Andre Rossouw

Hired as the Head Chef to oversee the kitchen and all food production. My tasks and duties included:

• Staff management

• Health and safety implementation

• Purchasing and stock rotation

• Menu development

• Food costing

• Staff training

• I was hired as the executive chef to set up this brand new restaurant and to be in charge of all kitchen operations. My duties include:
• Kitchen layout and design and purchasing of equipment
• Menu creation and food design for photographic catalogues
• Staff hiring and training
• Health and safety implementation
• Food costing
• Stock control and purchasing
• Concept development

• Led kitchen operations alongside the Executive chef, ensuring quality and efficiency in food preparation and presentation.
• Developed seasonal menus and specials
• Trained and managed kitchen staff in daily production and health and safety
• Implemented cost control measures, reducing wastage and keeping food cost within budget
• Ordering and stock control
• Health and safety implementation

• I was brought into the business on a consultant basis to work alongside the owner to assist in developing the establishments concept and operations. I was offered a share in the business to become a part owner.
• My main tasks and responsibilities included:
• Menu development
• Daily Operations
• Food Costing
• POS management
• Staff training
• Development of new menus
• Marketing requirements and implementation

• Created the company and all the menu concepts
• Staff training and implementation of HACCP regulations
• Menu design and implementation
• Ordering and FIFO stock controls
• Costing and accounting
• Marketing and sales
• Customer relations and acquisition
• During this time I consulted privately for restaurants, catering companies and also consulted and supplied foods for a large national food franchise called Wellness Warehouse.
• I had a fantastic experience creating and running my own successful business. I received valuable first hand experience in entrepreneurship. Upon receiving an excellent offer to sell the business, I made a corporate decision to sell my company and persue a new project. I invested in 2 custom built food trucks to be ready for trade in August 2019. The pandemic put a hold on this project in 2020 for that whole year so I looked into consulting privately for restaurants until restrictions eased.

• I was brought on board as a consultant to assist in developing a retail food line to be sold in over 9 stores in Johannesburg in pretoria. I was in charge of the following aspects:
• Menu development and kitchen design
• Staff training and management
• Bulk food production and supply
• Concept development
• Working alongside the franchise CEO and executive board to improve the retail food department across all stores
• I fulfilled my contractual obligation with this company so I put more focus into my own business.

• I was the manager and head chef of this private cooking school and events company. My main tasks and responsibilities included:
• Hosting and management of large private and corporate cooking classes and events focused on preparation and execution of all world cuisines
• Private 1 on 1 cooking classes
• Staff training, management and coordination
• HACCP implementation
• Ordering and FIFO control
• Menu costings and daily accounting
• Fine dining POP up reataurant creation and execution of these events
• Private cooking class programs on a second facility owned by the school focused on organic farm to table cooking for private clients and corporate companies
• This was an incredible company to work for. I thoroughly enjoyed being part of this business. Upon receiving a chance to start my own business I decided to persue that option.

• I worked at this company whilst I was completing my culinary diploma. My main tasks and responsibilities included:
• Hot/Cold food production including pastry
• Apprenticeship under award winning chef Leith Larsen
• FIFO stock control
• Event coordination and management
• Client relations and staff training
• Staff coordination and training
• I received excellent guidance under chef Keith Larsen and I only moved on from this position as I received an excellent opportunity to take on my first managerial role.

• This was my first industry placement during my culinary diploma. My main roles and responsibilities included:
• Hot/Cold food production
• FIFO stock control
• HACCP implementation
• Mise en Place of daily production
• Event coordination
• This was a fantastic company to work for. My reason for moving on from this position was to diversify my training under a award winning chef.