Grant Van Der Riet
Johannesburg
Summary
High-performing Chef offering 15 + years of restaurant and hospitality experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Skilled at staying focused in high-stress situations and maintaining calmness in busy times
Overview
19
19
years of professional experience
Work History
Executive-chef
Tsogo Sun (Palazzo, Monte Casino)
07.2021 - Current
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Interacted with guests to obtain feedback on product quality and service levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
Executive Chef
Southern Sun Hyde Park
01.2018 - 06.2021
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Executive Sous Chef
54 On Bath - Southern Sun
01.2017 - 12.2017
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
Sous Chef
Emperor's Palace
03.2016 - 12.2016
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Sous Chef
Royal Mnandi
05.2012 - 07.2015
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Sous Chef
Fedics Food Services
05.2011 - 04.2012
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Sous Chef
St Andrews Boutique Hotel
11.2009 - 04.2011
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Chef De Partie
Southern Sun Airport
10.2004 - 10.2009
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
Education
Food & Wine
Prue Leith
Centurion, South Africa06.2004
Grantley College
Johannesburg, South Africa12.2002
Skills
- Team Leadership
- Customer Service
- Ingredients Selection
- Performance Assessments
- BOH Operations
- Food Stock and Supply Management
- Menu Planning
- Order Management
- Food Prep Planning
- Quality Assurance
- Signature Dish Creation
- Hiring, Training, and Development
- Recipes and Menu Planning
Timeline
Executive-chef
Tsogo Sun (Palazzo, Monte Casino)
07.2021 - Current
Executive Chef
Southern Sun Hyde Park
01.2018 - 06.2021
Executive Sous Chef
54 On Bath - Southern Sun
01.2017 - 12.2017
Sous Chef
Emperor's Palace
03.2016 - 12.2016
Sous Chef
Royal Mnandi
05.2012 - 07.2015
Sous Chef
Fedics Food Services
05.2011 - 04.2012
Sous Chef
St Andrews Boutique Hotel
11.2009 - 04.2011
Chef De Partie
Southern Sun Airport
10.2004 - 10.2009
Food & Wine
Prue Leith
Grantley College
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