BARNARD STEYN

Culinary and Food Operations professional with joyous imagination, quality focused, resourceful, innovative, thoughtful, flexible and humble, with experience working in high end establishments and leading international 4* and 5* high volume properties with multiple food outlets, signature restaurants, fine dining, casual dining, high volume conference & banqueting, International Brand Hotels & Restaurants, in South Africa, Zambia, Ethiopia, Tanzania, Uganda, Ghana. Successfully executed the strategic pre-opening and opening processes of hotels and International Brand Hotels, being directly involved with recruitment of large teams of local and internation culinary staff and providing clear and precise direction to achieve the vision for each property. My talent and skills and allowed me to assist many young hospitality workers in becoming strong performers.

Happy and confident to work independently without being supervised, as taking direction from my peers and business unit leaders. 
With a passion for taking on any new challenge no matter the size or complexity. 

Searching for new exciting opportunities in any food related, food retail or food operations areas. 

CORE WORK ACTIVITIES & RESPONSIBILITIES 

• Extensive pre-opening experience, setting up food production units
  Food concept design, Menu Development & Research/Food Styling
• Development of unique menus, all with its own Identity
• High Volume Food Service co-ordination, planning, execution
• Food Training and Staff Development, Coaching, Mentoring  
• Procurement, Inventory and Expense Control.
• HACCP, Implementation of department health and hygiene & food safety
• Culinary related operational documentation, SOP’s 
• Cost Controlling, Budgeting, Kitchen Financial Analysis and Reporting
• Optimization of Stock/Supplies & Minimizing Wastage
• Labour Cost Control
• Creating Effective Workflow within all Departments
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
• Develops and implements guidelines and control procedures for purchasing and receiving areas

Manages employee progressive discipline procedures for areas of responsibility

Culinary Diploma and Food Operations