Skills
Main Skills: Pastry /biscuit /cake / management and development /coordination
Recipe’s, problem solving /control of labour and products efficiency
Formation: Cooking /chef de party /grill /sauce /
Education
Secondary Schooling
Year Matriculated: 1982 France
Last School Attended: France
Subject:s Patisserie, confisery , chocolate, glacier, pastry , confectionary ,chocolate , ice cream
Achievements Diploma: Certificated aptitude professional
Certificate of ability professional
Education – Tertiary
Year: 1982/1984
Qualification: C.A.P patissier/confiseur/chocolatier/glacier
Pastry /confectioner/chocolate /ice cream
Institution: C.F.A Carros nice
Courses Attended:
Certificates/Seminars/Internal Training
Year/ Duration/ Course Institution
2006 6 months Dynamic of a successful management S.M.I
2007 1 week HACCP food safety NQF level 4 HACCP Academy
2007 2 days First aid level 1 Medical education center
Experience Overview
1 Had appropriate training only 2 Limited practical experience 3 Solid practical experience 4 Well versed, extensive experience 5 Expert, extensive experience
Type of Experience: Experience In years/ DateLast used/ Skill level
Pastry and baking industry (pastry, cake, biscuit, cake etc….) 27 yrs – 2012 – 5
Management 10 yrs 2012 – 5
Coordinator 8 yrs – 2012 – 5
Career Summary
Period 1982/1984
Position Apprentice
Company Au pavet d argent (NICE,France)
Learn and practice old technique of pastry with a master pastry chef
Learn and practice old technique of chocolate ,manufacture of chocolate interior
Learn and practice old technique of sugar, cooking, pooling, and master piece
Learn and practice old technique of confectionary manufacture of fresh marzipan, modelling of fruit in marzipan and painting with pipette
Learn and practice old technique of manufacturing different cream
Reason for Leaving End of contract
Period 1984/1988
Position Pastry
Company Name Au pavet d argent (NICE,France)
Reason for Leaving End of the contract
Responsibilities Carry the production of pastry for the shop
From cake to croissant , chocolate , variety of pastry and confectionary
Period 1988/1989
Position Pastry chef
Company Name La Madeliene (South Carolina /USA )
Responsibilities Running the pastry section on my own
Adapt recipes with the local raw material
Cake for special occasion
Reason for Leaving: End of contract
Period 1989/1990
Position Cooking formation
Company Name L African Queen (beaulieu sur mer /France )
Responsibilities Learning the different technique in cooking from different position
Start at the cold (salad , sea food)
Pizza , sauce , hot corner meat and fish ,grill and then pass
Reason for Leaving: End of contract
Period 1990/1991
Position Pastry chef
Company Name La forest noir (nice France )
Responsibilities In charge of the pastry section for the shop and special order
Reason for Leaving: End of the contract
Period 1992/1994
Position Sous chef de cuisine
Company Name Le Trou Gourmand ( nice /france )
Responsibilities Running the desert section and the sauce departement
Reason for Leaving: End of contract
Period 1994/1996
Position Chef of production
Company Name Panidor (nice /france )
Responsibilities Scheduling the production /Backer/ pastry /opening and closing of the shop
Reason for Leaving: End of contract
Period 1996/1997
Position Pastry chef /bakery production manager
Company Name La brioche (Johannesburg /south Africa )
Responsibilities Oversee production and scheduling of bakery products
Develop new products (bread and pastry)
Identifying and solving production problem /quality control
Managing staff
Reason for Leaving: Personal growth
Period 1998/1999
Position Bakery manager /pastry chef/share holder
Company Name Le petit croissant ( cape town south Africa )
Reason for Leaving: Maturity of investment /sale of share
Period 1999/2000
Position Pastry chef
Company Name Head chef (catering company for the movie industry )
Responsibilities All pastry section developed pastry to be serve on set
Reason for Leaving: End of contract
Period 2000/2003
Position Running the all kitchen
Company Name Restaurant le trou gourmand (Nice France )
Responsibilities Responsible to run the all kitchen from preparing the menu of the day do the service and the pastry section
Reason for Leaving: End of contract return to South Africa
Period 2003/2004
Position Pastry chef
Company Name Le Quarter deck (Grand west casino Cape Town )
Responsibilities Redo the all buffet of pastry and trained the staff (help in cooking dept)
Reason for Leavin: Better position offer
Period 2004/To Date
Position From production manager to operational manager (10 years ) for 2 factories
Company Name Nibbly bits (manufacturer of hand craft biscuit for Woolworth ,Kuai ,Olli ,clicks ,Mellissa’s , bokomo)
Snack factory: Woolworth/Australia/simba(Lays)
Peoples: between 550 to 850 in high season
Responsibilities Running of the all operation for 2 factory snack factory and biscuit factory
Key activity Ensure that operation run according to customer requirement
Set up production plan
Ensure that order are send out full and in quality require
Ensure facility is clean and up to standard
Ensure smooth communication between department
Identify staff problem /need
Manage labour efficiency
Manage product efficiency
Manage gross profit
Ensure that equipment is in running condition
Investigate new machinery and new technologies for the factory
Part of monthly HACCP meeting and ensure implementation and continuous improvement
Make recommendation and give input
Manage weekly management meeting
SPECIAL RESPONSIBILITY:
Performance indicator review of each member in the area
Promote hygiene awareness and the reduction of hazard throughout the process
Monitor and provide effective solution to non-conformance
Start the new factory from scratch
Purchase of new equipment
Install and create flow for the new factory
Planning of production for factory 2
Training of the staff
