Residental address ; No ** Newlands Avenue, Newlands

Cape Town 7700

Contact : 073*******

Email Address : adtb4s@r.postjobfree.com

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-****-***(adtb4s@r.postjobfree.com)

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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