Cooking, Cycling, Swimming, Gardening, Reading, Scuba Diving
NICHOLAS BART
Executive Chef, Camp Boss, Camp Manager, Chief Cook
Cape Town,WC
Summary
Dynamic and accomplished Chef with over 20 years of diverse culinary experience in various catering institutions. Expertise in menu planning, food preparation, food presentation, and quality assurance which compliments a strong ability to craft innovative menus while effectively managing kitchen staff. Financial literacy in developing and forecasting budgets, controlling food costs, ordering supplies, and overseeing inventory management to ensure operational efficiency.
Overview
25
25
years of professional experience
4
4
Languages
Work History
Campboss/Chef
Smit Marine Salvage B.V.
06.2025 - 07.2025
- Developed a range of creative and flavorful dishes while working as a Camp Boss/Chef onboard the ASL Bauhinia.
- Experience preparing a variety of dishes ranging from American, European to Asian cuisines for +40 crew members .
- Utilized traditional cooking techniques and methods to create dishes for crew as well as subcontractors
- Ordering of provisions
- Ensuring stock levels are kept to a sufficient proportion for consumption
- Coordinate with the Offshore Coordinator regarding stores and provisions
Chief Cook
Van Oord
04.2024 - 04.2025
- Prepare and cook all the food for 75 POB.
- Plan the menu on a bi-weekly or monthly basis, depending on the duration of the projects. Meals are produced on time, and sufficient quantities are available.
- Maintain stock levels of all kitchen supplies as well as laundry on a bi-weekly basis
- Oversee and supervise all accommodation, stores, lavatories, isle ways, which are maintained by the stewards.
- Attending inspections with the medic and captain.
- Oversee and monitor the work of stewards to ensure all tasks are done as indicated in the cleaning schedule.
- Oversee the ordering and control of stock levels
- Ensure galley staff and stewards are working safely at all times
- Ensure staff are aware of and follow safe work practices at all times
- Ensure work stations are kept clean and hygienic at all times
Chief Cook
Jan De Nul
01.2023 - 03.2024
- Ensure meals are produced on time, and sufficient quantities are available for 30 crew, including visitors.
- Maintain stock levels of all kitchen supplies and laundry
- Attend to the buffet and À la carte menu daily.
- Delegate duties to stewards and 2nd Cook.
- Oversee and monitor the work of stewards to ensure laundry and accommodation tasks are completed properly.
- Ensure wastage is stored properly
- Monitor and record the stock levels of all alcoholic and non-alcoholic drinks
- Oversee the ordering and control of stock levels
- Ensure work stations are kept clean and hygienic at all times
Head Chef
Life and Brand Portfolio
03.2021 - 11.2022
- Developed and implemented new recipes and menus to drive customer interest and increase profits.
- Responsible for scheduling, inventory and food cost management.
- Spearheaded the development of a new catering menu, increasing catering sales by 20%.
- Involved in the creation of a new uniform and kitchen design project.
- Worked collaboratively with other departments to ensure a consistent, high-quality dining experience.
- Ensured compliance with health and safety standards.
- Assisted in controlling food costs by monitoring and ordering supplies.
- Regularly evaluated food production and service staff performance.
- Established and maintained quality standards for all dishes.
Executive Chef
P.F. Chang's Chinese Bistro
04.2020 - 01.2021
- Successfully developed and implemented a new menu for the restaurant, increasing customer satisfaction and average check size by 10%.
- Utilized cost-cutting measures to reduce food costs and increase profitability.
- Managed a team of 15 culinary staff and successfully trained new hires.
- Improved kitchen productivity by 35%, while maintaining a high level of quality.
- Created innovative recipes and presented them to the restaurant’s management team.
- Developed relationships with local farmers and suppliers to ensure fresh, high-quality ingredients.
- Developed and maintained HACCP plans to ensure compliance with food safety regulations.
- Supervised the day-to-day operations of the kitchen, including food preparation, inventory control, and sanitation.
- Participated in national and international culinary competitions, winning several awards.
- Streamlined production processes to ensure efficient and cost-effective meal preparation.
Camp Boss
Gulf Catering Company LLC
11.2014 - 11.2019
- Successfully managed a team of 30 staff and ensured the safety of 5000 expats, including local staff.
- Supervised the daily operations of the camp, including ordering supplies, planning menus, and scheduling activities.
- Ensured that all subcontractors and staff were following camp policies and procedures.
- Created and maintained a positive and welcoming environment for expats and staff.
- Organized and facilitated special events such as barbeque functions, themed nights, and sports tournaments.
- Resolved conflicts, accommodation issues, laundry issues and staff related problems in a professional and timely manner.
- Developed and maintained relationships with clients and local businesses to support camp operations.
- Facilitated team building activities to promote camaraderie among staff.
- Send daily food cost, fuel and safety reports to the head office.
Chef Tournant
SeaDream Yacht Club Ltd
11.2011 - 10.2014
- Proven experience in managing a high-volume kitchen.
- Skilled in daily lunch and breakfast specials for 120 guest onboard.
- Developed and implemented strict food safety and sanitation practices.
- Responsible for replenishing breakfast, lunch and dinner items.
- Met budget objectives while providing quality food and service.
- Reporting of any defects of kitchen equipment to my direct Supervisor.
- Report directly to the Executive Pastry chef regarding daily duties and workload.
Chief Cook
Ocean Bourbon 804/801
05.2008 - 08.2010
- Developing new and exciting menus and themed nights for crew
- Supervising and training stewards
- Preparing Saturday barbeques and Sunday Steak nights
- Ensuring health and safety regulations are adhered to
- Managing the orders, menus, food stores, laundry and accommodation functions onboard
- Organizing and coordinating daily work activities for stewards
- Monitoring and evaluating staff performance
- Liaising with the Safety Officer and Captain regarding maintenance and safety aspects in the galley and accommodation
- Maintaining accurate record-keeping of food stores and food costs.
Chief Cook
Compass Group
03.2002 - 04.2008
- Training cooks and kitchen stewards.
- Menu planning and supervising the tasks assigned are carried out by the galley staff.
- Responsible for the HSE and operation of the galley.
- Coordinating with the Campboss on menu planning to align with the daily food cost.
- Offloading of provisions and participating in regular safety inspections with Campboss and Safety Officer.
Chief Cook
Maersk Ltd
02.2000 - 01.2002
- Ensure meals are produced on time, and sufficient quantities are available.
- Maintain stock levels of all kitchen supplies
- Oversee and monitor the work of stewards to ensure tasks are completed properly.
- Ensure wastage is stored properly
- Report the ordering and control of stock levels to the Captain.
- Ensure work stations are kept clean and hygienic at all times
Education
Associate of Arts - Culinary Arts
Silwood School of Cookery
Cape Town, South Africa 04.2001 -
Ships Cook (Certified) -
Cape Town Hospitality School
Graduate Certificate - Maritime Studies
Maritime Safety Training And Development Pty Ltd
Cape Town, South Africa 04.2001 -
Graduate Certificate - Occupational Health And Safety
Safety Management And Training Services Pty Ltd
Cape Town, South Africa 04.2001 -
High School Diploma -
Lentegeur Senior Secondary School
Cape Town, South Africa 04.2001 -
Skills
Manage kitchen budgets, monitor food costs, Menu and Recipe development, Food preparation and Cooking Techniques, Kitchen and Project management, Staff evaluations and leadership, Time Management, Staff training and teamwork, Financial Literacy, Inventory Management, Communication, Problem-solving, Restaurant and Hotel operations, Food service safety trainiing, Food safety, Customer service, Food presentation, Operations management, Menu development, Sanitation standards, Recipe development, Signature dish creation, Problem and complaint resolution, Purchasing, Coaching and mentoring, Kitchen equipment operation and maintenance, Waste reduction, Delegating work, Forecasting and planning
Interests
Accomplishments
- Top Chef for 2018 Wedding Venue
- Safety Award on FPSO in 2002
- Graduated as top Academical student
- Selected for British Commando Ex Ocean Wave Operations
References
- Richard, Robertson, General Manager, +27 79 511 9004, Smit Marine SA
- Andre, Van Der Westhuisen, Operations Manager, +252 61113 5590, Gulf Catering
Military Service
- Private
- January 1999 - December 1999
- Attended voluntary military service and participated in ex-military British operations with the 40th Commando Squad at the South African Military Battle School.
Projects Completed
Camp Lemonnier
Exxonmobil Kizomba FPSO Unit-South Korea, Busan
Allaana Potash Mining-Ethiopia
Somiluana Diamond Mining-Angola
Timeline
Campboss/Chef
Smit Marine Salvage B.V.
06.2025 - 07.2025
Chief Cook
Van Oord
04.2024 - 04.2025
Chief Cook
Jan De Nul
01.2023 - 03.2024
Head Chef
Life and Brand Portfolio
03.2021 - 11.2022
Executive Chef
P.F. Chang's Chinese Bistro
04.2020 - 01.2021
Camp Boss
Gulf Catering Company LLC
11.2014 - 11.2019
Chef Tournant
SeaDream Yacht Club Ltd
11.2011 - 10.2014
Chief Cook
Ocean Bourbon 804/801
05.2008 - 08.2010
Chief Cook
Compass Group
03.2002 - 04.2008
Associate of Arts - Culinary Arts
Silwood School of Cookery
04.2001 -
Graduate Certificate - Maritime Studies
Maritime Safety Training And Development Pty Ltd
04.2001 -
Graduate Certificate - Occupational Health And Safety
Safety Management And Training Services Pty Ltd
04.2001 -
High School Diploma -
Lentegeur Senior Secondary School
04.2001 -
Chief Cook
Maersk Ltd
02.2000 - 01.2002
Ships Cook (Certified) -
Cape Town Hospitality School