Dean Lyndon De Beer
Cape Town
Summary
- 20 Years of professional cooking experience with 12 plus years kitchen management experience. Exemplify leadership qualities and professionalism, and innovation in the hospitality industry. I am a strong team motivator with a keen interest in mentoring of fellow staff members. Experience in different countries, working with a variety of cultures in harsh conditions. Strong background in managing a kitchen in hostile/remote locations such as Iraq and Afghanistan..
- I am an Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. I Excel in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals.
Overview
21
21
years of professional experience
Work History
Chef Consultant
Crescent Petroleum/Dana Gas
10.2021 - Current
- Company Overview: Km500 Expansion Project in Kurdistan Region, Iraq
- Hire, Train, Advise and Assist 100 plus locally employed Kurdish Nationals in advanced hygiene, food safety, menu creation who are under our subcontracted food services provider Aland Energy.
- Menu Design for 1700-2400 maximum camp capacity
- Healthy and Safety Training including HACCP
- Proper Waste Management/ Recycling management within the KM500 Expansion Project
- Monitoring of All Food Storage Areas including Reefers/Freezers
- Ensuring Safety Guidelines and Temperature Checks are stringently monitored
- To advise and assist with Camp Management Team on a daily basis with regards to POB (Persons on Board) and internal VIP events/visits
- Toolbox talks and preventative maintenance checks daily
- Baking and Pastry Preparation for 1000 plus camp residents
- Km500 Expansion Project in Kurdistan Region, Iraq
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source best ingredients.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Utilized culinary techniques to create visually appealing dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Chef Trainer/Head Chef
Newrest International
08.2021 - 10.2021
- Cooking of Full Expat Menu/Bakery for 250+ man Deepwater Drilling Rig Scarabeo 9/Offshore
- Train and Assist local nationals from Angola in meal preparation as well as final buffet presentation/garnishing
- 28 days on / 28 days off Rotation
- All Stores and Inventory Control
- 28 Day Menu Cycle creation
- Coached junior chefs on cooking techniques and performance strategies.
- Monitored food production for quality, safety, and adherence to establishment standards.
Executive Chef/Food Services Manager
Embassy of Canada
07.2010 - 12.2019
- Head Chef for Embassy of Canada in Afghanistan serving Indian, French, Afghan and Continental cuisine
- Hire, train, and direct 18 staff members, 3 Indian Chefs 1 Indian waiter and 14 Afghan local staff
- Varied Menu planning including daily healthy choices
- Cooking and overall service of meals 3 times a day for 80 people
- Production of all desserts, homemade bread and pastries
- Ordering of all food items and imported Dubai Fruit and Veg produce
- Cooking of High profile dinners of Ambassador and VIP guests including, ISAF and NATO generals and ministers from various countries
- Planning and execution of all VIP functions and extra catered events outside the Embassy of Canada
- HACCP training of the staff, ensuring the team adhere to strict food hygiene standards and procedures
- Managing of Staff time sheets, monthly wages and pay slips
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Sous Chef to the Embassy of Canada to Afghanistan
Sodexo International
11.2009 - 07.2010
- Contracted Sous chef to the Embassy of Canada to Afghanistan
- All preparation of food items, Breakfast/Lunch/Dinner buffet and Pastry/Bakery items
- Menu Creation and Inspection of quality of food items
- Training of Junior Kitchen staff
- Ensuring Hygiene and inventory, stocks are controlled according to HACCP regulations
- Facilitation of all delivery trucks safely into Green Zone
Intern Chef
Marriott Hotel Marco Island
04.2008 - 04.2009
- Production of all soups and sauces from hot prep kitchen
- Involved in Butchery Section and assisted pastry section when needed
- Sous Chef in Quinn’s Al la Carte Restaurant 1000+ covers daily
- Extensive experience in Grill and Sautee sections
- Creation of Daily Specials to be served during Lunch and Dinner
- Running of the Pass ensuring all food was served at correct temperatures, and appropriately garnished while being under pressure
- Planning of weekly schedule and team building events outside the hotel
- Planned prepared coordinated supervised and implemented stages of food production
- Discussed developed planned and supervised kitchen budget
- Cooked foods to individual preferences of customers
- Managed production to comply with management guidelines to enhance revenues and profits
- Supervised regular maintenance and cleaning of grills and other kitchen areas
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Managed opening and closing shift kitchen tasks.
Commis Chef (Apprentice)
Westwood Country Hotel
01.2004 - 12.2006
- Company Overview: (1 Star Rosette)
- Basic Fresh Fruit and Vegetable Preparation and Butchery as well as elementary cooking techniques under Head Chef Simon Coomber
- Involved in the pastry section producing many items whilst being trained on the job by our Pastry Chef
- Assisted Sous Chef on meat and grill section
- Stock Control and implementation of HACCP standards
- Serving of Traditional British Carvery, Cooking of all Meats
- (1 Star Rosette)
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Prepped daily menu items to quickly deliver upon request.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
Education
Diploma - Professional Cookery and Pattiserie
South African Chef’s Academy
01.2007
Certificate - Health and Safety
South African Chef’s Academy
Certificate - Food Hygiene
UK City and Guilds
Marriot Gold Seal of Achievement - undefined
HUET - Helicopter Underwater Evacuation Training
STCW 2010 Offshore Course - Completed
01.2021
Marine Fire Fighting Training Competency - Completed
01.2021
Skills
- Extensive Catering experience in Remote sites
- Excel/Word/Office
- HACCP training
- Performance assessments
- Company quality standards
- Multitasking and organization
- Food Allergies
- Special dietary requirements
- Kitchen management
Personal Information
- Date of Birth: 05/08/85
- Nationality: South African
- Marital Status: Married
Timeline
Chef Consultant
Crescent Petroleum/Dana Gas
10.2021 - Current
Chef Trainer/Head Chef
Newrest International
08.2021 - 10.2021
Executive Chef/Food Services Manager
Embassy of Canada
07.2010 - 12.2019
Sous Chef to the Embassy of Canada to Afghanistan
Sodexo International
11.2009 - 07.2010
Intern Chef
Marriott Hotel Marco Island
04.2008 - 04.2009
Commis Chef (Apprentice)
Westwood Country Hotel
01.2004 - 12.2006
Certificate - Health and Safety
South African Chef’s Academy
Certificate - Food Hygiene
UK City and Guilds
Marriot Gold Seal of Achievement - undefined
HUET - Helicopter Underwater Evacuation Training
STCW 2010 Offshore Course - Completed
Marine Fire Fighting Training Competency - Completed
Diploma - Professional Cookery and Pattiserie
South African Chef’s Academy
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