Andrew Graham Beck

3 Shearwater Drive

Marina Da Gama Cape Town South Africa

7045

Mobile: +27 83 391 5918 Email: Andrew.promoline@gmail.com

Personal statement

I currently work as a head chef at Foresters Arms in Newlands Western Cape but am looking to further develop my culinary and management skills. I am passionate about

keeping up to date with the latest food techniques and dedicated to working in the culinary industry. I am looking to grow my skills further abroad, setting my sights on different countries cuisines.

Skills

Dependable, with good time management skills

Received a commendation from previous employer, Bistro 1682, for never missing a day of work

I had full attendance from Grade 1 to Matric in School

Leadership and management skills

I have the ability to see potential in people, one of the scullers at Bistro 1682 showed the potential to be more than a sculler, I took the initiative to help him realise his dream of becoming a bartender, I personally funded his studies

and once he graduated I was able to assist him getting a position as a bartender at Foresters Arms

Work

The ability to retain information and pass it on to others in an effective and understanding manner

Confidence to think independently and take required actions

Ability to recognize and satisfy the needs of team members and the

business

The ability to rise to any challenge and to exceed set targets on both a

personal and company level

Strong communication and interpersonal skills

Aptitude for adapting and changing in new environments and situations Self-motivation skills, with a desire to achieve quality and excellence

When I joined Foresters Arms the level of food was not up to standard and

many areas were lacking. I have brought the level of food to a new standard

so much so I was on a TV show broadcast on DSTV showcasing Foresters Arms and our innovative menu

I was able to in less than 6months clean up old stock and reduce my stock holding by more than 20% therefore the level of fresh produce is far greater

offering a better quality to the customer, by continuous attention to detail ordering when necessary as often as necessary versus once a week or month

I can work confidently under pressure and make quick decisions

Whilst I was attending Capsicum Culinary School I was running the B&B and my own Café and still handed in all my assignments on time

The ability and stamina to deal calmly with unexpected situations and crises

We had 90 guests booked for lunch and unexpectedly 700 guests arrived of

which I was able to control my kitchen staff and ensure the smooth running of service and through this we broke our record for highest turnover ever in the history of Foresters Arms from the kitchen

Strong leadership qualities

I was on the Student Council at College

.

Work history

Foresters Arms, Newlands, Western Cape

Head Chef

January 2016 – current

Responsibilities:

Planning menus

Making sure food is of the right quality and price; and is produced on time

Managing stocks of food

Ordering food from suppliers

Controlling a budget and keeping accurate records

Managing health and hygiene procedures

Organizing the staff duty rota recruiting

Training and developing staff Bistro 1682, Steenberg Wine Estate, Western Cape

Junior Sous Chef June 2014 – Dec 2015

Responsibilities:

Preparing, cooking and presenting dishes

Managing and training any demi-chef de parties or commis working with you

Helping the sous chef and head chef to develop new dishes and menus

Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety

Monitoring portion and waste control to maintain profit margins

Running tapas (evening service)

Mmuthlwa Lodge B&B, Midrand, Gauteng

Chef & Manager

April 2007 – April 2014

Responsibilities: Day to day management of lodge operations overseeing:

1. Food & Beverage

Prepare the menus for all meals

Oversee the preparation of the food

Catering for Corporate functions

Negotiate best prices with both supplier and company for all functions

Purchase all food

2. Guest Relations and hosting 3. Lodge Maintenance 4. Administration

Quickbooks 5. Housekeeping

Re-stock all bar fridges 6. Reservations

Invoice all guests accordingly (Semper) 7. Reception

Eat Wyze Café, Midrand, Gauteng

Owner & Chef

April 2013 – April 2014 Responsibilities:

Store opening and closing

Staff management

Stock control

Ordering

Guest relations and hosting

Manage storerooms, fridge and deepfreezes

Left-over management - left-overs to be discussed and processed every day

Be aware of special dietary needs as and when required

Payroll of staff

Menu planning and execution

Strict food Costs

Ad hoc Functions

General Office Admin (MS Office)

Education

Advanced Diploma in Culinary Arts, Capsicum Culinary Studio (endorsed by City

& Guilds), Sunninghill, 2013

Subjects:

Practical (certificate of attendance)

Theory (certificate of attendance)

Diploma in Culinary Arts, Capsicum Culinary Studio (endorsed by City & Guilds),

Sunninghill, 2012

Level 2 Diploma in Food Preparation & Cooking (Patisserie) – IVQ 600/4876/1

Level 2 Diploma in Food Preparation & Cooking (Culinary Arts) – IVQ500/5752/2

Food preparation & cooking (Culinary Arts) Principles 2: multiple choice (Merit)

Preparation, cooking & service: egg dishes & savouries (Pass)

Preparation, cooking & service: cold preparation dishes (Pass)

Preparation, cooking & service: farinaceous, pasta and rice dishes (Pass)

Preparation, cooking & service: pastry dishes (Pass)

Preparation, cooking & service: pulse and vegetable dishes (Pass)

Preparation, cooking & service: stock & sauces and soups (Pass)

Preparation, cooking & service: fish and shellfish dishes (Pass)

Preparation, cooking & service: meat & poultry dishes (Pass)

Menu planning (Pass)

Nutrition & Dietetics (Pass)

Budgeting, Costing & Control (Pass)

Kitchen Maintenance & Design (Pass)

Food Safety (Pass)

Safety at Work (Pass)

Level 2 Diploma in Food Prep & Cooking (Patisserie)

Food safety and Catering (Distinction)

Level 2 Diploma in Food Preparation & Cooking (Patisserie)

Patisserie Principles level 2 (Merit)

Level 2 Diploma in Food Prep & Cooking (Patisserie)

Safety at work (Pass)

Prepare, cook and finish cakes, biscuits & sponge products (Pass)

Prepare cook and finish pastry products (Pass)

Prepare cook and finish dough products (Pass)

Prepare cook and finish hot desserts and puddings (Pass)

Prepare cook and finish cold desserts (Pass)

Matric, Wendywood High, Johannesburg, 2002

Subjects:

English (pass)

Afrikaans (pass)

Graphic Art (pass)

Business Economics (pass)

Geography (pass)

Computer studies (pass)

Interests and hobbies

In my spare time I enjoy relaxing with my family and friends. I am a rugby fanatic too. Going to new and different restaurants is a hobby I enjoy as it gives me the

opportunity to experience flavours, techniques, various presentations and test my palette.

Referees

Lorraine Epstein, Owner, Foresters Arms, Western Cape

Phone: +27 (21) 689 5949 Mobile: +27 82 781 4887 Email: info@forries.co.za

Kerry Kilpin, Head Chef, Bistro 1682, Western Cape

Phone: +27 (21) 713 2211 Mobile: +27 84 850 1040

Email: Brad Ball, Owner, Peddlars & Co, Western Cape

Phone: +27 (21) 794 7747

Mobile: +27 82 244 8637 Email: