Boca Raton Sous Chef
Resume:
Profile
• ** + years of Culinary Experience.
• * + years of Executive position,
• Food cost and Menu development
experience.
• Restaurant Chef experience
• Multi-Restaurants Opening as chef
and owner.
• BOH one-on-one coaching &
training experience.
• Fine dining Experience.
• Airline catering and High volume.
• Leadership and Managerial skills.
• Communication and organization.
• Recruitment.
• BOH management.
• Food and Wine.
My greatest assets are the
ability to unite people around
a vision and motivate a team
to excellence.
CONTACT
PHONE:
LOCATION:
Boca Raton
Florida
EMAIL:
*************@*****.***
******@********************.***
NGAKO ANDREW
MKHOMBO
Chef Restaurateur
EDUCATION
Pace University-New York Campus.
MBA – master’s in business administration
February 2012 - October 2014
Swiss Hotel School (SHS).
Bachelors in food science + ProCap
Professional Culinary Arts Programme
March 2007 – November 2010
University of Witwatersrand (Wits).
The BCom Honours in Marketing
January 2004 – October 2006
WORK EXPERIENCE
The Boca Raton Resort
Boca Raton, Florida
Executive Sous Chef (Flybridge, Supperclub and
Palm Court)
October 2021 – Present
Key Achievements and Responsibilities:
• Menu planning and development: Creating innovative and appealing menus that satisfy guests and reflect the hotel's brand.
• Food preparation and production: Overseeing the
preparation and presentation of all food items to
ensure high quality and consistency.
• Budgeting and cost control: Managing food costs, ordering supplies, and ensuring that the kitchen
operates within budgetary constraints.
• Championed the implementation of
menu enhancements and dietary
meal planning, ensuring diverse and
appealing culinary offerings.
• Proactively managed inventory,
optimized ordering processes for all shifts,
Management Style
Leadership by Example.
Open
Communication
Traveling.
Mentorship and Training.
Emphasis on Teamwork.
Accountability.
Recognition and Empowerment.
Focus on Quality and Standard.
Mentorship and Development.
Setting High Standards.
Team Collaboration.
Clear Expectations.
Problem Solving Focus.
SKILLS:
Cooking Techniques.
Complex Problem-Solving.
Analytical &
Critical Thinking.
Interpersonal Relations
Creative skills.
Adaptable.
Strong work ethic.
Communication.
Leadership.
EXPERTISE:
Excellent cooking and
knife skills Fish butchery.
Food techniques.
Sous Vide.
Amuse Bouche.
Hotline food preparation.
HACCP & food safety.
Sauces & Soups.
Protein Handling &
breaking down.
LANGUAGES:
English.
IsiZulu.
Xitsonga.
Sotho.
Sepedi.
and maintained meticulous stock rotation
to guarantee ingredient freshness.
• Spearheaded the creation of organized
mise en place lists for efficient kitchen
operations, promoting cleanliness and
productivity.
• Devised and enforced kitchen schedules
and standard operating procedures
(SOPs), fostering a structured and cohesive
work environment.
• Played a pivotal role in recruitment,
training, and mentoring of kitchen
personnel, fostering a culture of
continuous learning and development.
Wildcat Cliffs Country Club
Highlands, North Carolina.
Sous Chef
May 2019 – October 2021
Key Achievements and Responsibilities:
• Elevated customer satisfaction by
implementing proactive kitchen
structures and procedures, ensuring
seamless day-to-day operations and
exceptional dining experiences.
• Designed and executed tailored training
programs for new team members,
acquainting them with kitchen standards
and mise en place protocols to maintain
consistency and efficiency.
• Orchestrated station setup before service
and post-service cleanup, embodying
meticulous attention to detail and
organization.
• Spearheaded menu development
initiatives, curated enticing daily
specials, and crafted exquisite Amuse
Bouche presentations to delight guests
and showcase culinary creativity.
• Directed flawless execution of banquet,
brunch, and dinner services, orchestrating
seamless operations and delivering
culinary excellence consistently.
Royal Palm Yacht & Country Club
Boca Raton, Florida.
Sous Chef (Seasonal)
May 2018– October 2018
Key Contributions and Responsibilities:
• Spearheaded culinary operations at the
prestigious 1959 restaurant,
demonstrating mastery in preparing
exceptional dinner offerings and
innovative specials that delighted diners.
• Executed breakfast and lunch
preparations with precision and attention
WORK REFERENCES.
Boca Raton Resort.
Andrew Roenbeck, Resort
executive chef and
Director of Culinary
Office:561-***-****
thebocaraton.com
501 E. Camino Real
Boca Raton, Florida
33432
Wildcat Cliffs Country
Club Executive Chef Will
Bystrzycki.
https://www.wildcatcliffscoun
try club.com
770 Country Club Dr,
Highlands, NC 28741
Royal Palm Yacht & Country
Club.
Executive Chef Joe
DiPrima.
https://www.rpycc.org/Club/
Scripts/Home/home.asp
2425 W Maya Palm Dr,
Boca Raton, FL 33432
Mar a Lago
Executive Chef
Bogdan Boerean.
https://www.maralagoclub.c
om 1100 S Ocean Blvd, Palm
Beach, FL 33480
Club at Ibis
Executive Chef Jerome Nicolas.
https://www.clubatibis.com
8225 Ibis Blvd, West Palm Beach,
FL 33412
to detail, ensuring consistency in quality
and presentation.
• Overseeing food procurement, inventory management, and supplier relationships.
• Ensuring compliance with health and safety regulations and hygiene standards.
Training and developing kitchen team members to
maintain high standards of performance.
• Showcased culinary versatility and
expertise in creating memorable banquet
and buffet dishes, delivering exceptional
guest experiences across various dining
formats.
• Oversaw deep cleaning initiatives,
streamlined ordering processes, and
ensured adherence to stringent HACCP
standards, fostering a clean, organized,
and compliant kitchen environment.
Mar a Lago
West Palm Beach, Florida
Sous (Seasonal)
October 2019 – May 2021
Key Contributions and Responsibilities:
• Orchestrated meticulous food preparation for the sauté station and various culinary stations as per order requirements, ensuring seamless and efficient kitchen operations.
• Spearheaded the development of Presidential Food & Wine dinner menus, showcasing culinary creativity and sophistication in menu planning.
• Ensured optimal kitchen performance and adherence to quality standards, guaranteeing timely and top-notch culinary services.
• Demonstrated leadership and expertise by assuming the responsibilities of the Executive Chef in strategizing and overseeing food preparation operations.
• Crafted special, personalized meals for the President's family and distinguished guests, delivering exceptional dining experiences tailored to their preferences.
• Led the strategic planning and flawless execution of banquet food production, optimizing culinary offerings for large-scale events and gatherings.
• Upheld exacting standards of consistency and portion control during banquet plating, ensuring precision and excellence in presentation.
• Conducted comprehensive HACCP and food safety
training for kitchen staff, prioritizing a culture of safety and compliance in culinary operations.
• Orchestrated live cooking demonstrations, engaging guests through interactive culinary experiences and detailed explanations of techniques and dishes.
• Managed and supervised the amuse-bouche station and room service orders for the esteemed former President Trump Kennebunk Resort Collect
Executive Chef Justin Walker.
www.tidesbeachclubmaine.co
m
www.earthathiddenpond.com
354 Goose Rocks Rd,
Kennebunkport, ME
04046.
Palazzo Montecasion Hotel.
Executive Johan Van Tonder.
https://www.southernsun.com/t
he-palazzo-hotel.
Montecasino Boulevard,
Fourways, Gauteng, South Africa.
Peermont D'oreale
Grande Hotel.
Executive Johan de Kock +27
https://www.emperorspalace.
c om
64 Jones Road, Kempton
Park, Johannesburg,
South Africa.
family, showcasing professionalism and excellence in service delivery.
Club at Ibis
West Palm Beach, Florida
Jnr Sous (Seasonal)
October 2015 – May 2019
Key Contributions and Responsibilities:
• Demonstrated exemplary leadership by implementing comprehensive training programs for team members, resulting in a significant enhancement of performance and the delivery of top-tier services.
• Provided seamless and effective assistance to the executive chef in supervising day-to-day operations to ensure a streamlined and productive workflow.
• Successfully managed the Panache’, Bistro, and
Atrium hotlines, ensuring smooth and efficient service.
• Exceled in creating daily specials and conducting detailed briefings for front-of-house staff,
enhancing customer experience and satisfaction.
• Conducted thorough training sessions on seafood cleaning and portioning techniques, emphasizing precision and efficiency in food preparation.
• Played a key role in concept menu development,
showcasing creativity and innovation to meet the demands of discerning customers.
• Efficiently handled stock receiving and distribution processes, optimizing inventory management and minimizing waste.
• Maintained stringent standards as a food quality and service satisfaction controller, ensuring exceptional culinary experiences for every guest.
Kennebunk Resort Collection
Note: Worked at the two properties simultaneously during the season.
Earth at Hidden Ponds
Kennebunk. ME.
Snr Chef (Seasonal)
May 2015 – October 2017
Key Contributions and Responsibilities:
• Managed a provisions breakfast restaurant at the farm, with a team made of 2 cashiers, 2 cooks
and 1 dishwasher.
• Engage the main kitchen with banquet mise
en plase to be done at the farm.
• Hotline dinner food preparation, which includes a sauté station, garde manger, fish station, and
wood oven.
• Responsible for station mise en plase,
ordering and stocking up.
• Acted as liaison between executive chef and back-of- house employees.
• Stocked the line and maintained sufficient levels of ingredients and supplies throughout busy dinner shifts. The Tides Beach Club.
Kennebunk. ME.
Chef (Seasonal)
May 2015 – October 2017
Key Contributions and Responsibilities:
• Main tasks included weekly food prep, daily station mise en plase and specials.
• Lunch hot line food preparation.
• Receiving, storing, and distribution of fresh produce, meat, and fish products.
• FIFO maintenance and ensuring all food items are dated and labelled according to the food safety requirement. Palazzo Montecasino Hotel.
Johannesburg. SA.
Jnr Sous Chef
January 2011 to December 2011
Key Contributions and Responsibilities:
• Hotline food preparations, lunch & dinner on sauté’, fish and appetizer station.
• appetizer station.
• Assist the executive sous chef in planning, organizing,
& executing all culinary operations for events and a la carte restaurants.
• Banqueting functions include weddings, private
parties, and special member events.
• Food preparation and quality control, food safety, kitchen hygiene.
• Kitchen Cleaning & routine inspections.
Peermont D'oreale Grande Hotel.
Johannesburg. SA.
Chef de Partie.
March 2010 to November 2011
Key Contributions and Responsibilities:
• Diligently executed hotline food preparation,
meeting high standards of quality and presentation.
• Ensured adherence to strict quality standards, guaranteeing that all food produced met required benchmarks.
• Maintained a focus on producing top-tier food promptly, balancing efficiency with uncompromised quality.
• Conducted thorough cleaning and date coding of all food productions, prioritizing hygiene and food safety protocols.
• Monitored cold room temperature levels and cleanliness, preserving the integrity of perishable ingredients.
• Provided valuable assistance in the butchery
department, demonstrating skill and competence
in meat preparation techniques.
Contact this candidate