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Nathan Cv New Version
- 1. Mr. Nathan Howden Surname : Howden Name : Nathan Languages : AfrikaansandEnglish ID : 920407 5033 08 3 Driver’s License : Code B Salary Expectation : R10 000 (Negotiable) Availability : One Month PreferredPosition : JuniorSousChef Email : nathan123howden@gmail.com Cell : 078 308 8547 Strengths that would benefitemployer:  Good CommunicationSkills andTeamWorker  Innovative andCreative  Task Driven  Thrive underpressure  Leadership anddelegationskills  Time managementandHardworking PERSONAL INFORMATION
- 2. Personal Summary: I am a bright,talentedandself-motivatedchef withsoberhabitsandgreatmanagementskills. Being a chef is mypassioninlife,Ifind pride inmywork and hope to addvalue to the profession.Iam seekinganewchallenge where Icangrow and learnasan individual whilebuildingmycareeras a Chef. EDUCATIONAL QUALIFICATIONS Secondary Education School : Hoërskool Eldoraigne Highest Grade Past : Matric Year : 2010 Tertiary Education Institution : Chef Training and Innovation Academy Qualification Obtained : City and Guild Certificate Year : 2011 Institution : Chef Training and Innovation Academy Qualification Obtained : City and Guild Diploma Year : 2012 Institution : Chef Training and Innovation Academy Qualification Obtained : Advanced Management City and Guild Diploma Year : 2012 Courses : Barista Training (Coffee) Eco Lab Training Computer Literacy : Microsoft Office and Synergy. Familiar with SAP as well.
- 3. EMPLOYMENT HISTORY (Starting withrecentposition) Name of Employer : Fancourt Golf Estate (Hendry Whites Fine dining Restaurant) Position : Chef de Partie Period of Service : Feb 2015 – Current Main Responsibilities:  Preparing, cooking and presenting dishes within the 5* fine dining Restaurant  Managing and training any demi-chef de parties or commis chefs working with me  Helping the sous chef to develop new dishes and menus  Ensuring me and my team have high standards of food hygiene and follow the rules of health and safety  Monitoring portion and waste control to maintain profit margins  Filling in for Sous Chef when he was on Holiday  Platting of dishes and finding new and Creative ways to plate.  Stock Control and Costing Achievements : Successfully filling in for Sous Chef for a Month Reason for Leaving : Seeking to relocate back to Gauteng ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Name of Employer : Infusion Catering Position : Chef de Partie/Function Chef Period of Service : Aug 2014 – Nov 2014 Main Responsibilities:  Main duties included doing functions such as displays, platters, plated and portable dining  On occasion doing private chef work  Prepping food in the kitchen from hot section to pastry  Menu Planning  Stock Control and Ordering  Managing my team of waiters and Commis chefs at Functions Reason for Leaving : Retrenchment ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- 4. Name of Employer : By Word Of Mouth Position : Chef de Partie Period of Service : Dec 2013 – Jul 2014 Main Responsibilities:  I did my own functions that included displays, platted and portable dining.  Managing and training any demi-chef de parties or commis chefs working with me  Ensuring me and my team have high standards of food hygiene and follow the rules of health and safety  Preparing, cooking and presenting dishes  Filling in for the Sous Chef when she was not present  I was also on a regular basis duty chef and my responsibilitiesincluded opening and closing procedures, refrigerator monitoring and store room requisitioning. Key Achievements : Successfully planned and managed my own functions, catering for up to 70 people Reason for Leaving : Received a better opportunity ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Name of Employer : By Word Of Mouth Position : Commis Chef Period of Service : Sept 2013 – Nov 2013 Main Responsibilities:  I worked I n the sauce section where our responsibilities was for all soups dressings and sauces and also needed to help out in other section including hot kitchen and cold kitchen and pastry kitchen  I also helped out at large functions that catered for buffet, portable dining and platted. Key Achievements : Promoted to Chef de Partie within 3 Months Reason for Leaving : Promoted within Company ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- 5. Summaryof EmploymentpriortoSept2013 Name of Employer Position Period Of Service Reason for Leaving Tanda Tula Safari Camp Commis and Pastry Chef. Sous Chef on occasion as well. Jun 2012 – Jul 2012 Student Practical Training Lake Side Hotel, Centurion Commis Chef for buffet and ala carte Dec 2011 – Jan 2012 Student Practical Training Sinclair’s Commis Chef Jun 2011 – Jul 2011 Student Practical Training CONFIDENTIAL REFERENCE Fancourt Sous Chef – Petrus 082 511 1912 By Word Of Mouth Head Chef – Jenel 076 760 6308