Philippe Frydman is a versatile business development specialist and executive chef with over 30 years of experience in the hospitality and catering industry. He has worked in various roles such as consultant, owner, operations director, and regional sales manager. Frydman has extensive experience establishing and developing new projects. He is proficient in areas like administration, management, production, personnel, sales, and marketing. Frydman holds several qualifications in hotel management, purchasing management, and bookkeeping. He has received numerous awards and achievements over his career and is skilled in computer programs and systems relevant to the industry.

1. CURRICULUM VITE
Philippe Maurice Frydman
CV Application
To The recruiter
Attention To Whom It May Concern Date 08 July 2015
Position
Introduction
A Versatile business development specialist with a solid executive chef background.
Special expertise in establishing and developing new projects within the
hospitality/catering industry.
Candidate Details
First Names Philippe Maurice Surname Frydman
Nationality Belgian ID / Passport No 5606115853185
Age 59 Gender Male
Marital Status Divorced Residence Johannesburg
Race White Disabilities None
Own Transport Yes Drivers Licence Yes
Languages English, French, Italian, German, Flemish and Hebrew
Interests / Hobbies Soccer, Tennis, Movies, Food, watching TV, walking alone in the country,
New restaurant design, Training and upliftment
Other / Health EG: health issue etc to disclose up front
Contact Email frydmanphilippe@gmail.com
Contact Telephone
Numbers
Mobile: 083 449 5833 / 083 449 5833
Fax: 086 657 0524

2. Skype Handle mussels
Postal Address P.O. Box 5004
Rivonia 2128
South Africa
Availability 3 August 2015
Current Salary & Benefits R 45 000.00
Salary Expectations
Preferred areas to work OPen
Secondary Education
School Attended Lycee Francais - Netania, Israel
Highest Std. Passed Matric Equivalent Date Completed 1975
Tertiary Education
Qualification Hotel Management Diploma
Institute CERIA - Belgium Period 1978 – 1980
Qualification Diploma Purchasing Management - Gained Distinction
Institute Damelin, Johannesburg Period 1988
Qualification Diploma SA & USA Bookkeeping - Gained Distinction
Institute Damelin, Johannesburg Period 1989
Qualification Certified EDI and LLC facilitator
Institute International Period 2007
Memberships
• South African Chefs Association
• Chairman of the Academy of Chefs - http://www.saca.co.za/academy_of_chefs.html
o The Academy of Chefs, is the honour society of the South African Chefs Association, and is the
vehicle for SACA to recognise the achievements of its members.

3. Achievements / Awards
• 1982 & 1984 - Marvello Recipe of the Year Finalist - South Africa
• 1985 & 1987 - Sappi Form of the Year Finalist - South Africa
• 1986 - Winner awarded Silver Medal of the International Salon Culinaire
• 2004 - Inducted into the Academy of Chefs - South Africa
• 2009 - Elected Chairman of the Academy of Chefs - South Africa
• 2011 - Convener of the demonstration areas for the Bidvest World Chefs Tour Against Hunger
• Culinary producer for Chopped SA season 1
• 1993 - 1st
World Cooks Tour For Hunger
• 2003 - 2nd
World Cooks Tour For Hunger
• 2011 - Bidvest World Chefs Tour Against Hunger
o Responsible for the design, Set up, Implementation and Running of the 13 demonstration
kitchens situated in 6 different venues around South Africa
Computer Skills
• Lotus Suite
• Microsoft Office
• TurboCash
• Catering SSA
• Brilliant Accounting
• Sprint
• WordStar
• PrintShop
• NewsMaster
• IE5
• Windows 95/98/2000/8
Areas of Specialisation
Skills Set
• Executive chef with international experience in Belgium, France, Israel and South Africa
• Acute Entrepreneurial Ability, and a willingness to lead, takes charge, and offers opinions and
direction.
• Administration and Management - Knowledge of business and management principles involved in
strategic planning, resource allocation, human resources modelling, leadership technique, production
methods, and coordination of people and resources for the Hospitality and Foodservice Industry.
o Systems Analysis / Evaluation
o Management of Financial Resources
o Management of Material Resources
• Economics and Accounting - Knowledge of economic and accounting principles and practices, the
various Hospitality and Restaurant markets, banking methods, and the analysis and reporting of

4. financial data for the Hospitality Industry.
• Production and Processing - Knowledge of Food & Beverage raw material, production processes,
quality control, costs, and other techniques for maximizing the effective production and sale of Food
and Beverage Menu items in Hospitality / Restaurant Operations.
o Quality Control Analysis
• Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment,
selection, training, compensation and benefits, labor relations and negotiation, and personnel
information systems.
• Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling
products or services. This includes marketing strategy and tactics, product demonstration, sales
techniques, and in house merchandising for the Food Service Industry.
o Social Perceptiveness
o Persuasion
Philippe has the following Work Style, which has prevailed in all aspects of his working career:
• Integrity – honest and ethical
• Analytical Thinking – is able to analyze information and use logic to address work-related issues and
problems.
• Dependability - reliable, responsible, and capable of fulfilling obligations.
• Quality Leadership – Is willing to lead and take charge in all situations
• Cooperation – Is pleasant with others on the job and displays a good-natured, cooperative attitude
• Stress Tolerance - Accepts criticism and deals calmly and effectively with high stress situations.
• Self-Control – Comfortably maintains composure, keeping emotions in check, controlling anger, and
avoiding aggressive behavior, even in very difficult situations.
• Attention to Detail - Careful about detail and thorough in completing work tasks.
• Empathy- is sensitive to others' needs and feelings and is understanding and helpful on the job.
• Initiative / Innovation - Takes responsibility and can work independently in a creative manner, thinking
alternatively to the norm and developing new ideas without supervision and guidance.
Employment History
Job Title Partner / Consulting
Establishment Retro Foods F & B Consulting
Location/Country Johannesburg
Operation Description Liase with new customers to increase profitability and yields
Period March 2012 – Current
Duties & Responsibilities • Consulting to FG La Pasta on the Izi ‘Talian range
• Consulting at St Andrews Signature Hotel & Spa www.st-andrewshotel.co.za
on the whole F & B sector
• Culinary producer for Chopped SA to be flighted as from April 2014
• Installation and running of the FNB call center canteen at 24 Fricker road
• Consulted to Holiday Inn Sandton for 2 months whilst looking for a new
permanent chef.
• Consulted to the Crown Plaza Rosebank for the transition to a new

5. management team
• Upgrading the SAA premier and business airport lounges at OR Tambo
• Design and implemented new menu us at the Sunnyside Park Hotel
Parktown
Reason for leaving Still operating
Job Title Operator / Business Partner
Establishment The Restaurant Code
Location/Country Johannesburg
Operation Description www.therestaurantcode.com
Period January 2011 – February 2012
Duties & Responsibilities • Supported new and existing restaurants and assisted them in the following:
o Exceeding customer expectations
o Increasing restaurant covers
o Increasing average sale per customer
o Achieving beter trading results and getting a better bottom line
profit.
o Gaining beter production from management and employees
o Management Accountability
o Improved employee morale and gained beter efficiencies as a
result
• Redesigned and implemented new menus for various restaurants in
Johannesburg
• Systems implemented for the Royal Legend Safari Lodge
Reason for leaving Sold my shares
Job Title Consultant / Owner
Establishment LGG Consulting
Clients :
• Global Wraps - http://globalwrapps.co.za/
• Thava Restaurant Norwood - http://www.thava.co.za/
Location/Country Johannesburg
Operation Description Hospitality Consulting Company
Period January 2009 – December 2011
Duties & Responsibilities Expert Consulting with LGG Consulting involved:
• Primary objective was to assist establishments in the South African service
industry to achieve their specific goals: short-term and long-term, financial
and operational.

6. • We worked closely with our clients in reviewing and prioritizing their goals.
Then developed and implement a cost-effective plan to help them
achieve these goals.
• Whether it was hands-on staff training required or budgeting and cost
analysis, we developed a plan to help achieve business objectives.
Recruiting
• Assisted in recruiting process or found staff for establishments through a vast
network of contacts built up in the South African service industry.
Purchasing
• Assisted in sourcing the highest quality goods to suit establishment's budget.
Controls
• Set-up effective controls for all aspects of various establishments.
Budgeting, Costing & Financial Reporting
• Assisted in setting-up budgets, monitored costs and developed meaningful
financial reports.
Décor
• Advised in the best ways to utilise space and assisted in creating the right
environment for each establishment.
Menus
• Assisted in refining menus: from the selection of food and beverages to the
design and layout of the menu.
New Establishments
• Offered a full consulting package for new establishments, which covered
all aspects of setting-up or re-launching of establishments
Notable Additional Activities
• Developed new products for Global Wraps
• Designed and implemented new Thava restaurant Norwood
• Sales and Marketing of Bistro Products - importing tea’s from Sri Lanka and
biscuits from Belgium
Reason for leaving Still operating
Job Title
National Operations Support Specialist
Establishment O’Hagan’s Franchise / Group
Location/Country Sandton, Johannesburg
Operation Description http://www.theohagangroup.net/
Irish Theme Pub / Restaurant Franchise Group
Period August 1999 - March 2009
Duties & Responsibilities • Established, trained and guided franchisees at that stage 32 Nationally
• Evaluated and monitored standards and performance of franchisees
• Effective negotiation of contracts with suppliers
• Spearheaded new projects and promotions
• Costing, budget management, implemented targets
• Monitored daily operations for all O’Hagan’s outlets nationally.

7. • Monitored and managed stock handling procedures remotely
• Monitored and managed cash flow, and procedures regarding cash
handling nationally.
• Controlled and manage assets
• Management, control and quality assurance
• Analyzed and interpreted daily/weekly/monthly trade reports / results
o Determined and implemented corrective / proactive actions
• Monitored and managed point of sale systems
• Supported the implementation of the O’Hagan’s Business Plans
• Monitored Financial Feasibility of the O’Hagan’s franchise operations
• Assisted and Managed profitability and budgets
• Monitored and assisted with all staff discipline and development
• Ensured adherence to company policies and procedures in respect to
franchise contractual obligations
• Assisted and Designed company website
• Was involved with designing layout and building of new stores
Reason for leaving Contract ended
Job Title Regional Sales Manager and Chef de Cuisine
Establishment Aromont SA
Location/Country Midrand, Johannesburg
Operation Description Importer and distributor of sauces and Demi-Glace for the catering industry
Period February 1999 – October 1999
Duties & Responsibilities • Sales and marketing of various products to the foods industry
• Developed and customized products to suit different stores
Reason for leaving Stopped imported the product
Job Title Operations Director
Establishment Fairlawns Boutique Hotel
Location/Country Sandton, Johannesburg
Operation Description http://fairlawns.co.za/
Period July 1998 – January 1999
Duties & Responsibilities • Responsible for all kitchen operations
• Menu design
• Function co-ordination
Reason for leaving Short contract

8. Job Title Operations Director
Establishment The Codfather Food Emporium
Location/Country Sandton, Johannesburg
Operation Description www.codfathersandton.com/
Period September 1996 – June1998
Duties & Responsibilities • Responsible for all operations within the complex which included three
restaurants and one delicatessen
• Implemented computerisation of the complex, a system which allowed the
control of costs and turnover and the cross-ordering of food between
outlets
• Responsible for all Industrial Relations matters
Reason for leaving Got a better offer
Job Title Technical, Sales and Development Director
Establishment Think Commercial Microwave
Location/Country Sandton, Johannesburg
Operation Description Commercial microwave and food supplier
Period June 1992 – August 1996
Duties & Responsibilities • Designed and produced quality microwaveable portion controlled foods
• Marketed commercial microwave ovens and foods throughout Africa
Reason for leaving Worked myself out of a job
Job Title Chef Patron
Establishment Chez Moi Restaurant
Location/Country Sandton, Johannesburg
Operation Description Belgium style restaurant
Period April 1990 – May 1992
Duties & Responsibilities • Chef and patron for 60 seat upmarket continental restaurant
• Listed among the top 50 establishments in the American Express Restaurant
Guide
Reason for leaving Closed due to economic reasons

9. Job Title Owner / Managing
Establishment Fax-a-Bite
Location/Country Sandton, Johannesburg
Operation Description Upmarket, new concept coffee shop
Period July1989 – March 1990
Duties & Responsibilities • Set up and was responsible for general management
• Created and executed plans for food/drink sales, profit and staff
development.
• Recruited, trained and motivated staff.
• Checked stock levels and ordered supplies.
• Prepared cash drawers and provided petty cash as required.
• Helped in any area of the restaurant when circumstances dictated.
• Developed the ability to work in a fast paced and changing environment
while delivering excellent customer service.
Reason for leaving Moved to open own restaurant
Job Title Executive Food and Beverage Manager
Establishment Chevrah Group
Sandringham Gardens
Location/Country Johannesburg
Operation Description Jewish Retirement home
http://www.jhbchev.co.za/pages/content_Sandringham-Gardens.aspx
Period March 1988 - June1989
Duties & Responsibilities In this role, was challenged to lead a dynamic team of service and cuisine
personnel. This was a unique opportunity to be challenged professionally while
gaining a work schedule with limited late night hours.
• Managed all aspects of meal time service and the overall efficiency of the
Dining Room, Cafe and catering. Was responsible for overall supervision of
all Dining Room Staff, Utility Staff, Production Staff and Team leaders
(including training, evaluating and disciplining).
• Maintained the Sandringham Gardens Retirement Communities philosophy
and “Vision” statement.
• Satisfied residents and guests with dining services including, but not limited
to, the quality of food served, quality of service, and overall sanitation of
the Dining Areas and Cafe
• Supervised the overall efficiency of dining areas and Cafe operations.
• Supervised, scheduled, evaluated, trained and hired all Service Managers,

10. dining room staff, utility staff, Service Coaches, cooks and supervisors.
• Supervised organization and sanitation of dining rooms, kitchens, storage
areas, loading docks and elevators.
• Ensured proper portioning of foods and attractive plate presentation by
servers.
• Ensured the proper opening and closing of food service operation.
• Managed the food service operation within budgetary perimeters.
• Ensured that all services and programs were in compliance with local laws
and statutes.
• Showed professional knowledge, proficiency and initiative in achieving
goals and meeting standards.
• Performed any duty requested by Management to ensure the effective
and efficient operation of the catering / F&B services.
Achievements:
• Designed and restructured facility for 540 residents and 600 staff members
• Computerised the stock control system and staff rotation
Reason for leaving Finished contract
Job Title Group Food Service Manager
Establishment Clinic Holdings
Location/Country Johannesburg
Operation Description Managed Food Services for a Group of 13 private hospitals
Period June 1982 – February 1988
Duties & Responsibilities Primarily responsible to provide support to Hospital Managers with the outsourced
management and development of a client / patient focused catering service.
• Ensured that all catering services were delivered to the contractual
agreement in an efficient and effective manner within budgetary
constraints and in compliance with all relevant legislation and Company
Policy.
• Led and managed all catering and Food Service staff to optimize
operational and financial performance.
• Being part of the catering management team was required to act as relief
manager in hospitals from time to time that would often include overseeing
the retail offer. When acting as relief manager was expected to continue
the development of the retail offer, ensuring budgetary targets and profit
margins were achieved and maintained.
Responsibilities
Was responsible for all financial control systems including but not limited to:
• Being responsible for delegated areas of staffing issues, ensuring the
effective deployment of staff within budgetary constraints providing the
contracted service to the Client.
• Identified staff development and training needs in compliance with the
contracts, to ensure these requirements were met and there was an
appropriately skilled labour force at all times
• Actively supported with stock control management.

11. • Adhered to procurement processes.
• Managed delegated areas of waste control in patient services.
• Ensured patient costs were recharged according to the contract
procedures
• Maintained the staff productivity control sheets.
• Ensured full compliance with all Company policies and procedures.
• Ensured that communications with both the client group local
management and staff groups were conducted in a professional manner
to ensure client /patient satisfaction.
• Worked work as part of a team and ensured continuity of service at all
times.
• Was responsible for continuous review of menus both for patients and in the
retail area to ensure innovation and market trends were incorporated while
profit margins were maintained.
• Ensured value for money and efficient use of resources including the
procurement of goods, services and equipment, controlling pay and non-
pay expenditure within budgetary limits.
• Drove new initiatives within the catering department and led on all change
management processes required to continually improve the service.
• Had and maintained by regular update, a working understanding of the
contractual requirements.
• Built patient, staff and visitor satisfaction rates and had to continually strive
for best practice.
• Ensured that the retail outlets reached the targeted GP%’s and ensured
that retail staff proposed changes were effectively managed.
• Demonstrated a clear and effective alignment with the operational
objectives and the commercial interests of the various Hospital under my
care.
• Maintained awareness of the business continuity plan for the hospitals and
retail outlets
• Menu design, costing, purchasing
• Designed establishment and development of all new catering facilities
• Staff training , evaluation, monitoring of facilities
Reason for leaving Moved to a better offer
Job Title Early career path included Sous Chef / Chef Garde / Manager / Executive Chef /
Banqueting Chef
Establishment Various
Location/Country Belgium, France, Israel and Italy
Operation Description Hotels and Restaurants
Period Prior to 1982
Duties & Responsibilities • Various Chef duties
Reason for leaving Moved to South Africa

12. Photo’s