Share your talents, background and expertise.Studied professional cookery with the American Hotel & Lodging Association, I am also currently a Board Certified Chef du Cuisine, Red Seal professional and also a honor graduate of The City and Guilds of London. As a meticulous and dependable culinary professional with more than 14 years of related experience. My Level of guest service and interaction has always been extremely high, I interact well with all kinds of guests and I am also fluent in three major languages. My extensive troubleshooting skills have put me in various circumstances of opportunity, I am well experienced in driving business levels and achieving and more than often exceeding expectations. I have spent the last several years in various managerial positions where I have dealt with all financial aspects of a professional kitchen that include budgets, cost control, marketing, Food cost, Labour cost and also working extremely closely with sales in order to achieve monthly and annual targets. My involvement in the hospitality industry have allowed me to develop a extremely high standard of people and interpersonal skills, I am comfortable with working with people from all walks of life. I posses thorough in-depth knowledge of training staff and leading a diverse group of individuals as well as motivating and sustaining guest relationships. My greatest strengths include planning, organization, supervision, and successful execution of major dining and catering events. In addition I am proficient with keeping records of payments, expenses, assisting in business promotion and sales, conducting inspections of food and beverage operations and also extensive involvement in developing an effective Health and Safety program. Furthermore I am adept in consulting with guests to meet and accommodate their unique needs. When it comes to the culinary arts, I feel compelled and inspired to create something new and exciting. My Name is Julius and I joined the Wesana team recently. To tell you a bit more about myself, I have to go a few years back. I grew up in a small town called Gansbaai, about two hours southeast of Cape Town South Africa. A simple life that taught me that you don’t need much to be happy, loving parents and amazing siblings. I started realizing that a career in the hospitality industry is what my heart desires and I soon started working in industrial kitchens during weekends and summer holidays. My love for food grew stronger as I were introduced to new flavours and ingredients – a world of possibility opened up and I knew that I were on the right path. My studies continued for three years where I were fortunate enough to work with some of the best chefs in the world. I graduated with magna cum laude and the most outstanding practical student, I felt proud of what I have accomplished and also felt excited of the road ahead. I came to Canada in 2009 as an executive Sous Chef working in Jasper Alberta and travelling a lot between Vancouver and Calgary. I have recently found myself in The Pas, Manitoba and a lot of people ask me why The Pas? My answer is always the same, “I love a challenge! And I also love travelling, this way I get to see more of Canada.” Another question I get asked a lot is “what are you all about?” The answer is simple, I enjoy cooking! I believe that you should never complicate a dish so that you lose track of the basics, aah, the basics – I have based my whole career on going back to the basics and stripping it down to it’s naked raw state. I only use fresh ingredients and I believe that it’s very important to use local produce that is easily accessible in your community. I enjoy trying new ideas and experimenting with new ingredients.