STORM FEBB

Mobile +27 74 227 3537 Email: stormfebb95@gmail.com

ID Number: 9501015127085

PROFESSIONAL SUMMARY_________________________________________________

Detail-oriented and quality-focused chef with hands-on experience managing a team of

kitchen crew members for high-revenue restaurants. Proven ability to realign kitchen
processes and policies to meet restaurant goals and objectives while providing
recommendations and suggestions for hiring and training talented staff to ensure succession
plans are in place. I am experienced, enthusiastic, energetic, creative, and professional. I grasp
new ideas and concepts easily. I am able to use my own initiative and am motivated. I work
well under pressure.

SKILLS ______________________________________________________________________

● Food safety knowledge

● Inventory control
● Menu development
● Plating Techniques
● Sanitation procedures
● Time management
● Kitchen Management
● Multitasking
● Menu costing
● Team leadership

QUALIFICATIONS____________________________________________________________

● STCW 95 Maritime Safety Training, August 2018

● Fire Fighting A-VI/1-2 Maritime Safety Training, August 2018
● Elementary First Aid Maritime Safety Training, August 2018
● Food & Safety NQtac Hotel School, November 2013 to November 2014
● Culinary Training NQtac Hotel School, November 2013 to November 2014
● Pre-Sea Familiarization Course Academy of Maritime Medicine, October 2012
● Assistant Chef Training Mivola (Miguels), August 2011 to April 2012
WORK HISTORY ____________________________________________________________

Nov 2020 to Sept 2023 Tsek E-Liquids (Owner)

I started a hobby crafting E-Liquids for vapers that soon formed into an LLC company
I created a name for the company within the industry to be considered a competitor.

● Website design, SEO, and management (web traffic of 250–400 daily)

● Graphic and logo design through Photoshop, Canva, and AI tools
● Social media management and marketing (total of 6,000 followers across all
platforms)
● Acquiring an ISO7-approved laboratory for the manufacturing process
● cold-calling retail stores
● Invoicing, Orders, and Logistics
● acquiring three large distribution companies specializing in vape hardware and
e-liquid
● Securing a stall and attending the largest vaping event in the world, VapeCon, hosted
in South Africa in 2022
● 14,000 units of various branded merchandise are distributed throughout all retail
stores.
● The business went into automation shortly after we acquired distributors.
● A total of 140 retail stores were stocking our products.
● An estimated 200,000 units were sold over the course of three years.

In July 2023, the South African government passed a bill to add an additional R2.90 per
milliliter of e-liquid. Sales slowed dramatically.

I made the decision to sell the rights to our recipes to our manufacturer and close down the
company.

April 2019 - July 2020 Beacon Island Hotel, Southern Sun 200 rooms, 4 restaurants,1 Cafe
and 3 kitchens (Head Chef)

● Tasked with the takeover of the in-house Beacon Islands food and beverage
department
● Overseeing and training 65 kitchen staff members in 4 kitchens
● Quality control, inventory management, and product rotation
● Maintaining the kitchen to meet company standards and health code
regulations
● Administration, staff schedules, and stock logging
● Design menus to cater for guests dietary requirements; full stock counts
 ● Ordering of stock
● Menu Costings
● Interacting with guests to ensure a satisfactory experience
● Maintaining strict discipline regarding waiters and kitchen staff
● Daily preparation lists

Sept 2018 to Feb 2019 Yachtot Eilat, Israel (Sous Chef)

● Catering to guests specific dietary requirements on a daily basis

● Provisioning
● Ensuring all set standards, procedures, department rules, and sanitation
requirements
● Inventory management, product rotation, inventory taking, and
replenishment
● Managing the kitchen inventory and ensuring supplies are fresh and of high
quality
● Ensuring proper food temperatures when cooking and proper storage
afterward
● Maintaining the kitchen to meet company standards and health code
regulations
● Daily preparation lists
● Interacting with guests to ensure a satisfactory experience
● Taking charge of kitchen opening, closing and other side duties as directed by
the Executive Chef

March 2017 to July 2018 Summer Luxury Resort Koh Phangan, Thailand (Head
Chef / Area Manager)

● Overseeing 3 Properties Kitchens

● Redesigning menus
● Training and Introducing Thai Staff to European Cuisine
● Ensuring the high quality of food items
● Overseeing and supervising kitchen staff
● Stock Purchasing
● Costing of menus; administration; staff schedules; and stock logging
● Maintaining the kitchen to meet company standards and health code
regulations
● Interacting with guests to ensure a satisfactory experience
● Maintaining strict discipline regarding waiters and kitchen staff
● Daily preparation lists
● Design menus to cater to guests dietary requirements.
Feb 2015 to Jan 2017 Equinox Restaurant (Head-Chef)

● Controlling Pass
● Quality control
● Full stock count
● Overseeing and supervising kitchen staff
● Ordering of stock
● Costing
● Introducing new techniques and “latest trends” to staff
● Experimenting with molecular gastronomy and introducing into the menu
foams, emulsifications, spherification, etc.
● Interacting with guests to ensure a satisfactory experience
● Maintaining strict discipline regarding waiters and kitchen staff
● Daily preparation lists
● Design menus to cater to guests dietary requirements

Dec 2015 to Jan 2015 Jandaya Café (Manager)

● Overseeing costs and stock

● Maintaining an efficient work flow between all sectors Managing all restaurant
staff
● Cash-up and PLU reports
● handling of cash and banking of monies
● Creating new and exciting ways to keep staff motivated and productive
● Ensuring a "top-class" experience for guests
● communicating with the owner to provide feedback and providing all logged
cash ups and paperwork required

Reason for leaving: This was a temporary position.

July 2014 to Dec 2014 Cornuti Al Mare Restaurant (Head Chef/ Kitchen Manager)

● Controlling of Pass
● Quality control
● Full stock count
● Overseeing and supervising kitchen staff
● Ordering of stock
● Introducing new techniques and “latest trends” to staff
● Interacting with guests to ensure a satisfactory experience
● Maintaining strict discipline regarding waiters and kitchen staff
●
April 2013 to July 2014 The Table Bar & Restaurant (Bar Manager)

● Ensuring all bar staff have completed all duties and preparation before
shift
● recording PLU systems and ensuring no theft or spillage
● Counting of stock
● Ordering of stock
● Cashing up the bar after shift completion
● Maintaining a high standard of work ethic with all staff

Reason for Leaving: I was offered a position as a Chef at Cornuti Al Mare.

Jan 2012 to Feb 2013 Mivola Restaurant (Assistant chef)

● Learning and understanding how a full brigade of kitchen staff operates

● Cooking in all sections of the kitchen

REFRENCES_________________________________________________________________

Summer luxury resort Thailand Chris Zanasi (Owner) Tel: +66 77-377-299

Yachtot Eilat Israel Moshiko Rozannes (Owner) Tel: +972 86316661

Beacon Island Resort Reinhard Visser (General Manager) Tel: (044) 533-1120

Equinox Restaurant Jason Whitehead (Management) Tel: +27 (81) 306-2618

Equinox Restaurant Martin Le Roux (Executive Chef) Tel: 079 110 4660

Cornuti Al Mare restaurant Piero Carrara (Owner) Tel: 044 533 1277

The Table restaurant Chris Fermor (Owner) Tel: 044 533 3024

Jandaya Cafe Fiona Jordan (Owner) Tel :082 802 9543

MY DISHES_________________________________________________________________________

Please scan the QR code below to view my dishes