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Vivienne Morrisby

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					Cheyne Morrisby
3 Alma Rd, Chesham, HP5 3HB
M: 07881958224 cheynemorrisby@mac.com

Title

Chef Proprietor

Profile I am a very experienced chef having worked in many top restaurants in Cape Town and Durban, South Africa and in London, UK. I run my own catering company in London that caters predominantly for the music and television industry as well as for personalised private events. My clientele range from celebrities and well-known personalities on the film set to the person hosting a small dinner party at home who requires a personalised service with a special touch. I have an excellent knowledge of front of house as well as being hands on in the kitchen, and so understand well the customer’s needs and expectations throughout the dining experience. I have strong leadership and communication skills and so my kitchens run efficiently and staff morale is high. My pride and passion for food demands that I strive for perfection and ensures that my kitchen delivers to a very high standard at all times. Skills SA Navy Chefs course Extensive food and beverage training course with Halcyon hotels Food hygiene certificate

Experience April 1999 to current CHEF PROPRIETOR CAPEBAY PRODUCTIONS LTD, LONDON

My role involves everything from ordering, menu planning, costing and the all important preparation and presentation of meals. Jan 1999 to April 1999 SOUS AND RELIEF HEAD CHEF LEGAL AND GENERAL, LONDON

My main role at this establishment was ordering, preparation and presentation of meals for the Directors Boardroom. I also had the opportunity to stand in as head chef where this gave me the chance of putting my own ideas into practice. I left Legal and General to start my own catering business. Nov 1998 to Jan 1999 Travelled around South East Asia Whenever the opportunity arose I worked in kitchens and gained hands-on experience in the local cuisine. July 1997 to Nov 1998 SOUS CHEF BRITISH COUNCIL, LONDON

My role at the British Council was to oversee the running of the staff canteen as well as doing private dining. I would often be in the position of running both and I found this to be a good challenge. I left the British Council to travel. June 1997 to July 1997 SENIOR CHEF DE PARTIE CONRAN RESTUARANTS, LONDON

Having just arrived in the UK I was given the opportunity to work in various Conran restaurants where I gained a good insight into modern British cuisine. I wanted a job with more responsibility and left to join the British Council.

Jan 1995 to June 1997

SENIOR SOUS CHEF

BLUES RESTAURANT, CAPE TOWN

This was one of South Africa’s best restaurants of its time. My role was to supervise all sections of the kitchen. Other duties included ordering, staff training, menu planning as well as testing and launching the summer and winter menus. Blues gave me the opportunity to do an extensive food and beverage course and after having done this I was put in the position of Front Of House where I was able to do the job of management and kitchen. I left Blues to come to the UK.

June 1994 to Jan 1995

CATERING AND BAR MNGR

BABYLON REST. AND BAR, CAPE TOWN

This was a new restaurant/bar where my duties were to set up the kitchen and bar, employment of staff and the general running of the restaurant. I left Babylon once this project was completed.

June 1993 to June 1994

KITCHEN AND OUTSIDE CATERING MNGR

LANGOUSTINE BY THE SEA, DURBAN

My main role was to oversee the running of the kitchen as well as the outside catering. This would include liaising and planning sessions with the head and sous chef for future outside catering events. I also had to work on the pass where it was important to make sure that that all restaurant orders were being dealt with efficiently and high food standards maintained. This was a challenging role as there was a brigade of 15 chefs. I left Langoustine as I was offered a position to open up a restaurant in Cape Town. Jan 1991 to June 1993 HEAD CHEF PANAMA JACKS, CAPE TOWN

This was an excellent environment for me as it was a very informal but very busy restaurant filled with regulars and tourist clientele. This restaurant is still flourishing today and is famous for its seafood. My role was making sure that the large variety of fresh seafood was always available and of the highest quality. The menu would also change on regular basis. This meant meeting suppliers to source out seafood from all over world. Panama Jacks gave me the opportunity to come up with original ideas when it came to preparation and serving of seafood. I made a good name for myself in Cape Town as Head Chef at Panama Jacks. I left Panama Jacks in search of a new challenge.

Jan 1990 to Dec 1990

NATIONAL SERVICE

SOUTH AFRICAN NAVY

This was a compulsory 1 years service and I chose to go into catering. I proved to be very good at this and was swiftly put in charge of the high ranking officers kitchen. All catering was of a very high standard. This is where I realised that I had a passion for food.

December 1999 Matriculated from Rhodes High School, Cape Town with a senior certificate. In my last year at school I had a part time job as a Grill chef at a local steak house.

Other Interests Mountain Biking, Scuba Diving, Snowboarding, Music


				
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