GAVIN CURT KILOWAN

PERSONAL INFORMATION

Name Gavin Curt Kilowan

Address Parow Cape Town South Africa

DOB 06 October 1980

Marital status Single, Dependants : 3

Email. adneej@r.postjobfree.com

ID no 801***-****-** 9

Nationality South African

Current Residence Cape Town South Africa

Phone. +277********

Health. Excellent

Language English, Afrikaans

Availabiilty Immediately

EDUCATION

High School : Aloe S.S.S Lentegeur Mitchell’s plain Cape Town

Highest Grade passed : Grade 11 1996

Subjects English, Afrikaans, History, Mathematics, Geography Science, Woodwork

SUMMARY

I’m a South African born Chef that grew up in a hospitality household due to my father being in the industry for many years as a seasoned hotelier, with groups like Protea and Southern Sun. Did my training under a long stream of individuals that provided me with a solid classical training and foundation. I have always had the ability to push myself over the years to always excel in my career my hospitality journey in different countries widened my knowledge as well as my creativity and understanding. Throughout my journey with different cultures, I learned how to be a better leader, blending in difficult locations.

HIGHLIGHTS AND PROFESSIONAL AAchievement

2010 – HEAD CHEF AT FIFA WORLD CUP 2010 SOUTH AFRICA PROFESSIONAL SKILLS

PRE OPENING, NEW SYSTEMS AND TRAINING THROUGHOUT THE WHOLE ESTABLISHMENT

EXTENSIVE EXPERIENCE IN AFRICAN,FRENCH,ITALIAN,CARIBBEAN,ASIAN,EASTERN,MEXICAN CUISINE

GOOD UNDERSTANDING OF NUTRITIONAL CONTENT OF FOOD ITEMS AND DIETARY RESTRICTIONS

EXTENSIVE KNOWLEDGE IN OUTSIDE CATERING,OILRIG,HOTEL AND RESTAURANT UP TO 2500 GUEST

ABILITY TO PERFORM WITHIN ALLOCATED BUDGETS AND EXCELLENT FOODCOST CONTROL ACHIEVEMENTS

SKILLED AT MANAGING AND LEADING MY TEAM AND ATTAINING SET GOALS WITHIN GIVEN TIME FRAME

PROFESSIONALLY TRAINED IN HEALTH,SAFETY AND HYGIENIC PREREQUISITES IN AND AROUND THE KITCHEN

ABILITY TO WORK IN ISOLATED AREAS WITH MINIMUM RESOURCES AND CREATE THE FINEST

PROFESSIONAL EXPERIENCE

GENERAL MANAGER

GODAIF VILLAGE,IKOYE,LAGOS NIGERIA

AUGUST 2020- January 2021

A very diverse restaurant group,first of it’s kind in the heart of Lagos Nigeria with 4 outlets . Each outlet focusing on multi cuisines.

A seating capacity of 200.

At the property I’m not just the Gm but also a hands on executive chef.

EXECUTIVE CHEF

PROTEA HOTEL BY MARRIOTT LAGOS, KURAMO WATERS, LAGOS NIGERIA

OCT 2018 – AUG 2020

A four star hotel with 57 rooms.

90 seater ala carte restaurant, poolside with 150 seater capacity, 2 banquets halls with 300 capacity.

My current duties is ensuring the smooth running of the whole F&B department, function coordinating, menu engineering, staff training, skills development and ensuring all supervisors receive training in cost management.

Currently 30 staff member under me

Reason for leaving: personal reasons

EXECUTIVE CHEF

BON HOTEL GRAND PELA, ABUJA NIGERIA

Oct 2017 to April 2018

A four star hotel with 90 bedrooms.

100 seater restaurant 3 conference venues with 2000 pax capacity, night club, Casino and 100 seater poolside.

I had an overall staff compliment of 35.

Reason for leaving: was working 7 days a week due to owners instructions and it was really exhausting.

EXECUTIVE CHEF

DE EDGE HOTEL managed by LAC MANAGEMENT

PORT HARCOURT, Nigeria

OCTOBER 2015 – JUNE 2017

95 bedroom 4 star hotel

Restaurant covers – 100-250 (buffet-350,

Staff under me – 35

www.deedgehotelph.com

Cuisine – Mediterranean, Asian, eastern, European

Managing all culinary activities of the hotel and outside catering.

Was also outsourced to other hotels and restaurants as culinary consultant in Lagos and Abuja

Reason for leaving: relocated back to Cape Town

EXECUTIVE CHEF /LEAD CONSULTANT – PRE OPENING

GREEN LEGACY RESORT, ABEOKUTA, OGUN STATE, NIGERIA

JULY 2014- OCTOBER 2015

The property, a 4 star rated, boasts 3 restaurants,Zoo Nightclub,153 bedrooms and an auditorium that host up to 5000 people. Restaurant covers- 300 (buffet 2000) Staff – 45 Cuisine: Asian,Italian,French,Nigerian,South African

Recruited the whole kitchen team, developed the opening menus,cards and training, set up of procurement department, sourcing new suppliers and setting up the whole F&B departments and implementing computer controls

Reason for leaving Pre-opening contract

EXECUTIVE CHEF- pre opening

GENESIS HOSPITALITY GROUP (THE SOLJOURNER HOTEL

IKEJA GRA,LAGOS NIGERIA

AUGUST 2013 – JULY 2014

Restaurant covers – 100 (buffet and outside catering 2000, Staff-28. Cuisine – Italian, French, Nigerian,Mexican . 90 bedroom 4 star hotel, 80 seater fine dining restaurant and terrace

Mainly doing catering to oil companies. Was in charge of the whole F&B department .

Trained all staff, implemented proper systems, portion controls, brought the cost down from 45% to 30% in a space of two months,create efficient menus for bar, terrace and restaurant .

I also headed the Lagos branch for outside catering, that could at times be for 1500 people .

EXECUTIVE CHEF

MARRIOT - PROTEA HOTEL KURAMO WATERS

VICTORIA ISLAND, LAGOS NIGERIA

MAY 2011 – AUGUST 2013

A four star hotel with 57 rooms.

90 seater ala carte restaurant, poolside with 150 seater capacity, 2 banquets halls with 300 capacity.

My current duties is ensuring the smooth running of the whole F&B department, function coordinating, menu engineering, staff training, skills development and ensuring all supervisors receive training in cost management.

Currently 30 staff member under me

Reason for leaving: personal reasons

ACTING GENERAL MANAGER

OCTOBER 2011 – JANUARY 2012

Due to the G.M being relieved from his Duties, I had to step in until a replacement was found. In this period I worked hand in hand with the accounts and marketing team to achieve targets.

EXECUTIVE CHEF/F&B MANAGER (CONTRACT BASIS PRE OPENING)

KARTHALA INTERNATIONAL HOTEL, MORONI,GRAND COMORES ISLAND,TANZANIA

JULY 2010 – MAY 2011

Restaurant covers -120, Staff – 25, Cuisine – French, Italian

Was part of the opening team headed by a South African consultant/G.M.

I took charge of the whole F&B department, recruitment, sourcing suppliers, menu design, food and wine pairing.The menu was a blend between eastern and French cuisine .

The hotel situated at the fot of the volcanic Karthala mountain boosted conference venues,80 bedroom,100 seater restaurant,30 seater garden tea pastry section that supplied daily in-house freshly baked pastries .

HEAD CHEF (2010 WORLD CUP,CAPE TOWN STADIUM

CHM (CONTRACTED BY FIFA)

MAY 2010-JULY 2010

Staff -700. Was head hunted for this position which was a once in a lifetime opportunity. Headed 700 staff under me along the project manager,controlled the main kitchen with 47 outlets and outlet managers .

HEAD CHEF/F&B MANAGER

PRAIA DO SOL RESORT, BILENE,MOZAMBIQUE

MAY 2009 – MAY 2010

Restaurant 150, Staff -22, Cuisine – Mozambican, Italian, German. A 16 upmarket chalet resort, located along a lagoon in Bilene .

Created weekly menus, specials and wedding and birthday setup, also did all the financial statements for the whole f&b depart with weekly reports to the owner .

ASSISTANT LODGE MANAGER

After the GM was released from his duties, I worked alongside the Resident Project Manager to ensure smooth operations, made weekly account records, purchasing, refurbishing of the whole lodge, bookings,constant training in Housekeeping, F&B, and Front Office .

HEAD CHEF/RESTAURANT MANAGER –pre opening of the restaurant

RESTAURANT ON THE VLEI, MCPHERSON GARDEN CENTRE

TABLE VIEW,CAPE TOWN SOUTH AFRICA

DECEMBER 2007 – MAY 2009

Restaurant 80 seater, Cuisine – day time Mediterranean bistro style (evening fine dining Italian, French rustic ) Staff - 8

Started off as a 20 seater coffee shop inside a nursery,which I turned around into a fully operational 70 seater restaurant, offering breakfast and light lunches. In the evening I did around the world menu,which change every day, Monday to Friday,it was based on different cuisines and cultures, it was a big challenge but did it to educate my clients, staff and myself . Had a 60% occupancy rate daily in the evenings. We later extended and added a wedding venue that is up to date very successful .

SOUS CHEF

RESTAURANT 0932, GREEN POINT,CAPE TOWN, SOUTH AFRICA

JUNE 2006-DECEMBER 2007

Restaurant covers 100, Staff 4, Cuisine – Belgium influence with a twist of Italian focusing on fine dining in a very rustic way

High end fine dining, focusing on Italian cuisine, along side a Cchef that was one of Jamie Oliver’s first opening Sous chefs for his Restaurant, and currently head chef of the Fifteen in Melbourne, Australia, working alongside the head chef on a daily basis improving culinary standards of all staff on the menu that changes monthly,and the evening tapas menu .

HEAD CHEF

THE AFRICAN TRAIN LODGE, CAPE TOWN,SOUTH AFRICA

MARCH 2005-JUNE 2006

Restaurant covers 150, Staff 12, Cuisine – Cape Malay, Mediterranean. Situated in a 45 bedroom lodge situated in Cape Town CBD with two dining areas catering for up to 100, mostly did corporate functions, create menus based on Mediterranean cuisine and buffet menus . Spend my off time receiving training in management and acted as assistant to the GM by working part time in housekeeping and front office training on Fidelio .

TEPANYAKI CHEF

FUJIYAMA JAPANESE RESTAURANT, SEAPOINT,CAPE TOWN, SOUTH AFRICA

OCTOBER 2004 –MARCH 2005

Cuisine – Japanese

I took on this position to gain experience and knowledge in the cuisine. Through my training in the art of this cuisine as was promoted from the sushi bar as an assistant to become a Tepanyaki Chef, where I mastered the art of live cooking even though I spent such a short time at the establishment I excelled in the art .

HEAD CHEF

THE POLARIS (OILRIG), TABLE BAY HARBOUR, CAPE TOWN, SOUTH AFRICA

SEPTEMBER 2003 – SEPTEMBER 2004

Catering 200, Staff 15, Cuisine – French, Oriental, Asian, West African

From catering for them while in the dry docks of the harbour under the galley restaurant I was given an opportunity to head the kitchen staff and sail with them for 6 months, running the whole galley, ensuring all catering was taken care of, ensure we met HACCP standards .

CHEF INTERN (training )

THE ROAYL CAPE YACHT CLUB,GALLEY RESTAURANT

TABLE BAY HARBOUR, CAPE TOWN, SOUTH AFRICA

JULY 1999 – SEPT 2003

I started my career here, got an opportunity to be an intern to train as a chef under three chefs for England, Poland and Scotland. I did very intense training under the chefs for this period, during this period I got slowly promoted to chef de partie and running my own sections within the establishments, was in charge of big events and weddings .the establishment boosted of a 80 seater restaurant serving contemporary cuisine, a 100 seater terrace serving daily bistro style dishes,and three function venues, events that was held there over the years are,the Lipton cup, Cape to Rio and the Puma twilight race .

ALL THE ABOVE MENTIONED INFORMATION IS TRUE, AND SHALL BE ACCOMPANIED BY REFERENCES UPON REQUEST.

GAVIN CURT KILOWN

+234********** or +234**********

adneej@r.postjobfree.com

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