Sour chef
Resume:
Dear Sir/Madam
I KOKETSO ClllLoANE from Mabopane north of Pretoria
herebv forward
my curriculum vitae, I wish to apply for the position of being a GHEF in your
eompany, I am eonfident that I have knowledge and skills to professionally fulfill
the position as required by the company and take on the challenges that lie
ahead.
I am a very active person, like to learn and I am a hard worker. I have the ability to
work effectively in a team as well as independently without constant supervision. I have the ability to work under pressure when necessary, have good
com mu n ication skil ls a nd inte rpersona I commu n ication skills' I will be endeavor to effeetively perform the entit'e task as required by the Hospital and maintain the standard as defined by you. lf given the opportunity I will perform my duties with perseveranee, dedieation and loyalty. I hope that my applieation will reeeive a favsrable considefation. Yours Truty
KOKETSO CHILOANE
PERSONAT DETIIILS
Surname
First Names
Marital Status
H'smeLanguage
Other Languages
Chiloane
Koketso
Single
Ndebele
English, Setswana
CONTACT DETAILS
Residential Address 1655 BlockA
Mabopane
0190
Cell No/Email 079-***-**** /Koketsochiloane(Dlive.com EDUCATTONAL DETAIS
Last School Attended
Highest Grade Passed
Subject Passed
Year Obtained
Dr.AT. Moreosele Secondary School
Grade 11
Setswana, English, Life science
Geography, Life orientation
2009
CAREER OBIECTIVE
I am currently completingthe certtficate in food & Beverages at Bright Tomorrow Training
& Academy and also a feedback certificate as an assistant Chef Level 2 at ATNS Kgvrrerano Hospitality Service
TEAM-I,VOBKjND PLANNING
Able to work well as part of a team ensuring support where necessary. Highly organized and able to priorities work.
Follow instructiorts and complete tasks as requested. Able to remain calm in busy period.
TUO-&KTXPERTETLEE
Company name : Maureens Catering
Position held : Assistance Chef
Duration : fanuary ZALZ to December 2015
Key Responsibilities
Assisted the head Chef in meal planning
Responsible for meal preparation for 280 Seal Dining room Function organization
Banqueting and restaurant seryice
ET I
'l Year SixMo#hs Garlitos Re*ta*raet
Fosition Assistant ehef
Kev Resroneibilities
@iene need to keep work areas separate to avoid contamination. Preparing Breakfast, Lunctr and Dinnerfor customers' Skilis: Health & Safe$ and Food Hygiene regulations Hardtirg aftd sterefood
Prepare and cook basic eggs dishes.
Prepare and cook $tarch
Prepare vqe{ab}es for hot and cold dishes.
2t17 - $eptember 2017 Maakana Traiding Canteen
Assistant Chef
Platters.
Developing Nutrition and delhious meal-
Functional Organization.
January2$tg- prese*t S&ger:one Es@bGue*tllolee
Position Sous Chef
Key Responsibilities
Preparing breaKast, Lunch and Einner.
Redponsibt€for Sanninganddireetfoodpregarationinkitehentoinvolveaswdlas degree of supervising other kitchen staff.
Xebprng an eye aut for problems that arise in the kit$ten and seizing control of situation. REFERENCE
Maureens Catering
Contact Number
Manager
(01 1) 57O 0443
Garlitos Restaurant
ContaetNumber
Maakana Traiding
ContactNumber
Moqeromone Statcd
Coniact Number
Peter
(012)
Office Csnta*t
(0i2) 564 5136
(Manager)
323 sffig
Guest House
(012) 1 r0 4205
078 0s0 0906
. ti.a, . :.:t
OBTAINED'IO
SgTSWANA g"*.r
INGLISH c1{3
fr4AliiEnfiATle LiFI OFITNTATION S 100 t+*z t
I-clIFE Si:tENCE t*s *-
GEOGRAPHY 5r
AVE OBTAINED IN % trn fr'?
[}F!.A:T. FY'fiMEI3ETTLT HilGXH #EH{3.trTL
Frlnat* Sag xSlI
Habcpa*a
0198
Hsrth West
Pg6$Qn*N RgPGfr=r: *EC 3ft0
i..! E I nf *F Lf;ARh}Eft GRASE 11
LEARNER PLS,GES IN GRAilE:
P6nr&Rrq.
*rAsg
ir,', q q Dtrfll ll I)trtiltr tUTq
2009 -1 2- 0 s
rR!.ATE &AS X5I:
L g.p,*g. *c. c r e**tr
*AT€:.ffi= j
1 Pass Fir*1 Language wilh at least 40 %
Pass f*ur {4i furth*r subject +rith at least 33 3 % 3 Obtain an av€rage percent of at least 40 -od'
SUEJE.CT MAXIMUI\4 OIO
10$
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TRAINING & ACADEMY TPTY] LTD
CLr*o: 2015/25?l?$4/0r
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