Johannes Van Vuuren

• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Pitched in to work line during busy periods or in place of sick employees.
• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Purchased food and cultivated strong vendor relationships.
• Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
• Motivated staff to perform at peak efficiency and quality.
• Collaborated with suppliers to source high-quality ingredients at competitive prices, maintaining optimum inventory levels.
• Enhanced dining experience by creating innovative and diverse menus for various occasions and events.
• Developed unique events and special promotions to drive sales.
• Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Implemented strict food safety protocols, ensuring compliance with all relevant health department regulations.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Evaluated and updated kitchen equipment regularly, ensuring that all pieces were in peak working condition for optimal efficiency.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Private chef

Catering for functions

• Developed comprehensive employee manuals outlining operational procedures, company policies, and expectations for enhanced staff performance.
• Implemented effective inventory management systems to minimize waste and control food costs.
• Supervised daily activities of restaurant and Number employees.
• Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Motivated staff to perform at peak efficiency and quality.
• Developed unique events and special promotions to drive sales.
• Managed payroll, daily deposits, and cost controls.
• Maintained positive relationships with local community and government officials.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Developed and executed marketing strategies to attract new patrons, resulting in higher foot traffic and improved revenue.
• Oversaw successful marketing campaigns to increase restaurant exposure and awareness.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Purchased food and cultivated strong vendor relationships.
• Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
• Developed and implemented comprehensive business plan to maximise restaurant success.
• Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
• Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Set employee schedules, delegated work, and monitored food quality and service performance.
• Oversaw food preparation and monitored safety protocols.
• Recruited, hired, and trained talented staff to fill vacancies.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Mentored and developed staff members, fostering an environment that promoted professional growth within the team.

• Streamlined booking processes by implementing an online reservation system, resulting in reduced wait times for customers and increased efficiency for staff members.
• Shared historical and cultural context to keep tour informative and provide more profound understanding of area.
• Assisted tour members with luggage, bags and maps while handling other helpful tasks.
• Maintained vehicles and audio equipment to keep resources working and available for tour use.
• Stayed current on area history, culture, events, attractions by attending workshops, lectures, conferences regularly updating tour information accordingly.
• Utilized effective communication and problem-solving skills to quickly resolve customer issues.