Microsoft
Warwick Barry King
Executive Chef
Durbanville
Work Preference
Summary
Dynamic and dedicated chef committed to culinary excellence and innovation. Recognized for a well-organized approach and a passion for pushing the boundaries of food development and production. Eager to leverage extensive knowledge and skills to create exceptional dining experiences that inspire and delight. A loyal team player, ready to contribute to a collaborative kitchen environment while continuously seeking opportunities for growth and creativity.
Overview
16
16
years of professional experience
1
1
Language
1
1
Certificate
Work History
Executive Chef
The Pan Collection
03.2024 - Current
- Pan Collection owns the following restaurants: Iron steak and Bar, Scala, Maru, Burger and Lobster, Hacienda, Nikkei, Yatai
- In this company the position is shared with another 2 executive Chefs
- Overseeing the kitchen and assisting with menu development.
- Cost control and month-end handling to ensure efficient COS for kitchen related financials.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Setup month end COS sheets.
- Running the pass to make sure the highest standards are met.
- Interacting with suppliers to get best available stock on hand and affordable pricing for better restaurant profits.
- Adhering to and placing strict hygiene protocols in place according to HACCP.
Executive Chef
KWANDWE GAME RESERVE
03.2023 - 01.2024
- Managed three villas and two lodges.
- Overseeing the kitchen and assisting with menu development.
- Cost control and month end handling to ensure efficient COS for kitchen related financials.
- Setup month end COS sheets.
- Running the pass to make sure the highest standards are met.
- Interacting with suppliers to get best available stock on hand and affordable pricing for better restaurant profits.
- Adhering to and placing strict hygiene protocols in place according to HACCP.
Restaurant and Ops Manager
THE STATION ON BREE
04.2022 - 11.2022
- Managing front of house and their responsibilities.
- Facilitating cash ups.
- Overseeing the kitchen and assisting with menu development.
- Managing and facilitating events.
Executive Chef and Ops Manager
THE STATION ON BREE / PARKHURST
09.2020 - 04.2022
- Cost control and month end handling to ensure efficient COS for kitchen related financials.
- Setup and implemented menus for opening of Parkhurst shop along with recipe spreadsheets and costing sheets.
- Setup month end COS sheets.
- Running the pass to make sure the highest standards are met.
- Interacting with suppliers to get best available stock on hand and affordable pricing for better restaurant profits.
- Adhering to and placing strict hygiene protocols in place according to HACCP.
- Currently working and adapting to Marketman COS systems very involved with the financials and meeting of targets for the restaurant with budgets and targets.
Head Chef/ Owner
EXHIBIT A, THE SŸN GROUP
03.2019 - 03.2020
- Daily running of the restaurant, and financial duties.
- Running the pass to make sure the highest standards are met.
- Interacting with suppliers to get best available stock on hand and affordable pricing for better restaurant profits.
- Adhering to and placing strict hygiene protocols in place according to HACCP.
- Restaurant closed down due to Covid-19 and income loss.
Head Chef
GÂTE RESTAURANT
03.2018 - 03.2019
- Day to day running of the kitchen.
- Ensuring highest quality of food.
- Handling suppliers.
- Stock rotation.
- Making sure there is minimal wastage of produce for a high profit gain.
- Reengineering of menus.
- Adhering to strict hygiene protocols according to HACCP.
Head Chef
THE RITZ
01.2018 - 03.2018
- Day to day running of the kitchen.
- Ensuring highest quality of food.
- Handling suppliers.
- Stock rotation.
- Making sure there is minimal wastage of produce for a high profit gain.
- Reengineering of menus.
- Adhering to strict hygiene protocols according to HACCP.
- Short work period due to hotel being liquidated
Senior Sous Chef
DELAIRE GRAFF WINE ESTATE AND LODGE (Main Restaurant)
01.2017 - 01.2018
- Control over all sections and plating.
- Stock take to ensure food costs stay low.
- Running the pass on a daily basis.
- Ordering stock and stock control.
Head Chef
THE STACK
03.2016 - 01.2017
- Reporting to the Head Chef.
- Implementing new dishes and menus.
- Directly managing 4 chefs.
- Ensure all food are presented in a timely manner and in the correct sequence.
- Giving both positive and negative feedback to kitchen staff on a daily basis.
- Providing appropriate training for all members of staff.
- Ensuring that all cleaning duties are carried out properly and that relevant administrative records are updated.
- Checking quantity and quality of food received from suppliers.
- Developing and maintain good working relationships throughout the kitchen team.
Head chef
THE BAY HOTEL - VILLAGE N LIFE
10.2014 - 02.2016
- Ensure food production as per the company set standard.
- Menu and product development.
- Ensure that all menus are constantly updated.
- Control wastage or keep to a minimum.
- Order of high quality produce from approved suppliers.
- Ensure that all SOP's are done according to company standards.
- Monitor sanitation practices.
- Keep stock sheets up to date.
- Ensure menu costings are done and up to date as often as needed.
- Communicate daily specials to restaurateur.
- Ensure all HACCP standards are maintained as set out in the SOP.
- Maintain tidiness of all store rooms, fridges and freezers.
Senior Sous chef
THE BAY HOTEL - VILLAGE N LIFE
03.2014 - 02.2016
- Overseeing entire kitchen, quality and standards.
- Ordering of produce and chemicals.
- Monthly stock takes.
- Processing of food items and full services.
Head Chef (Zuka lodge)
Phinda at &Beyond Phinda Private Game Reserve
01.2013 - 01.2014
- Overseeing entire kitchen, quality and standards.
- Ordering of produce and chemicals.
- Monthly stock takes.
- Processing of food items and full services.
CDP
Cuvée Restaurant at Simonsig
01.2010 - 06.2011
- Full control of fish section.
- Sauces all components towards dishes.
- Running of the pass when head chef is not available.
- Running meat section.
- Counting of stock.
- Entering of stock after day end.
- Ordering of stock.
- Stock control.
- Designing of dishes for menus.
- Food costings.
Education
High School -
Graeme College
01.2007
Chef Diploma - City and Guilds
Institute of Culinary Arts
01.2009
Skills
Safe food handling
Sanitation guidelines
Team leadership
Menu planning
Inventory management
Kitchen management
Food stock and supply management
Staff scheduling
Food spoilage prevention
Vendor relationship management
Recipes and menu planning
Hiring, training, and development
BOH operations
Restaurant operations
Quality assurance
Recipe management
Food service safety training
Food safety
Hygiene policy implementation
Food presentation
Menu development
Operations management
Strong work ethic
Creative thinking
Decision-making
Verbal and written communication
References
- Ivonne, Short, Operational Director, +27 (0)83 280 7302
- Rikku, Ó'Donnchü, Executive Chef, +27 (0)72 695 3141
- Johann, DuPlessis, General Manager of The Ritz, +27 (0)83 294 4477
- Tremaine, Lambert, General Manager Delaire Graff Wine Estate, +27 (0)21 885 8161
- Nigel, Pace, Owner of The Stack, +27 (0)82 901 7674
- Sean, Geyser, General Manager, +27 (0)83 255 4610
- Kenny, Malcomess, Manager of Zuka Lodge, +27 (0)35 562 4516
- Shanel, Gildenhuys, Head Chef, +27 (0)21 888 4932
PERSONAL
- Name: Warwick Barry
- Surname: King
- Gender: Male
- DOB: 3 August 1989
- ID: 8908035166087
- Nationality: South African
- Languages: English and Afrikaans
- Dependants: None
- Health: Excellent
- Drivers License: Yes
- Phone: +27 (0)72 435 4866
- Email: warwick.king3245@gmail.com
- Address: 2 Rouge Close, Uitzicht, Durbanville 7550
PERSONAL STRENGTHS
- Multitasking and working well under pressure
- Being able to take staff and molding a cohesive and well-oiled team to get the best out of the kitchen and productivity levels
- Prioritization and time management skills
- Ability to work in a team
- Detail orientated and organized
- Determined and motivated
- Purpose driven and strong-minded
- Strong leader with excellent ability to motivate
- Ability to organize and initiate planning
- Ability to delegate tasks
- Dynamic attitude and energetic personality
- Decision making
- Excellent communication skills.
- Friendly and service orientated.
Certification
City and Guilds
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Software
Languages
English
Advanced (C1)
Afrikaans
Bilingual or Proficient (C2)
Interests
Golf
Timeline
Executive Chef
The Pan Collection
03.2024 - Current
Executive Chef
KWANDWE GAME RESERVE
03.2023 - 01.2024
Restaurant and Ops Manager
THE STATION ON BREE
04.2022 - 11.2022
Executive Chef and Ops Manager
THE STATION ON BREE / PARKHURST
09.2020 - 04.2022
Head Chef/ Owner
EXHIBIT A, THE SŸN GROUP
03.2019 - 03.2020
Head Chef
GÂTE RESTAURANT
03.2018 - 03.2019
Head Chef
THE RITZ
01.2018 - 03.2018
Senior Sous Chef
DELAIRE GRAFF WINE ESTATE AND LODGE (Main Restaurant)
01.2017 - 01.2018
Head Chef
THE STACK
03.2016 - 01.2017
Head chef
THE BAY HOTEL - VILLAGE N LIFE
10.2014 - 02.2016
Senior Sous chef
THE BAY HOTEL - VILLAGE N LIFE
03.2014 - 02.2016
Head Chef (Zuka lodge)
Phinda at &Beyond Phinda Private Game Reserve
01.2013 - 01.2014
City and Guilds
01-2010
CDP
Cuvée Restaurant at Simonsig
01.2010 - 06.2011
Chef Diploma - City and Guilds
Institute of Culinary Arts
High School -
Graeme College