About
I'm a habitual hobby collector in my personal time. I'll try anything interesting at least once because life isn't a practice run. You only get one try. At work I'm dedicated to the cause and I take ownership of my duties. After gaining a plethora of experience cooking the food of other chefs in restaurants and most recently in Royal Caribbean's Icon of the Seas, I'm keen to hone my creativity and bring my ideas, lessons and philosophy to the plate.
Personal Details
Career Objective
My objective is to set a solid foundation of excellence and creativity on a stage where I can truly nurture and delight crew and guests alike. I'm working towards a rotational role so that I may build my dream home and retreat at home in South Africa. A place for myself, my family and my friends to be together. Seeing the world whilst I achieve that is definitely the cherry on top.
Passports
Visas
Hobbies & Interests
I sometimes debate whether I'm more of a hobbyist or a collector because I collect film cameras just as much if not more than I actually go out and practice photography but I take equal joy in both. I love music, I know this is a common thing but I also am putting together a high quality stereo sound system because I'm a bit of a budding audiophile. It's not enough to hear the music I want to bathe in it! I love driving and motorsports. I've been an avid formula 1 fan since Michael Schumacher was still on the scene. Unfortunately I haven't really kept up with the sport in recent years with the way life and work have been set up. Too locked in.
Experience
CDP-1
CurrentI am in charge of a specialty restaurant called Pier 7 aboard Icon of the Seas. My responsibilities as the station head consist of ensuring all food safety procedures are followed as per USPH regulations as well as training and coaching the team in maintaining the standard. I also plan the work schedules for my team, order provisions, ensure food quality is maintained at a high level and that recipes are adhered to. Lastly I cook plate and check the food before sending it out to guests.
Jnr Sous Chef
Fyn restaurant focuses on Japanese cooking techniques and flavours meeting local South African ingredients and flavours. Sustainably sourced from the best local producers. A World’s 50 Best ranking restaurant as well as a Relais & Chateaux member property. The team consists of approximately 22 chefs, each working 4 days a week, serving up to 60 guests per service offering lunch and dinner. In my role I worked in every station and ensured the team members maintained the standards of excellence in food preparation and presentation.
Jnr Sous Chef
Ethos is a 90 seat restaurant in Rosebank, Johannesburg serving contemporary Mediterranean cuisine. A team of 24 chefs and cooks manage the prep and service of the a la carte menu.
Certifications & Qualifications
Other
Languages
References
Full reference details available through an employer account