SHIVAN GOVENDER

Eastleigh, Edenvale

Gauteng, South Africa 1609

acs05d@r.postjobfree.com

Cell Number: 0-725**-****

Alternative Number: 0-844**-****

PROFILE

I am a young, vibrant, and motivated individual, who is currently holding a Food & beverage cost controller / Sous Chef Position.

I am willing to grow and prove my worth within your company, willing to take on any opportunity that is given to me and succeed at it to the best of my ability. I am an individual that will take that extra step to prove my capabilities.

I have studied culinary Arts, qualified with city and guilds qualification level 3. I have also worked at USA the Ritz Carlton Lake Tahoe hotel which is rated 5star AAA Sex: Male

Race: Indian.

Age: 24

Married: Yes

Children: None

Drivers Licence: Yes (Code 10)

My personal traits are as follows:

Efficient, Assertive, Confident and Friendly

Good Communication Skills

Helpful and Considerate

Promote, Encourage and Participate in Team Work (School experience – Delivering of Group Projects) but able to operate independently where necessary

Ability to work under pressure, meticulous and attention to detail Accept Responsibilities and face Challenges

SCHOOLEDUCATION

Name of School Isipingo Secondary

Location Isipingo, KZN

Period Attended January 2004 to December 2008

Level Achieved Grade 12

Subjects Passed English, Afrikaans, Maths Lit, Life Science, Engineering Graphic & Design, Life Orientation and Mechanical Engineering Leadership Role School Prefect

Extramural Athletics, Volleyball, Soccer, Cricket, cheese, gaming and karate HIGHER EDUCATION

Tertiary Education Qualified hot and cold kitchen chef, Pastry Chef, with City & Guilds Institution 1000 Hills Chef School (International) Courses Passed Hot Kitchen, Cold Kitchen, Advanced Pastry Small Business, HACCP, Stock Take

Achievements Distinction - 1st year Merit - 2nd year Additional Courses First Aid, Sushi, Fire, Cheese & Brewing, Q-Pro Certification EMPLOYMENT HISTORY

Organization Name: Fedics

Period employment: July 2014- Current

Position: Food & beverage cost controller / Sous Chef Duties:

Creating of menus

Costing of menus

Preparing of Meals

Incharge of all tiebacks and meal controls

Ordering, Receiving and issuing of stock

Coordinating and preparing of functions including billing of functions

Responsible for 23 Staff as well as Training

Cash ups, handing of floats and banking in absence of the catering manager

Deal with customer complaints

Opening and closing of the Kitchen

Making Sure all safety and Hygiene are up to Q-pro Standards

Weekly stock take

Running of the kitchen in absence of the executive chef

Daily and weekly promos

Work also at urban blues a bistro restaurant part of fedics Organization Name: Cargo Hold- Ushaka Marine World Period of employment: April 2013- June 2014

Position: Chef de Partie

Duties:

Preparation of various dishes in hot and cold kitchen

Plating of meals

Stock take

Running of the pass in absence of the sous chef

Organization Name: Loafers deli and bakery

Period of employment: November 2012- April 2013

Position: Internship

Duties:

Helping to run the bakery and deli

Preparing and making of all cakes, pastries, pies ect

Stock take

In charge of creating new menus

Organisation Name: Ritz Carlton - Lake Tahoe California Period of Employment: December 2011 to April 2012

Duties:

Preparation of ingredients for various dishes

Cooking and Plating of entre, main dishes and dessert

Cooking for VIP guests, weddings and banquets

HACCP

Stocktake

EMPLOYMENT HISTORY WHILST SERVING APPRENTICESHIP- JANUARY 2010 TO DECEMBER 2011

Restaurant Name : Tanglewood Restaurant

Learner Chef (Hot & Cold Kitchen)

Waiter

Company Name: Eat Greek Catering

Learner Chef in Catering

Restaurant Name: Quills Deli

Pastry Chef

VOLUNTARY WORK WHILST SERVING APPRENTICESHIP- JANUARY 2010 TO DECEMBER 2011

Companies

Farmers Market

Phezulu

Unilever

Sunday Times

Royal Show

Work experience included: Hot Kitchen and Demo Chef WORK ACHIEVEMENTS

Best Hot Kitchen Student 2010

Overall Achievement in Class 2010 - 3rd Place

Overall Group Award - 1st Place for Sushi Course

REFEREES

1000 Hills Chef School

Ms Charmaine Dixon (Director)

Contact details: 27-724******

Email address : acs05d@r.postjobfree.com

Ritz Carlton Lake Tahoe

Mr William Kamaka (Director of Human Resources)

Contact Details: 530-***-****

Email address: acs05d@r.postjobfree.com

Ushaka Marine World – Cargo Hold

Chef Warren Frante – Executive Chef

Contact Number: 079*******

Email address: acs05d@r.postjobfree.com

Fedics

Vinesh Jugwanth – Executive chef

Contact Number: 082*******/ 011*******

Email address: acs05d@r.postjobfree.com

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