Fagan Basson
Chef
Cape Town,WC
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 15-year background in high-end restaurant industry. Skilled in menu planning and kitchen staff management.
Overview
15
15
years of professional experience
10
10
Certifications
Work History
Owner Chef
Chef Eats
11.2020 - Current
- Delivered personalized chef services to private residences
- Planned meals and sourced ingredients according to client dietary needs
- Staff training on private residents
- Food costing and development
- Food styling and service
Chief Cook (Camp Boss)
Jan De Nul (Protea Maritime Connection)
06.2024 - 06.2025
- Oversee catering operations: breakfast, lunch, and dinner
- Optimized budget management by negotiating supplier contracts, reducing costs without compromising quality or variety.
- Supervise accommodation cleanliness and maintenance
- Ensure dietary requirements are met
- Manage linen, chemicals, and inventory
- Lead and manage kitchen and cleaning staff
Sous Chef (Saucier)
Crystal Cruises
06.2023 - 02.2024
- Successfully managed and trained a team of 4 chefs in a fast paced high -volume kitchen.
- Handled meat ordering and stock control.
- Cost control and special-order management.
- Team leadership and operational meetings.
- Assist with Michelin star plating for our VIP guest and producing exceptional service.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Chef De Partie( Fine Dining)
Seabourn Cruiseline – The Grill by Thomas Keller
03.2022 - 02.2023
- Maintained Michelin Star standards in food quality
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Plated meals paying special attention to garnishes and overall presentation.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Sous Chef
Crystal Cruises
10.2021 - 01.2022
- Company closed due to bankruptcy
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Chef de Partie
Seabourn Cruiseline – The Grill by Thomas Keller
01.2018 - 05.2020
- Provided high-end cuisine across multiple fine dining sections
- Operated all kitchen equipment safely to prevent injuries.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Prepared items for roasting, sautéing, frying, and baking.
- Rotated stock to use items before expiration date.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Head Chef
Mediclinic Corporate Office
01.2017 - 12.2017
- Led hospital kitchen team and menu planning
- Oversaw costing, sales analysis, training, and admin
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef Tournant
M/Y Sea Dream Yacht Club
01.2016 - 01.2017
- Managed night shift operations and room service
- Assisted in all culinary departments
- Created innovative recipes for tasty, well-presented fusion dishes to complement existing menu.
- Offered prompt, friendly customer service at buffet and in dining room to promote pleasant dining experiences.
- Spearheaded successful catering events, coordinating menu planning, food preparation, and presentation for various functions.
Sous Chef /Senior Sous Chef/Executive Head Chef
Royal Cape Yacht Club
06.2013 - 01.2016
- Staff training, stock control, VIP functions, and menu engineering
- Promoted through the ranks due to performance and leadership
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
Sous Chef
Picnic Company Catering
11.2012 - 06.2013
- Menu creation, event cooking, stock and logistics management
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
Baker / Night Cook
Express Offshore Catering
07.2012 - 09.2012
- Fresh baking and night crew meal preparation (contract role)
- Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
- Operated and maintained bakery equipment, including ovens and mixers.
- Produced consistently high-quality baked goods for customers.
Chef Tournant / Gardemanger
M/Y SeaDream Yacht Club
11.2010 - 09.2011
- Rotational chef across departments, including bakery and butchery
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
Education
Matric Certificate -
Tafelsig Senior Secondary School
Cape Town, South Africa01-1997
Diploma in Culinary Arts
South African Chefs Academy
Cape Town, South Africa12-2014
Skills
Fine dining service ( Michelin Star - Thomas Keller )
Staff training and coordination
Budget management
Pastry preparation skills
Nutritional planning
Customer relations
Health & Safety Practices
Certification
Food Hygiene Level 2
Timeline
Chief Cook (Camp Boss)
Jan De Nul (Protea Maritime Connection)
06.2024 - 06.2025
Sous Chef (Saucier)
Crystal Cruises
06.2023 - 02.2024
Chef De Partie( Fine Dining)
Seabourn Cruiseline – The Grill by Thomas Keller
03.2022 - 02.2023
Sous Chef
Crystal Cruises
10.2021 - 01.2022
Owner Chef
Chef Eats
11.2020 - Current
Chef de Partie
Seabourn Cruiseline – The Grill by Thomas Keller
01.2018 - 05.2020
Head Chef
Mediclinic Corporate Office
01.2017 - 12.2017
Chef Tournant
M/Y Sea Dream Yacht Club
01.2016 - 01.2017
Sous Chef /Senior Sous Chef/Executive Head Chef
Royal Cape Yacht Club
06.2013 - 01.2016
Sous Chef
Picnic Company Catering
11.2012 - 06.2013
Baker / Night Cook
Express Offshore Catering
07.2012 - 09.2012
Chef Tournant / Gardemanger
M/Y SeaDream Yacht Club
11.2010 - 09.2011
Matric Certificate -
Tafelsig Senior Secondary School
Diploma in Culinary Arts
South African Chefs Academy
DISCLAIMER
I hereby declare that the information provided is true and accurate to the best of my knowledge.