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Johannesburg, Gauteng, South Africa
June 01, 2018

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Personal profile: I was raised into a family whose

lives revolved around sport and the outdoors. I am an active member of sports clubs and an enthusiast of the culinary institution.

Objective: To further my career through experience and the willingness to share my knowledge with

others, and strive to one day be the owner to a

successful restaurant, which I am willing to push

myself to accomplish

Personal Details

Surname Buckley

Name Kerwin Patrick

Date of Birth 23/01/87

ID Number 870**********

Gender Male

Nationality South African

Criminal Record None

Health Good

Address 30 Albertina Sisulu



Cell Number 060-***-****

Marital Status Married

Dependents 2

Educational Background

Secondary Education

Sparks Estate -Grade 12

Year Obtained - 2006

Subjects Taken -English


-Business Economics


-Biological Science

` -History

Tertiary Education

International Hotel School (2009 – 2011) - Professional Chef Qualification

Higher Diploma in Professional Cookery & Kitchen Management 1. Quality sanitation management

2. Hospitality

3. Food and Beverage Computers 1 and 2

4. Life skills

5. Sales and Marketing


6. Bar and Beverage Management

7. Hospitality of the American hotel and Lodging Association 8. Supervision

9. Occupational Safety Level 1 emergency care

10. Fire fighting

11. Micros trained


Top Chef South Africa Season 1 Contestant - 2016

Unilever Master of Time Winner 2014

Participation in the Unilever Food Solutions Plate to Win Competition 2015

Global Pizza Challenge Finalist 2015

Hosted, Organized and Judged a Celebrity Social Media Event, Pizza & Braai Cook Off Along with Celebrity Chef Benny Masekwameng 2015

Gold Reef City Casino and Prive 2015 - Prelaunch Assistance Planning

Durban Tourism Indaba- Catered & Operational Planning - 800pax Plated & 1500pax Buffet Duties & Responsibility

Ensures all company policies & procedures are adhered to

Ensure Health & Safety requirements adhered to

Ensure that Kitchen is set up before Service.

Communicate any kitchen operational matters to General Manager

Take accountability of all operational equipment

Training & Development Planning for Kitchen staff

Must ensure both quality and quantity control.

Ensure best purchasing practices

Manage BOH Staff Complement

Complete Monthly Operational Stock Takes & Budgeted Cost Objectives.

Ensure there is communication between chefs and waiters at all times

Address weekly management meetings regarding upcoming events functions and financials

Menu Planning & Development

Managed up to Four F&B outlets, including Banqueting & A La Carte, From Casual To Fine Dining Employment Experience

Title: Executive Chef

Company: Guvon Hotel Group, All Suites on


Date: August 2016 - Current

Title: Executive Sous Chef

Company: Tsogo Sun SilverStar Casino

Date: December 2014 – February 2016

Title: Senior Sous Chef

Company: Royal Palm Hotel /Dish


Date: March 2013 - November 2014

Title: Chef Da Partie

Company: uShaka Marine World / Cargo

Hold Restaurant

Date: Nov 2011 – March 2013

Title: Trainee Chef

Company: Royal Hotel

Date: Jan 2010 - June 2011

Title: Trainee Chef

Company: Caledon Hotel

Date: June 2011 - Nov 2011


SilverStar Casino

Complex Executive Chef: George Georgiou

Contact Details: 071-***-****/072-***-****


New Email

Three Cities- Royal Palm Hotel - Dish Restaurant:

General Manager: Shamini Pather

Contact Details: 083-****-***


uShaka Marine World - Cargo Hold On The Promanade: Complex Executive Chef: Warren Frantz

Contact Details: 079-***-**** / 031-***-****


Royal Hotel:

Kitchen Manager Bronwyn Coetzee

Contact Details: 076-****-***

Caledon Hotel & Spa:

Executive Head Chef: Daniel Vieira

Contact Details: 071-****-***


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