Christian Mopp
Chef
East London,Eastern Cape
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Meticulous [Job Title] eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.
Overview
20
20
years of professional experience
2
2
years of post-secondary education
Work History
Sous Chef
Gonubie Hotel (East London)
- Maintained up-to-date knowledge of current culinary trends and techniques
- Disciplined and dedicated to meeting high-quality standards
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons
Chef De Partie
Saffron Family Kitchen (East London)
- Mentored kitchen staff (8 staff) to prepare each for demanding roles.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Developed and cooked memorable dishes that brought new customers into establishment.
Restaurant Manager
Café Neo Kitchen And Cocktail Bar (East London)
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Oversaw food preparation and monitored safety protocols.
- Motivated staff to perform at peak efficiency and quality.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
Kitchen Manager
Border Rugby Academy (East London)
01.2012 - 12.2014
- Food preparation and serving of meals to academy players(u18 and u21) according to dietary specifications
- Stock control/stock takes/stock orders
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
Education
City And Guilds Diploma in Hospitality -
The Blue-Ribbon Cooking And Hospitality School
East London, South Africa 02.2003 - 11.2004
Skills
References
- Jeremy Poovan, Kitchen manager, café neo kitchen cocktail bar, 062 138 7040, info@cafeneo.co.za
- Antonio walters, Head chef, Saffron family kitchen, 076 631 4236, antonio.walters@gmail.com
- Robin Christowitz, Banqueting manager, Gonubie Hotel, 063 804 9503, info@gonubiehotel.co.za
Accomplishments
- Managed 8 kitchen staff in restaurant with 160+ seat capacity.
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
Timeline
Kitchen Manager
Border Rugby Academy (East London)
01.2012 - 12.2014
City And Guilds Diploma in Hospitality -
The Blue-Ribbon Cooking And Hospitality School
02.2003 - 11.2004
Sous Chef
Gonubie Hotel (East London)
Chef De Partie
Saffron Family Kitchen (East London)
Restaurant Manager
Café Neo Kitchen And Cocktail Bar (East London)
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