Clinton Springfield
Executive Sous Chef
Florida
Summary
Innovative and results-driven Executive Sous Chef with over 15 years of experience in luxury hospitality, aviation catering, and international cruise operations. Adept at leading diverse kitchen teams, designing exceptional menus, and delivering elevated dining experiences for VIP clientele. Certified by City & Guilds of London and a professional member of the South African Chefs Association. Known for precision, creativity, and a commitment to excellence in every dish.
Overview
12
12
years of professional experience
22
22
Certifications
Work History
Sous Chef
Royal Caribbean Cruises – Celebrity Reflection
06.2025 - Current
- Lead culinary operations across multiple dining venues aboard a luxury cruise ship
- Manage international kitchen teams and ensure compliance with maritime food safety standards
- Deliver high-volume service with precision, creativity, and consistency
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Utilized culinary techniques to create visually appealing dishes.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
Executive Sous Chef
Fireblade Aviation
01.2023 - 05.2025
- Directed VIP and staff kitchen operations for private aviation clients
- Oversaw inventory, stock control, and team training
- Executed high-profile catering events and maintained top-tier hygiene standards
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
- Monitored food production to verify quality and consistency.
Senior Sous Chef & Student Trainer
Peermont Hotel – Emperors Palace
01.2019 - 12.2022
- Led banqueting kitchen and mentored students from Peermont Chef School
- Developed and priced menus, standardized recipes, and managed procurement
- Coordinated special functions and ensured consistent quality
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Enhanced staff retention by implementing mentorship program that supported career development within culinary team.
- Enhanced team performance with regular skill-development workshops and hands-on training.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
Senior Sous Chef
Standard Bank – OR Tambo International Airport
12.2016 - 12.2018
- Delivered elite culinary service in corporate lounges
- Managed kitchen staff and coordinated special catering events
- Maintained high standards of food quality and hygiene
- Mentored junior chefs and provided constructive feedback for professional growth.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
Senior Sous Chef
Woolworths Café – Mall of Africa & Fourways
01.2016 - 11.2016
- Managed kitchen operations and menu planning for canteen services
- Delivered culinary instruction and ensured safety compliance
- Developed close relationships with suppliers to source best ingredients.
- Coordinated with team members to prepare orders on time.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
Sous Chef
Monte Casino – Staff Canteen
02.2015 - 01.2016
- Directed meal preparation and inventory management
- Maintained health and safety standards and supported staff training
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Negotiated with equipment vendors to upgrade kitchen technology, improving overall productivity and food quality.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Spearheaded community outreach initiatives, participating in local food festivals to increase restaurant visibility.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
- Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Monitored food production to verify quality and consistency.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Private Chef
Blue Valley Golf Estate
07.2013 - 01.2015
- Provided bespoke culinary services for a private household
- Designed nutritious menus and managed all aspects of kitchen operations
- Additional roles at The Westcliff Hotel, Crowne Plaza Rosebank, The Fairway Hotel & Spa, and The Peech Boutique Hotel available upon request
- Implemented creative presentation techniques that added visual appeal to dishes while maintaining taste quality.
- Collaborated with other household staff to provide seamless services for clients, fostering a positive work environment.
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
- Conducted regular inventory checks on kitchen supplies and equipment, making necessary purchases or repairs as needed.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Provided easy-to-read cooking preparation instructions for clients.
- Provided exceptional private catering services for special events, creating memorable dining experiences for guests.
- Shopped for ingredients.
- Streamlined kitchen operations for efficiency and cost-effectiveness, resulting in reduced food waste and increased client satisfaction.
- Safely packaged and labeled each individual meal.
- Created customized meal plans based on client dietary restrictions and preferences.
- Developed innovative recipes and cooking techniques to continually exceed client expectations.
- Managed all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.
- Recommended menu items for new dish development, holidays and special events.
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
Education
International Certificate - Food Preparation & Culinary Arts
The Chef School For Food & Wine
Krugersdorp, South Africa07.2010
Grade 12 Certificate - Grade 12
Willow Crescent Senior Secondary School
Johannesburg, South Africa01.2002
Skills
Food preparation
Food safety
Cost control
Menu memorization
Inventory management
Employee scheduling
Certification
Culinary & Hospitality Credentials
References
- Minnie, Brink, Dr., 082 688 8980, The Chef School for Food & Wine
- Graham, Donet, 071 680 6001, Monte Casino, Additional references available upon request
Affiliations
- South African Chefs Association, Professional Member, #19528
- City & Guilds of London Institute, Certified Culinary Professional
Personal Development And Certifications
- International Certificate in Food Preparation & Culinary Arts, City & Guilds of London
- First Aid Level 1, Fire Med
- Basic Fire Fighting, Fire Med
- Self-Defence Module 1, International AA
- Food & Beverage Service, The Chef School for Food & Wine
- Breakfast Workshop, South African Chefs Association
- Food Handling, Safety & Hygiene Workshop, South African Chefs Association
- SAQA Assessor Power Workshop, Assessment College, Competent, awaiting certificate
- Royal Caribbean Group – Shipboard Training, 2025, Celebrity Digital Guest Experience: Download + Connect, Zero Tolerance for Crew 2021, Zero Tolerance for Management 2021, Time and Attendance, Enhancing Awareness of Social Media Dangers, Enterprise Data Management Policy Training – Shipboard, CAMex Submissions Guide and Training, Save The Waves – Online, The Celebrity Way Certification – Shipboard, Diversity and Inclusion: Unconscious Bias, Code of Ethics Training and Certification, Sail-Safe Workplace Safety Training 2020
Travel And Documentation
- Passport, 2024-11-23, 2034-11-22
- C1/D United States of America Visa, 2025-03-31, 2030-03-25
Personal Information
Visa Status: C1/D United States of America Visa valid from 31 March 2025 to 25 March 2030
Timeline
Sous Chef
Royal Caribbean Cruises – Celebrity Reflection
06.2025 - Current
Executive Sous Chef
Fireblade Aviation
01.2023 - 05.2025
Senior Sous Chef & Student Trainer
Peermont Hotel – Emperors Palace
01.2019 - 12.2022
Senior Sous Chef
Standard Bank – OR Tambo International Airport
12.2016 - 12.2018
Senior Sous Chef
Woolworths Café – Mall of Africa & Fourways
01.2016 - 11.2016
Sous Chef
Monte Casino – Staff Canteen
02.2015 - 01.2016
Private Chef
Blue Valley Golf Estate
07.2013 - 01.2015
International Certificate - Food Preparation & Culinary Arts
The Chef School For Food & Wine
Grade 12 Certificate - Grade 12
Willow Crescent Senior Secondary School
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