Nicole Serfontein
Professional Chef & Culinary Advisor
Stellenbosch,WC
Summary
Accomplished private chef with extensive experience serving elite clients. Recently worked as a private villa chef for Le Grand Jardin and previously as a Sous Chef at Droom @ Die Meul. Holds a Chef and Product Development qualification completed with distinction from the Institute of Culinary Arts. Demonstrates a strong track record of success in various restaurant kitchens. Highly enthusiastic and motivated to learn, grow, and contribute skills to a professional culinary team. Consistently strives to achieve the highest standards of culinary excellence. Committed to advancing culinary career, dedicated to continuous improvement and staying at the forefront of industry trends.
Overview
7
7
years of professional experience
Work History
Villa Chef and Head of Culinary Dept
Index Hotels - Hospitality Management
09.2023 - 10.2024
- 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.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Sous Chef
Droom Die Meul
03.2023 - 01.2024
- 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.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
Chef de Partie
Hammetts Macina and Sheer Bastion
08.2021 - 12.2021
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Sous Chef
M/Y Lady Michelle
04.2019 - 11.2019
- Duties: In charge of the patisserie section and crew, assisting with guest food
- Assist with plating and preparation
- Cleaning of galley and making menu plans for the crew.
- 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.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Sole Chef
M/Y NOI
06.2021 - 09.2021
- Duties: Cooking for dual owners, charter guests and for crew members
- Was responsible for all provisioning, menu planning, accounts and hygiene procedures.
- 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.
Head Chef and Co-Owner
Die Boer & Vark Restaurant
09.2017 - 04.2019
- Duties: Running overall duties in kitchen, training staff, stock take, inventory, menu design, making food, cleaning
- 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.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
Education
Oudtshoorn High School, Oudtshoorn, RSA
3-Year Diploma - Advanced Culinary Arts And Advanced Patisserie
Institute of Culinary Arts
Stellenbosch, South Africa 04.2001 -
Skills
Highly trained in French cuisine and patisserie Experience in seasonal Mediterranean cooking (Italian, Spanish, Greek and Sicilian), health-conscious cooking including vegan, raw, gluten-free, vegetarian, pescatarian, Ketogenic and low calorie Highly proficient in Asian and Middle Eastern cuisine Preparing meals that are customized to client’s preferences, specifications, and dietary requirements Planning and designing menus Provisioning of produce and stock management Focusing on cleaning and sanitizing in the kitchen and where food is managed Handling, packaging, and storing of food properly and safely
Personal Information
- Date of Birth: 02/22/94
- Nationality: South African Passport
- Marital Status: Single
Health
Excellent
Driverlicense
Yes
Languages
English
Bilingual or Proficient (C2)
Afrikaans
Bilingual or Proficient (C2)
Personal Qualities
Extremely diligent and always strive to achieve the utmost of standards in food preparation and presentation. Committed and disciplined team worker used to high-pressure environments. Flexible, easy-going and have a good sense of humour. Possess initiative and creativity and thrive under stressful situations. Extremely enthusiastic about current food trends and keeping food designs creative and on-trend. Passion lies with making desserts and decorating cakes.
Availability
Available, but with notice
References
Keturah Seaman, Villa Manager at Le Grand Jardin, +27 71 101 9660, villahost@wonderlandescapes.com
Corli Els, Head Chef and Mentor, +27 84 255 0090, corliels@gmail.com
Anna Stofberg, Head Chef of Droom, +27 76 287 7726
Philip Sapiano, Captain of M/Y NOI, +35 6799 50668, captain@noiyachting.com
Marita Coetzee, Owner of Die Boer & Vark Restaurant, +27 847014566 , ujuevents@gmail.com
Timeline
Villa Chef and Head of Culinary Dept
Index Hotels - Hospitality Management
09.2023 - 10.2024
Sous Chef
Droom Die Meul
03.2023 - 01.2024
Chef de Partie
Hammetts Macina and Sheer Bastion
08.2021 - 12.2021
Sole Chef
M/Y NOI
06.2021 - 09.2021
Sous Chef
M/Y Lady Michelle
04.2019 - 11.2019
Head Chef and Co-Owner
Die Boer & Vark Restaurant
09.2017 - 04.2019
3-Year Diploma - Advanced Culinary Arts And Advanced Patisserie
Institute of Culinary Arts
04.2001 -
Oudtshoorn High School, Oudtshoorn, RSA
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