Certified Food and Beverage Manager
Resume:
Kascha Bekker
072******* adnjwd@r.postjobfree.com
ID: 850**********
PROFESSIONAL PROFILE AND SKILLS
Certified Food and Beverage Manager
Hospitality Management Experience 10 Years
HR Management 8 Years
Risk Management Experience 6 Years
Food Safety Compliance and Implementation 12 Years
Staff Development and Training 12 Years
Quality Assurance 6 Years
Curriculum Development and Implementation 9 Years
Culinary Artistry 14 Years
Computer: Microsoft Office
Language: Afrikaans and English
Drivers: Code B
Strenghts: Lateral Thinker, Creative Conseptualizer, Leader, Authentic Representative
Characteristics: Committed, Organized, Fair, Thorough
EXPERIENCE
TSOGO SUN -SABI RIVER SUN/SS MONTE CASINO
EXECUTIVE CHEF/EXECUTIVE SOUS CHEF
RESORT MANAGEMENT
September 2016 - DECEMBER 2020
Quality Assurance Management: Daily Compliance to Operational Standards, Service Standards, Health and Safety Standards, Audits
HR Management: IR Management, Labour Law Implementation and Compliance,
Disciplinary Procedures
Development and Training: Individual Staff Coaching, Health and Safety Training, Food Standard Training, Operationional Procedure Training
Risk Management: Mitigation of Property Risk Portfolio, Implementation of R368 Regulations
Health & Safety Implementing Regulations and Standards
Food Service: Artistic & Technical Compliance
Service Standards: F&B and Menu design, development and delivery
Kitchen Maintenance: New Project Development and Maintenance
Financial: Budgets, Cost Control, Menu Costing
Operations: Integration of the supply chain, production system and service demand
NAS TUBU TREE
EXECUTIVE CHEF/LODGE MANAGER
SEPTEMBER 2015 - AUGUST 2016
Service Standards: F&B and Menu design, development and delivery
Health and Safety: Implementing Regulations & Standards
Staff: HR, Development and Training
Financial: Budgets, Cost Control, Menu Costing
Operations: Integration the supply chain, production system and service demand
Integrated Camp Management
TSWANE BUSH CAMP
MANAGEMENT CONSULTANT
JULY 2014 - AUGUST 2015
Identify Organizational Operational and Development Needs
Staff Training
Menu Planning/Costing/Stock Control
Food Preparation and Presentation
Administration
Staff Management
Financial Management
THE INN AT PALMETTO BLUFF SC, USA
CULINARY MANAGEMENT INTERNSHIP
JUNE 2013 - JUNE 2014
Internship (Sous Chef - Kitchen Management) - The Inn at Palmetto Bluff (5 Star, AAA, 5 Diamond)
Buffalo’s – Breakfast / Lunch Service
River House - Fine Dining – Hot Apps, Sauté, Grill
River House - Banquets(Buffet, Plated) Breakfast/ Lunch/ Dinner/
River House - Production
The Golf Grill
The Canoe Club - Sauté / Grill
TS AFRICA CATERING SOLUTIONS
CANTEEN MANAGER
JANUARY 2013 - MAY 2013
SEBAKA RATA EVENTS AND WEDDING VENUE
CO – OWNER
JANUARY 2011 - DECEMBER 2012
THABANG SOCIETY NGO
FACILITATOR
FEBRUARY 2011 - DECEMBER 2011
Course Development: Prepare and Present Course Outlines and Curriculum
Quality Assurance and Content Development
Academic Lectures and Hands-on Learning
Evaluate Student Progress
Provide Ongoing Learner Support, Guidance, and Advice K8
THE RITZ CARLTON NAPLES FLORIDA, USA
NOVEMBER 2009 - JUNE 2010
Seasonal Visa
Banquets
Lemonia – Italian Restaurant – Sauté
CAPSICUM CULINARY STUDIO
LECTURER
JANUARY 2009 - OCTOBER 2009
Promote a Positive and Interactive Learning Environment
Academic Lectures and Hands-on Learning
Prepare and Present Lectures and Developing Course Outlines and Curriculum
Evaluate Student Progress
Provide Ongoing Learner Support, Guidance, and Advice
Liaise with Relevant Industry Sectors
TS AFRICA CATERING SOLUTIONS
CANTEEN MANAGER
JULY 2008 - DEC 2008
General Management/Staff Management
Staff Development
Planning/Costing
Function Planning/Coordination
Daily Menu Production
Monthly Financials
General Admin
Budget/Stock Control
Client Liaison
Health & Safety
INDUSTRY EXPERIENCE
STUDENT
2007 - 2008
South African Chef’s Association Committee
Gauteng Junior Committee Chairman
Practical Experience
• Saltire Promotion (Demonstration Chef)
• The Pinotage Restaurant (Centurion)(Breakfast, Lunch, Dinner)
• Theo’s (Potchefstroom)(Fine Dining Dinner)
• Protea Hotel (Richardsbay)(Breakfast, Lunch- Hot & Cold Kitchen)
• Doppio Zero(Irene)(Hot Kitchen & Pastry)
• Tart (Fourways)(Pastry)
• Sunday Times Food Show 2008(Checkers)
• The Good Food & Wine Show 2007/2008
(Demonstration Chef, Student Coordinator)
EDUCATION
2021
●INTERNATIONAL HOSPITALITY INSTITUTE
CERTIFIED FOOD AND BEVERAGE
MANAGER
2020
●ALISON
FOOD SAFETY AND HYGIENE
Certificate
2019
●OHS ACADEMY
SHE REPRESENTATIVE
Certificate
●NEUROLEADERSHIP INSTITUTE
CONNECT COACHING
●TSOGO ACADEMY
IR MANAGEMENT/ER BASICS/DYNAMIC PRODUCTIVITY
●SAI GLOBAL
R638 REGULATION/MANAGER
FSSC 22000/HACCP
Certificate
●TSOGO ACADEMY
COST CONTROL
2015
●WILDLIFE CAMPUS
LODGE MANAGEMENT
Certificate
2011
●CIRO COFFEE ACADEMY
BARISTA
Certificate
2009
●ETDP – SETA - ASSESSOR - OUTCOME BASED
Certificate
2007/2008
●CAPSICUM CULINARY STUDIO
PROFESSIONAL CHEF
CITY AND GUILDS DIPLOMA
●CAPSICUM CULINARY STUDIO
PATISSERIE
CITY AND GUILDS DIPLOMA
●PARAMOUNT COUCHING
LEADERSHIP
●DEO GLORIA CHRISTIAN ACADEMY
GR 12 with SAT
REFERENCE
Kieran Conway - "TSOGO SUN "
Group Executive Chef
Jade Sullaphen - "TSOGO SUN MONTE CASINO"
Former Executive Chef
adnjwd@r.postjobfree.com
+234 708-***-****
Farina Lindeque - "Thabang Society/Tswane Bush Camp"
Environmental Specialist
adnjwd@r.postjobfree.com
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