CURRICULUM VITAE

DONAVIN DODDS

EXECUTIVE SOUS CHEF

CANDIDATE Name Donavin Horatius

Surname Dodds

Medical Aid Dependents

Status

1

Married

Languages English, Afrikaans

Highest Qualifications Professional Cooker Diploma (3 years)

Years relevant experience 15 years 2IC to Exec Chef

International 4 & 5* Hotel experience

Remuneration Requirements on request

Additional Information Currently working:

Current Mobile South Africa: +27-636******

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Availability Available to commence: 01 May 2021

The Strand Hotel 4*

Swakopmund, Namibia

Executive Sous Chef

July 2015 to April 2021

The Wheat Baker Hotel 5*

Legacy Group, Nigeria, Lagos

Executive Sous Chef

Dec 2014 to June 2015

Moevenpick Ambassador Hotel 5*

GHANA, Accra (West Africa)

Executive Sous Chef /

Chef de Cuisine

Nov 2012 - Nov 2014

Table Bay Hotel 5*

Sun International

SOUTH AFRICA, Cape Town

Chef de Cuisine

March 2009 – Nov 2012

Richards Hotel 4*

SOUTH AFRICA, Richards Bay

Chef de Cuisine

June 2008 – March 2009

Royal Livingstone Hotel 5*

ZAMBIA, Livingstone

Senior Sous Chef

Feb 2007 – May 2008

The Palace - Sun City 5*

Sun International

Senior Sous Chef

Sous Chef

Feb 2007 – May 2008

Sept 2005 - Jan 2007

Royal Livingstone Hotel 5* ZAMBIA, Livingstone

Senior Sous Chef

Aug 2004 – Sept 2005

Bauern Stube Restaurant

Windhoek, NAMIBIA

Senior Sous Chef

Feb – July 2004

Thule Hotel

Windhoek NAMIBIA

Senior Sous chef

April 2003 – Feb 2004

Windhoek Country Club & Casino 4*

Windhoek NAMIBIA

Sous Chef

Nov 2001 – April 2003

See Professional Profile for additional Positions pre- 2001

EDUCATION

Professional Cookery Diploma (3 years); Ganger Bay Hotel

School; Cape Technicon; completed 1998

Grade 12: Matric - 1994 – George Secondary School

- Part of the opening team for the Strand Hotel, Namibia, 2015.

- Received a Platinum Sun Pin - Table Bay Hotel - 2010 (for creating own 3 month training program for the under-privileged and rewarding them with a Certificate at the end of their training)

- Received the Manager of the Month at the Table Bay Hotel, January 2011

- Participated in the Mushroom Competition with the opening of the Sandton Sun Convention Centre –

Participating in the Junior Chef of the Year competition

- Part of the National Culinary Team sent to Luxembourg; 1998

- Member of the South African Chefs Association, SACA

- Participant in the Unilever Chef of the Year Competition; 2008

Cooked for the following VIP Guests

- Maria Carey, Chris Rock, Tina Turner, Bill Gates, USA First Lady Michelle Obama, Tom Cruise, Will Smith

The Strand Hotel 4*

O & L Group, Swakopmund Namibia

July 2015 to April 2021

Pre- Opening Executive Sous Chef

- No 2 Chef reporting to Exec Chef

- F&B Outlet: Brewer & Butcher, Farmhouse Deli, Ocean Cellar, Café Mole, Wellwitchia, Room Sevice

- Opening chef of the Strand Hotel

- Banqueting up to 250

- Covers serving a la Carte Menu – lunch/ evening dining

- Conducting / performing on the Job Training

- Responsible for overseeing stock counts as well as stock rotating of the Main Kitchen

- Responsible for Menu Design, implementation and costings (Cost of Sales %)

- Setting up and implementing of SOP’s.

- HACCP trained

The Wheat Baker Hotel 5*

Legacy Group, Nigeria, Lagos

December 2014 to June 2015

Executive Sous Chef

- NO 2 Chef reporting to Exec Chef

- F&B Outlets: Deli Section, Hotel Main Restaurant, Room Service, Banqueting

REASON FOR LEAVING

Seeking a career opportunity where I can reside with my wife.

Moevenpick Ambassador Hotel 5*

GHANA, Accra (West Africa) - 326 keys

November 2012 - November 2014

Executive Sous Chef / Chef de Cuisine

- NO 2 Chef reporting to Exec Chef

- Executive Sous Chef & Chef de Cuisine (2IC to and reporting to the Executive Chef Lucien Pryssok)

- Reporting to the Executive Chef

- Joined in the Hotels 2nd operating year from opening

- F&B Outlets: Rooms Service, Banqueting, Pool Bar, Deli, Executive Lounge, Pastry, Main

Restaurant, Butchery

- Restaurant @ 160 seats

- Banqueting up to 800 covers serving a la Carte Menu – evening dining

- Conducting / performing on the Job Training

- Responsible for overseeing stock counts as well as stock rotating of the Main Kitchen

- Responsible for Menu Design, implementation and costings

- HACCP trained

- Cooking themed buffets weekly, variation of menus every night (Indian, Lebanese, Asian, Mediterranean Buffets

- Responsible for implementing SOP’s

REASON FOR LEAVING Promotion position to Legacy Group – Exec Sous Chef - NIGERIA, Lagos commencing

December.

Table Bay Hotel 5*

The Leading Hotels of the World, Sun International

SOUTH AFRICA, Cape Town

March 2009 – November 2012

Chef de Cuisine

- NO 2 Chef - Reporting to the Executive Sous Chef and to the Executive Chef

- Restaurant is a 120 seated restaurant

- Serves a upmarket A la Carte menu - evening Fine Dining

- Performing on-going on-the-Job Training

- Responsible for performing stock takes and stock rotating of the Main Kitchen

- Responsible for Menu Design, implementation and costings

- HACCP Trained

- Chef de Cuisine of the Atlantic Grill Restaurant

REASON FOR LEAVING Career growth / exposure within an International Hotel Group - Moevenpick

Richards Hotel 4*

SOUTH AFRICA, Richards Bay

June 2008 – March 2009

Chef de Cuisine

- NO 2 Chef Restaurant @ 100 seats

- Responsible for on the job training

- Performing on-going on-the-Job Training

- Responsible for performing stock takes and stock rotating of the Main Kitchen

- Responsible for Menu Design, implementation and costing thereof

- Ordering of stock

- Management of Staff Rosters staff rosters

- Food costings

- Responsible for the implementation for Health & Safety in Kitchen

REASONF FOR LEAVING Career growth

Royal Livingstone Hotel 5*

ZAMBIA, Livingstone

February 2007 – May 2008

Senior Sous Chef

- NO 2 Chef reporting to Exec Chef

- 120 seated fine-dining restaurant with A la Carte menu (designed by Exec Chef, Dallas Orr)

- Responsible for producing Buffet Breakfasts buffet breakfast (designed by Conrad Gallagher)

- Serving a la Carte lunch and dinner

- Conducting and performing on the Job Training

- Responsible for performing stock takes and stock rotation

The Palace - Sun City 5*

The Leading Hotels of the World, Sun International

February 2007 – May 2008

Senior Sous Chef

- NO 2 Chef reporting to Exec Chef

- Main Restaurant @ 160 seats

- Serving up-market buffets (designed by Conrad Gallagher), running a la Carte & Themed evening

Menus

- Performing on the job training

- Responsible for performing stock takes and stock rotating of the Main Kitchen

- Responsible for Menu Design, implementation and costing

The Palace - Sun City 5*

The Leading Hotels of the World, Sun International

01 September 2005 - 31 January 2007

Sous Chef

- NO 2 Chef reporting to Exec Chef

- Restaurant @ 160 seats

- Serving up-market buffets (designed by Conrad Gallagher), running a la Carte & Themed evening

Menus

- Responsible for on the job training

- Stock taking / Stock rotation – Main Kitchen

- Menu Planning implementing, costing

Bauern Stube Restaurant

Windhoek, NAMIBIA

Feb – July 2004

Senior Sous Chef

- NO 2 Chef reporting to Exec Chef

- Running of a 100 seated restaurant

- Serving an a la cart breakfast, lunch and dinner – All German Cuisine / Dishes

- Ordering and costing of menu’s

- Responsible for on the job training of staff

- Implementing / designing of German Dishes / Menus

Thule Hotel

Windhoek NAMIBIA

April 2003 – Feb 2004

Senior Sous chef

- NO 2 Chef reporting to Exec Chef

- Running of an 80 seated restaurant

- serving a la cart breakfast, lunch and dinner

- Functions up to 120 pax

- Day to day on the job training / Ordering of stock and full and stock takes

Windhoek Country Club & Casino 4*

Windhoek NAMIBIA

Nov 2001 – April 2003

Jnr.Sous Chef

- Running a 120 seated restaurant

- Responsible for all on the job training of staff

- Functions and the set-up of the daily buffet and a la carte

Bramble Lodge ( Fancourt) 5*

George, South Africa

Sept 2000 - Oct 2001

Senior Chef de Partie

- 80 seats restaurants

- Serving a la cart fine-dining

- Assisting the Head Chef in the day-to day operations

- Conducting regular stock takes

- Implementing of new menu’s

Plettenberg Bay Hotel (5*)

Plettenberg Bay, South Africa

Jan – Sept 2000

Chef de Partie

- 60 seat restaurant

- Serving a la cart breakfast, lunch and dinner

- Fine-dining services

- Stock taking

- Implementing new menu’s

Caffe Balducci Restaurant (Italian)

Cape Town, South Africa

Jan 1999 – Jan 2000

Junior Sous Chef (promoted from Chef de Partie)

- 100 seated restaurant.

- Serving a la cart breakfast-, lunch and dinner

- Responsible for managing / running of the hot kitchen - dinner shift

Fancourt Hotel (5*) George, South Africa

Oct 1994 – Jan 1999

Chef Trainee (3 years)

- 100 seated restaurant

- Serving a la cart breakfast-, lunch and dinner

- Responsible for managing / running

- Waiter training

REMUNERATION REQUIREMENTS – Donavin Dodds continued

CURRENT REMUNERATION

On Request from Agent:

REQUIRED REMUNERATION

On Request from Agent:

NOTICE PERIOD

1 Month.

NOTICE PERIOD FOR INTERVIEW

As per Client Request

ADDITIONAL INFORMATION

Married/ No Kids

Wife – Rahieza Dodds - Hospitality sector(Groups & Events co-ordinator)

Prawn Cocktail/

Kabeljou/

Fresh Norwegian Salmon/

Fresh Asparagus/

CHEF DONAVIN HORATIUS DODDS ON THE PASS

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