Etienne Coertzen
Windhoek, Khomas,KH
Summary
Accomplished Chef de Cuisine with over 10 yeArs of experience in the culinary industry, both domestically and internationally, well experienced in fine dining establishments. Proficient in modern culinary techniques and dedicated to creating exceptional dining experiences.
Known for strong leadership skills, ability to effectively lead culinary teams , ensuring seamless kitchen operations and maintaining high standards of quality and service. Adept at problem-solving, striving to excel in high-pressure environments and able to troubleshoot and innovate on the spot.
Passionate about the art of cooking and hospitality, goal-oriented and driven to achieve culinary excellence in every dish. a Chef de Cuisine, committed to inspiring and mentoring teams to reach their full potential while delivering memorable culinary experiences to guests.
Overview
11
11
years of professional experience
Work History
Chef De Cuisine
Gmundner Lodge
10.2021 - 01.2024
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Implemented food cost and waste reduction initiatives to save money.
- Set up and broke down kitchen for service.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Managed and trained .
- Disciplined and dedicated to meeting high-quality standards.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
Head Chef
Wolfshack Wine Bar
07.2016 - 09.2021
- Maintained well-organized mise en place to keep work consistent.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented food cost and waste reduction initiatives to save money.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and cooked memorable dishes that brought new customers into establishment.
Assistant Sous Chef
Mac's Seafood
04.2014 - 11.2015
- Upheld strict adherence to safety guidelines within kitchen environment, minimizing accidents or injuries.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Collaborated effectively with 10 or more front-of-house staff to ensure seamless coordination between all aspects of restaurant operations.
- Utilised multiple culinary techniques to create visually appealing dishes.
- Planned and directed high-volume food preparation in fast-paced environment.
- Assisted in budgeting and cost control measures, contributing to overall profitability of establishment.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
Catering Chef
Stir Caterring
01.2013 - 01.2014
- Ordered food items and supplies needed to fulfill catering jobs guest count up to 400.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Managed food inventory effectively, reducing waste and minimizing food costs.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Skilled at working independently and collaboratively in team environment.
- Worked flexible hours across night, weekend, and holiday shifts.
- Applied effective time management techniques to meet tight deadlines.
- Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
- Trained and mentored junior chefs, elevating their culinary skills and performance levels.
Chef Intern
George Jardine @ Jordans Restaurant
01.2013 - 08.2013
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Checked expiration dates, rotated food, and removed any items that were no longer usable.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Developed strong multitasking abilities to manage multiple orders simultaneously, ensuring prompt service.
- Maintained accurate inventory records of all supplies, assisting in cost control measures for establishment.
- Participated in weekly meetings with culinary team to review performance metrics, discuss areas of improvement, and brainstorm innovative solutions for common challenges faced.
- Mastered various culinary techniques, resulting in timely preparation of high-quality meals.
- Continuously improved knife skills through daily practice and professional development opportunities provided by internship program.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Maintained food safety and sanitation standards.
Education
Advanced Food And Wine Chefs Diploma - Advanced Food And Wine Chefs Diploma
The Hurst Campus
Klapmuts, Stellenbosch 09.2013
High School Diploma -
Duineveld High School
Upington, RSA09.2008
Skills
- Vendor Sourcing
- Hiring, Training, and Development
- Kitchen Management
- Attention to Detail
- Fine-dining expertise
- Menu development
- Food Safety Regulations
- Banquets and catering
Additional Information
My Personal goal is to help establishments achieve the highest possible food standards.
I want help add to Namibia food reputation and personally assist in Namibia getting more rewarded restaurants. e.g. Ralais & Châteaux Luxury Hotels and Fine Dining Restaurants
Languages
Afrikaans
Native language
English
Proficient
C2
Timeline
Chef De Cuisine
Gmundner Lodge
10.2021 - 01.2024
Head Chef
Wolfshack Wine Bar
07.2016 - 09.2021
Assistant Sous Chef
Mac's Seafood
04.2014 - 11.2015
Catering Chef
Stir Caterring
01.2013 - 01.2014
Chef Intern
George Jardine @ Jordans Restaurant
01.2013 - 08.2013
Advanced Food And Wine Chefs Diploma - Advanced Food And Wine Chefs Diploma
The Hurst Campus
High School Diploma -
Duineveld High School
Similar Profiles
Ronny SilimweRonny Silimwe
Nature Guide at Gmundner Lodge PTY LTDNature Guide at Gmundner Lodge PTY LTD
Sergio Manuel Alcina PupoSergio Manuel Alcina Pupo
Cluster Chief Engineer at Meliá Hotels International, Melia Serengeti Lodge Member of Melia Collection, Ngorongoro Lodge Member of Melia CollectionCluster Chief Engineer at Meliá Hotels International, Melia Serengeti Lodge Member of Melia Collection, Ngorongoro Lodge Member of Melia Collection
Baton KonjufcaBaton Konjufca
Parking Manager, Driver at The Surf Lodge and Snow LodgeParking Manager, Driver at The Surf Lodge and Snow Lodge