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Somerset West
Clinton Jacobs

Clinton Jacobs

Somerset West, City of Cape Town
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About Clinton Jacobs:

I am a positive leader and can work under intense pressure without compromising on standards. I have worked in different restaurants with a variety of cuisines both locally and internationally. This has allowed me to be creative in my approach to menu design and planning. I strive to balance delicious, beautifully presented food with profitability.

Experience

Head Chef at Idiom Wines, Sir Lowry’s
October 2019 – Current
• Menu design seasonally & special events (conferences, weddings, group events)
• Food costing & recipe development
• Quality Control
• Training & motivating staff
• General HR
 

Executive Chef at The Moveable Feast, Cape Town
May 2018 – April 2019
• Part of team that opened the restaurant, menu design & kitchen setup
• Food costing & general kitchen management
• Training & motivating staff
• General HR
 

Head Chef at Fire Fish (Kove Collection), Cape Town
July 2017 – April 2018
• Part of team that opened the restaurant, did menu design & staff training
• General kitchen and stock control management
• Recipe development
 

Sous Chef at Margan Restaurant (1 Chefs Hat), Broke - NSW Australia
November 2016 – June 2017
• Head of meat and pastry section
• Quality control
• Recipe Development

Executive Chef at Coopmanhuijs Botique Hotel (5*), Stellenbosch
July 2012 – October 2016
Started as Demi CDP: July 2012 - September 2012 CDP: September 2012 - November 2012
Sous Chef: November 2012 - June 2014
Executive Chef: June 2014 - October 2016
• Took restaurant from #52 in Stellenbosch on Trip Advisor to top 3 consistently
• Seasonal menu changes + high tea and special event menu design
• Food Costings and general restaurant management
• Staff training & pay run
 

Commis Chef at Indochine @ Delaire Graff Estate, Stellenbosch
August 2011 – June 2012
Trainee: August 2012 - January 2012 Commis: February 2012 - June 2012

Education

Capsicum Culinary Studio, Pinelands
January 2011 – July 2011
City and Guilds Certificate in Food Preparation
Graduate of the year

Stellenbosch University, Stellenbosch
February 2007 – November 2009
Degree: BComm Mathematical Science
Left school to follow my passion and dream of becoming a chef
Subjects Passed:
• Mathematics 114, 144, 214
• Operational Research 214, 244
• Economics 178, 214
• Industrial Psychology 112
• Business Management 113
• Actuarial Science 112
• Financial Accounting 188
• Probability Theory & Statistics 144

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