Taryne Evans
Chef
Fort Lauderdale,FL
Summary
South African trained chef, foodie and traveler. With over ten years professional culinary experience. Focus on honest and regional cuisine. Bringing my integrity, professionalism and creative skills to provide a high standard of service; utilizing competencies in food preparation and menu planning in order to provide exceptional hospitality service. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Meticulous Chef eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
11
11
years of professional experience
Work History
SOLE CHEF
MY HELIOS2 (52M PALMER JOHNSON) - PRIVATE
05.2023 - 04.2024
- Provisioning in Florida and New England
- Private Boat for sale
- Guests of 12 and crew of 11
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
PRIVATE CHEF
FREELANCING AND TEMP WORK
01.2023 - 04.2023
- Working on private events; dinner parties; lunches; corporate companies for 40 pax; teaching classes; WRL car race team cooking for drivers and crew; Ten days on M/Y Halo; One week on MY/ Plan A.
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
- Upheld confidentiality agreements with high-profile clientele while providing discrete personal chef services in various settings.
- Demonstrated versatility by preparing various types of cuisine from around the world according to client preferences.
- Implemented creative presentation techniques that added visual appeal to dishes while maintaining taste quality.
SOLE CHEF
MY REMEMBER WHEN (50M CHRISTENSSEN) - PRIVATE & CHARTER
11.2022 - 01.2023
- Provisioning in Florida and Bahamas
- Charter in Bahamas
- Guests of 12 and crew of 11
- Maintained well-organized mise en place to keep work consistent.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among all crew through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Collaborated effectively with interior team for seamless dining experience and positive guest feedback.
SOLE CHEF
MY C2 (34M MANGUSTA) - PRIVATE
06.2022 - 10.2022
- Provisioning for Crew, Owners and guests in the MED
- Guests of 12 and crew of 5
- Live on-board owners.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
SOLE CHEF
MY KEFI (32M SUNSEEKER) - CHARTER
01.2022 - 05.2022
- Busy back-to-back charters in Bahamas
- Guests of 8, crew of 5.
- Maintained well-organized mise en place to keep work consistent.
- Prepared meals from scratch using authentic, popular recipes to generate positive feedback.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Responded to dietary concerns and food allergies, creating dishes to meet guest needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Collaborated effectively with chief stew for seamless dining experience and positive customer feedback.
TEMP FILL IN FOR HEAD CHEF & SOUS CHEF
MY FOUNTAINHEAD (88M FEADSHIP) - PRIVATE
10.2021 - 12.2021
- Fill in for Head chef for 3 weeks, working as Sous chef cooking for 24 crew and guests of 12.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
TEMP SOLE CHEF
MY THE BIG BLUE (43M EXPLORER) - PRIVATE
08.2021 - 10.2021
- Private charter for guests of 12, crew of 7.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet crew and guest needs and palates.
- Enhanced crew and guest satisfaction by consistently delivering high-quality culinary creations.
SOLE CHEF
SY AXIA (38M KETCH) - PRIVATE & CHARTER
02.2021 - 07.2021
- Private and charter for guests of 10, crew of 5
- Newport Day races.
- Maintained well-organized mise en place to keep work consistent.
- Cooked memorable dishes that brought guests and crew satisfaction.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Collaborated effectively with chief stew for seamless dining experience and positive guest feedback.
SOLE CHEF
MY SANDALPHON (31M AZURE DESIGN) - PRIVATE
06.2020 - 12.2020
- Private for guests of 10, crew of 5.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among crew through open communication lines and mutual respect within the team.
Head Chef
Café Frank – Cape Town, Bree Street (Land Based)
11.2019 - 03.2020
- Very busy, high turnover clientele
- Preparation and design of all food menu’s, recipes and styling
- Create and uphold a respectful relationship with the suppliers, enhancing the ordering process of supplies; inventory and month end finances
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with co-workers and guests.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created recipes and prepared advanced dishes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Obtained fresh, local ingredients to lower grocery costs.
Sous Chef
Hazendal Wine Estate – Cape Town, Stellenbosch (Land Based)
04.2019 - 10.2019
- A South African Russian contemporary fusion restaurant seating up to 300 and 1500 for functions
- In charge of cold section in Avant-Garde restaurant as well as in Babushka Deli and working in the Pastry section
- Prepped and presented food for conferences, weddings, picnic and function menu collaboration
- Managing and training junior staff working with me
- Ensuring all standards of food and hygiene as well as health and safety were maintained
- Monitoring portions, waste and stock rotation.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Sous Chef
Silvan Safari Lodge – Sabi Sands, Mpumalanga (Land Based)
09.2017 - 03.2019
- Preparation and design of all food menu’s, recipes and styling
- Lodge sleeps up to 42 on a daily basis
- Produce high quality plates in both design and taste
- Ensure that the kitchen operates on a timely way that meets the quality standard of a 5
- Lodge
- Fill in for the Head Chef in planning and directing food preparation
- Create and uphold a respectful relationship with the suppliers, enhancing the ordering process of supplies; and to oversee stock inventory and month end finances
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with co-workers and guests.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
SOLE CHEF & Light Stew Work
MY BACKSTAGE (22M AZIMUT) - PRIVATE
05.2017 - 08.2017
- Private, Running a 20m Pershing with Azimut for private parties up to 30 guests, crew of 4.
- Maintained well-organized mise en place to keep work consistent.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Modified recipes to accommodate dietary restrictions and allergies.
- Daily stew duties included laundry, detailing, beds and heads, service.
SOLE CHEF
SY NOMAD IV (31M MAXI DOLPHIN) - PRIVATE & CHARTER
01.2015 - 11.2015
- Private and Charter
- Participating in Transatlantic RORC race from Newport, USA; to Cowes, UK
- Antigua Day Races
- St Barts Regattas
- Guests of 12 and crew of 5.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Cooked memorable dishes for crew and guests as well as RORC race team.
- Assisted and helped out on deck with duties including, washdowns, sail changes, line handling.
- Assisted with interior team during service, helping with light stew duties including service, beds and heads, interior detailing.
SOLE CHEF
MY LAGNIAPPE (41M CHRISTENSSEN) - PRIVATE
02.2013 - 12.2013
- Private live on-board owners and guests of 12, crew of 9.
- Maintained well-organized mise en place to keep work consistent.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Inventoried food, ingredient, and supply stock to prepare and plan orders.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Collaborated effectively with interior team for seamless dining experience.
Education
Associate of Arts - Culinary Arts
Silwood Kitchen School of Cooking
South Africa, Cape Town12.2016
Associate of Arts - Graphic Design
Keyline Arts Studio
South Africa, Durban12.2007
High School Diploma -
Durban North College
South Africa, Durban12.2005
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Kitchen Management
- Food presentation
- Meal Preparation
- Effective Communications
- Kitchen Operations
- Ingredient Knowledge
- Recipes and menu planning
- Allergen awareness
- Recipe creation
- Sanitation Practices
- Culinary expertise
Personal Information
- Title: CHEF
- Date of Birth: 09/14/87
- Nationality: SA
References
Available on request
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Accomplishments
I was mentioned in a small write up by a food writer whilst I was working at Silvan Safari lodge.
www.upscalelivingmag.com/iconic-silvan-safari-south-africas-sabi-sand.
Timeline
SOLE CHEF
MY HELIOS2 (52M PALMER JOHNSON) - PRIVATE
05.2023 - 04.2024
PRIVATE CHEF
FREELANCING AND TEMP WORK
01.2023 - 04.2023
SOLE CHEF
MY REMEMBER WHEN (50M CHRISTENSSEN) - PRIVATE & CHARTER
11.2022 - 01.2023
SOLE CHEF
MY C2 (34M MANGUSTA) - PRIVATE
06.2022 - 10.2022
SOLE CHEF
MY KEFI (32M SUNSEEKER) - CHARTER
01.2022 - 05.2022
TEMP FILL IN FOR HEAD CHEF & SOUS CHEF
MY FOUNTAINHEAD (88M FEADSHIP) - PRIVATE
10.2021 - 12.2021
TEMP SOLE CHEF
MY THE BIG BLUE (43M EXPLORER) - PRIVATE
08.2021 - 10.2021
SOLE CHEF
SY AXIA (38M KETCH) - PRIVATE & CHARTER
02.2021 - 07.2021
SOLE CHEF
MY SANDALPHON (31M AZURE DESIGN) - PRIVATE
06.2020 - 12.2020
Head Chef
Café Frank – Cape Town, Bree Street (Land Based)
11.2019 - 03.2020
Sous Chef
Hazendal Wine Estate – Cape Town, Stellenbosch (Land Based)
04.2019 - 10.2019
Sous Chef
Silvan Safari Lodge – Sabi Sands, Mpumalanga (Land Based)
09.2017 - 03.2019
SOLE CHEF & Light Stew Work
MY BACKSTAGE (22M AZIMUT) - PRIVATE
05.2017 - 08.2017
SOLE CHEF
SY NOMAD IV (31M MAXI DOLPHIN) - PRIVATE & CHARTER
01.2015 - 11.2015
SOLE CHEF
MY LAGNIAPPE (41M CHRISTENSSEN) - PRIVATE
02.2013 - 12.2013
Associate of Arts - Culinary Arts
Silwood Kitchen School of Cooking
Associate of Arts - Graphic Design
Keyline Arts Studio
High School Diploma -
Durban North College
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