ChefSean

Full CV / Resume

PERSONAL & DETAILS

NAME Sean Anthony Drimie
NATIONALITY South African/British (Dual Nationality)
DATE OF BIRTH 12Th August 1982

Career Highlights and Relevant Experience in Brief
15 years professional Chef experience world-wide including France, Venezuela and the United Kingdom.
Top fine dining professional chef experience including Harvey Nicole’s of London and the Granny Mouse Country House, Natal Midlands.
Have worked in over 3 Michelin award winning restaurants.
Enjoyed international experience and training, including the Val d Isere (French Alps) France and other well known Restaurants Listed on my
Completed a Skippers Course and am also 'yacht ready' should the opportunity arise.
Royal Management Course Experience
Had one of my dishes featured on BBC Food, England.
I enjoy the sea, yachting and sailing and have a Skippers Qualification

RELEVENT QUALIFICATIONS & EDUCATION

Matriculation certificate International School of Kuantan, Malaysia
Chefs Diploma - Chantecler School of food and wine, South Africa
Basic sushi certificate.
Cape Wine-Masters Certificate - Chantecler School of food and wine
City & Guilds - IVQ 1&2 (NVQ) (UK)
HACCP Training.
International Ho School - F&B Management IHS
Registered with City & Guilds (UK)
Microsoft office( ICDL)
Apex
AutoCAD

YACHTING QUALIFICATIONS
Approved Diesel Engine Course
Fire Fighting
STCW with relevant codes
Level 2 1st Aid
RIB Course
Yacht Hand Course
Yacht Rating Course
OOW


OBJECTIVE

Previously, as a Chef starting this journey, my goal was to travel. Two of my greatest passions are traveling and food! I have a firm belief that a good Chef should have an understanding of as many cultural influences as one has the ability to experience. This also lead me into getting my Skipper Qualification. After extensive travel and a wealth of experience, I am looking to settle down now and hone my skills. My strengths lie in management, leadership as well as innovative ideas for menu creation and design. I do believe one never stops learning and I am not only an avid pupil but a willing teacher too.

Relocation is possible at present if all costs are covered.

EXPERIENCE AND SKILL’S PROFILE

A career minded culinary school graduate from the highly acclaimed Chantecler Ho School of Catering, Food & Wine in South Africa. Keen to learn more in the employment of a progressive company. I am highly versatile with a passion for food.

Strengths

I can Handle high pressure situations with creativity & flair around work peaks & troughs in a professional & effective manner in a busy kitchen. Good understanding of nutrition and the ability to prepare and promote healthy, safely prepared foods. I am also able to deal with senior management, Clients, Suppliers, etc., in a professional and informed manner. I have had experience of managing staff and kitchens and feel very confident in this area. I have many passions when it comes to food, but Menu Design and training and teaching others is definiy high up on my priority list.

Good experience in preparing computerized spreadsheets in MS Excel, reports and planning remedial action programs for improvement. Kitchen set-up, design, planning and implementation of policies and procedures


Hygiene and Safety Standards Supervisor.

I am an experienced food Hygienist and Safety Supervisor. Ordering and storage of food, & aware of all hygiene/safety requirements. Main skill areas include; developing procedures & food safety training courses.

Menu Design and recipe Development from fine Dining to Banquet Level

I enjoy being involved in Food Creation. Menu & recipe development. Solid experience in volume cooking. Good organizing ability & strong team working skills. I am experienced at dispensing wines, spirits & malts. Range of Foods from bar snacks to weddings, banquets, table detente, al fresco and à la carte including restaurant service, bar service and management. Cake making & icing and flower arrangement.


International Experience

I am currently living back in South Africa. I am well-traveled and am pleased to bring home a wealth of experience. Initially trained in South Africa I have also worked in Venezuela, the United Kingdom Qatar, France and South Africa and have over 10 years of solid, robust experience as a chef, and the past 4 years at a senior level.

Hobbies and Passions

I list surfing, sailing and computers as my hobbies, in that order, and liaisons with all types of people my strength, as well as a determination get a job well done. My passions are food creation and client satisfaction. I thrive under a challenging environment and I have been told I am not only a team player but also a great team leader.


EMPLOYMENT HISTORY

Hello Sailor Bistro Obs Cape Town, South Africa (October 2014- to present)

Menu design, stock take, maintaining budget, costing, and training of staff, daily kitchen duties, and kitchen organization. Managed daily kitchen rosters,. Manage, supervise, and participate in the preparation of food, ordering, and upkeep of stock. Responsible for; health, & safety.

Granny Mouse Country Ho 4* Midlands, South Africa (November 2013- to Aug 2014)
Managing all departments of this busy kitchen which also boast a fine dining restaurant that has made it into the top 100 restaurants in the country to eat at, as stated by Eat Out Magazine, South Africa.
Involved in menu design, stock take, maintaining budget, costing, and training of staff, daily kitchen duties, kitchen organization, and taking control of the kitchen when head chef is not present. Managed daily kitchen rosters.


(Herbalife distributor) Umtemtweni - Self Employment Venture (March 2012 - May 2013)
Wellness Distribution
Ran a successful wellness and distribution center with my partner, involved in all aspects of business including client relations, customer care, ordering, ing, training, eating plans and maintenance. Then I was offered an exciting position at Granny Mouse's Country House and felt it was time to get back to my passion.

The Docklands Ho, Wodka Durban waterfront - (August 2011 - to march 2012)
Executive Sous Chef including all duties involved of running kitchen and designing of menus for banqueting functions, breakfasts ala carte and buffets, lunch menus, ala carte dinner.
Duties’ also involve stock counting, ordering and rotation; training of staff, daily kitchen duties , kitchen organization, in charge of all sections of kitchen and office work when head chef not available. Food costing, menu costing and was nominated chef of the month by hello-Durban magazine REF/ Andre Scott 0847081865


Winchester Mansion Harvey’s Sea point Cape Town - (JAN 2011 - August 2011)
I was stationed in the evenings running the kitchen in all areas, including hot, larder, desert, starters. In charge of stock take and ordering. As well as having 20 staff underneath me. Duties also involved in the evening were plating, sauces and mice’ en place’ for hot section including all game, fish and poultry dishes. Assisted in developing menus for events such as rotary dinners, GGG evenings (grapes, gourmet, gallery), weddings, functions etc.

SKI Esprit – UK Operator. Belle Plagne, Val d Isere (French Alps) France (NOV 2009- MAR 2010) –
Mobilized as the head chef in the Chalet Ho’s main kitchen in this top quality resort ho made up of ten villages of chalets with the ho being the nucleus of the resort. Duties involved, the day; full supervision of the kitchen brigade. Managed the daily rosters for; all chalets and ho. Kitchen staff performance assessments and training. Menu planning, Supervision of inventory and stock control, Maintaining budgetary targets and GP. Supervision of health & safety. Manage, supervise, and participate in the preparation of food for all food & beverage outlets in the ho and chalets (when required). Ensure that all food was produced in a timely and efficient manner and met the highest standards of taste, quality and presentation. Assisted with developing new menus based on food trends, regional tastes and guest requests.
Bistro De La Mer, Falmouth, United Kingdom, Cornwall (JUNE 2009- NOV 2009)
Hired as chef to this busy highly regarded Michelin guide seafood bistro. I managed hot starters, larder and dessert, and assisted the owner in preparation of mains, in this funky, very busy & popular Falmouth Bistro. Turning out a combination of; French fusion fare with a modern British feel. Prepared with the freshest top quality; local and organic Cornwall produces available. Was in charge of; ordering, and upkeep of stock. Responsible for; health, sanitation & safety, and fridges FIFO system. This was a demanding role in a small busy kitchen requiring an all round participation, producing only the highest quality of food, everything was made ‘from scratch’ and the menu was very fresh and seasonal.
Aloha-Afrika Accommodation, Jeffreys Bay, South Africa - (AUG 2008 – MAR 2009)
Events Manager & Chef (dual role) for a busy B&B in Jeffreys Bay, South Africa. The position was a lifestyle one, with daily interaction with tourists. Arranged; accommodations, coastal & inland trips, “surfari’s”, game reserve outings, extreme adventures, etc. Worked as a private chef for guests in the B&B, preparing all daily meals & packaged picnic meals for outings/day trips.
Regularly accompanied tourists to Game Reserves and on camping trips as a Private Chef. Weekly menu planning. Small kitchen management, stock control, ordering, budgeting, portion control/guest, etc. The fare was a combination of Afro-fusion & traditional South African dishes.
Ras Laffan, Qatar - (DEC 2006- JUL 2008) GSDW –

Hygiene Supervisor

Hired as Canteen Supervisor/Hygiene & Safety Supervisor (Dual Role) responsible for kitchen output, quality control, and food safety for this large industrial accommodation camps 3 canteens. Full application of a HACCP program to industry standard. Over 4000 meal covers prepared and served per day. Main duties involved ensuring conformance to company’s international hygiene, safety policies and procedures. Conduct weekly audits of hot/cold food chain, handling, storage and safe handling of perishables. Interface with suppliers on supply chain standards setting and conformance.

Developed and conducted HACCP safety training, tool box talks & employee behavioural tracking. Set standards and update procedures as required. I also started to develop my own food safety procedure that adhered to the international standards of HACCP.

Additionally, also involved in the daily health, safety and environmental (HSE) issues in the Contractor’s accommodation camp which housed and catered for 4000 personnel, including; labourers, supervisors and management. HSE duties included management of work teams, ensuring compliance to safe work procedures, & permit to work activities, working at heights, H2S awareness, and hazardous/domestic waste management.


OXO TOWER at Harvey Nichols (Michelin) London – UK - (JUL 2004 – NOV 2005 )
Chef de Partie
Managed the meat section as Chef de Partie which included maintaining the meat section to a very high standard, meat hygiene, preparation, cooking and serving. This was a fantastic learning period and I gained invaluable experience working with some of London most well known, top chefs.


The Star Inn – Bentley, Surrey. UK - (MAR 2003 – MAY 2004)
In this backwater pub I inherited an uninteresting traditional pub menu and a Less than desirable kitchen with which to work in! In accordance with the mandate of the owner, we re-vamped the facility, re-organized the layout, and redesigned the menu. Developed a funky, streamlined and easy to manage menu, with preparation & cooking times kept to a minimum. As a team we managed to retain traditional pub menu values but reinvent them with flair. Managed the kitchen including ordering of all stock, costing, preparation, cooking and serving of all dishes including deserts and pastries. The pubs fare and my “Famous French Fries” were featured on a BBC food program.

The Cliveden Ho ( Michelin Restaurant) Maidenhead – UK (SEP 2002 – FEB 2003)
Main duties included, running efficiently the fish section for this Michelin star establishment, as Chef De Partie. Main duties included, planning of menu, upkeep of section, stocking and all hygienic preparation of food. The main focus here was traditional fusion styled fish dishes.

Maremares Resort - Pto La Cruz – Venezuela - (JAN 2002 – AUG 2002 )–
Ran the vegetable section of this 5 star resort as a Commi Chef mostly doing western style dishes. Was involved in preparation, cooking and serving of a variety of vegetable dishes. Also rotated into the desserts section for a day/week.

Chanterclare Ho - S. Africa - (JAN 2000 - DEC 2001)
DIPLOMA COURSE
Underwent an extensive 2-year training course at this well-known School of Cookery where one is started at the “bottom” in this busy operating establishment. Worked at/in all sections of kitchen from Cold, vegetable, fish, meat, sauce and plating 35 weekends worked in various sections during 2000 around intensive training course. Duties included the preparation of; Meats, poultry, game, fish, sauces salads, vegetables and international cuisine. Saturday Night functions and wedding buffets and plated meals prepared. Sunday country buffets prepared for over 300 persons. Waiter & bar work. Valuable experience gained during this period in dealing with customers & general public. Established & tended school’s herb garden, which supplied ho’s daily needs. Drafted duty rosters for kitchen operations.

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