Executive Chef Food Service
Resume:
Residental address ; No ** Newlands Avenue, Newlands
Cape Town 7700
Contact : 073*******
Email Address : ****************@*****.***
PERSONAL DETAILS
Surname : Sunduzwayo
Name : Themba
Identity number : 860****-***-***
Gender : Male
Marital status : Single
Nationality : South African
Home Language : Xhosa
Other Language : English & Xhosa
Health : Excellent
Drivers licence : Code 08 and own car
EDUCATION
Name of school : Langa High school
Highest Grade Passed : Grade 12
Year : 2006
QUALIFICATIONS
Name of Institution ; Compass Group South Africa
Course : Certificate in Cooking & baking Skills
Year : 2007
Duration : 3months
Name of institution : Capsicum Culinary Studio
Course ; International Diploma in Prof chef that Accredited by City & Guild
Year : 2009
Duration : 18 Months plus 6 Months in-service Training
Name of institution : Capsicum culinary studio
Course : Diploma in Professional Pastry and baking
Year : 2009
Duration : 7months plus 6 months in-Service Training
Name of institution ; Cape Peninsula University Of Technology
Course ; Advance Certificate in Food Service Management
Year ; 2015
Duration ; 1 year
Name of institution : Chrysalis Academy
Course : Computer Literacy
Subjects : Windows XP, Ms Word, Ms Excel, PowerPoint and Internet
Name of institution : Red Watch
Course : Certificate in fire fighting
Name of institution : EMT (Emergence Medical training)
Course : First Aid level 1&11
Name of institution : Chrysalis Academy
Course : Team Building, conflict Management, Effective communication
Building self Esteem, clarifying Personal Values, Decision
Making, Problem solving
WORK EXPERIENCE
Name of company ; Cape Town International Convention Centre (5Star)
Department : Kitchen
Position : Commis Pastry chef (Pastry Kitchen)
Year : 2009till 2010
Reason for leaving : Moved to President Hotel
Name of Company : President Hotel (4star)
Department : Kitchen
Position : Demi Chef De Partie and become chef de partie
Duties Preparing, cooking and presenting dishes
Ala Carter, breakfast, Lunch and Banqueting
Managing and train any Demi-chef's or Commis working with me
Takes care of daily food duties and prep assigned by my Superiors
Coordinates daily tasks with the Sous chefs
Period : 2010 May -2012 June
Reason for leaving : Move to Mount Nelson Hotel
Name of Company : Mount Nelson Hotel (5Star)
Department : Kitchen
Position : Chef De Partie
Duties : High Tea
Ala Carte,Breakfast, Lunch, Dinner and Banqueting
Ensure the Product, preparation and presentation of food are at best
Stock Taking and stock receiving
Cooking, Baking and Platting
Carry out any other Duties required by management
Period : 2011 June till October 31 2014
Reason for leaving : Resign, because I went to study further for Advance Certificate in
Food service management in CPUT {Cape Peninsula University of Technology
Name of Company ; Forty’9 Restaurant (Gold rush group)
Department ; kitchen
Position : Head Chef /Kitchen Manager
Duties : Provides guidance to junior kitchen staff, incl but not limited
to line cooking, food preparation and dish plating
Oversees and organise kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies
all food products are properly dated and organized for the
quality assurance
Hires and trains new kitchen employees to restaurant
Manages food and product ordering by keeping detailed
records and minimises waste to improve waste reduction
Supervises all food preparation and presentation to ensure
quality and restaurant standards
Period. ; 14 November 2014 to 30 Oct 2016
Reason for leaving ; move to Knead restaurant and bakery
Name of Company ; Knead Restaurant and Bakery
Department ; Kitchen
Position ; Kitchen manager
: Manages kitchen staff and coordinating food orders
Supervise food prep and cooking
Check food platting and temperature
Establish portion food sizes
Schedule kitchen staff shifts
Ordering food supplies and kitchen equipment as needed
Train kitchen staff on prep work and food platting techniques
Maintain sanitation and safety standards
Responsible for smooth running of the kitchen
Period. ; 04 November 2017 till 01 November 2019
Reason for leaving ; move to Skotnes Restaurant
Name of the Company ; Skotnes Restaurant
Department ; Kitchen
Position ; Sous Chef /Head Pastry Chef
Duties : Controlling and directing the food preparation process
Leads kitchen team in the Executive Chef absence
Provides guidance to junior kitchen staff members including
including but not limited food preparation and Platting
Assists Executive Chef with menu creation
Working with Head Chef to maintain kitchen organization,
staff ability and training
Coordinates with restaurant management team on supply
ordering, budget and kitchen efficiency and staffing
Leading the Pastry kitchen team
Period : December 2019 till 31 April 2020
Reason for leaving ; Retrench due to Covid-19 pandemic
Name of Company : Cape Town Fish Market (Waterfront)
Department : Kitchen and BOH(Back of House)
Position : Food Service Manager
Duties : Manage Kitchen staff and Back of House staff
To ensure the provision of quality food service to the satisfaction of the
Company
: To ensure Correct and timeous completion of all the administrative works
Purchase, Ordering, Counting and receiving stocks
Staff Hire, training and scheduling catering services staff
Menu Planning, food costing this includes functions and sale of food
Ensure HACCP cleaning schedule regulations are adhere up to qualify C Company standards
Monitor and manage equipment usage
Manage stock rotation systems FIFO in kitchen and aswell as Back of House
Provides all day-to-day kitchen and Back of House operations
Period : January 2022 till Present (currently still working at Cape Town Fish Market)
REFERENCE
Contact Person ; Peter Robertson /Mr. Sbu
Position ; Executive Chef/Senior Sous Chef
Company ; Cape Town International Convection Centre
Contact no : 021-***-****
Contact Person ; Mr. Norman Heath
Position ; Executive Chef
Company ; President Hotel
Contact no : 021-*******
Contact Person ; Rudi Liebenberg / Chef Dion
Position ; Executive Chef /Executive Sous Chef
Company ; Mount Nelson hotel
Contact no : 021-*******
Contact person ; Oliver Bauer
Position ; General manager/Food and beverage manager
Company ; Forty9’ers restaurant (gold rush group)
Contact no ; 076-****-***/072-****-***(******.*****@*************.**.**)
Contact person : Dean Knights
Position ; Assistant General manager
Company : Knead restaurant and bakery
Contact number ; 021-***-****
Contact person : Tobie Joubert
Position : General Manager
Company : Cape Town Fish Market (Waterfront)
Contact number : Please get permission from me first for job security reasons
GENERAL SKILLS
-Excellent general knowledge of food and procedures in all departments
-Ability to produce excellent high quality food
-Good oral communication
-Team management skills
-High level of attention to detail
-Good level of numeracy
-Enthusiasm to develop my own skills and knowledge plus those around me
-Adaptability to change and willingness to embrace new ideas and processes
-Ability to work unsupervised and deliver quality work
-Positive and approachable manner
-Team player qualities
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I’m a talented, qualified chef and baker for more than 9 year
Of experience in the sector I have developed the ability to
Work well under pressure individual and as a team, I pride
Myself on providing restaurant, hotel or catering patrons
With an enjoyable dining experience and has sharpened my
Eye for fine detail. My goal is not only to create excellent
Tasting dishes but to focus on the holistic food presentation
I’m quick and eager to learn and willing to build on my
Extensive training to improve my experience and knowledge
CURRICULUM VITAe
of
Themba sunduzwayo
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