Yohlan Kalidheen

Objective:

I am passionate about my culinary career. I am self-motivated and have a

Positive attitude. I am reliable and efficient and ensure that the tasks given to

me are done timeously and to the best of my ability. I enjoy trying new

recipes and I am always ready to learn and experience ways of creating and

mastering dishes. I take the health and safety codes very seriously especially in

the kitchen. I can handle pressure and always go the extra mile. I am organized

and I am a team player .I am willing and love to learn and expand

my knowledge in the kitchen.

Personal Details

Address : 3500 Pike Peak Street, 26,

Lenasia South, 1829

Telephone Number : +27-081*******

Best time of day to contact : Anytime

E-mail : ac7ma5@r.postjobfree.com

Skype ID : makaveli.kalidheen

Date of Birth : 3rd October 1992

Place of Birth : Johannesburg, Gauteng

Gender : Male

Country of Citizenship : South Africa

Country of Residence : South Africa

Date available to start : Immediately

Education

Educational Institution Name : Capsicum Culinary Studio

Location : Boksburg

Education start date : February 2013

Graduation date/Expected Grad date : October 2014

Field of Study : City and Guilds Diploma in food preparationa and

Cooking

Work Experience:

Company Name :Van Der Linde

Position : Chef De Partie (Hot Section), Line cook,Griller & Saute

Location : Linden, Randburg, South Africa

Duration From : March (2018) – Present (Reason for leaving is better prospects)

Total Number of Months : 7 Months

Tasks/Responsibilities :

• Stock take

• Portioning of Goods

• Preparing and cooking food

• Cleaning Kitchen,walk in fridge and freezer,Drystore

• Train Staff

• Run the pass, Expedite

• Prepare Sauces and Stocks(Beef stock, Lamb Sauce,Au pouivre, Napolitana)

• Assist other section if the need arises

• Clean and fillet fish

Hot Food

• Mushroom Ravioli

• Chicken Scaloppini

• Lamb Gnocchi

• Steaks(Flat Iron,Fillet,Rib Eye)

• Fish(Seabass,Kabeljou)

• Lamb Rack

• Papperdelle Pasta

• Burgers

• Lamb leg roast

Pastry

• Bread Pudding

• Molten Chocolate Cake

• Crème Brulee

• Chocolate Tart

• Sabayon

Catering and Private chef

Location : Johannesburg,South Africa

Duration From : January(2017) – March (2018)

Total Number of Months : 15 Months

Company Name :Southern Hills Country Club

Position : Banquet Cook

Location : Tulsa, Oklahoma, America

Duration From : May (2016) – October (2016)

Total Number of Months : 6 Months

Tasks/Responsibilities :

• Clean and Organise Walk in Banquet Cooler

• Disinfect and clean banquet section floors, shelves, Tables etc.

• Setup Buffet

• Setup 10-Tee ( Barbeque for Golfers)

• Assist cooks in daily duties and preparation of foods

• Handle off site events

• Setup for Plated dinners/Lunches

• Assist Cold food cooks in preparation of salads, vegetable platters,Cheese platters etc.

Hot Food

• Southern fried chicken

• Risotto

• Seasonal vegetables (Clean,cut and blanch)

• Smoked ribs

• Clean and Roast whole Tenderloins

• Roast Rib-eye

• Grilled/oven baked salmon

• Mashed potatoes,Garlic Mashed potatoes, Herb Mashed Potatoes

• Lobster Tails

• Sauces: Lemon Butter,Bordo

Other responsibilities:

• Brines for Chicken,fish, House made Pickels

• House made sausage

• House made pastas

• Roast and portion whole chicken

• Assist Head chef in wine dinners

• Prepare,cook and finish food for barbeque (10-Tee)

Company Name :Bonita Bay Club

Position : Banquet Cook

Location : Bonita Springs, Florida, America

Duration From : November (2015) – April (2016)

Total Number of Months : 6 Months

Tasks/Responsibilities :

• Clean and Organise Walk in Banquet Cooler

• Disinfect and clean banquet section floors, shelves, Tables etc.

• Breakfast setup

• Dessert Setup, Ice cream Sundae Bar Setup

• Run the pass, Expedite

Hot Food

• Chicken Picatta

• Pancetta wrapped Asparagus

• Clean whole Tenderloins and portion for fillet steak

• Roasted Fingerling Potatoes

• Short Rib Roast

• Roast Brisket

• Turkey

• Seafood and Chicken Paella

• Grilled fish

• Peel cut and boil potatoes for Mash Potatoes

• Clean and portion Fish

• Cook and finish foods for Sunday Brunch Bacon, Sausages, Pastries,Ham etc.

• Cut/Prepare omelette fillings

• Cook Pasta

• Lobster

Cold Food

• Cut vegetables for salad bar (tomatoes, lettuce, carrots, cucumber etc)

• Slice and plate cold meats

• Cheese platters

• Plate Salads for Banquet events (Caesar Salad, Greek Salad,among others)

Pastry

• Setup dessert section for all Banquets and Events

• Molten Chocolate Cake

• Chocolate Ganashe

• Ice cream Bar with toppings

• House made hot chocolate fudge

• House Made Caramel

• Bread Pudding

• Key Lime Pie

• Apple Pie

• Mini Apple Tarts

Company Name :Trendz Cocktail Lounge

Position : Kitchen Manager

Location : Trade Route Mall, Lenasia, Johannesburg, South Africa

Duration From : May (2015) – November (2015)

Total Number of Months :

Tasks/Responsibilities :

• Stock take

• Portioning of Goods

• Coming up with Menu Specials

• Preparing and cooking food

• Cleaning Kitchen,walk in fridge and freezer,Drystore

• Ordering & Receiving and packing stock (FIFO)

• Training Staff Members on food preparation and cooking

Hot Food

• T-Bone Steaks (cook to order)

• Malay Prawn Curry

• Mutton Curry

• Chicken Curry

• Grilled Prawns

• Mushroom Sauce

• Lemon Butter Sauce

• Burgers : Chicken Burger

• Mutton Burger

• Cheddar melt burger (Cheese and mushroom sauce on a mutton burger)

• Grilled and Battered deep fried fish

• Chicken Schnitzel

• Curry Pasta with mushrooms and mixed peppers

Cold Food

• Chicken Salad

• Greek Salad

• Tomato and mozzarella salad

• Coleslaw

• Salsa

• Raita Sauce

Pastry

• Red Velvet Cupcakes

• Chocolate brownie

• Short Pastry Biscuits

• Malva Pudding

INTERNSHIPS

Company Name :Tudor Park,A Marriott Hotel and Country Club

Position : Commis Chef

Location : UK, London, Kent, Bearsted

Duration From : September (2014) – March (2015)

Total Number of Months : 6 Months

Tasks/Responsibilities :

• Prepare vegetables

• Cook Staff Meals

• Breakfast Chef (Eggs,Omelettes,Pancakes,Waffles )

• Clean section and walk in fridges and label all foods (FIFO)

• Prepare Brown Stock Weekly

Zest Section

• Chicken,beef & Pork Burgers

• Deep fried fish

• Pasta’s

• Salads

• Steaks

• Soups

*Basic Fast Foods

Banqueting, Cauvery & Buffet

Staff Meals (Canteen)

Pastry

• Chocolate Brownie

• Cheesecake

• Milk Tarts

• Sweet pastry

Cold Food

• Prawn Cocktail

• Tomato & Mozzarella salad

• Chicken Caesar

• Chicken Liver Pate

Company Name :OR Tambo Premier Hotel

Position : Commis Chef

Location : Isando, Johannesburg,South Africa

Duration From : April (2014)– May (2014)

Total Number of Months : 2 Months

Tasks/Responsibilities :

• Grilling fish, meats and poultry

• Room service orders: Burgers, toasted sandwiches, curries, chips

• Preparing eggs for breakfast: omelettes, Sunnyside up Easy over and well done

• Preparing Bacon, sausages, Grilled Tomato and Chicken Livers

• Preparing the buffet: Vegetables, Meat(Lamb, Beef), Chicken, Curries, soups, sauces, Fish and Grains (Rice)

• Sauces: Peri Peri, Lemon, Dill and Caper Jus, Brown Sauce and Mushroom Sauce

Company Name :Serpente Bonito catered for Phoenix Fire Films

Position : Commis Chef

Location : Karoo,Cape Town, South Africa

Duration From : March (2014)– Mid April (2014)

Total Number of Months : 3 Weeks

Tasks/Responsibilities :

• Headed the catering for 20 t0 30 cast and crew

• Breakfast, Lunch, Supper as well as snacks

• Pizzas, Pastas

• Curry-Beef, Lamb, Vegetable

• Eggs, Bacon

• Rice,

• Roast Lamb

• Meat Balls

• Sauces – White sauce, Tomato Sauce, Brown Sauce and Lemon butter sauce

• Deserts – Malva Pudding

Peppermint Tart

Plain cakes

Company Name :Thaba ya Botswana

Position : Commis Chef

Location : Klip River,Johannezsburg, South Africa

Duration From : January (2014)– Mid March ( 2014)

Total Number of Months : 2months 2 weeks

Tasks/Responsibilities :

• Hot Food – Fish

Grilling and Deep Frying

• Chicken – Roasting and Grilling

• Curries – Chicken Curry

Lamb Curry

Beef Curry

• Meat – Roasting, Grilling debone a stuff lamb legs

• Pasta

Stir fry / vegetables

• Vegetables – Blanching, Boiling and steaming, Roast Potatoes

• Stocks – Brown stock

• Sauces – Tomato Sauce, White Sauce, Honey and mustard Sauce

Brown sauce. (Prepared from beginning)

COLD FOOD

• Salads – Carrot, Beetroot, coleslaw and apple salad

• Canapes – Salmon, Chicken and Mascarpone

PASTRY

• Bread

• Chocolate mousse, Chocolate Ganesh

• Sweet Pastry and Malva Pudding

EVENTS

Company Name :SACD FREIGHT

Position : Catering for event – 30 staff members

Location : City Deep

Duration From : 2 day s

Tasks/Responsibilities :

• Roast Chicken

• Rice

• Roast Potatoes

• Chocolate Cake

• Malva Pudding

• Potjie – Chicken, Oxtail, Lamb

• Salads

@ThePark (Santas Playground Emperors Palace)

(December 2013)

OPERATED THE KIOSK

• Burgers – Chicken and Beef

• Chips

• Greek Salad

• Chicken Nuggets

RESTAURANT

Head Griller

• Burgers

• Steak : Rare, Medium, Medium rare, Well done

• Ribs

• Beef Strips

• Toasted Sandwiches

• Salads

• Profita rolls ( Choux Pastry)

Other Events

• Taste of Joburg – Preparing foods for Celebrity Chefs

• DSTV Delicious Festival – Preparing foods for Celebrity Chefs (Chef Siba & Chef Jenny Morris)

• Talk 702 Walk – Braaied Meat (Barbeque)

• Good food and Wine Show – Preparing food for Chefs

• Master Chef Dinner (At Southern Hills country club)

Skills and Qualifications:

Languages & Level : English Level 5 / Afrikaans level 2

Computer Skills : Gaming and Animation Developer

Special Awards /Certifications : Diploma in food preparation and cooking/Microsoft Certification

Interests and Activities

• Watching the Food Network Channel

• Outdoor fun like hiking and sports

• Going to food markets

• Trying Foods At new restaurants and Food Trucks

• Having fun cooking with friends and family

• Experimenting new dishes

• Soccer

• Gaming

• Learning How to Prepare Patisseries and Cakes

• Travelling and learning about different cultures and people

References:

Name : Chef Stephen (OR Tambo Hotel)

Position : Head Chef

Contact : 072-*******

Name : Chef Kevin (Thaba ya Botswana)

Position : Head Chef

Contact : (011-***-****

Name : Diony (Phoenix fire Films)

Position : Producer

Contact : 083-*******

Name : Chef Tom Biddle (Marriott Hotel)

Position : Head Chef

Contact : +44-792*-******

Name : Richard Brumm (Bonita Bay Club)

Position : Certified Executive Chef

Contact : +1-239-***-****

Name : Jonathan Moosmiller (Southern Hills Country Club)

Position : Certified Master Chef

Contact : +1-918-***-****

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