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- Mr. N T Bart
35 Bolton Street
Rondevlei Park
Woodlands
7785
Cape Town
Western Cape
South Africa
8001
Mobile +27 796780532
E-mail:nickbartus[<@>]yahoo.com
Nicholas Bart
Personal Information
Identity Number: 7411155175088
Date of Birth: 15 November 1974
Gender: Male
Nationality: South African
Marital Status: Married
Health Excellent
Languages English/Afrikaans/Portuguese
Education Grade 12 Lentegeur Senior Secondary (1991-1994)
Other Courses/Training
Professional Bartending (B-Category)
Seaman's Training & Cooking
STCW 95'
Pre Sea Survival Training
First Aid at Sea
Helicopter Underwater Training
Introduction to Computers:
- Excel
- Microsoft PowerPoint
- Bookkeeping
Tertiary Education Silwood School of Cookery (1997-2000)
Subjects: Food and Beverage Management
Food and Beverage Financial Management
Culinary Studies and Nutrition
Hospitality Operational Practice
Hospitality Industry Law
Hospitality Management
Certificates/Diplomas First Aid at Sea
5- Day Offshore Survival, H.U.E.T, Fire Fighting & First Aid
International Certification of Vaccination
Professional Bartending B-Category
Seaman's Book
Passport
Any of the documents listed above are immediately available to mail
At your request.
Achievements Induction Certificate for Leadership Skills
Diploma for highest points and most academical student
Certification for participating in military operations (Operation
Ex- Ocean Wave)
Work Experience Java Restaurant /Coffee Shop (2009-2010)
Position: Chef/Kitchen Manager
Job Summary:
Manage and train staff.
Ensuring that kitchen is fully operational.
Ordering of supplies.
Daily stock taking.
Ensure that each staff members understand his/her job duties.
Active participation on food preparation and presentation.
Maintenance of proper food handling, storage, cleaning and personal hygiene procedures...
Follows proper utilization procedures of food leftovers and recycles them in the best possible and safest way...
Maintains pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS).
Secondary Functions:
Ensure that yield and portion control measurements are followed as per company standards.
Employees sets up breakfast, luncheon and to ensure that menu items are re-supplied as necessary.
Ensures that waste control, low grocery breakage and garbage separation is followed.
Job Requirements:
Knowledge of basic food preparation, presentation and preservation.
Basic knowledge of Public Health and Sanitation regulations and procedures.
Ability to train and motivate subordinates.
Ability to innovate and foster creativity
Ability to organize and complete work in accordance to deadlines
Sea dream Yacht Club LTD 5 star-Sweden (2008-2009)
Awards Awarded:
“Exclusive” above Luxury – Berlitz Ocean Cruising and Cruise Ships 2009
"Exclusive" above Luxury – Berlitz Ocean Cruising and Cruise Ships 2008
"World's Best" Travel + Leisure 2007
World's Best" Top Scoring Cruise Line - Condé Nast Gold List 2007
Position: Demi Chef de Partie/Pastry Tournant
Job Summary:
Performs basic working functions within galleys and presentation/set-up of buffets.
Maintains the line's high culinary standards.
Essential Functions:
Ensure that each Commis understands his/her portion of the menu, including the recipes and presentation.
Active participation on food preparation and presentation.
Maintain USPH/UKPH standard, which includes follow up of proper food handling, storage, cleaning and personal hygiene procedures.
Reports defective galley equipment to ensure that food production and food service is not interrupted.
Follows proper utilization procedures of food leftovers and recycles them in the best possible and safest way.
Maintains timely preparation, final cooking and garnishing of menu items, including buffet preparation.
Maintains pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS).
Secondary Functions:
Ensure that yield and portion control measurements are followed as per company standards.
Setting-up of breakfast, luncheon, and dinner service lines and to ensure that menu items are re-supplied as necessary.
Ensures that waste control, low grocery breakage and garbage seperation is followed.
Job Requirements:
Knowledge of basic food preparation, presentation and preservation.
Basic knowledge of Public Health and Sanitation regulations and procedures.
Basic command of English.
Ability to train and motivate subordinates.
Ability to innovate and foster creativity
Ability to organize and complete work in accordance to deadlines
Maersk Supply Services - Copenhagen, Denmark (2007-2008)
Position: Chief Cook/Chief Steward
Duties & Responsibilities
Maintain cleanliness and personal hygiene of kitchen.
Plan and schedule menus and food service functions.
Co-coordinating all staff in terms of work schedules, job content and work allocation
Order and receive all catering supplies.
To maintain cleanliness of the quarters and provide
Safe quality food preparation on a daily and
Ongoing basis with an emphasis on cost control
Eurest Support Services - Luanda, Angola (2004-2006)
Position: Chief Cook
Offshore Drilling Unit
Duties & Responsibilities
Maintain continuity of performance
The ultimate goal of this position is to maintain the cleanliness of the kitchen and provide
Quality food preparation on a daily and ongoing basis with an emphasis on cost control
Maintaining stocks sufficient for three weeks consumption or as specified by the rig manager
Co-ordinate with the OIM and the Maintenance Supervisor the repair and maintenance of the accommodation and galley areas
Assist in the preparation of an annual budget for the catering department
• Supervise that activities are performed in accordance with safety regulations and that appropriate personal protective means are used.
Costa De Sol Hotel - Along, Angola (2004-2006)
Position: Head Chef
Duties & Responsibilities
Manage and direct the daily activities of all personnel in the catering department.
Train and instruct employees in accordance with company policy.
Plan and schedule menus and food service functions.
Order and receive all catering supplies, including foodstuffs, housekeeping and laundry
Supplies, equipment etc.
Maintain cleanliness and personal hygiene of catering department personnel.
Operate department in such a manner that all cost objectives are met
Perform or assist in the performance of special tasks or projects as may be assigned by
Catering Manager
Rumba Dice Restaurant - Luanda, Angola (2004-2006)
Head Chef
Sparkling Waters Hotel & Spa (2003)
Position: Soups Chef
Duties & Responsibilities
Maintain continuity of performance
The ultimate goal of this position is to maintain the cleanliness of the kitchen and provide
Quality food preparation on a daily and ongoing basis with an emphasis on cost control
Manage and direct the daily activities of all personnel in the catering department
Perform or assist in the performance of special tasks or projects as may be assigned by
Head Chef.
Ensuring that all Buffets, Functions, etc are setup correctly and that food goes out on
Time.
Assign duties and conduct inspections.
Boca West Country Club- Florida, USA (2001-2002)
Position: Line Chef
Duties & Responsibilities
Preparation of food and garnishes for a La Carte Menu
Grilling of all types of steaks, fish, burgers etc.
Maintain cleanliness and personal hygiene of catering department.
Perform or assist in the performance of special tasks.
Cape Town Convention Center-Cape Town, South Africa (2002)
Position: Commis Chef
Duties & Responsibilities
Preparation of food and garnishes for functions and buffets.
Maintain cleanliness and personal hygiene of catering
Department
Perform or assist in the performance of special tasks or
Projects as may be assigned by Executive Soups Chef
Winelands Hotel & Spa 5 star-Franschoek, South Africa (2002)
Position: Senior Chef De Partie
Duties & Responsibilities
Preparation of food and garnishes for functions and buffets.
Maintain cleanliness and personal hygiene of catering department.
Perform or assist in the performance of special tasks or projects as may be assigned by
Executive Soups Chef.
Maintain continuity of performance
Buffets, Functions, etc are setup correctly and that food goes out on
Time.
Island Country Club - Marco Island, USA (2002-2003)
Position: Soups Chef
Duties & Responsibilities
Maintain continuity of performance
The ultimate goal of this position is to maintain the cleanliness of the kitchen and provide
Quality food preparation on a daily and ongoing basis with an emphasis on cost control
Manage and direct the daily activities of all personnel in the catering department
Perform or assist in the performance of special tasks or projects as may be assigned by
Head Chef.
Ensuring that all Buffets, Functions, etc are setup correctly and that food goes out on
Time.
Assign duties and conduct inspections.
Yewtree Restaurant- Birmingham, United Kingdom (2003)
Position: Soups Chef
Duties & Responsibilities
Plan and schedule menus for A La Carte Menus as well as private functions.
Manage and direct the daily activities of all personnel in the catering department
Assign duties and conduct inspections
Preparation of food and garnishes for La Carte Menus.
Assist Head Chef with A La Carte orders during day and night time.
Angel Restaurant - London, United Kingdom (2003)
Position: Chef De Partie
Duties & Responsibilities
Maintain continuity of performance
To maintain the cleanliness of the kitchen and provide
quality food preparation on a daily and ongoing basis with an emphasis on cost control
Perform or assist in the performance of special tasks or projects as may be assigned by
Head Chef.
Preparation of food and desserts.
Offshore Experience * Maersk Supply Services - Copenhagen, Denmark
Position: Chief Cook/Chief Steward
Ship: Maersk Searcher
Flag: British
Position: Chief Cook
Ship: Maersk Asserter
Flag: British
Position: Chief Cook/Chief Steward
Ship: Maersk Champion
Flag: Danish
*Floating Production Storage & Offloading Unit
Position: Chief Cook (commissioning & startup)
Drilling Unit: Kizomba B FPSO
South Korea, Ulsan
*Production Unit
Position: Chief Cook
Drilling Unit: Kizomba A TLP
Luanda, Angola
*Production Unit
Position: Chief Cook
Drilling Unit: Kizomba B TLP
Luanda, Angola
Manage and direct the daily activities of all personnel in the catering department.
Train and instruct employees in accordance with company policy.
Plan and schedule menus and food service functions.
Maintain cleanliness and personal hygiene of catering department personnel.
Operate department in such a manner that all cost objectives are met
Perform or assist in the performance of special tasks or projects as may be assigned by
Camp boss.
*Safmarine Pty Ltd (1998)
Position: Chief Cook/Steward
Cargo Vessel Division
S A Vaal
Manage and direct the daily activities of all personnel in the catering department.
Train and instruct employees in accordance with company policy.
Plan and schedule menus and food service functions.
Maintain cleanliness and personal hygiene of catering department personnel.
Operate department in such a manner that all cost objectives are met
Perform or assist in the performance of special tasks or projects as may be assigned by
Purser.
*Floating Accommodation Unit
Position: Chief Cook/Steward
Unit: Robert H BOH
Luanda, Angola
Manage and direct the daily activities of all personnel in the catering department.
Train and instruct employees in accordance with company policy.
Plan and schedule menus and food service functions.
Maintain cleanliness and personal hygiene of catering department personnel.
Operate department in such a manner that all cost objectives are met
Perform or assist in the performance of special tasks or projects as may be assigned by
Captain.
Voluntary Experience Voluntary Military Training (1995-1996)
1st Infantry Corpse (1SAI)
Bloemfontein
Free State
Hobbies & Interest Gardening
Cooking
Reading
Scuba Diving
References Mrs. Lameez Smith
e-mail:lameez26[<@>]yahoo.com
Regional Manager
Cell: +27732928384
Mr. Mario Sampaio
Catering Manager
+24 49 237 45890
Mrs. Andrea Ciaravino
Human Resources Generalist
Boca West Country Club- USA
Ph. 561 488 6933
Mr Jannik Madsen
Recruiting Officer
SeaDream Yacht Club LTD
E- mail: jmadsen[<@>]sdyc.no
Patrick Scheepers
Java Restaurant/Coffee Shop
Restaurant Owner
0791904231
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Location (displayed): South Africa |
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