Daniel Baatjes

Seaforth Restaurant, Chef de parties, 2002 to 2005
• Prepare salads, soups, fish, meats, vegetables, desserts and other foods
• Ensure that all stations are set appropriately
• Process and store food items
• Make sure that all kitchen staff is aware of standards and protocols
• Manage rotation of food items in chillers
• Ensure kitchen and worst area’s cleanliness
• Maintain and ensure the quality of prepared and raw items

Antique Restaurant & Buttefly Bar, Sous Chef, 6 Months
Duties making sure that all in house kitchen and catering policies are implemented, monitored and maintained.
Reminding staff to be mindful of the costs of ingredients and food. Maintain general cleanliness of the kitchen and dining areas.
Addressing any staff performance or training issues. Making suggestions to the Head Chef on how to improve performance.
Keeping accurate paperwork and administrative records of each shift. Identifying and then disciplining underperforming members

Pepper Restaurant, Sous Chef, 6 Months
Cooking up tasty, nutritious and well balanced meals for customers.
Assisting in the basic preparation of food under the supervision of the Head Chef.
Deciding on the quantities of food to be cooked and size of portions to be served.
Creating dishes for clients with special dietary or cultural needs.
Making sure that kitchen staff always wear appropriate clothing and head wear in accordance with the relevant guidelines.
Negotiating with sales representatives on the price of orders and supplies.
Maintaining the correct level of fresh, frozen and dried foods in the store room.
Brass Bell Restaurant Head chef, 2007 to 2015
Responsible for leading by example by demonstrating high standards of cooking and customer service at all times.
Also in charge of minimizing wastage at all stages of food production and for instilling in staff a culture of essential hygiene practices connected with food cooking, storage and meal preparation.
Table Mountain 2015, 3 Months
Annex Restaurant Head chef, 6 Months
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Monitored line processes to maintain consistency in quality, quantity and presentation.
Arranged for kitchen equipment maintenance and repair when needed.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Kept labor at or below [Number] % to support business profit targets. Placed orders to restock items before supplies ran out.