Manager Chef

Location:

Posted:

July 20, 2020

Resume:

I am a hardworking individual that always strives to excel and

grasps new skills quickly. I have knowledge in various aspects of the kitchen and hotel. I like to be organised and enjoy a challenge. I work well under pressure and always strive for Guest satisfaction. I am creative and punctual. I enjoy working as part of a team or as an individual.

TERTIARY EDUCATION

CAMPUS ATTENDED

THE INTERNATIONAL HOTEL SCHOOL - DURBAN (part time) QUALIFICATIONS ACHIEVED

Educational Institute of America Hotel & Lodging Association Specialisation Certificate in Food & Beverage Management

City & Guilds of London:

Food Preparation & Culinary Arts - Certificate & Diploma Level

Three Cities Group

Professional Cookery Practical Component Certificate Curriculum Vitae

BELINDA DAWN KISTAN

ADDRESS: 6 Virgo,

Cosmos Estate,

Kosmosdal,

Centurion

CONTACT NUMBER: 079-*******

EMAIL ADDRESS: *******.******@*****.***

ID NUMBER: 850**********

DRIVER’S LICENCE: CODE 8

MARITAL STATUS: Married

CERTIFICATES RECEIVED

Food Production Principles

Planning & Controls of Food & Beverage Operations

Management of Food & Beverage Operations

Supervision Management

Quality Sanitation

WORK EXPERIENCE

The Royal Hotel, Durban

February 2004 - January 2007

3 year Trainee Chef Course - Full Time Trainee Chef

Plettenberg Park Luxury Boutique Hotel, Plettenberg Bay February 2006 - May 2006 - Trainee Chef de Partie

EMPLOYMENT HISTORY

CAFÉ 75 AT BLUE LABEL TELECOMS, SANDTON

May 2016 – June 2020 - Head Chef/Cafeteria Manager Duties: oversee employees and food production, General managerial responsibilities include hiring and mentoring employees and scheduling work hours, stock take, order food and supplies, check the quality and quantity of orders received, ensure that cafeteria operations follow all sanitation and health regulations, ensure that meals meet nutritional standards, handle customer complaints and resolve issues related to food quality, monitor the food's taste and appearance, plan healthy and cost-effective menus, keep detailed administrative records regarding meal plans, costs and hours worked, handle receipts and cash, perform cash ups and administrative work related to accounts payments, manage employee information, co-ordinate meetings and functions, process all administrative work for orders, stock take and payments

ENDLESS HORIZONS BOUTIQUE HOTEL, UMHLANGA

March 2013 – April 2016 - Head Chef/Duty Manager

Duties: Preserve high standard levels of customer service, Design menus, purchase goods and make necessary improvements, Identify customers’ needs and respond to their concerns, Establish targets, schedules, policies and procedures, Assist GM with Function co-ordination, Overall responsibility for daily operations in the kitchen, Liaising with purchasing companies for food orders, Maintaining or raising the profit margins on food items, Producing menus and new dishes, Managing, training and recruiting a brigade of chefs, Provide communication between employees and management, Emphasis in motivation and teamwork within employees, Comply with all health and safety regulations, Report to management regarding sales results and productivity

THE DU BOIRS BOUTIQUE LODGE, WATERFALL

January 2013 – March 2013 - Head Chef

Duties: Overall responsibility for daily operations in the kitchen, liaising with purchasing companies for food orders, Maintaining or raising the profit margins on food, producing menus and new dishes, Managing, training and recruiting a brigade of chefs

FOREST SUITES AT ZIMBALI, BALLITO

July 2011 – September 2012 – Head Chef/Duty Manager Duties: Ensuring employees are offering exceptional customer service, Making sure customers are happy with the service and products, Delegating duties, Assisting GM and Restaurant manager

Helping to implement policies, Routing sales productivity reports to staff, Motivating employees

Handling cash and end of day checking, Managing health and safety procedures, Dealing with customer complaints and issues, Overall responsibility for daily operations in the kitchen, Liaising with purchasing companies for food orders, Maintaining or raising the profit margins on food

Producing menus and new dishes, Managing, training and recruiting a brigade of chefs

FAIRMONT ZIMBALI RESORT, BALLITO

AUGUST 2009 – JULY 2011 – CHEF DE PARTIE

FAWNCASTLE ESTATE, HILLCREST

JULY 2008 – JULY 2009 – CHEF AND ASSISTANT MANAGER

FIGATA FOODS, UMHLANGA

MAY 2008 – JULY 2008 - COMMIS CHEF

YE OLDE RED LION, ENGLAND

APRIL 2007 – APRIL 2008 - CHEF DE PARTIE

REFERENCES

Ingrid Hindley Janine Tozer

Café 75 Endless Horizons Boutique Hotel