Cover lette

To the hiring Manager

I am a Hospitality Management Diploma Graduate, I’m self motivated and always looking for an opportunity to show my skills and experience that I have learnt over the past 2 years that I have spent in the industry. I have all round experience in the hospitality sector. Such as Food and Beverage service, housekeeping services, sales and marketing qualifications and business management qualifications.

I am trained in First aid level one duties to help customers and staff members where I can when needed I rise up to challenges, I am highly organised, efficient and proactive. Utilising my initiative and report writing skills, I deliver high quality work consistency while meeting deadlines. I am looking for a new experience where I can apply technical expertise and interpersonal within an exciting organization.

Personal information

additional information

Areas of Expertise

Contact Details

Education and Career Development

Work

Experience

●Kitchen cold and hot kitchen

●Front Office Receptionist

●Food and Beverage service and management

●Housekeeping and Maintenance

Date of birth: 10 November 1997

Physical address: 1941 Dainfern Valley, Carmargue Way

Identification Number: 971**********

Nationality: South African

Disability: None

Gender: male

Race: African

Languages: English, isiZulu, Afrikaans and basic German

Computer Literacy: Microsoft Office, Word, Excel, PowerPoint, Micros Oprera

Certificates: First Aid Level 1

Mobile: +27 (0) 711 88 938 Email: adiu3j@r.postjobfree.com

Grade 12, Diploma, Beaulieu College, 2016

The Swiss Hotel School 1st year in Hospitality Management, South Africa Randburg, 2018

The Swiss Hotel School 2nd year in Hospitality Management, South Africa Randburg, 2019

The Swiss Hotel School 3rd year in Hospitality Management, South Africa Randburg, 2020

Throbbing Strawberry, South Africa, Douglasdale

Kitchen Internship, October 2017 – November 2017

●In cold kitchen for the first week making starters, salads and desserts.

●hot kitchen for the second week a flat top stove and grill steaks to required temperature of customers choice.

●In my third week I worked in the pizza section, learned how to make a fire for pizzas, make pizza dough, roll out dough, build a pizza from base to toppings, as well as placing pizzas in oven and monitoring fire heat.

●In my fourth and final week I learned to plate dishes and do stock rotation plus stock count and stock ordering.

Carmellos, South Africa, Cedar Square

Kitchen, November 2017- December 2017

●Within my role for the first two weeks I worked in the catering section of the restaurant, meaning that I made platters for corporate clients and private events.

●In my third and fourth week I worked in the cold and hot kitchen making wraps, salads, deserts and sandwiches. In the hot kitchen I worked in the egg section making fried eggs, example, omelets, scrambled eggs, poached eggs and boiled eggs for salads

●I also took part in deliveries when the restaurant wasn’t too busy, this consisted of dropping of catered food to clients as well as taking payment.

Chaplins Grill, South Africa Sandton

Kitchen Internship, April 2018 – May 2018

●I worked in the cold kitchen for the first week making starters, salads and desserts for guests.

●second week I moved into the hot kitchen section where I learned how to use a flat top stove and grill steaks to the temperature of customers choice.

●I learned to plate dishes and do stock rotation plus stock count and stock ordering. I learned how to rate old age to young dry aged meats and the pricing based on the age of the meat.

●In my fourth week I shadowed the Executive chef of the restaurant and learned how to staff rotation, stock rotation and how to calculate kitchen profits for the month.

Indaba Hotel, Fourways, South Africa

Service Internship, October 2018- November 2018

●In my first week I worked as a waiter in the buffet style restaurant at the hotel, from clearing plates, to setting tables as well as deep cleaning once a week.

●In my second week I worked as a bartender, from mixing alcoholic and non-alcoholic drinks and cocktails, bar stock take and replenishing bar to par level.

●In my third week I work as a waiter in an al a Cart style restaurant, from taking orders and punching them into a POS system, to clearing plates and setting tables.

●In my fourth week I shadowed the General Manager of the Buffet style restaurant and learnt how to do staff roster lists as well as stock take and emergency stock purchasing.

Thai Embassy lunch, Pretoria, South Africa One day job, 4 January 2019

●I worked at a special lunch hosted by the Thailand Embassy, I worked as a waiter placing plates in front of guest and clearing tables. This was a four-course meal with various Ambassador’s and Diplomats from around the world.

Portuguese Wedding, Pretoria, South Africa One day event, 9 March 2019

●I worked as a waiter at the evening reception of the wedding, this meant I had a section of 3 tables that I had to clear and serve with help from one colleague.

City lodge Fourways, Fourways, South Africa

Front Office and Housekeeping, April 2019 – May 2019

Front office

●I worked as a Front Office receptionist check-in and checking out guest, handling guest queries and complaint

●Answering internal and external call that came in hotel.

●Allocating rooms to arriving guests and encoding room keys

●Reading guest bills and collecting payments

●Processing manual charges

●Booking reservations, posting a debit and credit to guest folio

●Explaining rates structure to guest

●Performing night audit duties, room rates and taxes, night audit reports and preparing due outs

●Performing basic concierge duties

Housekeeping

●Participating in morning meetings

●Cleaning rooms whether the guest is due out or a stay over guest

●Cleaning public areas

●Laundry room tasks plus issuing and storing linen

●Daily maintenance, from room inspection to hotel maintenance

Bonita Bay Club, Naples Florida United States of America Food and Beverage Assistant Server, October 2019 – March 2020 Food runner running food to tables and serving guests.

•Clearing table.

•Opening set up and closing set up of restaurant.

•Banquet set up and banquet plated service.

•Bar backing for stand-alone bars, stocking bar, making soft and virgin cocktails.

•Pouring of wines.

•Garnishing dishes.

•Stock take and stock rotation.

•Setting tables and service procedures.

•Dealing with guest’s communication and interdepartmental communication.

Contact this candidate