Executive Chef | Chef Consultant | Culinary Industry Professional
andrewsteinman5@outlook.com | 083 306 0338 | Webpage: chefandrewsteinman.co.za
About Me
With over 36 years of experience in the culinary industry, I have built a strong and diverse career across hotels, cruise liners, restaurants, country clubs, and banqueting operations. I bring more than 20 years’ experience as an Executive Chef, with extensive knowledge of multiple cuisines and a proven commitment to food quality, hygiene, operational excellence, and customer satisfaction.
I am an accredited Assessor and Facilitator with CATHSSETA and hold certifications in ISO 22000:2018, Food Hygiene Practices, and HACCP. I am passionate about sharing my knowledge and currently offer consultancy services to food and beverage outlets, with a focus on improving food safety standards, hygiene compliance, training, and overall kitchen operations.
My key focus in 2025 was consulting, and moving into 2026, I continue to focus on consulting within hotels, restaurants, banqueting, and food outlets, assisting with training and development across the hospitality industry.
I am looking forward to opportunities in 2026 and am open to discussions, willing to assist wherever my expertise can add value.
Core Competencies
• Executive Leadership: Proven ability to manage large kitchens and multiple food outlets while maintaining the highest operational standards
• Menu Planning & Cost Control: Expertise in designing profitable, cost-effective menus without compromising quality
• Coaching & Mentoring: Passionate about developing teams, nurturing talent, and building strong kitchen cultures
• Ability to effectively plan and meet expected deadlines
• Ability to motivate and coordinate a well-functioning kitchen team to achieve goals
• Ability to produce cost-effective solutions and outcomes
• Customer-Centric Focus: Dedicated to delivering exceptional food quality and service excellence
• Consulting & Compliance: Contracted Professional Assessor and Facilitator for Mark Hibbard (Director of Hospitality and Casino Training) during 2025 and into 2026
Career Highlights
• Executive Chef | Standard Bank Global Leadership Hotel & Training Facility
• Executive Chef | Eskom Midrand Convention Centre
• Head Chef | Multiple Restaurant Openings, including Focus Culinaire Special Projects & Four News Development / Fusion Foods
• Executive Sous Chef | Carnival City
• Banqueting Sous Chef | Bay Hotel (5-Star), Camps Bay, Cape Town
• Chef | The Palace, Sun City
International Experience
• Sous Chef | Royal Caribbean Celebrity Cruise Liner
• Chef de Partie | Edinburgh, Scotland
Certifications & Qualifications
CATHSSETA: Accredited Assessor & Facilitator
FoodBev SETA: ISO 22000:2018, General Food Hygiene & HACCP Awareness
Professional Chef Association: Member
Hotel & Catering Industry Training Council (HCTC / HSOF): Professional Cookery
Leadership Programme: Standard Bank
Performance Coaching Certificate: Monash
Service Excellence Award: Standard Bank
Training & Development: InterContinental Hotels Group
References available on request