Hi, I’m
Meekaeel Barnabas
Chef
AUCKLAND,AUK
Work Preference
Summary
Levelheaded culinary professional with a BSc in Nutrition Science and a Diploma in Food Preparation. Proven ability in menu development, quality assurance, and staff training. Committed to upholding food health and safety standards while enhancing operational efficiency and fostering positive team dynamics.
Overview
15
years of professional experience
Work History
Man O’ War VineyardWaiheke Island, New Zealand
Senior Sous Chef / Events Chef
05.2023 - Current
Job overview
- Manage & Lead Events Kitchen Operations
- Developed and executed diverse cuisines for restaurant operations, special events, catering, and tasting menus.
- Executed stock-take and inventory control to maintain optimal supply levels.
- Coordinated procurement of food supplies from multiple suppliers to ensure quality and availability.
- Menu & Recipe development
- Assisted in menu development and recipe testing.
- Implemented new cooking techniques to improve menu execution efficiency.
- Trained new kitchen staff on techniques and operational procedures.
- Trained kitchen workers on culinary techniques.
- Performed quality control checks on food preparation and presentation.
- Expedited and ensured quality at the à la carte pass.
- Maintained accurate event records for cost analysis purposes.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Roster management
- Section Prep & Mise en Place
- Monitored inventory levels to ensure adequate supplies on hand.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Developed and maintained positive relations with food suppliers.
- Internal training
- Seasonal Recruitment & Onboarding
- Created a positive work environment by encouraging teamwork among staff members.
- Adjusted recipes to accommodate dietary restrictions or allergies.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Liaised closely with kitchen and front-of-house personnel.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Developed and executed diverse cuisines for restaurant operations, special events, catering, and tasting menus.
- Liaised closely with kitchen and front-of-house personnel.
Johannesburg Business SchoolJohannesburg, South Africa
Duty Manager
05.2022 - Current
Job overview
- Supervised daily operations to ensure smooth functioning of the institution.
- Coordinated staff schedules to ensure optimal coverage and resource allocation.
- Managed shared spaces and ensured effective coordination among users.
- Led AVU team to enhance operational efficiency and service delivery.
- Directed building security operations to maintain a safe environment.
- Provided comprehensive event management, overseeing design, catering, and logistics for various functions.
- Oversaw class allocations in lecture spaces to maximize resource utilization.
- Collaborated with senior shared services manager on project management initiatives.
Par Avion
Regional Operations Manager
09.2018 - 03.2022
Job overview
- Managed daily operations, enhancing efficiency and effectiveness across all departments.
- Coordinated roster management to optimize staffing levels and coverage.
- Led internal training sessions, fostering staff development and improving performance.
- Conducted quality control assessments to maintain high standards of service and products.
- Oversaw procurement processes to secure optimal suppliers and pricing.
- Handled building and asset maintenance to ensure operational readiness.
- Executed marketing and social media strategies, increasing brand visibility and engagement.
- Developed menus and recipes to enhance customer offerings and experience.
Par Avion
Operations Manager
09.2017 - 08.2018
Job overview
- Oversaw daily operations to streamline workflow and enhance service delivery.
- Managed quality control processes to uphold high standards and ensure customer satisfaction.
- Coordinated building and asset maintenance to promote operational safety and compliance.
- Supervised staff management and roster allocation for optimal scheduling.
- Handled procurement to secure necessary supplies and equipment.
- Conducted internal training programs to improve staff skills.
- Provided 24/7 standby assistance for urgent operational needs.
- Developed menus and recipes to enhance customer offerings.
Par Avion
Assistant to Food & Operations Director
07.2016 - 08.2017
Job overview
- Managed daily operations to ensure efficient workflow across all departments.
- Oversaw procurement processes to secure necessary supplies and resources.
- Handled budget allocation, sales, invoicing, and stock control to maintain financial health and resource availability.
- Coordinated building and asset maintenance to ensure optimal functionality and service readiness.
- Conducted quality control assessments to maintain high standards in service delivery.
- Implemented internal training programs to elevate staff skills and performance.
- Created menus and recipes to enhance culinary offerings and customer satisfaction.
- Developed marketing strategies and managed social media presence to enhance brand visibility and customer engagement.
Omnimed (Pty) Ltd
PA to National Key Accounts Manager
11.2015 - 05.2016
Job overview
- Oversaw diary management and travel accommodations for team members.
- Provided customer consulting services to strengthen client relationships and improve satisfaction.
- Assisted with tender completion to secure new business opportunities.
- Managed invoicing and order capturing processes to ensure accuracy.
- Generated reports, quotes, and sample requests to support decision-making for stakeholders.
- Facilitated monthly expense claims processing for representatives.
- Organized filing systems for efficient document retrieval.
- Conducted stock takes to maintain inventory integrity.
Resolution Circle
Company Chef
07.2014 - 09.2014
Job overview
- Catered functions, managing supplier relations and specifying equipment for kitchen plans to ensure smooth operations.
- Developed cost analyses and created function quotations, providing potential clients with clear pricing and service options.
- Executed stock orders, conducted stock takes, and maintained inventory levels.
- Ensured compliance with health and safety regulations during all operations.
- Supported hosting manager in executing daily operations and coordinating events.
- Collaborated with in-house skills company to support engineers' studies through resolution circles.
Moditlo River Lodge
Sous Chef
07.2013 - 11.2013
Job overview
- Prepared food and catered for guests, prioritizing quality and presentation.
- Managed shifts effectively, maintaining operational continuity and service quality.
- Created duty rosters and menus while training staff to enhance culinary skills and service quality.
- Facilitated staff hiring and contract negotiations, ensuring optimal team composition.
- Managed stock orders and inventory maintenance, reducing waste and optimizing resources.
- Implemented cost control measures to optimize budget management.
- Supported kitchen setup and equipment procurement, ensuring efficient food service operations.
- Established procedures for new lodge operations to enhance efficiency.
Work Away International - Boca West Country Club, USA
Server Assistant/Waiter
07.2011 - 01.2012
Job overview
- Greeted guests warmly, creating a positive first impression and enhancing their dining experience.
- Delivered food and beverages to guests promptly, supporting efficient service.
- Communicated guest needs to servers for efficient service delivery.
- Maintained cleanliness of dining areas and set tables, contributing to a welcoming environment.
- Collaborated with kitchen staff to ensure timely food preparation and delivery.
- Restocked supplies to maintain inventory levels.
Work Away International - Fujairah Beach Resort and Spa
Server Assistant/Waiter
01.2011 - 07.2011
Job overview
- Greeted guests warmly, enhancing their dining experience from arrival.
- Assisted servers by delivering food and beverages to guests promptly.
- Communicated guest needs to servers for efficient service delivery.
- Restocked supplies to maintain inventory levels.
- Maintained cleanliness of dining areas and assisted with table settings.
- Supported inventory management by restocking supplies as needed.
Education
IVS TrainingOn work location
Dangerous Goods Certificate from On work location
01-2023
University Overview
JBS Staff Professional Development Workshop
Technology & Applications from Website Design
01-2022
University Overview
Atlantic International University
BSc from Nutrition Science
01-2017
University Overview
Capsicum Culinary Studio
City & Guilds Diploma from Food Preparation
01-2012
University Overview
Krugersdorp High School
National Senior Certificate from Grade 12
01-2010
University Overview
Skills
- Food cost management
- Menu pricing strategies
- Menu forecasting
- Operations management
- Inventory control and distribution operations
- Food safety standards
- Quality and quantity control
- Recipe implementation
- Menu planning
- Recipe testing and creation
- Farm-to-table practices
- Supervising food preparation
- Catering experience
- Project management expertise
- Inventory management
- Supplier relationship management
- Food waste reduction
- Process optimization
- Staff management initiatives
- Staff training programs
- Stock taking procedures
- Customer service and care
- Analytical skills
- Problem solving
- Innovative solutions
- Adaptability and critical thinking
- Communication skills
- Interpersonal skills
- Microsoft Word and Excel
- Event coordination
- Supervising food preparation
- Catering experience
Volunteering and Interests
Volunteering and Interests
- Member of the Scouts movement
- Jnr Rugby Coaching
- Golfing
- Coast Guard
- Board member for Waiheke Island Rugby Club
References
References
- Mr. John Gafney, Discovery Community Chairman, 079 951 9518
- Rochelle Moolman, Manager Moditlo River Lodge, 079 420 6357
- Lynn Kruger, Previous Venue and Events Manager Resolution Circle (JBS), 083 647 0730
- Tessa Economakis, Previous National Sales and Accounts Manager at Omnimed (Pty) Ltd, 076 306 8375
- Lynn Rickard, Food & Operations Director for Par-Avion, 062 763 4284
- Logic Modibedi, Senior Manager Shared Services (JBS), 011 559 7366
- Arnold Pretorius, Previous Head Chef Man
- War Restaurant
Timeline
Senior Sous Chef / Events Chef
Man O’ War Vineyard
05.2023 - Current
Duty Manager
Johannesburg Business School
05.2022 - Current
Regional Operations Manager
Par Avion
09.2018 - 03.2022
Operations Manager
Par Avion
09.2017 - 08.2018
Assistant to Food & Operations Director
Par Avion
07.2016 - 08.2017
PA to National Key Accounts Manager
Omnimed (Pty) Ltd
11.2015 - 05.2016
Company Chef
Resolution Circle
07.2014 - 09.2014
Sous Chef
Moditlo River Lodge
07.2013 - 11.2013
Server Assistant/Waiter
Work Away International - Boca West Country Club
07.2011 - 01.2012
Server Assistant/Waiter
Work Away International - Fujairah Beach Resort and Spa
01.2011 - 07.2011
IVS Training
Dangerous Goods Certificate from On work location
JBS Staff Professional Development Workshop
Technology & Applications from Website Design
Atlantic International University
BSc from Nutrition Science
Capsicum Culinary Studio
City & Guilds Diploma from Food Preparation
Krugersdorp High School
National Senior Certificate from Grade 12