Executive Chef Pastry

Kabelo Vilikosi

Executive Chef

P. o. Box ******, Gaborone, Botswana +267-**-******/73 743805

Email: *************@*****.***********, God is with us. (Prophet T. B. Joshua); Let love lead, I declare calmness in my Career, In Jesus’ Name.

Amen!

Marital Status: Single

Market Availability: Available Employment Status: Employed Nationality: Motswana D.O.B: 29/04/1984

Multi Tasked Pastry Chef and Executive chef

Very result oriented, dynamic and team spirited. A great eye for detail and eager to learn. Flexible with work hours and able to work under pressure with little or minimum supervision.

Overview Boasting of cooking experience of more than 10 years backed by a verifiable record of achievements. Confident, well organized, quality and convenience oriented. With a personal ambience of 5* environment. Adds great contribution to potential employer through hard work and Diligence.

Areas of Expertise

•Food & Beverage operations

•Waiting & guest service

•Stock controls

•Accounting (Financial)

•

Professional Experience

TLOTLO HOTEL & CONVENTION CENTER

PASTRY CHEF DEPARTIE

APRIL 2012 TO AUGUST 2015

.Cooking and presenting Culinary Dishes; with stringent health & hygiene .standards in the kitchen

.Instruct and work hand in hand with Commis Chefs in my Section

.Carry out orders handed to me by the Sous Chefs and Executive Chefs

CRESTA LODGE

PASTRY CHEF

2011 MAY TO DECEMBER 2011

.Preparing buffets and all carte desserts

.Pastries for functions and meetings

.Supervising kitchen porters

.Assists executive chef when needed

GABORONE SUN HOTEL & CASINO RESORT (Group Of Sun International Hotels)

PASTRY CHEF

2005 FEBRUARY TO JANUARY 2011

.Kitchen supervisory

.Dessert making

.Wedding and birthday cakes

.Trainee chef (pastry)

.Pastries,dessert and bread

.Traditional dessert

MACHENG LODGE/ECHO LODGE

EXECUTIVE CHEF

SEPTEMBER TO DECEMBER 2015

.Supervise all departments(e.g. laundry,kitchen,restaurant and shop)

.Ensure uniform quality & presentation of meals

.Control of labor & other variable cost within budget

.Hygiene & cleaning

.Menu compilation according to agreed cost

.Arrangements of staff rosters

.Fire precautions

WOODLANE HOTEL

EXECUTIVE CHEF

2016 FEBRUARY TO JUNE 2017

.purchasing of food stuffs, kitchen materials &equipment from nominated

Suppliers within agreed budget levels

.security of all kitchen equitment,suppliers,utensils,& silverware

.coordinates kitchen team briefings

.Participate in month stock

.day –day controls of kitchen ingredients

.control operational cost & report on such figures daily on management

Meetings

OASIS MOTEL

SENIOR PASTRY SOUS CHEF

2017 JULY TO MAY 2018

.confer with head chef to coordinates policies and procedures between the kitchen and dining areas as well as banquet functions and banquet staff

.Oversee production of banquet food operations

.Schedule kitchen staff according to business level

.Direct and participate in planning menus and utilization of food surplus and leftovers

.Direct and correct the presentation of food according to food standard

CRESTA MARANG GARDENS HOTEL

SOUS CHEF

APRIL 2019-30 SEPTEMBER 2019

THAKADU HOTEL AND CONFERENCE CENTER

EXECUTIVE CHEF

OCTOBER 2019-AUGUST 2020

AQUARIAN TIDE HOTEL

EXECUTIVE CHEF

1 MARCH 2022 –AUGUST 2023

GRAND ARIA HOTEL

EXECUTIVE CHEF

13 MAY TILL DATE

Education & CANDID COMPUTER COLLEGE –DIPLOMA IN ACCOUNTING & FINANCE 2003-2004

Qualifications SEDIBENG TRAINING SCHOOL - CHEF SKILLS Training - Oct 2004- Jan 2005

MADIRELO TESTING T CENTRE –TRADE C CERTIFICATE-OCT 2007

Gaborone Sun hotel

Senior Chef

Bernard Phuti

CELL:71356654

MR G. MOKENANE MR M. RAKARU

OASIS MOTEL WOODLANE HOTEL

FOOD &BEVERAGE MANAGER GENERAL MANAGER

CELL: 72443555 CELL: 71753331

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