Claudine Swart
Sasolburg
Summary
I have had a passion for food since I was young, and decided to pursue this as a career. I was fortunate enough to be able to do my practical within the hospitality environment, and it was then I knew that I would position myself within a Wildlife environment. After being based within a Kitchen environment and achieving pretty much all I could, I wanted to challenge myself even further and went into lodge management. I enjoy the hosting aspect of this, yet the back office work & staff presents a daily challenge that I relish. I also enjoy having the challenge to create new menus that is done seasonally but have to be of such a quality for the high end clientele we get.
Hardworking and passionate with strong organizational skills eager to secure Food Experience Manager position. Ready to help team achieve company goals.
With 20 years of experience in the hospitality industry i am very passionate about creating menu's together with the local chefs to showcase the local produce.
Overview
23
23
years of professional experience
Work History
Food Experience Manager
Wilderness Safaris
02.2022 - Current
- MENU PLANNING – CLASSIC, PREMIER & OAT, PAR STOCKS AND BUDGETS – ALL CAMPS, CHEF TRAINING – ALL CAMPS, KITCHEN CHEFS STRUCTURES AND RECRUITMENT, GUEST FEEDBACK AND MEASUREMENT, SUPPLIERS, PHOTOGRAPHIC DOCUMENTATION OF DISHES AND RECIPE FILES – ALL CAMPS, KITCHEN ASSETS, MONTHLY REPORTS, MONITOR WHAT CAMPS RECEIVE AND THE STORAGE THEREOF, CAMP FOOD AUDITS, ANNUAL STRATEGY, PRESENTATION OF FOOD AND BUFFET SET UPS, HYGIENE, PORTION CONTROL, CHEFS SCHEDULE, MINIMUM STANDARDS, MENTORSHIP OF EXCEC CHEF AND MAUN BASED CHEF TRAINERS, MANAGEMENT OF THE TRAINING KITCHEN AND CO ORDINATION OF COURSES, RECRUITMENT OF EXECS AND F&B MANAGERS AND TRAINERS, ENVIRONMENTAL STANDARDS
Classic Chef Trainer
Wilderness Safaris
01.2018 - 02.2022
- Food Presentation - Plated and Buffet
- Contributed to the development of course materials including recipes, handouts, and instructional videos.
- Established strong lines of communication with both staff members and trainees which led to an enhanced learning environment.
- Developed comprehensive training programs for aspiring chefs, resulting in increased job placements and career growth.
- Mentored junior chefs to improve their skillset, leading to higher quality dishes and improved restaurant reputation.
- Collaborated with other chef trainers to design new courses, ensuring a well-rounded curriculum for culinary students.
- Raised awareness about food safety regulations among trainees through comprehensive lessons on sanitary practices in the kitchen.
- Introduced modern culinary trends and techniques to the curriculum through continuous industry research.
- Enhanced trainee culinary skills by demonstrating advanced techniques and sharing expert knowledge.
- Developed strong relationships with local food distributors, ensuring that trainees had access to high-quality ingredients during their training.
- Managed kitchen facilities during training sessions, maintaining high standards of cleanliness and organization for optimal learning conditions.
- Maintained clean, neat and well-sanitized kitchen.
- Monitored food production for quality, safety, and adherence to establishment standards.
- Motivated students to achieve new levels of skill in diverse kitchen tasks.
- Supervised and monitored students' use of tools and equipment.
Lodge Manager - Over Seeing Food & Beverage
Abu
05.2015 - 12.2017
- Stock Control – Fresh, Dry & Beverages,
- Placing fresh and bulk orders,
- Make sure the minimum standards put in place for the Front of House team is adhere too,
- Helping the chefs when short in the kitchen as well as any questions that might arise on new recipes,
- Make sure Hygiene is practice in the kitchen,
- Running the pass at meal times to make sure standards are adhere too,
- Checking in guest, Hosting Guest, Ensure the service and quality of food is 5 star,
- Planning Menu’s in conjunction with Food Experience Manager,
- Oversee the staff kitchen, working closely with the staff chefs to make sure hygiene was practice as taught,
- Placing fresh & bulk ration orders, Issuing out monthly rations to staff,
- Training FOH & Chefs on new recipes and new standards that has been put in place,
- Mentoring staff to help them further themselves in their career,
- Guest relations communication with the team in town, getting more information on guest to ensure their stay is going smoothly, give feedback on the guest stay to consultants,
- Staff Flights,
- Taking Payments for curio items
- Enhanced staff performance through ongoing training, clear communication, and regular evaluations.
- Optimized staffing levels according to seasonal fluctuations, ensuring efficient resource allocation throughout the year.
- Managed lodge operations for optimal efficiency, streamlining processes, and reducing costs.
- Hired and trained new employees, demonstrating best methods for serving clients and guests.
- Improved guest satisfaction by implementing personalized services and addressing customer feedback.
Lodge Manager / Food & Beverage Manager
Duma Tau
02.2016 - 02.2016
- Stock Control – Fresh & Dry & Beverages,
- Make sure the menus put together by the Chef trainer is adhere too
- Placing fresh and bulk orders,
- Make sure the minimum standards put in place for the Front of House team is adhere too
- Helping the chefs when short in the kitchen as well as any questions they might have on new recipes
- Make sure Hygiene is practice in the kitchen
- Checking in guest
- Hosting Guest
- Ensure the service and quality of food is 5 star
- Improved guest satisfaction by implementing personalized services and addressing customer feedback.
- Enhanced staff performance through ongoing training, clear communication, and regular evaluations.
Relief Lodge & Food &Beverage Manager
Vumbura, North & South
05.2014 - 05.2015
- Stock Control – Fresh,Dry & Beverages
- Make sure the menus put together by the Chef trainer is adhere too
- Placing fresh and bulk orders
- Make sure the minimum standards put in place for the Front of House team is adhere too
- Helping the chefs when short in the kitchen as well as any questions they might have on new recipes
- Make sure Hygiene is practise in the kitchen
- Running the pass at meal times to make sure standards are adhere too when it come to plaiting
- Checking in guest, Hosting Guest, Ensure the service and quality of food is 5 star
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
- Managed all day-to-day operations within budgeted guidelines.
- Purchased beverage stock and handled all inventory needs.
- Complied with health and safety regulations.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Limited portion sizes and used garnishes to control food costs.
- Oversaw daily operations, ensuring smooth workflow, excellent customer service, and efficient problem resolution.
- Worked closely with chefs on pairing recommendations for food menus enhancing dining experiences.
- Oversaw food preparation and monitored safety protocols.
Lodge manager also overseeing the Food & Beverage department
Xigera
05.2013 - 04.2014
- Stock Control – Fresh & Dry & Beverages
- Make sure the menus put together by the Chef trainer is adhere too,
- Placing fresh and bulk orders,
- Make sure the minimum standards put in place for the Front of House team is adhere too,
- Helping the chefs when short in the kitchen as well as any questions they might have on new recipes,
- Make sure Hygiene is practise in the kitchen,
- Checking in guest, Hosting Guest, Ensure the service and quality of food is 5 star,
- Staff flights & leave cycles
- Managed budgets, inventory control, and purchasing to optimize financial performance while maintaining quality standards.
- Improved guest satisfaction by implementing personalized services and addressing customer feedback.
- Cultivated a positive workplace atmosphere that boosted employee morale and resulted in higher retention rates among staff.
- Managed lodge operations for optimal efficiency, streamlining processes, and reducing costs.
- Evaluated and promptly resolved lodging facility operational issues.
Lodge Management Couple
Morukuru Farmhouse
05.2011 - 04.2013
- As a couple, we are responsible for this highly intimate lodge
- All aspects of a guests stay and of our staff contingent are managed by us
- We organise, host and guide all aspects of a guest’s stay, which includes:- Guest Hosting, Event planning, Leave Rosters, Supply purchasing & Procurement, Maintenance, Petty Cash Control, Staff Hiring & Discipline, Stock Control
- Enhanced guest satisfaction by addressing and resolving concerns promptly and professionally.
- Facilitated effective meetings among team members by establishing clear objectives, encouraging open dialogue, and delegating tasks accordingly.
- Coordinated staff schedules efficiently to ensure optimal coverage during peak periods as well as adequate rest days for employees.
- Increased guest return rate by fostering strong relationships and providing exceptional customer service.
- Developed customized itineraries for guests, promoting local attractions and activities tailored to their interests.
- Greeted and assisted guests by gathering information pertaining to reservations or requests.
- Managed day-to-day operations of lodging facility, scheduling staff and overseeing budgets.
Head Chef
Jaci’s Tree Lodge
11.2007 - 04.2011
- Quality Control Management, Supply Procurement & Supplier Liaison, Stock Control, Kitchen Staff Management, Menu Planning, Cooking, Cost Controlling, Liaising with Guests, and verbal food presentation
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Head Chef
Tuningi Safari Lodge
09.2005 - 10.2007
- Ordering, Stock Control, Menu Planning & Cooking
- Hired, managed, and trained kitchen staff.
- 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.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained well-organized mise en place to keep work consistent.
- Arranged for kitchen equipment maintenance and repair when needed.
Chef & Au Pair
HP Staal
12.2004 - 08.2005
Training Head Chef
Kwa Madwala
07.2004 - 12.2004
- Stock Control, Menu Planning & Ordering
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained well-organized mise en place to keep work consistent.
- Arranged for kitchen equipment maintenance and repair when needed.
- Evaluated food products to verify freshness and quality.
Trainee Chef
Manyatta Rock Camp- Kwa Madwala Private Game Reserve
01.2004 - 03.2004
- Cleaned kitchen counters, refrigerators, and freezers.
- Mastered proper knife skills to efficiently complete vegetable cuts, meat trimming, and filleting tasks.
- Prepared mise en place prior to service hours for seamless execution of menu items during peak times.
- Assisted head chef in creating innovative dishes for daily menus, resulting in increased customer satisfaction.
- Improved plate presentation by learning advanced garnishing techniques and applying them consistently across all dishes.
- Demonstrated versatility by cross-training in multiple kitchen stations, increasing overall team productivity.
- Gained valuable insight into ingredient sourcing by accompanying senior chefs on supplier visits.
- Worked closely with front-of-house staff to address customer concerns and ensure satisfactory dining experiences.
- Checked expiration dates, rotated food, and removed any items that were no longer usable.
- Contributed to inventory management by organizing stock items and reporting low supplies to the head chef promptly.
- Consistently met high standards of food quality and presentation, receiving praise from both supervisors and customers.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Accommodated guest dietary restrictions by preparing custom meal options upon request.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Trainee Chef
Jacis Tree Lodge
06.2003 - 08.2003
- Cleaned kitchen counters, refrigerators, and freezers.
- Mastered proper knife skills to efficiently complete vegetable cuts, meat trimming, and filleting tasks.
- Prepared mise en place prior to service hours for seamless execution of menu items during peak times.
- Learned essential time-management strategies while working under pressure in fast-paced kitchen environments.
- Maintained proper food handling procedures to ensure safe and sanitary food service operations.
- Worked closely with front-of-house staff to address customer concerns and ensure satisfactory dining experiences.
- Checked expiration dates, rotated food, and removed any items that were no longer usable.
- Contributed to inventory management by organizing stock items and reporting low supplies to the head chef promptly.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Accommodated guest dietary restrictions by preparing custom meal options upon request.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Chef & Waitress
Delmond & Caldow
02.2003 - 03.2003
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Collaborated with staff members to create meals for large banquets.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Greeted new customers, discussed specials, and took drink orders.
- Kept server areas clean and stocked to increase efficiency while working tables.
- Collaborated with team members to consistently provide efficient service during peak hours.
- Inspected dishes and utensils for cleanliness.
- Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
Waitress
Buffalo Creek Spur
06.2001 - 11.2002
- Maintained clean and welcoming dining environment, ensuring a positive guest experience.
- Remained calm and poised when dealing with difficult customers or during busy shifts.
- Used cash registers and credit card machines to cash out customers.
- Greeted new customers, discussed specials, and took drink orders.
- Kept server areas clean and stocked to increase efficiency while working tables.
Education
Certificate With Credit - Microsoft Excel Level 2
Perfect Computers
Maun, Botswana04.2023
No Degree - Fresh & Simple
Yuppiechef Cooking School
Online05.2020
No Degree - Sweet Treats
Yuppiechef Cooking School
Online05.2020
No Degree - Essential Guide To Cooking Fish
Yuppiechef Cooking School
Online05.2020
No Degree - All Time Breakfast Favourites
Yuppiechef Cooking School
Online04.2020
No Degree - Success With Sauces
Yuppiechef Cooking School
Online04.2020
No Degree - The Art of Baking
Yuppiechef Cooking School
Online04.2020
No Degree - Quick & Easy Dinners Vol 2
Yuppiechef Cooking School
Online04.2020
No Degree - French Classics
Yuppiechef Cooking School
Online04.2020
No Degree - Mastering Meat 6 Online Lessons
Yuppiechef Cooking School
Online04.2020
Certificate of Attendance - Uplift And Inspire The Trainer
Mindspa Institute
Maun 01.2020
Certificate in Vocational Education And Training - CVET
Quality Skills & Framework Consultancy
Gaborone, Botswana09.2019
Certificate of Competence - Assessment Design Course
Quality Skills & Framework Consultancy
Gaborone, Botswana07.2019
Certificate of Competence - Standards-based Assessment Course
Quality Skills & Frameworks Consultancy
Gaborone, Botswana06.2019
Certificate - Cleaning in Food Production Enviroment
Industro Clean
Maun02.2019
No Degree - Building The Team
Initiatives
Maun11.2018
No Degree - Communication Skills
Initiatives
Maun 11.2018
Certificate of Competence - Moderator Training
Radiant Assessment Centre
Gaborone, Botswana08.2018
Certificate of Competence - Training of The Trainers Programme
Quality Skills & Framework Consultancy
Gaborone, Botswana05.2018
Certificate of Achievement - Wilderness Environmental Minimum Standards
Lobster Ink
Online10.2015
Certificate of Achievement - The Wilderness Way And The People of Wilderness
LOBSTER INK
Online10.2015
Certificate of Achievement - Wilderness Guest Experience &Wilderness Service
Lobster Ink
Online10.2015
Certificate Completing The Preliminary Wine Course -
Cape Wine Academy
Pretoria11.2008
Grande Diploma With Merit - Chef
Prue Leith Chefs Academy
Centurion, Pretoria 06.2004
Certificate Professional Cookery (FPC04) Level 4 - Cooking
Prue Leith
Online06.2004
High School Diploma -
Sasolburg High
Sasolburg11.2002
Skills
- Microsoft word
- Excel
- Power point
- Knife Skills
- Cooking techniques
- Food presentation
- Menu development
- Ingredient Sourcing
- Allergy awareness
- Hands-on instruction
- Food Safety
- Course Planning
- Demonstration skills
- Student Mentoring
- Expense Tracking
Accomplishments
- Half colours for service – Sasolburg High School
- Featured in Food & Home Magazine – December 2005
- Interviewed by The Heritage Magazine – A double page spread on the High Standards achieved within Tuningi Safari Lodges kitchen – of which I was Head Chef.
- Best improved Student – Prue Leith College
- Wilderness Environmental Minimum Standards – Lobster ink 2015
- The wilderness way and the people of Wilderness – Lobster ink 2015
- The wilderness guest Experience and Wilderness Service – Lobster ink 2015
- Wilderness Environmental Minimum standards – Lobster ink 2015
- Communication skills – Initiatives 2018
- Building the team – Initiatives 2018
- Short courses done in 2020 – yuppie chef cooking school
- Breakfast favourites
- Success with Sauces
- Cooking with fish
- Art of Baking
- Mastering Meat
- French Classics
- Quick & Easy dinners volume 2
- Sweet Treats
- Fresh & Simple
- Uplift and inspire the trainer – Certificate of Attendance 2020 – The mind Spa
- Travel Essence Magazine October 2020 – Online magazine Page 45 - Interview
- Organized a chocolate masterclass for junior chefs through BOSWA Culinary School
Languages
Afrikaans
Proficient
C2
English
Advanced
C1
Tswana
Intermediate
B1
Phone Numbers
- 27833881236, South Africa
- 267 73899413, Botswana
Driver License
Code 08
Personal Biography
I have had a passion for food since I was young, and decided to pursue this as a career. I was fortunate enough to be able to do my practical within the Game Lodge environment, and it was then I knew that I would position myself within a Wildlife environment. After being based within a Kitchen environment and achieving pretty much all I could, I wanted to challenge myself even further and went into lodge management. I enjoy the hosting aspect of this, yet the back office work & staff presents a daily challenge that I relish. I also enjoy having the challenge to create new menus that is done seasonally but have to be of such a quality for the high end clientele we get. I would like to further myself into the company by training the local chefs up as there is a lot of them that is showing great passion for cooking.
Practical Work
- Jacis Tree Lodge, 06/01/2003, 08/01/2003, Trainee Chef
- Delmond & Caldow, during Cricket World Cup, Inauguration of President, Chef & Waitress
- Manyatta Rock Camp, 01/01/2004, 03/01/2004, Trainee Chef
Personal Information
ID Number: 840926 005 0088
References
- Michael Ferreira, Spur (Owner), +2716 976 2575
- Rentia Van Eyssen, Kwa Madwala (Owner), +2713 792 4219
- Heidi Janson, Tuningi Safari Lodge (Manager), +2782 894 0960, tuningilodge@mweb.co.za
- Deon De Villiers, Jaci’s Lodges (General Manager), +27 83 419 1334 (South African Mobile), +61 427 782 226 (Australian Mobile Number), Deon@safagraphics.com
- Lucy Van Vuuren, Morukuru (General Manager), +2782 896 2150
- Linda Van Rensburg, Wilderness Safaris (Group Food Experience Manager), +2763 621 6168
- Trudi Reed, Ex Wilderness safaris GM, +267 72 311 625
- Claire Strachen, Ex Wilderness Hospitality Manager, +27 73 425 1309
Timeline
Food Experience Manager
Wilderness Safaris
02.2022 - Current
Classic Chef Trainer
Wilderness Safaris
01.2018 - 02.2022
Lodge Manager / Food & Beverage Manager
Duma Tau
02.2016 - 02.2016
Lodge Manager - Over Seeing Food & Beverage
Abu
05.2015 - 12.2017
Relief Lodge & Food &Beverage Manager
Vumbura, North & South
05.2014 - 05.2015
Lodge manager also overseeing the Food & Beverage department
Xigera
05.2013 - 04.2014
Lodge Management Couple
Morukuru Farmhouse
05.2011 - 04.2013
Head Chef
Jaci’s Tree Lodge
11.2007 - 04.2011
Head Chef
Tuningi Safari Lodge
09.2005 - 10.2007
Chef & Au Pair
HP Staal
12.2004 - 08.2005
Training Head Chef
Kwa Madwala
07.2004 - 12.2004
Trainee Chef
Manyatta Rock Camp- Kwa Madwala Private Game Reserve
01.2004 - 03.2004
Trainee Chef
Jacis Tree Lodge
06.2003 - 08.2003
Chef & Waitress
Delmond & Caldow
02.2003 - 03.2003
Waitress
Buffalo Creek Spur
06.2001 - 11.2002
Certificate With Credit - Microsoft Excel Level 2
Perfect Computers
No Degree - Fresh & Simple
Yuppiechef Cooking School
No Degree - Sweet Treats
Yuppiechef Cooking School
No Degree - Essential Guide To Cooking Fish
Yuppiechef Cooking School
No Degree - All Time Breakfast Favourites
Yuppiechef Cooking School
No Degree - Success With Sauces
Yuppiechef Cooking School
No Degree - The Art of Baking
Yuppiechef Cooking School
No Degree - Quick & Easy Dinners Vol 2
Yuppiechef Cooking School
No Degree - French Classics
Yuppiechef Cooking School
No Degree - Mastering Meat 6 Online Lessons
Yuppiechef Cooking School
Certificate of Attendance - Uplift And Inspire The Trainer
Mindspa Institute
Certificate in Vocational Education And Training - CVET
Quality Skills & Framework Consultancy
Certificate of Competence - Assessment Design Course
Quality Skills & Framework Consultancy
Certificate of Competence - Standards-based Assessment Course
Quality Skills & Frameworks Consultancy
Certificate - Cleaning in Food Production Enviroment
Industro Clean
No Degree - Building The Team
Initiatives
No Degree - Communication Skills
Initiatives
Certificate of Competence - Moderator Training
Radiant Assessment Centre
Certificate of Competence - Training of The Trainers Programme
Quality Skills & Framework Consultancy
Certificate of Achievement - Wilderness Environmental Minimum Standards
Lobster Ink
Certificate of Achievement - The Wilderness Way And The People of Wilderness
LOBSTER INK
Certificate of Achievement - Wilderness Guest Experience &Wilderness Service
Lobster Ink
Certificate Completing The Preliminary Wine Course -
Cape Wine Academy
Grande Diploma With Merit - Chef
Prue Leith Chefs Academy
Certificate Professional Cookery (FPC04) Level 4 - Cooking
Prue Leith
High School Diploma -
Sasolburg High
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