Executive Chef Sous
Resume:
Chef Makgale
INFORMATION SUPPLIED BY CANDIDATE
PERSONAL DATA
FULL NAMES : Jerry Makgale
ID NUMBER : 681**********
NATIONALITY : South African
DRIVERS LISENCE : Code 14
RESIDENTIAL ADDRESS : 53 Van Riebeek Street
: Theunissen
: Free State Province
Cell phone +27-79-626*-***
Email ***********@*****.***
TERTIARY EDUCATION
1. UNIVERSITY/COLLEGE : Pretoria Hotel School
COURSE
SUBJECTS : Cookery (Practical & Theory)
Bakery (Practical & Theory)
Catering
Hygiene
E Menu Planning
Food Costing
Lader & Hot Kitchen Preparations
Food Presentation
YEAR : 1991
COMPUTER LITERACY
MS Word
MS Excel
MS PowerPoint
MS Outlook
ACHIEVEMENTS
Represented Southern Africa in France at the Chefs Cooking Competition (1999).
Overall winner of the Southern African Baking Competition (1996 - !999).
Member of SACA (South African Chefs Association).
EMPLOYMENT HISTORY
AM Manyeleti Restaurant & AM Lodge
07 March 2025 to date Executive Chef.
Sihamco
Riyadh Diplomatic Residents Fine dinning
July 2023 to Feb 2025
Executive Sous chef
Arco (Murabba Riyadh season 20/21)
Oct 2020 to Jan 2023
Executive Chef
Glen Country Lodge
Position: Head Chef
Jan 2018to May 2020
Reason for leaving: Lodge closed and sold due to Covid 19.
Copper leaf Golf Club
Position: kitchen manager/head chef
Contract position: Jan 2015 to Dec. 2017
DUTIES:
Managing on day-to-day routine of the outlets.
managing the food and beverage provision for dinning and events;
planning menus in consultation with the Executive chefs;
recruiting and training permanent and casual staff;
organizing, leading and motivating the catering team;
planning manager shifts and rotas;
ensuring health and safety regulations are strictly observed;
budgeting and establishing financial targets and forecasts;
Monitoring the quality of the product and service providers.
keeping financial and administrative records;
Making sure that the stock par level is being maintained by all the stores.
interacting with customers if involved with front of house work;
liaising with suppliers and clients;
Negotiating contracts with suppliers, sourcing new suppliers and assessing their requirements and ensuring they are HACCP compliance.
Having weekly staff meeting with senior managers and monthly meeting with all the junior staff.
ensuring compliance with all fire, licensing, and employment regulations;
Maximizing sales and meeting profit and financial expectations.
Making sure that the Halaal kitchen is being operation according to SAHNA standard regulation.
Overseeing inventory, distribution of goods and facility layout
Overseeing two coffee shops, retails shop, halaal kitchen, banqueting and main kitchen to make sure that +-2500 is being served daily.
Looking after 35 staff members including departmental managers and supervisors.
Submitting monthly/risk report to the Facility manager.
Making sure the whole catering department is in good operational standard.
1. COMPANY NAME : CRESTA KWARA HOTEL (LAGOS)
DATE OF EMPLOYMENT : Jan 2012 to Dec 2014
POSITION : EXECUTIVE CHEF TRAINER
REASON FOR LEAVING : Contrac post.
DUTIES
Cresta Kwara is a 4* hotel with 198 rooms and banqueting facilities for over 1000
Individuals.
Responsible for menu planning & development.
Training of the chefs and assessing the local hospitality student
Manage the staff and handle all disciplinary action where necessary.
Staff control; assessments and work allocation.
Oversee the ordering of stock and receiving.
Responsible for overall stock taking.
Kitchen staff rostering.
Hold meeting with the suppliers
Ensure that hygiene, (HACCP) standard are maintained.
Managing the work performances of the staff.
2. COMPANY NAME : Southern Sun (Pretoria)
DATE OF EMPLOYMENT : Oct 2008 Dec 2011
POSITION HELD : Executive Sous Chef
REASON FOR LEAVING : Looking for greater challenges
DUTIES
Southern Sun is a 4* hotel with 242 rooms and banqueting facilities for over 1200 individuals.
Menu planning especially for major sporting events, e.g. Springboks; Sundowns; Griqua s; Bayer United, etc.
Supplying meals to 800 - 1500 people a week, for conferences and private functions.
Responsible for menu planning and menu development.
Oversee the ordering of stock and receiving.
Responsible for regular stock takes.
Manage the staff and handle all disciplinary action where necessary.
Staff control; assessments and work allocation, e.g. time sheets and leave schedules.
Staff rostering.
Hold meetings with reps to discuss pricing for menu costing purposes.
Ensure that hygiene, (HACCP) standards are maintained.
Manage work performance of staff.
Daily reports and progress meetings with all stakeholders.
3. COMPANY NAME : Carousel Casino
DATE OF EMPLOYMENT : Dec 2006 Sep 2008
POSITION HELD : Executive Sous Chef
REASON FOR LEAVING : FEDICS Contract finish
DUTIES
Responsible for 8 kitchens; a restaurant and a staff canteen feeding over 600 staff members.
Managed the staff including kitchen assistants.
Ensuring all foods is in line with budgetary requirements and restrictions.
Responsible for ensuring menu specifications are adhered to.
Quality management and control
Responsible for regular staff training sessions.
Responsible for hiring of staff.
Provide guidance to the kitchen team on all food related issues.
Transfer vital food related skills for application and follow up to ensure successful transfer.
Develop and standardize recipes.
Monitor quality of raw materials on the approved purchase list.
4. COMPANY NAME : JW Lees Brewery (U.K.)
DATE OF EMPLOYMENT : Jul 2003 Oct 2006
POSITION HELD : Executive sous Chef
REASON FOR LEAVING : My wife was pregnant and I had to return home to SA.
DUTIES
General day to day running of the kitchen.
Menu planning and costing.
Assisting with preparation of food items and on the job training.
Liaison with client on conference and function days.
Meals were mostly plated and buffet.
Menu compilation according to stock on hand.
Daily progress meetings with all stakeholders.
Managing of daily orders with stock controller and suppliers.
Quality assurance.
Responsible for daily stock takes.
Hygiene control.
Food costing.
5. COMPANY NAME : Legacy Group Hotel
DATE OF EMPLOYMENT : May 2001 Jun 2003
POSITION HELD : Restaurant Manager
REASON FOR LEAVING : Left for the U.K.
DUTIES
Daily running of the restaurant.
Responsible for hiring of staff.
Responsible for ordering of cutlery; crockery and waitron uniforms etc.
Menu development and planning
Responsible for quality management and control
Waste management
Menu selection
Dealing with customer complaints and comments.
Responsible for menu writing and phrasing.
7. COMPANY NAME : Olive Chef School
DATE OF EMPLOYMENT : April 2001 Jul 2003
POSITION HELD : Chef Lecturer
REASON FOR LEAVING : Wanted to get back into the kitchen
DUTIES
Development of curriculum for chef students.
Issuing of assignments and projects
Marking of exams and test papers.
Instruction in: kitchen terminology; HACCP requirements; bakery and cookery.
8. COMPANY NAME : Aventura Hotels
DATE OF EMPLOYMENT : Feb 1992 Apr 2001
POSITION HELD : Executive Chef
REASON FOR LEAVING : Received a better offer from Olive Chef School
DUTIES
Responsible for ensuring standardization of service and menus at the following resorts: Aventura Swadini; Loskop; Tshipise, Eiland and Badplaas.
Ran the Food and Beverage division.
Managed the kitchens.
Dealing with the suppliers.
Responsible for quality control.
Food preparation.
General staff training.
Stock control.
Menu planning.
Hygiene maintenance.
8. COMPANY NAME : Best Western Hotel
DATE OF EMPLOYMENT : Feb 1991 Jan 1992
POSITION HELD : Sous Chef
REASON FOR LEAVING : Offered a more senior post at Aventura.
DUTIES
Ordering of all consumables.
Food costing & purchasing.
Implementation of HACCP food hygiene principles
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