1. PERSONAL DETAILS
NAME: Riaan Van Eyk
CONTACT NO: 071 683 2697 or 074 382 8778
E-MAIL ADDRESS: riaanvaneyk@hotmail.com
GENDER: Male
IDENTITY NUMBER: 731107 5020 085
DATE OF BIRTH: 07/11/1973
NASIONALITY: South African
LANGUAGES: 1st
Afrikaans
2nd
English
HEALTH: Excellent
MARITAL STATUS: Married
DEPENDANTS: three
Career profile
I am a confident and dynamic person with great enthusiasm and self-discipline. I have
an extensive amount of experience with interpersonal communication. I am adept at
using my dynamism with the ability to assimilate information at all levels, to then
make key strategic decisions. I am highly geared towards strengthening relationships
to build customer loyalty.
Key Skills
• Planning and achieving set business objectives
• Managing staff
• Analysing and evaluating results
• Achieving profitability and maintaining cash flow
• Ability to maintain customer satisfactions
Personal Mission Statement
• To work for a company that strives to work towards loyal relationships with its
customers and its personnel.
• I believe that I can achieve any goal that I set myself, and that I will be an
asset to your company.
• To choose my career that uses my skills and knowledge, but also challenges
me to learn more.

2. Educational History
North Hertfordshire college 2006-2007
City and Guilds catering and hospitality NVQ level 3 in professional cookery
Qualification is supported by the hotel and catering international management
association (HCIMA)
Successful in sixteen units
North Hertfordshire college 2005-2006
City and Guilds catering and hospitality NVQ level 2
Successful in seventeen units
Foundation certificate in health and safety in the workplace
Foundation certificate in food hygiene
Additional units achieved Key skill certificate
Communication level 2
Information and communication technology level 2
High School
Willow Ridge High: 1990 Matriculated
Subjects: Afrikaans (SG) History (SG)
English (SG) Geography (SG)
Biology (SG) Business Economics (SG)
Career Experience
2014- Current The Cascades Hotel, Sun City
EXECUTIVE CHEF /CULINARY ARTS PROFESSIONAL
"Offering Patrons the Finest in Food, Service, and Atmosphere"
A skilled Culinary Professional, recognized for a comprehensive knowledge of
international cuisine and an innovative approach to setting the stage for a customized
dining experience. Over 20years of progressive experience managing the provision of
fine dining for resorts, restaurants, hotels; refining the art of cooking; developing
impressive menus; and preparing culinary dishes influenced by culturally diverse
regions around the globe. Particularly adept in the ability to cultivate partnerships
with service providers in obtaining the freshest and highest quality ingredients; and
committed to leaving patrons with an especially memorable dining experience.
PROFESSIONAL SUMMARY
Supervised the dining and service operations of a 241 roomed hotel with poolside dining,
bar dining, clubhouse, golf course, fine-dining restaurant; managing an operating budget
of R2 000 000

3. Designed and implemented a creative menu with the use of fresh, local organic
ingredients to provide a 5-star dining experience with a international flair.
Provided personal chef services for residents and a variety of celebrities.
Coordinated and executed catering services, both on and off site for events ranging from
weddings to conferences.
Created and implemented kitchen designs for both residential and commercial
establishments on the resort.
Directed the activities of 37 staff, engaged in full-service restaurant operations (food
preparation, customer service, chefs, cooks, assistants, and wait staff).
Reorganized the layout of kitchens and dining areas; and developed creative, diverse
menus incorporating the cuisine commonly associated with independent, fine dining
restaurants.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Plan menus for all food outlets in the hotel.
Schedules and coordinates the work of chefs, cooks and other kitchen employees to
assure that food preparation is economical and technically correct and within budgeted
labour cost goals. Approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness and safety are maintained
throughout all kitchen areas at all times. Establishes controls to minimize food and supply
waste and theft.
Safeguards all food preparation employees by implementing training to increase their
knowledge about safety, sanitation and accident prevention principles. Develops standard
recipes and techniques for food preparation and presentation which help to assure
consistently high quality and to minimize food costs; exercises portion control for all
items served and assists in establishing menu selling prices. Prepares necessary data for
applicable parts of the budget; projects annual food, labour and other costs and monitors
actual financial results; takes corrective action as necessary to help assure that financial
goals are met.
Ensures proper staffing for maximum productivity and high standards of quality; controls
food and payroll costs to achieve maximum profitability. Evaluates food products to
assure that quality standards are consistently attained Interacts with food and beverage
management to assure that food production consistently exceeds the expectations of
members and guests. In conjunction with F&B management team, assist in maintaining a
high level of service principles in accordance with established standards. Evaluates
products to assure that quality, price and related goods are consistently met.
Develop policies and procedures to enhance and measure quality; continually updates
written policies and procedures to reflect state-of-the-art techniques, equipment and
terminology. Establishes and maintains a regular cleaning and maintenance schedule e
for all kitchen areas and equipment. Provides training and professional development
opportunities for all kitchen staff.
Ensures that representatives from the kitchen attend service line-ups and meetings.
Periodically visits dining area when it is open to welcome members. Support safe work
habits and a safe working environment at all times.
SUPERVISORY RESPONSIBILITIES
Interview, select, train, supervise, counsel and discipline all employees in the department.
Ensure all services to members are conducted in a highly professional and efficient
manner.
Ensure a safe working environment and attitude on the part of all employees in areas of
responsibility.

4. OTHER SKILLS AND ABILITIES
Ability to interact positively with supervisor, management, co-workers, members, and the
public to promote team effort and maintain a positive and professional approach. Ability
to produce a high volume of work in a timely manner, which is accurate, complete, and of
high quality.
Ability to read, analyzes, and interprets general business periodicals, professional
journals, technical procedures, or governmental regulations. Ability to write reports,
business correspondence, and procedure manuals. Ability to effectively present
information and respond to questions from groups of managers, committees, suppliers,
members, and employees.
Working knowledge of various computer software programs.
Ability to solve practical problems and deal with a variety of concrete variables in
situations where only limited standardization exists.

5. 2008 - 2014 The Palace, Sun City: Leading Hotel of the World
Sous Chef
• Day to day running of the kitchens.
• All ordering and stock takes.
• Menu Planning and daily specials.
• Liaison with front of house.
• Health and safety, Hazard analysis
Senior Sous Chef
• controlled procurement
 standardizing recipes
 receiving of stock
 standards & costing of recipes
 prep & co-ordination
 liaise with the suppliers
 responsible for all hotel outlets
 fill in as chef De Cuisine at Villa Del Palazzo
 To ensure that excellent performance by all personnel in
within the department is achieved and maintained and
staff is developed to their fullest capacity.
 To ensure understanding of functionalities by each
personnel in the department
 To ensure the maintenance of hygiene and sanitary
standards.
 To ensure the highest degree of accuracy in obtaining
the food cost percentages.
 To ensure the maximum competitiveness of our product
and good revenue generation from services.
 To ensure older stock goes out first and not to use
expired stock and that expired stock is returned to the
warehouse.
 To ensure consistent preparation of all dishes served.
 To ensure better understanding of revenue generation
trends of different sources.
 To ensure that a certain degree and standard of quality
is completely adhered to at all times as per the unit's
product offering.
 To ensure that all food outlets remain highly presentable
and attractive to guests and other clientele.
 To ensure that equipment is not abused and is used for
the purpose designed to.
 To ensure that guest complaints are valuable barometer
to gauge our service standards and excellent service
delivery.
 To ensure the efficiency operations of the kitchen
department at all times and manage a profitable food
service
 To ensure standards meet health and safety
requirements.

6.  To ensure the speedy resolution of maintenance issues
and provide on-going efficiency of the kitchen areas.
 Takes decisions on operational matters concerning the
kitchen that are outside the responsibility of the
subordinates
 Maintains excellent relations and professionalism
amongst all peers
 Stays in contact with staff in the department, managing
through example
 Maintains good working relationships with F&B service
team
 To ensure the efficiency of the kitchen staff.
 To ensure continuity in the development of vital
culinary skills and training needs analysis.
 To ensure that all operating equipment is operated and
handled with care at all times and staff is proper trained
to competently operate such equipment.
 To ensure conformance to good corporate governance
and ethical standards at all times
Over all running operations of the entire kitchen
When executive chef not on duty
I have opened a new restaurant, The Plume at the Palace in September. Plume is an
intimate, modern Afro-chic restaurant with Afro-French fusion cuisine, which reflects
our heritage, and takes inspiration from French modern cooking with techniques and
presentation like Sous Vides and elements of molecular cuisine. I have designed the
menu, as well as the restaurant interior and am happy to say that it is a great success.
2003.2007 The Stable Door Restaurant and The White Horse Pub
• Sous Chef
• Day to day running of the kitchens.
• All ordering and stock takes.
• Menu Planning and daily specials.
• Liaison with front of house.
• Health and safety, Hazard analysis
2000.2003 Cappuccino’s restaurant and Pizzeria, Menlyn
• Junior manager
• Creating a positive experience for the customer
• Recruitment

7. • Supervise production quality
• Managing and scheduling resources
1999.2000 Mugg & Bean Restaurant, Brooklyn, Pretoria
• Assistant manager
• General Administration
• Using Resources to maximum effect
1997.1999 Trattoria la Fragola, Pretoria
• Front of house manager
• Quality Control
• Managing of Front of house and back of house
• Managing Food costs
1993.1997 At Home Caterers, Waterkloof, Pretoria
• Assistant Pastry chef
• Procurement
• Design Logistics
• Presentation
• Managing
1991.1993 Centurion Lake Hotel
• Managing and organizing banqueting facilities
• 3 Years hotel staff training/ back of house
• Hygiene
• Quality Control
• Managing Food costs
• Chef de Partie
References
North Herts College: Karen King 01462 471074
The Stable Door Restaurant: Joan Van Den Heever 01438 715200
Cappuccinos: Nikki Callis 012 368 1388
The Palace, Sun City Nicholas Froneman, Executive Chef
Mobile Number: 079 350 2795
nicholas.froneman@za.suninternational.com