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
Cape Town, South Africa
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)
Offshore
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
Worldwide
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
At Sea
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
At Sea
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
At Sea
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
Cape Town, South Africa
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
At Sea
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
Cape Town, South Africa
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
Cape Town, South Africa
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
At Sea
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
At Sea
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.