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CONFIDENTIAL CURRICULUM VITAE OF ZANE BESWICK
PERSONAL INFORMATION
Name : Zane Beswick
Nationality : South African
Identity Number : 670920 5068 083
Sex : Male
Marital Status : Divorced
Area resident :Robertson,Western Cape
Willing to relocate : Yes
Contact Numbers : +27 736768602
Skype : zane.beswick
Email Address : beswickzane1@gmail.com
Transport : Own Transport (Code 8)
Languages : English
Afrikaans
EDUCATION AND TRAINING
Last School Attended : Wordsworth High School
Highest qualification : Matric
Year : 1986
Tertiary Education and Courses
 South Africa Defence Force Chef Course 1987-1988
 Mikes Kitchen Restaurant Management
 Spur Steak Ranches Management
 Retail Management and Leadership Skills 2000
 Forwarding & Clearing National Certificate 2004
 Fine dining Afro French Fusion McGregor 2003
 ISO 9001:2000 Auditor
 HACCP & PRP
EMPLOYMENT HISTORY
August 2016 –date - contracting
Name of company : Camelot Hotel Complex: Global Blue Restaurant
and Coffee Shop (Global Peace Logistic Services, Kabul, Afghanistan)
Period of Employment : November 2015- July 2016
Position : Executive Chef/Quality Manager
Role and Work functions
 Set Up and opened restaurant at the Camelot Hotel, Kabul, Afghanistan ( Complex was
bombed on 04-01-2016 , restaurant rebuilt by 13-02-2016 then burnt down on the
same day )
 Doing BBQ burgers at Camelot 3 times a week
 Quality control on fresh produce being supplied to various expat camps
 Improvising HCCP in procedures in various warehouses and cool rooms, as construction
is being completed at GPLS Compound
 Business development for GPLS approaching new business to purchase our supplies
 Design menu and assist in cooking in compound Kitchen, abiding to health requests as
per expats
Reference : Oscar Jacobs (Operations Manager) : Mobile +93 (0)799 883 262
Name of company : Keurfontein Game Farm
Period of Employment : August 2010- October 2015
Position : Game Farm Manager/Chef
Role and Work functions
Game Farm Manager
 Tasks include:
 Planning finances and production to maintain farm progress against budget parameters;
 Practical activities, e.g. driving tractors, operating machinery, feeding livestock
 Buying supplies, such as fertiliser and seeds;
 Arranging the maintenance and repair of farm machinery and equipment;
 Understanding the implications of the weather and making contingency plans;
 Ensuring that farm activities comply with government regulations.
 Monitoring animal health and welfare;
 Maintaining a knowledge of pests and diseases and an understanding of how they spread
and how to treat them;
 Applying health and safety standards across the farm estate;
 Budgeting and maintaining accurate financial records.
 Handling paperwork and keeping administrative records
 Maintaining and rigging game fences
Chef
 Cater for groups visiting farm
 Chef for hire at the Orange grove guest farm
Reference : Cindy-Ann Valentine (patron) : Mobile 084 4432 440
Name of company : Robertson Bistro and Grill
Period of Employment : 2008 - 2010
Position : Owner and Executive Chef
Role and Work functions
Ensuring high quality Food and Beverage Products and Services for customers.
These duties and responsibilities include:
 Heading the effective management according to budget constraints whilst maximising
profits
 Responsible for all customer services and administration. Financial reporting, cost
control and budgets to ensure maximum profitability of the Bistro
 Performing a sales and marketing function for the Bistro
 Maintaining required hygiene and customer satisfaction levels
 Review daily sales and suggest strategy
 Building rapport with regular customers
 Designing daily menus
Name of company : Robertson Winery
Period of Employment : 2001 – 2008
Position : Exports Warehouse Manager & Production
Planner for Long Mountain Wines
Role and Work functions
 Reporting
 All export shipping and road deliveries
 Stock management (3 warehouses)
 Liaising with SARS ,Dept of Agriculture and constantly with consignees
 Keeping abreast with shipping schedules in turn schedule freight forwarders
 Insuring loading information is delivered timeously and accurately for invoicing and
shipping
 Capturing export and loading specifications according consignees
 Arranging deliveries and collections of finished products
 Housekeeping of warehouse
 Implementing cost reduction
 Managing staff
 As I.S.O Auditor I was monitoring procedures and improving on them
Reference : Anton Cilliers (Finance Director) : Telephone 023 626 1562 (Robertson Winery)
PREVIOUS EMPLOYMENT SUMMARY
COMPANY POSITION DURATION
Spar Retail Manager 11 months
Beswick Financial Services Member & Financial Broker 3 years
Oudefontein Restaurant Manager/Chef 7 years
Wilderness Holiday Inn Assistant F&B Manager 1 year
Apache Peak Spur Manager 6 months
Mikes Kitchen Manager 8 months
Sabie River Hotel Jnr Assistant F&B Manager 1 year
Wonderboom Military Function Kitchen Rank: Private 2 years
CONFIDENTIAL CURRICULUM VITAE OF ZANE BESWICK

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CONFIDENTIAL CURRICULUM VITAE OF ZANE BESWICK

  • 1. CONFIDENTIAL CURRICULUM VITAE OF ZANE BESWICK PERSONAL INFORMATION Name : Zane Beswick Nationality : South African Identity Number : 670920 5068 083 Sex : Male Marital Status : Divorced Area resident :Robertson,Western Cape Willing to relocate : Yes Contact Numbers : +27 736768602 Skype : zane.beswick Email Address : beswickzane1@gmail.com Transport : Own Transport (Code 8) Languages : English Afrikaans EDUCATION AND TRAINING Last School Attended : Wordsworth High School Highest qualification : Matric Year : 1986 Tertiary Education and Courses  South Africa Defence Force Chef Course 1987-1988  Mikes Kitchen Restaurant Management  Spur Steak Ranches Management  Retail Management and Leadership Skills 2000  Forwarding & Clearing National Certificate 2004  Fine dining Afro French Fusion McGregor 2003  ISO 9001:2000 Auditor  HACCP & PRP EMPLOYMENT HISTORY August 2016 –date - contracting Name of company : Camelot Hotel Complex: Global Blue Restaurant and Coffee Shop (Global Peace Logistic Services, Kabul, Afghanistan) Period of Employment : November 2015- July 2016 Position : Executive Chef/Quality Manager Role and Work functions  Set Up and opened restaurant at the Camelot Hotel, Kabul, Afghanistan ( Complex was bombed on 04-01-2016 , restaurant rebuilt by 13-02-2016 then burnt down on the same day )  Doing BBQ burgers at Camelot 3 times a week
  • 2.  Quality control on fresh produce being supplied to various expat camps  Improvising HCCP in procedures in various warehouses and cool rooms, as construction is being completed at GPLS Compound  Business development for GPLS approaching new business to purchase our supplies  Design menu and assist in cooking in compound Kitchen, abiding to health requests as per expats Reference : Oscar Jacobs (Operations Manager) : Mobile +93 (0)799 883 262 Name of company : Keurfontein Game Farm Period of Employment : August 2010- October 2015 Position : Game Farm Manager/Chef Role and Work functions Game Farm Manager  Tasks include:  Planning finances and production to maintain farm progress against budget parameters;  Practical activities, e.g. driving tractors, operating machinery, feeding livestock  Buying supplies, such as fertiliser and seeds;  Arranging the maintenance and repair of farm machinery and equipment;  Understanding the implications of the weather and making contingency plans;  Ensuring that farm activities comply with government regulations.  Monitoring animal health and welfare;  Maintaining a knowledge of pests and diseases and an understanding of how they spread and how to treat them;  Applying health and safety standards across the farm estate;  Budgeting and maintaining accurate financial records.  Handling paperwork and keeping administrative records  Maintaining and rigging game fences Chef  Cater for groups visiting farm  Chef for hire at the Orange grove guest farm Reference : Cindy-Ann Valentine (patron) : Mobile 084 4432 440 Name of company : Robertson Bistro and Grill Period of Employment : 2008 - 2010 Position : Owner and Executive Chef Role and Work functions Ensuring high quality Food and Beverage Products and Services for customers. These duties and responsibilities include:  Heading the effective management according to budget constraints whilst maximising profits  Responsible for all customer services and administration. Financial reporting, cost control and budgets to ensure maximum profitability of the Bistro  Performing a sales and marketing function for the Bistro  Maintaining required hygiene and customer satisfaction levels  Review daily sales and suggest strategy  Building rapport with regular customers  Designing daily menus
  • 3. Name of company : Robertson Winery Period of Employment : 2001 – 2008 Position : Exports Warehouse Manager & Production Planner for Long Mountain Wines Role and Work functions  Reporting  All export shipping and road deliveries  Stock management (3 warehouses)  Liaising with SARS ,Dept of Agriculture and constantly with consignees  Keeping abreast with shipping schedules in turn schedule freight forwarders  Insuring loading information is delivered timeously and accurately for invoicing and shipping  Capturing export and loading specifications according consignees  Arranging deliveries and collections of finished products  Housekeeping of warehouse  Implementing cost reduction  Managing staff  As I.S.O Auditor I was monitoring procedures and improving on them Reference : Anton Cilliers (Finance Director) : Telephone 023 626 1562 (Robertson Winery) PREVIOUS EMPLOYMENT SUMMARY COMPANY POSITION DURATION Spar Retail Manager 11 months Beswick Financial Services Member & Financial Broker 3 years Oudefontein Restaurant Manager/Chef 7 years Wilderness Holiday Inn Assistant F&B Manager 1 year Apache Peak Spur Manager 6 months Mikes Kitchen Manager 8 months Sabie River Hotel Jnr Assistant F&B Manager 1 year Wonderboom Military Function Kitchen Rank: Private 2 years