The document is a curriculum vitae for Marcellus Van Der Merwe, outlining his professional experience and qualifications. He currently works as a Senior Cabin Crew for Flydubai, where his responsibilities include writing reports, assessing crew performance, ensuring passenger safety, providing first aid, and delegating duties. Previously he has held roles as a Cabin Crew, Commis Chef, Purchasing Clerk, Banquet Team Leader, Trainee Chef, and Golf Bag Room Attendant for various aviation and hospitality companies in Dubai, Cape Town, Florida, and South Africa since 2006.

1. References available upon request
PERSONAL INFORMATION
To work as a Food and Beverage Manager within the Aviation Industry, whereby I can utilize
my knowledge and skills of both Food and Beverage and Aviation, while achieving the highest
level of Customer Satisfaction.
EDUCATION HISTORY
Senior Certificate (2004)
Northlink College – South Africa
Professional Cookery (2007 – 2008)
Hospitality Professionals – South Africa
Certified Task Trainer (2009)
Jumeirah Group - Dubai
Certificate in Banquet Operations (2008)
Jumeirah Hospitality - Dubai
Level 2 Food Safety in Catering (2008)
Chartered Institute of Environmental Health
EMPLOYMENT HISTORY
Flydubai – November 2013 to present
Senior Cabin Crew
Responsibilities:
 Write cabin safety and deviation reports
 Assessment of crew on performance standards
 Responsible for the comfort and safety of all passengers onboard
 Provide leadership in the event of an emergency such as an evacuation of the aircraft or
severe weather conditions
 Provide first aid during a medical situation with one of the passengers
 Ensure that the best levels of safety and comfort are met by cabin crew
 Delegate safety and service duties to crew
Curriculum Vitae of
MARCELLUS VAN DER MERWE
(E) marcellus169@yahoo.com (M) +971 50 1024914
D.O.B
27 November 1985
NATIONALITY
South African
LANGUAGES
English and Afrikaans
MARITAL STATUS
Single
DRIVERS LICENSE
Yes - SA / UAE

2. References available upon request
Flydubai – November 2010 to October 2013
Cabin Crew
Responsibilities:
 Checks Safety Equipment before flights
 Ensures cleanliness of the aircraft
 Informs passengers of the aircraft safety procedures
 Takes passengers through the safety procedures in case of an emergency
 Ensures that all hand luggage is safely secured and stored away
 Administer First Aid to passengers when necessary
 Sells and serves meals and drinks to passengers throughout the flight
 Ushers and welcomes guests on arrival and departure
 Sells On Board - Duty Free products to passengers
 Attends to passenger requests and complaints
The Rivington Grill (Jumeirah Group) – November 2009 to October 2010
Commis Chef
Responsibilities:
 Keep the Chef De Partie up to date on all relevant information on operational matters
 Sees to it that all food items for the restaurant are prepared on time and meet quality and
quantity standards
 Prepares on daily basis food requisitions as assigned
 Maintaining of cleanliness in all assigned areas, including refrigerators and freezers
 Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion
control
 Ensures freshness and suitability of products used by the section and that they are stored
properly
 Maintain high standards of health and safety, including personal hygiene
Wild Wadi Waterpark (Jumeirah Group) – May 2008 to October 2009
Commis Chef / Purchasing Clerk
Responsibilities:
 Establishes and maintains effective employee relations.
 Informs the Team Leader on all relevant information on operational matters
 Sees to it that all food items for the restaurant are prepared on time and meet quality and
quantity standards
 Prepares on daily basis food requisitions as assigned
 Maintaining of cleanliness in all assigned areas, including refrigerators and freezers
 Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion
control
 Ensures freshness and suitability of products used by the section and that they are stored
properly
 Maintain high standards of health and safety, including personal hygiene.
 Processes purchase orders

3. References available upon request
 Receives Deliveries
 Reconciles Delivery notes with Purchase Orders
 Organizes stock in designated areas for ongoing requirements
 Monthly stock take and reconciliation of stock
 Manages communication between Supply Chain and Suppliers
 Maintains positive relationships with suppliers
Jumeirah Hospitality – 2008 to 2009
Banquet Team Leader (Part-time)
Responsibilities:
 Guiding of the waiters and bus boys in the performance of their jobs.
 Ensuring sufficient operating guest supplies, beverage supplies and operating equipment for
functions assigned.
 Taking care of overall sanitation and cleanliness of the work areas, banquet rooms and
storage areas
 Proper usage and good working order of all equipment, furniture and fixtures in the Banquet
and Catering Section in the shift assigned.
 Consistently implementing the service standards and operating procedures in the Banquet
and Catering service
 Ensuring sufficiency of manpower for section of a function assigned
 Performs other duties and responsibilities assigned by the immediate superior which leads
to guest satisfaction and profit for the Hotel
Vineyard Hotel and Spa (Cape Town, South Africa) – June 2007 to March 2008
Trainee Chef
Responsibilities:
 Setting up of banquets and buffet displays
 Plating for banquets al la carte orders
 Preparations of venues for functions and the preparation of meals
 Working in the hot kitchen, working on the pass, fryers and grills
 Working in the cold kitchen
 Preparation of fruits and al la carte orders
The Polo Club, Boca Rotan (Florida, USA) – October 2006 to May 2007
Golf Bag Room Attendant
Responsibilities:
 Opening and closing of the range
 General upkeep of the golf course
 Dealing with high end customers
 Handling and storing of members bags
 Setting up for tournaments