Werner Smit
Hamilton,Waikato
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
12
12
years of professional experience
Work History
Head Chef
Woodlands Garden Grove Cafe
Gordonton, Waikato
06.2023 - Current
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Checked quality of food products to meet high standards.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Observed food safety and sanitation protocols to reduce germ spread.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
Account Manager
Bidfresh
Hamilton, Waikato
10.2022 - 06.2023
- Ensured compliance with industry regulations when dealing with clients.
- Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
- Oversaw multiple accounts and worked diligently to meet and exceed performance goals.
- Drove sales of company products and services by meeting with customers using strategic and organized approach.
- Renewed existing accounts by cementing trusting relationships with customers.
- Resolved customer complaints in a timely manner.
- Presented product features and advantages to potential customers during sales meetings.
- Attended trade shows and conferences as a representative of the company.
- Exceeded customer satisfaction by finding creative solutions to problems.
- Identified needs of customers promptly and efficiently.
Head Chef
Woodlands Garden Grove Cafe
Gordonton, Waikato
09.2020 - 10.2022
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Checked quality of food products to meet high standards.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
Sous Chef
Hamilton Workingmen's Club
Hamilton, Waikato
08.2019 - 07.2020
- Trained new hires in proper cooking techniques and recipes.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Monitored inventory levels to ensure adequate supplies on hand.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Supervised cooks and other kitchen personnel during meal services.
Head Chef
Onyx Restaurant
Cambridge, Waipa
01.2019 - 07.2019
- Monitored quality, presentation and quantities of plated food across line.
- Checked quality of food products to meet high standards.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Improved performance of team members resulting in high-quality meals produced daily.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
Lecturer
Capsicum Culinary Studio
Gauteng, South Africa
01.2015 - 10.2018
- Built strong student rapport by driving classroom and online discussions and providing academic advisement.
- Improved classroom teaching methods by observing fellow educators and learning new techniques.
- Designed, planned, and carried out lesson plans incorporating diverse learning aids and activities.
- Explained concepts through variety of methods, utilizing visual aids and analogies for key material.
- Attended conferences and workshops to stay up-to-date on best practices in higher education.
- Maintained student engagement through creative subject delivery and learning activities.
- Promoted safe and clean classroom environment conducive to individualized and small group needs.
- Developed syllabus of lectures, classwork and assignments and distributed to students on first day of class.
- Evaluated student performance through tests, quizzes, presentations, projects, or other assessments.
- Assisted students during office hours to review material, explain exam questions and answer concerns.
- Organized activities and class events to drive learning objectives and promote engagement.
- Delivered course lectures using modern technology to enhance student comprehension.
Head Chef
Villa Amanzi Boutique Hotel
Gauteng, South Africa
01.2012 - 12.2014
- Assisted with customer requests and answered questions to improve satisfaction.
- Approached customers and engaged in conversation through use of effective interpersonal and people skills.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Organized special events such as banquets or catering services when required.
Education
Some College (No Degree) - Coaching, Facilitation And Assessment
Executive Coaching And Facilitation
South Africa03-2016
Diploma - Professional Cookery
Institute For Hospitality Education
South Africa12-2004
Skills
- Plating and Presentation
- Ingredient Selection
- Inventory Rotation
- Food Science
- Budgeting and Cost Control
- Performance Assessments
- Food Safety Regulations
- Banquets and Catering
- Knowledge of Kitchen Tools
- Equipment Maintenance
- Menu Planning
- Purchasing
- Food Preparation Techniques
- Regulatory Compliance
- Kitchen Management
- Purchasing Management
- Culinary Expertise
- Food Safety
- Food and Beverage Pairing
- Menu Development
- Staff Training
- Vendor Relations
- Cost Reduction
- Cost Control
Languages
English
Professional
Afrikaans
Professional
References
References available upon request.
Timeline
Head Chef
Woodlands Garden Grove Cafe
06.2023 - Current
Account Manager
Bidfresh
10.2022 - 06.2023
Head Chef
Woodlands Garden Grove Cafe
09.2020 - 10.2022
Sous Chef
Hamilton Workingmen's Club
08.2019 - 07.2020
Head Chef
Onyx Restaurant
01.2019 - 07.2019
Lecturer
Capsicum Culinary Studio
01.2015 - 10.2018
Head Chef
Villa Amanzi Boutique Hotel
01.2012 - 12.2014
Some College (No Degree) - Coaching, Facilitation And Assessment
Executive Coaching And Facilitation
Diploma - Professional Cookery
Institute For Hospitality Education
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