Eddie Enslin

Experienced, energetic and ambitious professional Restaurant General Manager with a proven track record of success in the fast-paced restaurant and hospitality sector. A natural leader capable of building highly motivated teams focused on achieving revenue goals as well as customer satisfaction objectives. Able to multitask while ensuring that quality control, Culinary Skills, and sanitation are maintained at all times. Possessing a good team spirit, deadline orientated and having the ability to produce detailed technical specifications from client requirements

EXPERIENCE

MEZE EMPORIO

BEDFORVIEW

December 2022 to October 2023

SENIOR MANAGER

Responsible for FOH and BOH related operations, Ordering, stock takes, admin, financial budgets, cost control,  guest relations, staff, maintenance issues etc.

BELLEVUE WINE ESTATE

STELLENBOSCH

July 2017 to February 2022

Restaurant General Manager 

Started the restaurant from day 1, designing the kitchen, restaurant lay-out, OE stock, established identity of restaurant and business Responsible for front and back of house. A la Carte Restaurant, Coordinating all Weddings, Functions, Events, Meet Financial objectives, marketing, budgets, variances, purchases and inventory, Implement policies and standard operating procedures. Recruiting, staff training, 

ASARA WINE ESTATE

STELLENBOSCH

July 2016 to June 2017

Head Chef 

First in charge, responsible for all kitchen related operations at hotel, Breakfast, lunch service, buffets, menu compilation, ordering, food & OE stocktakes, admin, financial budgets, cost control, client meetings, guest relations, staff, maintenance issues etc.

SPIER WINE ESTATE

STELLENBOSCH

May 2012 to June 2016 

Senior Sous Chef 

Spier Hotel & Banqueting Dept. – Responsible for all kitchen related operations, Breakfast and lunch service, Al a Carte dinner service, menu compilation, ordering, stocktakes, admin, cost control.

THE WESTIN GRAND HOTEL

CAPETOWN

February 2010 to April 2012

Senior Chef de Partie

Responsible for hot and cold kitchens for 2 a la carte restaurants + roomservice.

Chef de Partie

Cold Banqueting and cold breakfast.

CUNARD CRUISE LINE

QUEEN MARY II CRUISE SHIP

June 2007 – December 2009

Chef de partie

Fish section, Roast section, Vegetable section, Sandwich deli, Buffet restaurant.

Demi Chef de Partie

Vegetable section.

FOOD AND BEVERAGE INSTITUTE

BLOEMFONTEIN

January 2006 to June 2007

Attented the FBI chefschool 

Travelled to England July 2003 to June 2005 

ST GEORGE & DRAGON

BUCKINGHAMSHIRE

ENGLAND

Chef de Partie – All sections.

THE BOARDWALK

BRIGHTON

ENGLAND

Kitchen Porter – Started 1st season. Commis chef – 1st  season, Chef de Partie – 2rd Season,

Long Distance Truck Driver in South Africa and America 1996 - 2002

EDUCATIONAL DETAILS

SECONDARY:  

 H.T.S Louis Botha High School

Bloemfontein

 (1990 – 1994)

TERTIARY:     

Food and Beverage Institute chef school

Bloemfontein

(2006 – 2007)