Stander - Chef - Cape Town, WC, South Africa

Marcell Stander

Cape Town, WC, South Africa




Australia qualified. Experienced Chef de partie

Work History

Chef de Partie

CY 'O Connor Village

November 2012 - January 2013

. Day duties in Larder and night time I was stationed on Pans. Duties included:
• Preparation of hot and cold dishes on a a la carte menu.
• Superior presentation on a Bistro styled menu.
• Observation and implementation of all HACCP procedures at all times.
• Mise en Plas
• Sanitization of all work areas after service.

Reason for leaving: I had to return to South Africa whilst my employer registered as a sponsor with DIAC, in order to sponsor me on a 457 visa.

Service Captain in Conventions

Burswood Crown

April 2012 - June 2012

Overseeing teams of up to 30 waiters per team.
• Running simultaneous functions in up to 9 function rooms.
• Supervising set up of functions
• Delegating service during functions
• Supervising clearing of function rooms after functions
• Largest single function was 1600 pax in the Grand Ballroom whilst other functions
took place in the other function rooms.
• Well versed in "alternate drop" techniques"

Reason for leaving: Casual employment whilst completing my Cert III - Commercial cookery studies.

Senior Wait person and restaurant assistant

Itz Amore Italian restaurant

June 2011 - November 2012

Duties included:
• Receiving customers, taking orders accurately.
• Assisting the Owner and Head Chef where required
• Training of new staff members.
• Planning of Specials menu.
• Established and maintained a high level of service
• Making of Barista styled coffees.
• Preparation of alcoholic beverages whilst observing and maintaining Responsible Service of Alcohol requirements.

Reason for leaving: Itz Amore was casual employment whilst completing my Cert III commercial cookery studies at Polytechnic West. I left for better career prospects.

Chef and General Manager for all hospitality operations on "farm Hartnekskloof"

Sothemba lodge, Tankwa

March 2010 - February 2011

• Establishment and maintenance of all operational systems in the hospitality sector.
• Catering - food preparation on all levels including menu planning, costing, purchasing and food production. All according to a regulated budget.
• Staff supervision
• Payroll
• Standard bookkeeping
• Marketing
• Stock control.
• Reception of Guests.

Reason for leaving: Went to Australia to further my cooking qualifications and to cook with some of the best internationally recognised chefs.

Head Chef and General Manager

Caribbean bed and breakfast

January 2005 - March 2010

in charge of all operations with responsibilities including:

• Establishment of all infrastructural systems needed for guest house operations.
• Marketing
• Reception
• Customer liaison
• Catering at all levels: Functions up to 60 pax, breakfasts, lunches, dinners up to 20 pax daily
• Menu planning, costing, purchasing and food production.
• Staff supervision
• Payroll
• Standard bookkeeping
• Stock control
• Ensuring that all services adhered to grading criteria at all times.

Reason for leaving: The original owner sold the business and I stayed on for a further 2 year transition period to familiarise the new owners of the bed and breakfast with all running requirements including grading, marketing, food production, costing and the day to day running of the business.

After the two year period lapsed I joined the original owner on the farm "Hartnekskloof "in the Tankwa karoo to establish "Sothemba Lodge."

Freelance Representative

Rogarth Signs

May 2004 - January 2005

• Establishing and servicing of new clients
• Ensuring that projects were finished on schedule to exact specifications and that included erecting of said signage
• Drawing of Diagrams related to signage specifications for projects on order.
• Liaising with the factory on a daily basis to establish progress regarding projects that were in construction

My sales total for the 8 month period exceeded R500 000.00 with no previous signage sales experience.

Reason for leaving: The opportunity to open "The Caribbean bed and breakfast" materialised. My entire working career is hospitality based and I took this opportunity to further my career in the hospitality industry.

Chef and General Manager

Greenacres Guesthouse

January 2002 - May 2004

Catering at all levels including functions, breakfasts, lunches and dinners.
• Stock control and purchasing according to a regulated budget
• Menu planning according to dietary and cultural needs
• Customer liaison
• Reception at times
• Staff supervision
• Standard bookkeeping, petty cash control etc.

Reason for leaving: There were no advancement possibilities within the company

Night Manager and Bartender

Pool City Newton Park

January 2001 - January 2002

• Customer service
• Making cocktails
• Service of all alcoholic beverages.
• Cash up procedures
• Closing of the establishment daily

well as foreman and driver

April 1997 - January 2001

• Israel: Worked in date plantations on a kibbutz (9 months) as well as foreman and driver for a moving company situated on a Moshav.(6 months)
• Egypt: Worked as a dive master for sunsplash divers in Dahab (6 months)
• England: Managed a plum orchard for a season including harvest. (6 months)
• Caribbean: Chef and deckhand on 3 different mega yachts. Included is one atlantic crossing, total seamiles gained approximately 7500 (12 months)
• America: Foreman and driver for Ben Hur movers based in New York. (6 months)

Customer assistant at first

Musica Port Elizabeth

June 1995 - April 1997

promoted to Branch Manager within 3 months.

• Customer liaison
• Staff supervision
• Bookkeeping
• Meeting and exceeding targets
• Stock control
• Opening and closing of store daily.
• The store I was given had been operating at a loss for three years. I was given a 3 month window to turn the shop "around". After the 3 month period the store was one of the top performing stores out of 97 branches.

Reason for leaving: Travelled internationally for 3 years and 10 months.

chef, silver service waiter, cocktail bartender and general manager for Costa Maziz

Pumphouse pub

December 1993 - June 1995

Pretoria, South Africa. December 1993 - June 1995

Trained and worked as chef, silver service waiter, cocktail bartender and general manager for Costa Maziz, under the leadership of Craig Morley.

• Trained in all areas of food preparation including costing, planning, presentation, cooking methodology, hygiene and industrial catering.
• Catered for functions up to 1500 pax under the leadership of Mr. Craig Morley
• Trained in all areas of waitering etiquette
• Trained in all areas of cocktail bartending including flaring, alcohol layering, cocktail production, counting tots etc.
• Trained in all aspects of Restaurant management including customer liaison, staff supervision, stock control and rotation, costing, purchasing, bookkeeping

Reason for leaving: Relocated to Port Elizabeth, South Africa.

Qualifications & Certifications

Cert III commercial cookery

Polytechnic West. Bentley Australia

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