Executive Chef Driving Operational Culinary Excellence
Resume:
GEZANI LAZARUS SHIRINDA
Executive Chef
Gauteng, South Africa
️ ************@*****.***
PROFESSIONAL PROFILE
Accomplished Executive Chef with over 15 years of experience in fine dining, banqueting, conference, hospitality, casino, and corporate catering environments. Proven track record in leading kitchen brigades of up to 24 staff, managing large-scale events of up to 1,500 guests, and delivering exceptional culinary standards while maintaining strict food cost controls. Skilled in menu engineering, inventory management, staff development, operational leadership, and customer satisfaction. Recognized for culinary excellence as EMPACT GROUP Chef of the Year 2024.
CAREER HIGHLIGHTS
Over 15 years of culinary and hospitality experience
Executive Chef experience in fine dining and corporate catering
Managed kitchen teams of up to 24 staff members
Successfully catered events of up to 1,500 guests
Reduced food cost from 45% to 38%
Winner: EMPACT Chef of the Year 2024
Runner-up: EMPACT 2nd Chef of the Year 2025
Extensive experience in banqueting, conferencing, and high-volume catering
Strong leadership, staff training, and operational management skills
PROFESSIONAL EXPERIENCE
EMPACT GROUP (AVBOB Head Office)
Executive Chef March 2024 – Present
Lead a kitchen brigade of 24 staff members
Plan and implement cycle menus and weekly specials
Manage stock control, inventory, and kitchen operations
Conduct client meetings and operational reviews
Ensure food quality, presentation, and customer satisfaction
Coordinate large-scale catering operations
Achievements
EMPACT Chef of the Year 2024
EMPACT 2nd Chef of the Year 2025
Tequila Rock – Silverstar Casino
Head Chef Apr 2023 – Feb 2024
Planned and designed restaurant menus
Reduced food wastage and improved food cost performance
Trained staff on new cooking techniques and equipment
Managed kitchen workflow and daily operations
Castello Di Monte
Executive Chef (Fine Dining) Jun 2022 – Mar 2023
Managed menu planning, costing, and kitchen operations
Coordinated suppliers and inventory control
Trained and mentored kitchen staff
Maintained high culinary and service standards
Thabong Wedding & Conference
Head Chef (Banqueting) Nov 2020 – May 2022
Managed banqueting and conference catering operations
Coordinated large weddings and corporate functions
Oversaw menu planning, kitchen administration, and staff training
Silvasale – Wanderers Club
Senior Sous Chef (Banqueting) Sep 2017 – Oct 2020
Directed kitchen operations and food preparation
Controlled inventory and food costs
Managed customer requirements and kitchen performance
Assisted with menu planning and operational improvements
Seasons Sport & Spa
Head Chef Aug 2016 – Jul 2017
Managed full kitchen operations and budgets
Led staff development and stock control
Planned menus and maintained service excellence
Sous Chef Dec 2014 – Jul 2016
Assisted with kitchen management and staff supervision
Managed food quality, sanitation, and inventory
Supported menu planning and daily operations
Earlier Career Experience
Sous Chef – Black Eagle Boutique Hotel & Conferences (2013–2014)
Senior Chef de Partie – Toadbury Hall Country House (2012–2013)
Demi Chef / Chef de Partie – Silverstar Casino (2008–2012)
Commis Chef – Gold Reef City Casino (2007–2008)
LEADERSHIP & OPERATIONAL EXPERTISE
Kitchen Brigade Management (24+ staff)
Catering for up to 1,500 guests
Menu Engineering & Development
Food Cost Control & Budget Management
Inventory & Stock Management
Banqueting & Conference Catering
Fine Dining Operations
Staff Recruitment, Training & Mentorship
Customer Relations & Client Management
HACCP & Food Safety Awareness
Food Cost Control Achievement
Successfully reduced food costs from 45% to 38% through:
Portion control implementation
FIFO stock rotation
Waste reduction initiatives
Supplier negotiations
Menu profitability analysis
Inventory control systems
Recipe standardization
Staff cost-awareness training
QUALIFICATIONS
Hospitality Trainers & Associates (HTA)
City & Guilds Level 2 National Diploma: Food Preparation & Cooking
2018 – 2019
Hospitality Trainers & Associates (HTA)
Certificate: Food Preparation & Cooking
2009 – 2010
Josiah Khumalo Adult Centre
Grade 12 (Matric)
2009
Food Safety Agency (Pty) Ltd
HACCP & Food Safety Certification (Awaiting Certificate – 2026)
AWARDS & REFERENCES
Awards
EMPACT Chef of the Year – 2024
EMPACT 2nd Chef of the Year – 2025
References
Simon Rantoa
Regional Executive Chef – Empact Group
Geoff Wilson
Executive Head Chef – Silvasale Catering
Dave Johnson
General Manager – Seasons Sport & Spa
George Georgiou
Executive Head Chef – Silverstar Casino
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