Chef
Resume:
CURRICULUM VITAE OF MPHO LUCAS
I have worked in various aspects of the kitchen. Throughout this
time, I have worked in various departments in the kitchen which are
banqueting, Room service, ala carte grill and vegetable, cold
section. Oasis bistro breakfast and lunch I am hardworking and a quick learner I would like to have a long career now and train properly as a Chef and feel that with my passion and experience so far that I could do a good job
Name: Mpho Lucas
Address: 402 Monid Hall
34 High Street
Berea
2198
Cell Number: 067-***-****
I.D. Number: 810**********
Email: *********@*****.***
Languages: Setswana, Sesotho, English, Afrikaans, Zulu and Venda
Nationality: South African
FORMAL EDUCATION
SECONDARY EDUCATION
●Athlone Boys High School Matric 1998
TERTIARY EDUCATION
●Beyond Adventure Extreme Ministry School (2007), Port Alfred
●Certificate in Food Preparation and Cooking (Chef)-Culinary Passions School of Hospitality (2010)
SKILLS
Program Proficiency (out of 1 to 10) Number of years’ experience with program
Microsoft Outlook (Email) 8 9
Microsoft Word 9 9
Internet 9 10
Professional Skills:
●Punctual
●Hardworking
●Team worker
●Can Work Under Pressure
CAREER HISTORY
River Meadow Manor
October 2021- Present
Working all aspects of banqueting hot,cold and pastry. Doing ala carte when working late shift which intails grilling section, cold section and pastry.
Grizzlies pub and sports bar
September 2020- February 2021
Worked as a sous chef at the 150 seater restaurant, was in charge of the restaurant when the head chef was not there.
Sandton Sun Hotel, Johannesburg
October 2014 – February 2020
Ensuring the Function Sheets were listed and mise en place sheets accurate. Ensuring my food prep is of the highest standard and always producing food that is tasty and attractive. I learnt about stock control and ordering according to the hotel occupancy and listed functions and banquets. Was in charge of functions
made sure the stock levels were monitored and used FIFO to ensure the quality was of the highest standard. Worked on the line during dinner service with my main goal to ensure the food looked attractive and was prepared and sent in a timely manner. Always maintaining Health and Safety Standards of the property.
Hotellet Bryggan Fjallbacka, Sweden
Culinary training
July – August 2015
●To ensure excellent and enduring standards of both food hygiene/safety and personal hygiene/presentation throughout the kitchen department
●Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
Mount Nelson Hotel – Cape Town
December 2012
Went there as a trainee ended up running room service and being promoted to Demi Chef De
Partie and then running Hot Section of Oasis Bistro
●Would make orders for special dietary orders for breakfast for both also cart and room service. Would be in charge of preparing stock, soups and sauces for lunch and dinner service which also included preparing pasta.
●Assisting the sous chef with stock taking
●Was responsible for training and supervising trainee chefs
●Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met
CONTACTABLE REFERENCES
Chef Sam Ramokoka- Executive chef river Meadow manor hotel
Chef Chad le grange- Head chef Grizzlies pub and sports bar Worked under him at Grizzlies pub and sports bar
Chef Garth Shnier - Excecutive Chef Sandton Sun
Worked under him at Sandton Sun
Chef Llewellyn Hurter- Senior Sous Chef – Mount Nelson Hotel
Worked under him at the Mount Nelson Hotel
Mrs Tracy Tredea
My principal at Beyond Adventure
Chef Citrum Khumalo
My Principal at Culinary Passions School of Hospitality
Contact this candidate