1. MANDI VAN NIEKERK
Mobile: 079 384 5217 | mandivn84@gmail.com / thechefspantry (on Instagram)
Head Chef
Offering 14 years of professional catering and restaurant/kitchen managerial experience.
Experience acquired both locally and internationally in South Africa, Botswana, The United Kingdom and Israel.
Experienced in management of the kitchen, menu planning, stock control, costing and health & safety.
CAREER HISTORY
1.) Position: Head Executive Chef
Company: Tswalu Kalahari Relais & Chateaux
Northern Cape
www.tswalu.com
Duration: January 2014 – Current
Duties:
• Seasonal menu change
• Stock ordering and control.
• Maintaining food cost.
• Ensure health & safety regulations are strictly adhered to.
• Management of The Motse and Tarkuni private villa Kitchens.
• Management of 23 Chefs
• Guest liaison, meet and greet
• Kitchen staffing
• Developing menu offering with the menu consultant
• Forecasting supply needs and estimating costs
• Ensuring efficiency of Kitchen members, consistent high quality food
• Community projects for the upliftment of the under-privileged
• Training of Kitchen staff (ABET) and in house
• Sourcing new suppliers, contractors
Reference: Stephnie Komoetie - 0711098436
For the duration of six months between July 2013 and January 2014 I was establishing a self-
sustaining operation in Kwazulu Natal. Planting of trees, veggies, herbs, fruit, digging bore-
holes, installing water systems and tanks and implementing Marron for farming.
2.) Position: Head Baker
Company: Haifa, Beit elisha
Israel
Kibbutz Harduf, M.P. Hamovil, 1793000, Israel
Duration: January 2013 – July 2013
Duties:
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2. The Kamah central kitchen serves the Beit Elisha and Beit Tuvia communities, the
association staff, and the diners at the Kamah Gallery Café.
The food prepared in the kitchen is produced very carefully and thoughtfully. Most of
the ingredients used in the kitchen are organic, including seasonal vegetable crops from
Beit Elisha's organic plots.
The Kamah bakery produces all of the bread supply for the Beit Elisha and Beit Tuvia
communities. It also makes a variety of baked goods and delicacies sold at the coffee
shop and to the general public, including yeast cakes, chocolate cakes, cheesecakes,
fruitcakes, and a wide variety of cookies, granola, crackers and more.
Recently the bakery has also begun preparing homemade ice cream for the coffee shop,
as well as sugar-free cookies and gluten-free breads. The breads and pastries use high-
quality ingredients and are pleasing to both the eye and the palate.
• Daily preparation of traditional Jewish baked goods & desserts
• Daily assisting of handicapped members
• Running the Café and breakfast with the members
• Ensure health & safety regulations are followed
• Training members in the art of cooking, ingredients, skills and basic knowledge in
food preparation
Reference: Tel: 972.4.9058730
Fax: 972.4.9059364
E-mail: lital@kamah.org.il
3.) Position: Sous Chef
Company: Tswalu Kalahari Relais & Chateaux
Northern Cape
www.tswalu.com
Duration: June 2011 – November 2012
Duties:
• Daily planning and preparation of menu.
• Stock ordering and control.
• Maintaining established food cost.
• Ensure health & safety regulations are strictly adhered to.
• Management of The Motse and Tarkuni private villa Kitchens.
• Management of the kitchen and staff in absence of executive chef.
• Guest liaison.
• Bush dinners, lunches and breakfasts.
Reference: Theresa Smith – Executive Chef 082 631 2922
Russel Binks – Managing Director 083 261 9613
4.) Position: Sous Chef
Company: Kapama Private Game Reserve
Limpopo
www.kapama.co.za
Duration: October 2009 – May 2011
Continued on page 2…
MANDI VAN NIEKERK – Page 2
Duties:
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3. • Daily planning and preparation of menu.
• Stock ordering and control.
• Maintaining established food cost.
• Ensure health & safety regulations were strictly adhered to.
• Management of the kitchen and staff in absence of executive chef.
• Guest liaison.
• Bush dinners.
Reference: Shane Slater – Executive Chef 079 578 0273
5.) Position: Head Chef
Company: Silver Hill Lodge
Midlands Meander, Kwa-Zulu Natal
www.silverhill.co.za
Duration: March 2009 – October 2009
Duties:
• Management of the kitchen and staff.
• Daily planning and preparation of menu.
• Stock ordering and control.
• Maintaining established food cost.
• Ensure health & safety regulations were strictly adhered to.
• Guest liaison.
• Catering for wedding functions of up to 120 people with personalized menus.
• Receiving of bookings and payments for the lodge and other reception duties.
Reference: Grant Morris – General Manager 084 569 2631
*From September 2008 to February 2009 (note my short stay at Jao) I was called to take over the
running of our family cattle farm in the Central Kalahari in Botswana due to my grandparents’ poor
health.
6.) Position: Head Chef
Company: Wilderness Safaris
Jao Camp, Okavango Delta, Botswana
Duration: June 2008 – August 2008
Duties:
• Management of the kitchen and staff.
• Training of 10 local chefs with regard to finer details.
• Daily planning and preparation of menu.
• Stock control and ordering in a remote environment.
• Maintaining established food cost.
• Ensure health & safety regulations were strictly adhered to.
• Guest interaction.
• Hosting of high-profile international guests at dinner.
• Checking in new arrivals.
Reference: Catherine/David Kays – Owners +267 686 3777
Continued on page 3…
MANDI VAN NIEKERK – Page 3
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4. 7.) Position: Restaurant Manager
Company: Mike’s Kitchen
Pretoria North, Gauteng
Duration: September 2006 – May 2008
Duties:
• Maintaining high standards of food preparation and buffet quality.
• Sustaining fast, constant and productive service.
• Stock control and ordering of all liquor, dry and fresh foods.
• Supplier maintenance.
• Training of waitrons through workshops, examinations and incentives.
• Hiring of new staff.
• Monthly head office meetings to discuss marketing strategies.
• Computer system maintenance.
• Shop opening and lock-up.
Reference: Gianni d’ Offizi – General Manager 072 784 7917
8.) Position: Head Chef de Partie
Company: Lambs of Sheep Street
Stratford-upon-Avon, United Kingdom
Duration: April 2006 – August 2006
Duties:
• Section control and ordering.
• Training all new chefs and staff in pass, starter and pastry sections.
• Preparation and plating of all hot and cold starters and desserts.
• Assisting on mains and sauce sections.
• Assisting with seasonal menu changes.
• Preparation of staff meals.
Reference: Florin – Head Chef +44 796 879 2846
9.) Position: Chef de Partie
Company: The Horse and Groom
Oddington, United Kingdom
Duration: August 2004 – March 2006
Duties:
• Section control and ordering.
• Preparation and plating of all hot and cold starters and desserts.
• Training all new chefs and staff.
• Assist in sauce, fish and starch sections.
• Daily production of bread, sorbet, ice-cream and specials.
• Assist with menu changes.
• Maintain health & safety log.
• Dry store maintenance and rotation control.
Reference: Jason Brewster – Head Chef +44 785 437 2516
Continued on page 4…
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5. MANDI VAN NIEKERK – Page 4
10.) Position: Chef de Partie
Company: Torbali Restaurant
Pretoria North, Gauteng
Duration: January 2003 – July 2004
Duties:
• Deli type food preparation.
• Breakfast and lunches for delivery.
• Evening buffet preparation and service.
• Daily menu and specials planning.
• Ordering and receiving stock.
• All day service.
Reference: Karin van Nierop – Owner 084 807 4114
LITERACY
English – able to read, write and speak exceptionally.
Afrikaans – able to read, write and speak exceptionally (fully bilingual).
Computer literate in MS Office (Word, Excel, Outlook etc) and the Windows OS in general.
SECONDARY EDUCATION
Attained Matric Certificate, Brainline Computer Home Schooling, 2002.
Subjects passed: English, Afrikaans, Geography, Hotel management & catering, Business Economics and
Computer study.
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6. MANDI VAN NIEKERK – Page 4
10.) Position: Chef de Partie
Company: Torbali Restaurant
Pretoria North, Gauteng
Duration: January 2003 – July 2004
Duties:
• Deli type food preparation.
• Breakfast and lunches for delivery.
• Evening buffet preparation and service.
• Daily menu and specials planning.
• Ordering and receiving stock.
• All day service.
Reference: Karin van Nierop – Owner 084 807 4114
LITERACY
English – able to read, write and speak exceptionally.
Afrikaans – able to read, write and speak exceptionally (fully bilingual).
Computer literate in MS Office (Word, Excel, Outlook etc) and the Windows OS in general.
SECONDARY EDUCATION
Attained Matric Certificate, Brainline Computer Home Schooling, 2002.
Subjects passed: English, Afrikaans, Geography, Hotel management & catering, Business Economics and
Computer study.
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