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Executive Chef Manager

Durban, KwaZulu-Natal, South Africa
June 24, 2019

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Curriculum vitae


Louis Bosch


First Name : Johan

Second Name : Louis

Surname : Bosch

Date of Birth : 18 December 1992

ID Number : 921**********

Sex : male

Race : white

Nationality : South African

Marital Status : Married

Dependants : 1

Languages : English, Afrikaans, Zulu,

Driver’s License : Code 08 driving license

Criminal Offences : None

Health : Very Good

Residential Address 15 O.R Tambo drive,Gainsborough court, flat Flat 74, Durban

Postal Address P O Box 100055





Telephone none

Cell Phone 079*******



Last School attended

: Alexandra high school

Highest Standard Passed

: Grade 12

Subjects Passed : Afrikaans


Home Economics (extra subject)


Business economics

Maths literacy

. Art

Sports Played Rugby

Bmx racing


Mixed martial arts (MMA)

In house training : The Dros restaurant & wine Cellar (Stellenbosch)

(10 weeks training)

Achievements : Catering manager (2010) (Alexandra High) Prefect 2010

Chef of the year (Alexander High)

Leadership Award 2010

Service to the School 2010

Capsicum cooking competition 2nd position

International culinary arts diploma

Tertiary education

Prue Leith Chefs Academy School of hotel management Culinary arts diploma & Hotel management

: The Dros restaurant &Cellar (Stellenbosch)

(19weeks training)(theory course)



Address : Ned bank plaza 50 Durban roads, shop16

Period : 9 months, 2011

Position Held : Manager

Main Job Function : Manage franchise, quality control, food ordering of stock, training of staff,

Health and hygiene management

Southern Sun Maharani

Address Durban

Period June 2014 – Jan 4 2015

Position Held Chef de Partie

Contact 031-***-****


Assisting sous chef in all aspects of the kitchen. Menu planning and development. Health and hygiene management as well as the following:



-mise en place

-training & developing trainee’s

-Co-ordinating shift operations

-liaise with HR due to functions

Greedy Buddha

Address 12 Palm Boulevard, shop 1, Umhlanga Rocks Period Jan 6 2015 to 15 June 2015

Position held Sous chef

Reason for leaving Retrenchment

Contact 074-***-****

Circus Circus Galleria

Address 18 Moss Kolnik drive, shop 34

Period 22 august 2015 - 31 January 2016

Position held Executive Chef

Reason for leaving Temporary contract expired

Contact Marcie (GM) 062*******

Little Switzerland resort (4*)

Address R74 Olivershoeks Pass, Bergville

Period 2nd February to 30 September 2016

Position held Executive Chef

Reason for leaving Personal family crisis (death)


Tyrone Mumby (GM/OWNER) 071*******

Café La Plage (5*)

Address D1 pearls Umhlanga

Period 1st September 2016 to 3 Feb 2017

Position held Sous chef

Reason for leaving Failed to receive payments after 4 months Contact Byron Du Bois (exec) - 084*******

Drakensberg Garden’s Golf & Spa

Resort (4*)

Address Drak Gardens Road

Period 10 February 2017 - Current

Position held Executive Chef

Reason for leaving Baby Boy on the Way so need .

. so need to move closer to a city.

Contact Peter Muil (GM) 072*******

Taryn Botha 079*******

Heinz Fritz (T/share GM) 083*******

My Duties include the following:

Over-looking and running of 6 outlets on resort

Menu planning and specials for all outlets

Meeting food costs at various GP’s for each outlet and maintaining sizeable surpluses

Constant training and developing of all my staff

One on one guest interaction with guests ensuring they are left happy with every aspect of their dining experience

Ordering stock for each outlet

Issuing stock as well as capturing issues on POS system to track stocks

Planning of all banqueting operations as well as weddings

Attending HOD meeting to ensure the well-oiled running of a machine

Enforcing strict health & Hygiene protocols in every kitchen

Tracing seasonal ingredients and ordering accordingly Drakensberg Gardens Golf & Spa Resort

Drakensberg Gardens Resort is the flag ship of the Gooderson Leisure corporation. It has been around since 19xx and continues to grow and develop. The resort comprises of 3 timeshare areas, Fairways (5 sleeping 600 guests, Riverbend Chalets sleeping 400 and Mountain View sleeping around 40. In addition the hotel has self-catering units and 82 hotel rooms.

We have five food outlets those being: - Eagles Roost, Buffet, Carvery seating up to 150 guests. This venue is also used for Breakfast and lunch functions. Vine Knot Restaurant is a Mediterranean style restaurant seating up to 50 guests. Berg View Restaurant a quaint smaller restaurant with great attention to good food and service. Berg View seats up to 36 per seating. The Bistro is open 365 days a year with sandwiches, wraps pizza and tea and cakes etc. Between the 9th and 10th hole on the 18 hole golf course is the Glengarry Country club were we offer breakfast and lunch 7 days a week.

Gooderson Leisure has been an extremely successful company due to their strict approach to budgets and incentivizing ideals. Management and staff are remunerated according to achieving required results.

As Executive Chef I am Responsible for the following: -

• Supervision of 20 Staff.

• Purchasing and recording of all food, Guest supplies and cleaning materials related to the 5 kitchens on the resort.

• Issuing and recording rand value of stock to each outlet to ensure the GP budgets at each outlet is achieved (they all have different budgets)

• Menu Creation, costing and implementing in all restaurants.

• Function menus and quotes.

• Food quality control throughout the resort.

• HR for kitchens, interviewing, hiring and discipline of all kitchen chefs and cooks.

• Specials and theme dinners change regularly.

• Supervision of cleaning staff whom are outsourced from a partner company.

• Training and rostering of all restaurants utilizing a group of staff to cover a variety of restaurants. Stock Takes and GP Reports done every 15 Days All General Kitchen admin and daily planning.

• Hands on Pass control. Comment:

passionate, hardworking and From the beginning my passion has always been in the kitchen and serving people,creating memories, since I left school I have qualified and worked in various kitchen with very skilled international chefs, I am a people’s person, fun to be around, very devoted to what I do, I have a very eager and business orientated mindset to learn continuously strive for nothing less than perfection!

Other qualifications

• Haccp complaint certificate Prue Leith 2012

• Level 3 first aid certificate Action Training Academy 2012

• Level 3 fire fighting certificate Action Training Academy 2012

• International culinary arts diploma (City Guilds) Prue Leith 2012 Business communications diploma Prue Leith 2013

• KOM “Kitchen organisational Management “certificate Prue Leith 2012

• Professional Cookery Prue Leith 2012 Management and Leadership Academy 2013

• Unilever chef of the year 2014 team member

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