Curriculum Vitae

Of

Rico Jonathan Carlinsky

Rico Jonathan Carlinsky's Resume

Phone: +267-********

Email: acsclx@r.postjobfree.com

» Personal Details

Full Name

Rico Jonathan Carlinsky

Date of Birth

30/01/1982

ID. Number

820**********

Dependants

1

Marital Status

Married

Drivers License

SA Driver`s License

» Languages

Read, Write, Speak

Afrikaans

English

» Education

National Senior Certificate

Ranfontein College,

12/2000

Subjects

Business English, Sake-Afrikaans, Business Practice, Computer Practice, Catering, Public Administration, Economic & Legal

Professional Cookery Certificate

HTA (City & Guilds Accredited

06/2009

Additional Duties for BOCA (Botswana Chefs Association National Competition Director – Responsible for all Judges Accreditation as prescribed by WACS

Regulator for all BOCA culinary competitions nation wide Host of local cooking show “Flavours of Africa” televised currently.

Contributor of a new diploma culinary curriculum of Gaborone College through aid of UNESCO BEAR PROJECT. Additional Duties for Previous chefs association, SACA

(South-African Chefs Association)

SACA Accredited Competition Judge

Checkers Boerewors Judge

Doing Cooking Demonstrations at Hostex and other SACA affiliated demonstrations.

» Employment

Lansmore Masa Square Hotel, Gaborone, Botswana

Executive Chef

05/2013

To Date

Duties & Responsibilities

Ordering

Costing

Implement & Maintain HACCP Policies

Preparing Monthly Income Forecast

Ensuring Necessary Profit Margins are achieved

Seasonal & Trendy Menu planning for all hotel outlets Multiple Venue managing

Staff training and Development

Kitchen Operation consists of 32 Chefs 12 Stewards Lansmore Masa Square Hotel Profile:

159 Rooms.

6 Conference Venues- 300 Covers, 50 covers, 50 Covers 20covers, 20 covers & 20 covers

La Touch de Provence restaurant- Bistro Dining 150 covers Espretto Café - 60covers – Casual trendy dining

Absolut Bar with casual dining menu – 100 covers

Elyx Lounge with Tapas menu – 50 covers

High end outsourced catering up to 600 covers

St. Andrews Signature Hotel 5 Star

Executive Chef

11/2009

05/2013

Duties & Responsibilities

Ordering

Costing

Implement & Maintain HACCP Policies

Preparing Monthly Income Forecast

Ensuring Necessary Profit Margins are achieved

Seasonal & Trendy Menu planning.

Staff training and Development

Kitchen Operation consists of 12 Chefs

St. Andrews Hotel Consist of:

59 Rooms.

3 Conference Venues- 80 Pax, 60pax & 20Pax

2 Kitchens

Fine Dining Restaurant.

University Of Johannesburg, STH(School of Tourism & Hospitality)- Commercial Unit

Executive Sous Chef

01/2008- 11/2009

Duties & Responsibilities

Ordering

Costing

Implement & Maintain HACCP Policies

Training of Students in a commercial environment

Menu Planning

Assisted in the opening of a new Unit; conference centre and Dinning room for Vice chancellors Chambers.

Assisted in raising service levels at Truffles Café –Art and Theatre commercial department; a satellite unit of STH. Responsible for all operations in the Sol Kerzner

Commercial Kitchen Unit which Caters for 2 restaurants 60 & 20pax, 1 Bistro 200pax, Auditorium 300 & Show Kitchen 50. 6 Conference Rooms 30pax each.

Fairlawns Boutique Hotel

Executive Sous Chef

05/2007

01/2008

Duties & Responsibilities

Banqueting for corporate clients as well as special occasions

Food cost

Ordering

Staff training & development

Menu Planning

Responsible for Lunch & Dinner Service

Implement & Maintain HACCP Policies

Royal Malewane Lodge & Bush Spa

Senior Sous Chef

04/2005

05/2007

Duties & Responsibilities

Menu Planning

Food Preparation

Private Chef & Hosting

Cooking for high profile guests & celebrities including;

Elton John & David Furnish

Elizabeth Hurley & Aaron Nayar

Elisa Milano

Madona & Guy Richie

Bono

Nick Mason

Training & Development.

Food Costing.

Kitchen Management.

Relieving Executive chef, every 6 weeks for 2weeks. Relieving FOH manager on occasion.

Relieving Managers at La Residence Franschhoek (Sister Hotel)

Londolozi Game Reserve

Sous Chef

10/2004

04/2005

Duties & Responsibilities

Menu Planning

Food Costing

Staff Development & Training

Ordering

Over see satellite operations

The Plettenberg Hotel

Chef De Partie

07/2003

09/2004

Duties & Responsibilities

Managing the meat and Fish section

Stock take

Hygiene upkeep

Worked every section in the kitchen.

Au Jardine at The Vineyard Hotel

Demi Chef De Partie

12/2002

06/2003

Duties & Responsibilities

Starters, Meat & Fish Assistant

Rheeboks Kloof

Commis Chef

06/2002

12/2002

Duties & Responsibilities

Vegetable, Starters & Banqueting Assistant

Gardens Hotel

Commis Chef

02/2001

05/2002

Duties & Responsibilities

Running Breakfast

Setting up Buffet

Running Banqueting Functions

Pastry assistant

» Achievements

Juenne Commis Pretoria Biage Competition Winner

Chain des Rottiseurs

2005

» References

Mr. Henrick Johnson

Head Chef

University Of Johannesburg STH, Vice Chancellors Chambers 011-***-****

Mr. John Jackson

General Manager and Executive Chef

Royal Malewane Private Game Lodge

Tel: 015-***-****

Mr. Edward

General Manager

La Residence

Tel: 021-***-****

Tadej Peric

General Manager

St. Andrews Hotel

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