Chef Manager

CURRICULUM VITAE

OF

BRIAN BONGANI MBATHA

PERSONAL DETAILS

Surname : Mbatha

First names : Brian Bongani

Date obtained : 1983-04-24

Identity number : 830**********

Gender : Male

Marital status : Single

Dependants : Two

Postal address : 5585 Igologolo street

Protea Glen Ext 4

Soweto

Contact Details : 083-***-**** / 063-***-****

Email address : **************@*****.***

Driver’s license : None

Nationality : South African

Criminal record : None

Health : Excellent

Home languages : Zulu

EDUCATIONAL QUALIFICATIONS

High school attended : Willow Mead High School

Highest grade passed : Grade 12 (Matric)

Year : 2002

Subjects passed : English, Afrikaans,

Travel & Tourism,

History,

Biology & Geography.

FURTHER QUALIFICATIONS AND TRAINING

Institution : H.T.A College (Randburg)

: School of service excellence

Courses attended : Food preparation and cooking principles 1,Food

Preparation and cooking practice 1, Level 2 IVQ

Diploma in food preparation and cooking

(Culinary Arts)

Year : 2006-2007/2008-2009

Subject passed : Menu planning,Nutrition and Dietetics

: Budgeting,costing and control

: Kitchen maintenance and design

: Food safety

: Safety at work

: Cost control and customer service 2010-2011

CERTIFICATE OBTAINED

City and guilds certificates in food preparation and cooking

Certificate in cost control and customer service

Diploma in food preparation and cooking (Culinary Arts)

EMPLOYMENT HISTORY

COMPANY NAME : 10 Bompass Hotel

POSITION HELD : Commis Chef

PERIOD : June 2004 – November 2004

DUTIES : Cold Kitchen, Hot Kitchen, Banqueting,

A La’ Carte, Pastry and Set Menu’s

REASOS FOR LEAVING : Needed Growth

REFERENCES

CONTACT PERSON : Mr. Freddy Mornagan

POSITION : Head Chef

COMPANY NAME : 10 Bompass Hotel

CONTANCT NUMBER : (011-***-****

COMPANY NAME : Indaba Hotel

POSITION HELD : Commis Chef

PERIOD : December 2004 – December 20006

DUTIES : Hot kitchen, Buffet, Banqueting, Set Menu’s, Food

Tasting, a la Carte, Fine dining, Breakfast.

REASON FOR LEAVING : Needed more money for studies

REFERENCES

CONTACT PERSON : Mr. Charles de Villiers

POSITION : Head Chef

COMPANY NAME : Indaba Hotel

CONTANCT NUMBER : 011 840- 6600/ 011 840- 6644

COMPANY NAME : Castle Hotel

POSITION HELD : Chef de Partie

PERIOD : January 2007 – June 2007

DUTIES : a la carte, Banqueting, Buffet, Cold kitchen.

Production Breakfast standard and continental.

REASON FOR LEAVING : Hotel closed and converted to church ministries

CONTACT PRESON : Mr. Paul Ginrda

POSITION : Head Chef

COMPNY NAME : Castle Hotel

CONTACT NUMBER : 011 799- 6772

COMPANY NAME : Michelangelo Hotel

POSITIO HELD : Chef de Partie

PERIOD : July 2007- December 2007

DUTIES : a la carte, production, Buffet, Griller, Hot kitchen

Prep and functions

REASON FOR LEAVING Fixed term contract ended under the company HSC.

REFERENCES

CONTACT PERSON : Nicholas Dickinson

POSITION : Executive Chef

COMPANY NAME : 011-***-****

CONTANCT NUMBER : Michelangelo

COMPANY NAME : Isisango Convention Centre

POSITION HELD : Chef de partie

PERIOD : March 2008- July 2012

DUTIES : Hot kitchen, production, Buffet, Breakfast, stock

Taking, stock control, Menu creation, pastry.

REASON FOR LEAVING Needed promotion after getting a Diploma.

CONTACT PERSON : Mrs. Louisa Weidman

POSITION : Manager

COMPANY NAME : Isisango Convention centre

CONTACT NUMBER : 086*-***-***/ 082-***-****

COMPANY NAME : Air Chefs Pty (Ltd)

POSITION HELD : Sous Chef (Canteen)

PERIOD : July 2012–December 2013

DUTIES : Hot Kitchen, Production, Functions, stock taking,

Stock control, ordering of stock, staff training

REASON FOR LEAVING : Fixed Term Contract Ended

REFERENCES

CONTACT PERSON : Mr. Desmond Mhlongo

POSITION : Canteen Manager

COMPANY NAME : Air Chefs

CONTANCT NUMBER : 011 987- 1881/ 082-***-****

COMPANY NAME : Sunny Sides Park Hotel

POSITION HELD : Sous Chef

PERIOD : February 2014 – December 2015

DUTIES : Deputising for executive chef in his absence,

Production. Cooking, buffet, running functions, a la

Carte, creating menus, stock taking, stock control,

CONTINUATION DUTIES IN SUNNY SIDE PARK HOTEL

: Banqueting, ensure that all food items are prepared a

As per standard recipes, whilst maintaining portion

Control and minimizing waste. Attending morning and

Afternoon meetings.

: ensure that culinary department adheres to all

Company policy and procedures as well as

Departmental SOP’S. Creative menu planning and

Correct food preparation for all food outlets as well

As banqueting. Interact with guests to obtain

Feedback on product quality and service levels.

REASON FOR LEAVING : Greener pastures.

REFERENCES

CONTACT PERSON : Mr. Doctor Hlongwane

POSITION : Head Chef

COMPANY NAME : Sunny Side Park Hotel

CONTACT NUMBER : 011 640 – 0400 / 082-***-****

COMPANY NAME : Chocolate Chili Emporium subcontractor to UBS

Bank

POSITION HELD : Sous chef

PERIOD : 03 December 2015 – 29 November 2019

DUTIES : Day to day running of the kitchen, cooking, running

Functions, Buffet, ordering of stock, stock rotation,

A la carte Breakfast, VIP Lunches

REASON FOR LEAVING : Resigned

REFERENCES

CONTACT PERSON : Fatima de Sousa

POSITION : Manager

COMPANY NAME : Chocolate Chili Emporium

CONTACT NUMBER : 011 322- 7212 / 082-***-****

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