Etienne Du Plessis Wessels
Cape Town
Summary
Dynamic culinary professional with a strong passion for cooking and a commitment to continuous growth and learning. Eager to expand culinary knowledge and skills while contributing positively to a team environment. A professional attitude and a hardworking nature ensure a focus on excellence in every dish prepared. Prepared to embrace new challenges and opportunities in the culinary field.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Line Cook / Chef De Partie / Saucier / Banquet
Pine Tree Golf Club
10.2024 - Current
- Assist the Executive Chef and Sous Chef with daily operations such as placing and receiving orders. Taking inventory, ordering dry goods, proteins and produce. Assist in creating new dishes weekly.
- In charge of preparing all soups and sauces for À la carte.
- Responsible for cleaning, portioning and correctly storing fish and other seafood items.
- Running the hotline for buffets. Tasting and ensuring all food is cooked and presented correctly. Assuring our guests that there is a continuous flow and availability of food.
- Working the Sauté station, which includes preparing all mise en place and cooking À la carte dinner items.
- Assisted commis chefs.
- Keep and maintain high kitchen cleanliness, organization and food safety standards.
Line Cook / Chef De Partie / Banquet
Trump National Golf Club Bedminster 6* Diamond
05.2023 - 10.2024
- Assist the Chef and banquet team prepare and cook large quantities of ingredients according to banquet event orders while maintaining consistency and quality.
- Assist in plating and garnishing for buffets, weddings, wine dinners, plated meals, and hors d'oeuvres.
- Good knowledge of operating combi ovens such as rational.
- Operate grills, fryers, and other kitchen equipment efficiently.
- Work with the Banquet Chef and Sous Chef to ensure food is ready on time for service.
- Replenish buffets and food stations during events.
- Attend live action stations such as omelet, risotto, carving, crepe, grill, gyro, sushi, pasta and pizza.
- Keep workstations, floors, equipment and utensils clean.
- Assist with mise en place for the À la carte dinner team which includes preparing basic bread and pasta such as focaccia, linguine and ravioli. Butchering and portioning filet mignon, NY strip, veal chops, tomahawks and rib-eye steaks.
Line Cook / Chef De Partie / Banquet
Trump National Golf Club Jupiter 5* Diamond
10.2022 - 05.2024
- Operated the sauté station during service, executing multiple dishes simultaneously.
- Prepared meticulous mise en place to ensure that my station if fully stocked and ready to use for service.
- Maintain consistent quality when preparing identical dishes.
- Ensure accurate timing and communication with grill and expo.
- Assisted in banquet events and weddings. Preparation, cooking and plating.
Line cook / Chef De Partie
Royal Palm Yacht & Country Club 5* Platinum
10.2020 - 05.2022
- Ensure that my station if fully stocked and ready to use for high volume service.
- Maintain consistent quality and high accuracy when preparing identical dishes.
- Assisted in creating weekly specials for A la carte dinner.
- Modified standard recipes to account for ingredient issues or customer requests including allergen concerns.
Line Cook / Chef De Partie
Wildcat Cliffs Country Club
05.2020 - 10.2021
- Set up and performed initial prep work for food items such as soups, sauces and ala carte.
- The Responsibility of cooking for employees and venders.
- Recorded and reported status of various ingredient stock levels to notify the Sous Chef to reorder products.
Food Runner, Expeditor, Prep Cook
Sunningdale Country Club
05.2013 - 10.2018
- Preparation and cooking of menu items such as burgers, steaks, sandwiches and omelettes.
- Followed proper food handling methods and maintained correct temperatures of food products.
- Responsible for all cold items for buffets. Salads and raw bar.
Prep Cook
Loblolly Golf Club
10.2017 - 05.2018
- Responsible for the mise en place for the dinner team.
- The responsibility of cooking for employees. Lunch and dinner.
- Sanitized food preparation areas, grills and equipment to avoid cross contamination.
Food Runner, Expeditor, Prep Cook
Jonathan's Landing Golf Club 5* Platinum
10.2015 - 05.2017
- Preparation and cooking of all side dishes for both restaurants dinner A la carte.
- Grilled, fried, sautéed various foods. Meats, potatoes, vegetables and fish.
- Maintained a hygienic kitchen by regularly mopping and disinfecting workspace and prep areas.
Food Runner
The Club at Admirals Cove 5* Platinum
10.2012 - 05.2014
Education
National Senior Certificate / High School Diploma -
Brackenfell High School
Cape Town, Western Cape11.2011
Skills
- Proficient knife techniques
- Meat cutting
- Frying techniques
- Garnishing
- Sauce making
- Roasting techniques
- Sautéing techniques
- Grill operation
Certification
- Certificate of Recognition - The Club at Admirals Cove - For the Admirals Cove R.I.G.H.T Award - Date: 2014-02-28
- Certificate of Professionalism - The Club at Admirals Cove - Server – Food & Beverage - Date: 2014-01-08
- ServSafe Certification - National Restaurant Association - Date of Examination: 2024-07-09 - Date of Expiration: 2029-07-09
Languages
English
Timeline
Line Cook / Chef De Partie / Saucier / Banquet
Pine Tree Golf Club
10.2024 - Current
Line Cook / Chef De Partie / Banquet
Trump National Golf Club Bedminster 6* Diamond
05.2023 - 10.2024
Line Cook / Chef De Partie / Banquet
Trump National Golf Club Jupiter 5* Diamond
10.2022 - 05.2024
Line cook / Chef De Partie
Royal Palm Yacht & Country Club 5* Platinum
10.2020 - 05.2022
Line Cook / Chef De Partie
Wildcat Cliffs Country Club
05.2020 - 10.2021
Prep Cook
Loblolly Golf Club
10.2017 - 05.2018
Food Runner, Expeditor, Prep Cook
Jonathan's Landing Golf Club 5* Platinum
10.2015 - 05.2017
Food Runner, Expeditor, Prep Cook
Sunningdale Country Club
05.2013 - 10.2018
Food Runner
The Club at Admirals Cove 5* Platinum
10.2012 - 05.2014
National Senior Certificate / High School Diploma -
Brackenfell High School