Kevin Van Heerden

Experience

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  The Ritz-Carlton Hotel Company LLC

  Oct 2010 - Mar 2011

  Intern
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  Scarsdale Country Club

  Mar 2011 - Oct 2011

  Chef de partie
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  Dear me ( food world)

  Oct 2011 - Nov 2013

  Sous Chef

  Working at Dear Me Restaurant as Sous Chef , ability to work on cold and hot starters, currently doing all hot food, run the breakfast shift in the morning, run hot section for lunch as well as for our dinners and functions. I am able to follow through on all duties in the kitchen. Assist with daily ordering, deliveries and receiving of stock and gas. Monitor levels of produce with our constant changing menu, ensuring all produce is used up, carefully monitoring staff usage of products, bar usage as well as wastage – keeping records/reasoning for all amounts. Leading monthly and annual stock take in the kitchen. I constantly monitor what products we have available or in excess to create a dish or get food used up on our menu. Keen ability to turn nothing into something remarkable! Show less

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  African Pride 15 On Orange Hotel

  Dec 2013 - Aug 2015

  Junior Sous Chef

  As Junior Sous Chef I have to maintain a high standard of service at all times, ensure that all Health and Safety legislation and guidelines are implemented, adhered to and reviewed regularly, in respect of kitchen production, employees, machinery, equipment and hygiene. Ensure all products used are of a high standard to produce all dishes to a high standard upon presentation of the recipe. Ensure all areas are kept clean and tidy constantly, all dishes are served at the correct portion size, quality and temperature.Supervising cleaning schedules and signing off on a weekly basis. Ensure when ordering on behalf of the Company, the most competitive price is obtained. I have to be familiar with all sections in the kitchen to properly manage their functions, responsibilities and cover when staff are not present. Show less

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  Jan De Nul Group

  Aug 2015 - now

  Chief Cook

  As Chief Cook onboard the “Sanderus” I am responsible for planning, preparing and cooking 3 meals per day for a 6 week rotation; starting at 4am to bake fresh breads each morning and serve breakfast, lunch and dinner as well as cold snacks available all day. I also do all ordering of produce as well as chemicals and galley equipment fortnightly. Ensuring all products are used in the correct portion sizes with minimal wastage. Delegating cleaning timetables to stewards and following up that their daily duties have been done effectively; checking cabins, toilets, showers and dining areas. Ensuring kitchen management follows HACCP approach Show less