Linda Beuken

I started my hospitality career in 2009, I have since worked at independent restaurants, boutique hotels, large scale hotels, a travelling tent and more recently I have been part of a Coffee shop franchise group. My experience ranges from being in the kitchens to running kitchens and later to managing teams and training teams. And I believe that has counted in my favor, I have worked my way up in my career and I am excited for the next step.

CORPORATE HEAD CHEF AND OPERATIONS / 2016 - PRESENT - The Daily Café Group

 Menu development

• Costing to ensure optimal profit margins.
• Training culinary operations for all new stores opened 
• Recruiting staff for new shops, opening supplier accounts, training staff, purchasing, layout of kitchens.
• Sourcing suppliers and new products, negotiating to ensure better group pricing.
• Food control/quality of all stores
• Monthly store audit visits and feedback reports to franchisees and head office
• Constant support and retraining where needed.
• Assisting franchisees with the day to day running of stores.
• Building and writing SOP’s

HEAD CHEF / 2014 - 2015 - Madame Zingara - Company Gardens Restaurant

• Menu planning and costing
• Set all standard operating procedures in place
• Recruiting the team
• Food quality
• Food cost, capturing invoices/ menu reports 
• Stock control, ordering and costing
• Managing team (15+)
• Reason for leaving: Moved internally to the tent same owners

EXECUTIVE CHEF / 2015 - 2016 - Madame Zingara - Theatre of Dreams

• All admin for kitchen including staff admin (leave forms, recruitment, schedules, transport)
• Weekly food cost sheets, ordering, stock control
• Menu development
• Quality control
• Health and safety
• Co-ordination of food leaving the kitchen (average of 600 pax per night – 4 course meal)
• Managing the team (50+)
• Reason for leaving: Theatre of Dreams closed

KITCHEN MANAGER / 2013 - 2014 - The Bay Hotel

• Kitchen co-ordination, quality control
• Menu development
• Stock control and costing (using Micros), ordering
• Training staff
• Created manuals for annual workshops to upskill teams
• Managing staff (40 +)
• Weekly rosters/ staff files/ performance reviews/ leave etc.
• Function planning
• Health and safety
• Taking care of group’s kitchen with regards to costing Health and safety regulations etc.
• Reason for leaving: No growth opportunities

Institute of Culinary Arts

2009 - 2010

Diploma in professional cheffing and advanced pastry.

In-house training

2009

Asara Hotel / Stellenbosch

2010

Apprentice restaurant / Stellenbosch