About 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
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
Education
EDUCATIONAL DETAILS
SECONDARY:
H.T.S Louis Botha High School
Bloemfontein
(1990 – 1994)
TERTIARY:
Food and Beverage Institute chef school
Bloemfontein
(2006 – 2007)
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Leila School
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