Summary
Overview
Work History
Education
Skills
Personal Information
References
Timeline
Generic
JACQUELINE NEETHLING

JACQUELINE NEETHLING

Cape Town

Summary

As a highly dedicated and punctual professional, I bring a strong work ethic, and a flair for creativity to the kitchen. My proactive approach ensures productivity even during quieter periods, and I am adept at maintaining low operational costs without compromising the high standard expected by fine dining patrons, a particularly crucial skill during the recovery from the COVID-19 pandemic. My experience extends beyond the kitchen, having worked in various departments to gain a comprehensive understanding of my colleagues’ roles, fostering respectful and open relationships across the team. I am deeply invested in staying abreast of the latest trends in molecular gastronomy, in modern plating, reflecting my passion and curiosity in the culinary arts. As a fast learner with fervent enthusiasm for gastronomy, I am confident in my ability to be a valuable addition to your esteemed establishment.

Overview

15
15
years of professional experience

Work History

Head Chef

Mariella’s Restaurant
01.2024 - Current
  • Manage the preparation of food to uphold high-quality standards and ensure recipe precision.
  • Prepare and serve food and drinks.
  • Perform and manage culinary tasks across the cold, meat, hot, pizza, dessert, pass, salad, and bakery stations.
  • Delegate a large team including Front of House.
  • Plan, design, develop and execute seasonal menu’s, daily specials and Amuse-bouche.
  • Administering kitchen duties such as pricing management, evaluating vendors, conducting stock assessments, and creating staff schedules.
  • Deep cleaning of kitchen, walk-in fridge and freezer, dry store and mini bar prep fridges.
  • Interact with suppliers to place orders and plan deliveries.
  • Serve guests.
  • Interact with front of house staff about kitchen information and updates.
  • Manage and plate at the pass.
  • Manage the team.
  • Take lead and plan functions, for example weddings, conferences and parties.

Sous Chef

Rickety Bridge Winery
01.2022 - 01.2024
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Developed daily specials utilizing seasonal ingredients.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Checked quality of food products to meet high standards.
  • Enforced portion control guidelines to minimize costs associated with overproduction.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Adhered to company policies related to inventory control procedures.

CDP (Chef De Partie)

Clouds Wine and Guest Estate
01.2016 - 01.2022
  • Faced products on shelves and displays to meet company policies.
  • Completed day-to-day duties accurately and efficiently.
  • Achieved cost-savings by developing functional solutions to problems.
  • Approached customers and engaged in conversation through use of effective interpersonal and people skills.
  • Updated and maintained databases with current information.
  • Monitored stock control systems to ensure efficient utilization of available resources.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Trained new employees on basic kitchen duties such as food prep techniques and safety protocols.
  • Delivered food prep training so that employees could effectively feed staff personnel.
  • Supported the kitchen team with light food prep tasks during off-peak hours to improve service readiness.
  • Managed food prep tasks, efficiently organizing work to handle peak dining periods without delays.

Buffet Chef

Boschendal
01.2013 - 01.2014
  • Internship ended

Front of House, Bar and Kitchen

Apprentice Restaurant
01.2012 - 01.2013
  • Restaurant closed (belonged to the chef school)

Chef

Craft Wheat & Hops
01.2014 - 01.2016
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Adjusted seasonings of dishes according to customers' tastes.
  • Resolved customer complaints regarding food quality or service issues.
  • Checked quality of raw materials before use.
  • Documented employee performance reviews in order to assess progress towards goals set out in training plans.
  • Supervised team members during meal service to ensure accuracy of orders.
  • Managed daily operations of the kitchen including scheduling shifts for staff.

Front of House, Bar and Dessert section

Hillcrest Berry Orchards
01.2010 - 01.2012
  • Ended due to studies

Education

Institute of Culinary Arts - Food Science

Institute of Culinary Arts (ICA)
Stellenbosch
01-2014

High School -

Kylemore High School
Stellenbosch

Skills

  • Strong Knife Skills
  • Aesthetic Plating
  • Great Understanding of Flavor Profile
  • Expertise in Culinary Methods
  • Management Skills
  • Knowledge of Nutrition
  • Meticulous and Thorough
  • Effective Communicator
  • Well Structured and Systematic

Personal Information

Gender: Female

Age: 31

Citizenship: South African

First Language: Afrikaans

Second Language: English

Marital Status: Single

No. of Independents: None

Criminal Record: Clear

Credit Record: Clear

Health Status: Healthy

Driver's License: Yes

Car: Yes

Address: Bothasig,4 Link Rd, 7441, Cape Town

References

References available upon request.

Timeline

Head Chef

Mariella’s Restaurant
01.2024 - Current

Sous Chef

Rickety Bridge Winery
01.2022 - 01.2024

CDP (Chef De Partie)

Clouds Wine and Guest Estate
01.2016 - 01.2022

Chef

Craft Wheat & Hops
01.2014 - 01.2016

Buffet Chef

Boschendal
01.2013 - 01.2014

Front of House, Bar and Kitchen

Apprentice Restaurant
01.2012 - 01.2013

Front of House, Bar and Dessert section

Hillcrest Berry Orchards
01.2010 - 01.2012

Institute of Culinary Arts - Food Science

Institute of Culinary Arts (ICA)

High School -

Kylemore High School
JACQUELINE NEETHLING