity.
- Formulated monthly variance reports for strategic budgeting and forecasting.
Mr. IllingsworthAuckland
Chef De Partie
01.2019 - 05.2019
Job overview
- I ran various stations, pizza, fryer, griller, pastry
- Opened and closed kitchen alone multiple times.
The BroadmoorColorado Springs
Commis Chef • Cook 3
09.2017 - 09.2018
Job overview
- Prepped for various hot and cold stations
- Worked banqueting, catered for more than 3000 delegates
- I ran a number of stations without supervision
Education
Food & Beverage Institute Bloemfontein
Higher National Diploma from Culinary Arts
01.2016
Food & Beverage InstituteBloemfontein, SA
NVQ Level 2 from Food Prep & Cooking (Patisserie)
01.2016
Food & Beverage Institute Bloemfontein, SA
NVQ Level 2 from Food and Beverage Service
01.2017
Food & Beverage InstituteBloemfontein, SA
NVQ Level 1 from Reception Services
01.2017
Food & Beverage InstituteBloemfontein, SA
NVQ Level 1 from Accommodation Services
01.2017
Skills
- COMMUNICATION
- Planning
- Training
- Budget Oriented
- Calm under Pressure
- Cook guidance
- Workflow optimisation
- Positive and professional
- Dish costing
- Thrive in fast paced environment
Languages
English
Fluent
Afrikaans
Native
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Junior Sous Chef
Inn on The Lake
07.2022 - Current
Kitchen Manager
Red Oak
05.2021 - 02.2022
Cost Controller
Protea Hotel Kimberley
12.2019 - 01.2020
Assistant Food and Beverage Manager
Protea Hotel Kimberley By Marriott International
06.2019 - 05.2021
Chef De Partie
Mr. Illingsworth
01.2019 - 05.2019
Commis Chef • Cook 3
The Broadmoor
09.2017 - 09.2018
Food & Beverage Institute
NVQ Level 2 from Food and Beverage Service
01.2017
Food & Beverage Institute
NVQ Level 1 from Reception Services
01.2017
Food & Beverage Institute
NVQ Level 1 from Accommodation Services
01.2017
Food & Beverage Institute
Higher National Diploma from Culinary Arts
01.2016
Food & Beverage Institute
NVQ Level 2 from Food Prep & Cooking (Patisserie)
01.2016
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