Chef Food
Resume:
CV
LEKHEMA
LEKHEMA
CURRICULUM VITAE
Objective:
Age 17 I began my career and love affair with culinary arts.
Worked weekends in a 24 hour take out kitchen while completing
My high school studies. After I matriculated I decided to enroll at Olive chef school
I have knowledge of food and beverage products.
I have strong organizational skills.
I’ve got self discipline.
I’ve got strong knowledge of product management and stock system.
I’ve got a positive attitude and am very enthusiastic to learn more about
Food and other culinary traditions.
I think I should be considered because I have a real passion for food and am a very hard worker.
I can withstand long hours and can work under pressure.
Personal Details
Address : 2A Labuschagne street,Fleurdal,
Bloemfontein.
Telephone Number : 067*******
Best time of day to contact : Morning
E-mail : lekhemalekhema81.gmail.com
Skype ID :None
Date of Birth :1993/05/04
Place of Birth : Bloemfontein
Gender : Male
Country of Citizenship : South Africa
Country of Residence : South Africa
Drivers license :Code 8
Education
Educational Institution Name : Olive Chef School
Location : Bloemfontein
Education start date : 1 February 2012
Graduation date/ : March2014
Field of Study : Culinary Arts(ADVANCE DIPLOMA)
Experience:
Company Name : Dry Dock Food company
Position : Trainee Chef
Location : Knysna
Duration From : 30 November 2012 - 30 April 2013
Total Number of Months : 5 Months
Tasks/Responsibilities : Stock rotation.
Keeping store rooms in good conditions.
Worked pastry section
EXPERIENCE
Company Name : Sirocco Restaurant
Position : Trainee Chef
Location : Knysna
Duration : 1 May 2013 – 30 May2013
Total Number of Months : 1 Month
Tasks/Responsibilities : Stock rotation.
Keeping store rooms in good conditions.
Filleting and portioning of all fish.
EXPERIENCE
Company Name : Tapas and Oysters Restaurant
Position : Junior Sous chef
Location : Knysna
Duration From : 1 June2013 - 28February 2014
Total Number of Months : 4 Months
Tasks/Responsibilities:
Maintaining fridges and stores to the highest hygiene and stock rotation standards.
Management of dustbins.
Communication with kitchen and front of house about the Preparation of food in line with a Standard of Excellence.
Ensuring the smooth running of each service.
Ensure that all the dishes that are being prepared are prepared to the correct recipe.
Ensure all stock is kept under optimum conditions.
Responsible for training new staff members.
Responsible for shifting staff member.
EXPERIENCE
Company Name : The Broadmoor hotel
Restaurant :Natural Epicurean
Position :Junior sous chef
Location : Colorado Springs,Colorado,USA
Duration From : 14 May 2014 -8 December 2014
Total Number of Months : 6 Months
Tasks/Responsibilities:
Maintaining walk in fridges and stores to the highest hygiene and stock rotation standards.
Management of sauté and garde manger
Prepairing food to the standard of the hotel.(5 star 5Diamond)
Ensuring the smooth running of each service.
Ensure that all the dishes that are being prepared are prepared to the correct recipe.
Ensure all stock is kept under optimum conditions.
EXPERIENCE
Company Name : Olive chef School
Restuarant :Oluv.u Bistro
Position :Head chef
Location : Bloemfontein
Duration From : 3 February 2015- 31 January 2016
Total Number of Months : 12
Tasks/Responsibilities:
Maintaining walk in fridges and stores to the highest hygiene and stock rotation standards.
Management of hot section
Prepairing food to the standard of the hotel restuarant
Ensuring the smooth running of the hot section
Ensure that all the dishes that are being prepared are prepared to the correct recipe.
Managing food/labour costs
Overal understanding of HACCP
EXPERIENCE
Company Name : Deeppan Food
Restuarant : Deeppan food
Position : Head Chef
Location : Bloemfontein
Duration From :15 February 2016 -20 March 2017
Total Number of Months : 13 Months
Tasks/Responsibilities:
Menu development
Managemnet of finances / food costs
Staff management
Prepairing food to the standard of the restuarant.
Ensuring the smooth running of each service.
Ensure that all the dishes that are being prepared are prepared to the correct recipe.
Ensure all stock is kept under optimum conditions.
Marketing of the store.
Ordering and recieving.
Training of junior staff
Catering
Overseeing banqueting kitchen
EXPERIENCE
Company Name : Norwegian Cruise line
Position : Sous Chef
Location : Miami Florida
Duration From :7 May 2017 - present
Total Number of Months : 38 Months
Tasks/Responsibilities:
Ensuring all food is prepared fresh and is of the highest quality
Maintains an organized and efficient flow of production
Responsible for procurement,scaling,preparing and finishing products
Maintains usph/fda standards for restaurant
Familiar with the safety and environmental protection policy
Training subordinates in a large quantity food preparation operation
Responsible for ensuring we operate with our budgetary guidlines
Plan orders and maintain food cost
Submit budget requests to the executive chef in a timely manner
Skills and Qualifications:
Languages & Level : English - Fluent
Afrikaans - Intermediate
Sesotho – Fluent
French - Beginner
Computer Skills: Good
Special Awards/Honours/Certifications: Won the Knysna oyster competition in 2013
Interests and Activities
Books - Food and nutrition, Friction and Politics.
Sports – Soccer, Cricket, Rugby and Tennis.
References:
Name of Contact Person : Ursula
Position : Head Chef at Dry Dock Food Company
Telephone : 079*******
Name of Contact Person : Jan-Hendrick
Position : Head Chef at Sirocco Restaurant
Telephone : 044-***-****
Name of Contact Person : John Harris
Position : Manager at Tapas and Oysters.
Telephone : 083*******
Name of Contact Person : Owen October
Position : Kitchen Manager at Tapas and Oysters.
Telephone : 073*******
Name of Contact Person : Andrew korkie
Position : General Manager at Tapas and Oysters/Sirocco Restaurant/Dry dock
Food Company
Telephone : 082*******
Name of Contact Person : Austin Hilty
Position : junior sous chef
Telephone : +1-719-***-****
Name of Contact Person : Brian Wallace
Position : Chef de cuisine
Telephone : +1-719-***-****
Name of Contact Person : Nico Augustyn
Position : Chef de cuisine
Telephone : 082-***-****
Name of Contact Person : Rinette Enslin
Position : Executive Chef OLUV.U BISTRO
Telephone : 083*******
Name of Contact Person : Jobo monaheng
Position : Owner at DEEPPAN FOOD
Telephone : 071*******/071*******
Name of Contact Person : Tim Venn
Position : HR at Norwegian jewel
email : *******@***.***
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