Jacobus H.

  • Hourly rate: R210 /hr
  • Experience: 12 Years

About Jacobus Francois Theron

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Francois’s position involved planning, shopping and preparing upto three meals a day, taking into account the various dietary requirements of the family and guests, working together with a host who, aside from serving and looking after the guests, managed a team of cleaning and serving staff. Francois’s cooking grew and matured during his time with us. I would say he is now a highly accomplished chef. Indeed our guests always praised the standard of his food. He spends a good deal of time reading cook books researching new techniques and recipes to further improve himself. My father, who is 89, is demanding so far as the standards he sets for those who cook for him. Francois quickly gained his confidence as a chef, listened politely and carefully to what he wanted then delivered. Often this was different to the meals he was preparing for other guests. There was never any stress involved. His kitchen was organised, ran efficiently and was kept clean and tidy. Francois was of a sufficienly high standard and easy going personality that we then asked him to join the family yacht which is based in Palma, Majorca for the summer season in 2017. Francois quickly adapted to life aboard a yacht which has different demands. We ran a busy schedule which he dealt with ease always ensuring an excellent standard of food. He was responsible for the provisioning, ensuring the gallery was organised and spotlessly clean as well as developing and delivering menus for the eight guests and four crew for three meals a day. On the time Francois was with us he had to cook special meals such as Christmas and Thanksgiving. These always involve family traditions and special recipes which he always quickly learnt. Francois quickly fitted into the team as a friendly and like-able character who was gentle, kind and approachable to people of all ages and nationalities. The job inevitably involved long hours. Francois would begin work early in the morning and not finish until late at night. Whilst I recognize this comes with the territory it is worth noting that he always did this in a professional manner.

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