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Executive Chef

Durban, KwaZulu-Natal, South Africa
November 10, 2019

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Bruce Derek Glaister

Experienced Executive/F&B Manager

Pennington, KwaZulu-Natal


Highly experienced, energetic, hands on Executive Chef/Food and beverage Manager with a passion to lead and empower his brigade surrounding him in their God given career/ lifestyle choice. I.D :711**********

Willing to relocate: Anywhere

Work Experience

Executive Chef

First Resorts Management - Pennington, KwaZulu-Natal March 2016 to Present

1. Overseeing and being extremely hands on in the kitchen. 2. Leading by example and ensuring mentor ship is a constant item. 3. Completing daily cost analysis versus budgeted revenue and purchases to sales 4. Controlling and training on kitchen hygiene

5. Assisting kitchen brigade in seeing the Hospitality industry as a whole and lifting them up by means of leadership.

6. Purchases for all kitchens for all items incl : Food, Chemicals, Stationary. 7. Hiring of needed personal.

8. Client liaising for upcoming functions and creating costed menus' to suite the clients budget and requirements.

Executive Chef

First Resorts - Selborne, Eastern Cape

March 2017 to December 2018

Executive Chef

MIA Holding - Al Khobar

November 2015 to November 2016

Taking charge of the Eastern province in Saudi Arabia, ensuring the units are all operating to the required standard as well as maintaining costs.

Contact person

Gold Reef City Theme Park Hotel

March 2011 to February 2015

Mr. Jason Pratt (011*******) Emigrated to Australia Mr. Alex Pernusch - 082******* ( Ex-General Manager) Aureo - 082******* ( General Manager)

Location: Gold Reef City - Johannesburg - S.A

Nature of Business: 4* Hotel, Conference Venue & Theme Park Position held: Executive Chef

Duties: Implementing a new room service menu as well as new banqueting menu's, all with costing & photos of finished plate so as to ensure consistency. Catering for various functions, from 20-3400 people Weddings, private functions as well as the daily duties in running a full Hotel kitchen. Overseeing the Revenue/Purchases, and that the Operational part of the Hotel is at a reputable level. Contact person

Unilever Food Solutions - Johannesburg, Gauteng

September 2009 to March 2011

Lisa (Johannesburg Branch)

Location: Johannesburg Branch

Nature of Business: Representative and Manufacturer of Base Food Products Position held: CDC (Client Development Consultant) Duties: Keeping the Clients & Users of the Unilever Stocks informed of new products, getting clients to buy only Unilever products. Executive Head Chef

Airport Grand Hotel - Boksburg, Gauteng

September 2008 to July 2009

Contact person: Kim

Location: Boksburg South Africa

Nature of Business: Conference Hotel & Function Venue. Position held: Executive Head Chef

Duties: Upgrading Menu's, Staff Rostering, Ordering, upkeep of hygiene standards, Drawing up and costing New Menu's for the restaurant as well as Banqueting. Contact person

Wanderers Sports Club - Johannesburg, Gauteng

November 2007 to July 2008

Pedro Silva (083*******)

Location: Illovo, Johannesburg - S.A

Nature of Business: An up-market sports club.

Position held: Executive Head Chef / Banqueting Manager Duties: Upkeep of very high standards of cuisine and presentation. Set-up of Restaurant & Function Venues, Costing & Writing up new Menu's & Wine Lists. All duties of running a large venue like the Wanderers Club.

Contact person

Grand Host Catering Company

February 2006 to October 2007

Stef-Marie Dreyer (082*******)

Location: Pretoria Country Club, Woodhill C.C, Blue Valley C.C & Silver lakes Nature of Business: Catering company, catering for all the "club" requirements as well as private functions. (10 - 1400 pax)

Position held: Executive Head chef (R18 500.00 / month) Duties: Implementing new menus, with all costing, roster of staff, Hygiene, food purchases and all other duties involved in Running a busy kitchen.

R.F.L: Attained a position to open a highly regarded club in JHB Cdp

Chrystal-Cruise-liners - International

June 2005 to December 2005

Name of Company: Chrystal-Cruise-liners (Chrystal Symphony) Contractual work with the "Chrystal" group, being rated the worlds' leading cruise-liner 6 years

Running. I singed a 3 month contract with the Cruise-line Company Executive

Legacy Hotels - Kwa Maritane

April 2000 to February 2002

Dates of employ: 20 April 2000 - 4 Feb 2002

Contact person: Chef John Wainwright - Tel (014-******* Location: Pilanesburg

Nature of Business: 4* Hotel, conference & time - share. Position held: Executive Sous chef

Duties: Kwa Maritane being a hotel with very high standards, provided me with the necessary training to run a kitchen with all necessary skills needed to provide guests with a high standard of service at all times. Chef

John Wainwright being my Executive chef provided me with a great deal of knowledge on the efficient running of a kitchen, outlining the more important points often over looked by other chefs.

E.g.: Attention to detail, daily purchase analysis sheet etc While in the employ of Kwa Maritane I attained my N.Q Assessors certificate, and undertook the training of the kitchen staff. R.F.L: I was offered a position as head chef on Benguella Island, Only after handing in my resignation did my position fall through as I do not speak Portuguese.

Contact person

Mabula Game Lodge & Time Share - Warm baths, ZA

August 1998 to November 1999

Location: Warm baths - Northern Province.

Nature of Business: 3* Game lodge hotel & time share, catering for hotel guests As well as time share and conference delegates.

Position held: Executive Sous chef

Duties: Excepting and taking over the running of the kitchen during The Executive chef's absence, the upkeep of food standards, Ordering, private functions, Conferencing, Theme Dinners, Stock taking twice monthly as well as the buffet restaurant. Contact Person

Protea Premier Hotel Group - Kopanong Hotel - Johannesburg, Gauteng August 1997 to August 1998

Dates of employ: 1 Aug 1997 - 13 Aug 1998

Contact Person: Executive chef Hans Schiller - (011-******* Location: Benoni - Johannesburg - South Africa

Nature of Business: 4* Protea Premier Hotel & conference venue that catered for the Air crews from "Lufthansa, Cathay Pacific, Air Mauritius and Air France. Position held: Demi sous chef - Ala carte & Banqueting. Duties: To ensure the upkeep of standards in the 220 People a la Carte Restaurant, as well as the buffet setup in the various conference venues.

R.F.L: After experiencing life in hotels in & around Johannesburg, I made the decision to explore and gain experience on the lodge

Due to the time spent in the Hotel Industry I have not included Positions held from the years 1991 - 1997 as they where all in junior positions in the kitchens and I feel they do not hold relevance for the position applied for, however should those positions be required a Curriculum Vitae containing hard copies of Certificates and references will be produced.

Thank-you for taking the time to go through my C.V Education

Certificate in English

Last school - Pietermaritzburg, KwaZulu-Natal



Motivational speaker, Registerred Assessor and trainer (10+ years), Cooking, Baking, Line cook, POS, kitchen


Military Service

Branch: Kimberly

Service Country: South Africa

Rank: Lance Corporal

February 1990 to February 1991



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