Harry Schmidt

Experience

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  Guidos Pizzaria & Restaurant

  Jun 1997 - Nov 1997

  Commis Chef
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  Summerstrand Inn Hotel

  Jan 1998 - Mar 1999

  Commis Chef
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  Dali's Restaurant

  Apr 1999 - May 1999

  Head Chef

  Closed Down

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  Sodexo

  May 1999 - May 1999

  Head Chef

  Retrenched

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  Summerstrand Inn Hotel

  Jun 1999 - Jul 2000

  Chef De Partie
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  Thatchwoods Restaurant

  Aug 2000 - Nov 2000

  Head Chef
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  Beach Hotel

  Mar 2001 - Sept 2001

  Sous Chef
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  Palm Garden Hotel

  Nov 2001 - Jan 2002

  Head Chef
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  Five Flies Restaurant

  Feb 2002 - Nov 2002

  Sous Chef
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  Paranga Restaurant

  Nov 2002 - May 2003

  Sous Chef
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  Flavours Food Services

  Jun 2003 - Mar 2004

  Executive Head Chef

  Responsible for: cooking, orders, staff management, stock control- stock takes, transfering of stock from one location to the next, wastage control, cost control- costings, food costmenu development, new recipe development, staff training, maintaining all standards, basic HR practices, staff discipline, staff recruitment, health and hygienne, managed two kitchens and three eateries- directors lounge, cafe and take away.

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  Saffrons Restaurant

  Apr 2004 - Feb 2005

  Owner Head Chef

  Was Partner in restaurant. Managed all aspects of kitchen, assisted with managing front of house. Invovled in making business decisions, Marketing and promoting business, staff managment, supplier liason, banking, HR practices, Opening and closing of restaurant. customer service.

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  Cullinan Hotel Southern Sun- Kelseys Grill & Fish

  Mar 2005 - Mar 2006

  Executive Head Chef

  -Managed Kitchen-Responsible for: -Cooking-Orders-Stock and waste control-Costings-Food cost-Menu development-New recipe development-Staff rostering-Basic HR practices and staff discipline-Health and Safety-Maintain standards-Guest liaising-Supplier liaising-Staff time and attendance management-Staff management-Staff training-Kitchen budgets-Stock takes-Staff recruitment.Was responsible for supplying food to main dining room, 24hours room service, bar and pool area and all functions that happened in Hotel. Show less

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  Parklands Super Spar

  Apr 2006 - Oct 2007

  Head Chef

  -Managed the kitchen and deli department-Responsible for: -Cooking-Staff management-Orders-New recipe development-Stock merchandising on shelves- Staff rostering-Costings-Stock control-Wastage control-Health and Safety-Basic HR practicesMaintaining standards-Customer liaising-Customer service-Staff training-Cost controlling

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  Table Mountain Aerial Cableway Co

  Oct 2007 - Dec 2012

  Executive Head Chef

  -Manage two kitchens serving 50 - 3000 per day in Café, kiosk, terrace bar and function venues-Responsible for: -Orders-Health & Safety - Bi Monthly audited by Swift Hygiene Auditors -Menu design-New recipe development and recipe standardization as well as costing-New product development-Staff management - 27 out of season, 38 in season-Basic HR practices and staff discipline-Cost controlling-Supplier liaising-Manage kitchen budgets-Staff recruitment -Staff training-Member of fire committee-Maintaining standards-Stock control- wastage, stock takes, food cost, daily stock control and inter departmental stock transfers-Developing and writing all SOP'S and policies for the kitchens, as well as implementation of procedures-Management of time and attendance for staffI also played an integral part of the revamp of the restaurant. I assisted with the planning of the New cafe styled eatery. Revamped menus, systems, recipes, and trained all kitchen staff.Part of team to obtain new accolade/award - New 7 Wonder of Nature which is an international award Show less

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  Harry's

  Jan 2011 - Oct 2012

  Owner

  We did catering at Computer lanning events, racing events and food markets at schools and fetes. The events hosted from 30 people to 1500 people. I also had the sole food rights for one of the largest lanning events in Cape Town which would be held over two and half days ( Organised Chaos). We offered a wide variety food options which was tailored to the type of event that we would be providing our services to. We prided ourselves in the quality of the food as well as the service. This was my side business while working at Table Mountain. I closed it due to me going into remote site cateringDuties:-Planning of menus-Costings-Purchasing-Obtaining events to cater at/ looking for new business -Cooking-Management of all aspects of the business Show less

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  Allterrain Services Group

  Nov 2012 - Mar 2015

  Ougadougou, Burkina Faso-Management of catering, Kiosk facilities, bar and housekeeping of site/unit. -General HR-General stock management. -Ensure department heads/supervisors maintain standards, health and safety and service levels in their departments/areas. -Assist with management of all financial aspects and month end reports of site/unit, and ensure all budgets and targets are maintained and met as set out by Head office. -Ensure all aspects of contract are met and maintained and ensure client satisfaction always. -Ensure continuous liaising with client and ensure any problems and issues are resolved timelessly and ensure all client demands and requests are resolved. -Implement all company policies and procedures. -Manage all staff training. -Assist with Liaising with all suppliers and ensure all products and produce are of correct quality, quantity and price. -Resolve all maintenance issues. -Assist stores with CUFAB back off house system/stock control system. -Assist with ordering of stock items and menu development for 28 day cycle menu.-Assisted with developing and writing menus for various sites to get standards in place and to assist with cost control Show less Maputo, Matola, Mozambique-Management of catering, Kiosk facilities of site/unit. Management of all staff - 39 -General HR-General stock management. -Ensure department heads/supervisors maintain standards, health and safety and service levels in their departments/areas. -Assist with management of all financial aspects and month end reports of site/unit together with JV partners, and ensure all budgets and targets are maintained and met as set out by Head office. -Ensure all aspects of contract are met and maintained and ensure client satisfaction always. -Ensure continuous liaising with client and ensure any problems and issues are resolved timelessly and ensure all client demands and requests are resolved. -Implement all company policies and procedures. -Manage all staff training. -Assisted with Liaising with all suppliers and ensure all products and produce are of correct quality and price. -Resolve all maintenance issues. Obtained basic training on Mocca back of house system and basic training on Cufab stores systems. -Assist with ordering of stock items and menu development for 28 day cycle menu.-Integral part of team to assist in mobilization of this new site. This is also our first site in Mozambique and was my first mobilization.-Involved in all aspects of HSE ensuring that staff work safely and according to SOP’s, ensuring we remain incident free Show less Ougadougou, Burkina Faso-Management of catering, bar and laundry facilities on remote site. Management of all staff -110-General HR-General stock management. -Ensure department heads/supervisors maintain standards, health and safety and service levels in their departments/areas. -Management of all financial aspects and month end reports of site, and ensure all budgets and targets are maintained and met as set out by Head office. -Ensure all aspects of contract are met and maintained and ensure client satisfaction always. -Ensure continuous liaising with client and ensure any problems and issues are resolved timelessly and ensure all client demands and requests are resolved. -Implement all company policies and procedures. -Manage all staff training. Assisted with Liaising with all suppliers and ensure all products and produce are of correct quality and price. -Involved in all aspects of HSE ensuring that staff work safely and according to SOP’s, ensuring we remain incident free-Resolve all maintenance issues. -Was promoted to Project Manager Show less Ougadougou, Burkina Faso-Remote site catering-Staff management-menu planning-Recipe development-Health and safety and hygiene-Stock management-Quality control-Liaising with client on daily basis-Manage front off house-Basic HR practices-Assist project manager on daily basis-Kitchen management/admin, cost control- costings/food cost-Staff recruitment-Staff training-Implement all SOPS and procedures-Time and attendance-Oversee junior kitchens-Relieve chefs that going on leave-Improve and maintain standards. Show less

  • F&B Training & Development Manager

    Oct 2014 - Mar 2015

  • Project Manager/Camp Manager/Village Manager

    Sept 2014 - Sept 2014

  • Project Manager/Camp Manager/Village Manager

    Feb 2014 - Sept 2014

  • Project Manager/Camp Manager/Village Manager

    Aug 2013 - Feb 2014

  • Executive Head Chef- International Consultant

    Nov 2012 - Aug 2013
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  IFS International Facilities Services

  Mar 2015 - now

  Nampula, TopiutoKenmare Resources-Management of the site which has an average turnover of $Private per month and consists of the following: all catering and food and beverage facilities providing an average of 3300 meals per day including local work force, shop facilities, bars (1), housekeeping, laundry and housing for 800 residents, gym and library facilities, water (2) and sewerage (2) treatment plants, airport grounds, waste management, camp grounds and buildings as well as reporting all maintenance issues. Function catering is also major revenue stream-Management of all staff (225) including 10 department managers/HOD’s and 8 supervisors-General HR-General stock management – Average value of $ Private – maintaining 6 weeks stock including cover stock-Ensure department heads/supervisors maintain standards, health and safety and service levels in their respective departments/areas. -Assist with management of all financial and budget aspects and month end and weekly reports of the site/unit, and ensure all budgets and targets are maintained and met as set out by Head office. -Ensure all aspects of contract are met and maintained and ensure client satisfaction always. -Ensure continuous liaising with client and ensure any problems and issues are resolved timelessly and ensure all client requests are resolved. -Implement all company policies and procedures. -Manage all staff training and development with respective HOD. -Assist with liaising with all suppliers and ensure all products and produce are of correct quality, quantity and price. -Assist with ordering of stock items and menu development for 28-day cycle menu.-Assisted in development of Bitworx canteen access and meal control system and housekeeping rooms control system. -Oversee the malaria control program together with my HSE Manager-Involved in all aspects of HSE ensuring that staff work safely and according to SOP’s, ensuring we remain incident free Show less Pemba, PalmaAfungi - Total & CCSJV Camps - WBHO, Pioneer, Ace, Gabriel Cota, 9500Management of my home site WHBO and consists of the following: all catering and food and beverage facilities providing all meals per day, shop facilities, bars (2), housekeeping, laundry and housing for 875 residents, gym (2) and water (1) and sewerage (1) treatment plants, campgrounds and buildings as well as reporting all maintenance issues. Function catering is also major revenue stream-Assisting on all other sites for Afungi as and when needed.-Management of all staff (114) including 7 department managers/HOD’s and 11 supervisors-General HR-General stock management – Average value of $ Private – maintaining 6 weeks stock including cover stock-Ensure department heads/supervisors maintain standards, health and safety and service levels in their respective departments/areas. -Assist with management of all financial and budget aspects and month end and weekly reports of the site/unit, and ensure all budgets and targets are maintained and met as set out by Head office. -Ensure all aspects of contract are met and maintained and ensure client satisfaction always. -Ensure continuous liaising with client and ensure any problems and issues are resolved timelessly and ensure all client requests are resolved. -Implement all company policies and procedures. -Manage all staff training and development with respective HOD. -Assist with liaising with all suppliers and ensure all products and produce are of correct quality, quantity and price. -Assist with ordering of stock items and menu development for 28-day cycle menu.-Improvement of standards and offering-Involved in all aspects of HSE ensuring that staff work safely and according to SOP’s, ensuring we remain incident free Show less

  • Project Manager/ Camp Manager/ Village Manager/Camp Boss

    Mar 2015 - now

  • Project Manager/ Camp Manager/ Village Manager/Camp Boss

    Mar 2015 - now