Curriculum Vitae

PERSONAL DETAILS.

Name: Maarten De Weerd

Date of Birth: 12 May 1978
Nationality: Dutch
Contact Details: Ashtrees, 34 St Mary’s Park, Jordanston , Milford Haven, Pembrokeshire SA73 1HS
Telephone: (01646) 601348
Email: sxmmaarten@hotmail.com
Languages. English, Dutch.
Hobbies. DIY, gardening, style and design of house and living spaces, hiking, dogs.
Marital Status. Single

EDUCATION

1984-1989 Louise de Coligny School, Vlissingen, Netherlands.

1989-1995 Saint Hubertus Culinary College, Amsterdam, Netherlands - VMBO Culinary Certificate

RELEVANT WORK EXPERIENCE

Cuisines: British, French, Italian, Creole, American, Dutch and International.

Catering For: Breakfasts, Lunches, Dinners, Weddings, Conferences, Celebratory Occasions and Buffets
Culinary Skills: My culinary skills cover the following areas with particular emphasis on quality and presentation: -
Bakery : Home made speciality breads, wedding, birthday and celebratory cakes, pizza, sweet
and savoury pastries.
Patisserie : Chocolate and sugar works, desserts, marzipan decorations, ice cream and sorbets.
Charcuterie : Selection of best cuts, their preparation, marinating and tenderizing. Experienced in
all cooking methods including making sausages, en croutes, ballotines, raviolis, tortellini,
Poultry/game : Selection of best plucking, and preparation,
Fish : Familiar with the selection of best quality warm and cold water fish and shell fish,
boning,filleting, smoking, salting, poaching, grilling and sautéing.
Sauces : Preparation of roux, cream and savoury sauces, coulis, glazes and reductions.
Soups : Skilled at making all basic and special stocks, rouille, consommé, clear and pureed soups.
Starters : Creative presentation of various starters such as cheeses, pate, soufflés and shell fish.
Salads : Creative presentation of salads and dressings.
Vegetables : Selection of prime quality vegetables and fruit.

PERSONAL EXPERIENCE
 Menu Design : Designing and creating dishes with a view to customer satisfaction, cost
effectiveness and nutrition
Kitchen Organisation : Designing kitchen layout to optimize space, whilst minimizing food
and staff movement within the bounds of statutory requirements. Planning, scheduling and
distribution of meals.
People Management : Have been responsible for the supervision, and training of up to
fifteen staff.
Financial Management: Responsible for unit costing of meals, pricing, and waste
control. Also responsible for selection and ordering of produce, establishing order quantities,
stock turnover and control.
Health and Safety : Responsible for planning and scheduling all cleaning activities.
Monitoring kitchen and staff hygiene. Supervising food storage including, stock turnover, shelf
life, freezing and cooking temperatures. Ensuring all machines and equipment are maintained
and used safely.

EMPLOYMENT HISTORY

08/11/09 – 29/01/10
Head chef – Trefloyne Golf Course, Restaurant and Hotel
www.trefloyne.com
o Redesign of kitchen to improve work flow, efficiency and space utillisation.
o Created and improved all day menu for breakfast, lunch and dinner
o Organised menus for weddings and functions
o Trained kitchen staff in menu preparation

13/04/09 - 01/11/09
(Second) Chef – The Castle , Little Haven Pembrokeshire – Serving up to 170 covers per night in season.
www.littlehavencastle.co.uk – A coastal pub serving pub food and daily (fish) specials
o Reorganised kitchen involving selecting new equipment and improving kitchen layout.
o Responsible for the compilation of the evening menu and all food preparation.
 o Selection and preparation of approximately five daily specials
o Ordering of all produce
o Coordinating kitchen staff work roster and duties.

08/06/08 – 15/12/08
Head chef – 3Palms Resto and Lounge, Simpson Bay, St. Maarten, Netherlands Antilles.– Serving up to 100 covers per night.
www.3palmsrestaurant.com - A brand new innovative restaurant/lounge serving a wide variety of fish, meats and pasta’s for
an international clientele.
Responsible for:
o Devising and planning the menu for the restaurant using local, seasonal, fresh produce incorporating a
Caribbean flavour.
o Budgeting and waste control.
o Purchasing of all produce, monitoring stock shelf life and stock quantities together with periodical stock taking.
o Mis-en-place including garnishes, sauces, soups, appetizers, pastas and main courses.
o Training and development of all staff to ensure consistent high standards of food preparation and
presentation.
o Maintaining good communication and composure under pressure.
o Service: order management, supervising, assembling and presenting dishes to a high standard.
o Ensuring high standards of health and safety of equipment and personnel.
o Keeping all aspects of the kitchen and related areas clean and hygienic.

01/07/06 – 01/06/08
Sous - Chef – Pineapple Pete, Simpson Bay, St. Maarten, Netherlands Antilles – Serving up to 400 covers per day.
www.pineapplepete.com – One of the biggest and most successful restaurants on St Maarten serving international cuisine.
Responsible for :
o Renewing existing menu and innovation of daily specials.
o Ordering weekly shipment of produce from USA.
o Re-organisation of prep kitchen to improve efficiency.
o Training new and existing staff.
o Ensuring dishes are consistently prepared and presented to a high standard before serving.

23/10/05 - 23/07/06
Chef – 12metre Restaurant – Philipsburg, St. Maarten, Netherlands Antilles.
www.12metre.com - Restaurant responsible mainly for preparation of buffet lunches for participants completing the 12 metre
yacht challenge and sunset cruises.

11/11/04 - 23/10/05 Evening Sous Chef – Halsey’s Restaurant and Lounge – Simpson Bay, St. Maarten, Netherlands
Antilles.
www.halsey’srestuarant.com
Responsible for all the preparation and for all meat and side dishes. Making fresh pastas such as ravioli, tortellini and fettucine.
Portioning and tenderizing meat and assisting with the preparation of daily specials..

01/11/04 - 23/10/05 Day time Breakfast Chef – ZeeBest restaurant – Simpson Bay, St. Maarten.
www.zeebestrestuarant.com
Solely responsible for all the preparation of +/-270 breakfasts and lunches.
04/08/00 - 14/10/05 Sous Chef – Dorpzicht Dinner – Koudekerke, Netherlands.
Responsible for
o The supervision of three kitchen staff;
o Daily ordering of produce.
o Daily preparation of approximately 125 lunches and 275 dinners.

21/107/98- 23/07/00 Assistant Chef- Rotisserie Michel – Middelburg, Netherlands- Up to 30 covers.

Fine dining restaurant with daily menu changes using local and seasonal produce.

01/01/95 - 20/07/98 Sous Chef – Hotel Westduin –Vlissingen, Netherlands.

www.goldentulipwestduin.nlOn completion of my internship with this company was given responsibility for the preparation of
daily breakfast lunch and dinner.