Executive Chef Application Tanzania (Bushwise/Mara)

Curriculum Vitae

Roy Dicks

Address of candidate

** *** **** *****

Kiaat Street

White River

Mpumalanga

1240

Tel: +27-734******

Email: ********@*******.**.**

Personal Information:

Surname. : Dicks

First name : Roy

Identity number : 720-***-**** 080

Gender : Male Race: White

Nationality : South African

Marital status : Single Dependents: None

Health :Very good

Drivers licence code : 08

Home language : English

Other Languages : Afrikaans, Sotho & Tswana, Swahili

Expected Salary ctc : Negotiable

Availability :Immediate

Passport. : South African Passport

Education:

Name of school : Pietersburg Technical High School

Highest grade passed : Std 10

Year completed : 1989

Subjects passed:

English, Afrikaans, Mathematics, Geography, History, Science, Hygiene, Mechanical Panel Beating & Spray, Woodwork, Fitter & Turner

Tertiary Education:

Institution Name : Hospitality Industries Training Board / HITB/HTA

Qualification obtained : Chefs Diploma: 1st,2nd & 3rd Year HITB

National Qualification: Food Prep & Cooking, Kitchen cleaning Hygiene

Year obtained : 1996-2000

Computer skills: including all F&B systems and programmes i.e. GAAP, Micros etc

Worksmart, Fidelio, Catermate

Point of sale, Email, Microsoft office, Excel, Word etc

Courses completed:

First Aid (St Johns Ambulance)

HACCP, TACCP, VACCP Course completed

People accelerator Course

Certificate HACCP/Hazard Analysis Critical Control Points

Diploma in Hospitality Management

Certificate: ISO 22000 2018 – Elements of Food Safety Management (FSMS)

Work Experience:

Employer Name : AKO Group Facilities management Geita Gold Mine Tanzania

Date employed : 29 December 2025 to Present

Position: Executive Chef

I have had the opportunity to travel to Tanzania at Geita Gold Mine at AKO Group Tanzania as the Executive Chef.

My Duties was as the Executive Chef. I have undertaken projects, analysed situations, and provided my expert skills to address various needs. I collected data, develop strategies, propose solutions, and offered guidance to my staff and Chefs in their field of expertise.

I gave a professional approach to who undertakes projects to address various needs and provides expert advice and training in their field. And present comprehensive solutions, and problem-solving skills, and the ability to communicate effectively to improve business functionality and success.

My Main responsibilities included:

Undertaking long-term projects to address a variety of issues and needs

Upskill staff on good standards and Upmarket Cuisine and Styles.

Meeting with management or appropriate staff to understand and implement the daily requirements

Using interviews, surveys to collect necessary data, and inductions with the staff on daily procedures and standards.

Being at the new unit, and implementing systems, top 5-star service to corporate kitchens and restaurants and standards.

And provided include:

Oversee 150 staff members

Producing up to 2900 meals daily

Designing/developing restaurant menus

Training staff

Helping kitchens to become more efficient and cost effective, front of house and back of house.

Troubleshooting problems

Product development for the restaurant

To implement and manage to stay withing the daily ERP as per Company Finance Requirement’s

Program development, Hazard Analysis Critical Control Point (HACCP)

ISO 22000:2018 - Elements of Food Safety Management System (FSMS)

Reason for wanting to leave current: Contract ending soon

Work Experience:

Employer Name : African Hills Safari Lodge 4 Star establishment

Date employed : July 2025 to December 2025

Position: Executive Chef

I was in charge of the overall management of all food production areas (kitchens) within the Lodge.

Key Job Outcomes:

Create loyalty, trust and respect amongst the entire Kitchen team by transparent, consistent, inspirational and motivational management style. Create a departmental working environment focused on staff development and job fulfilment to achieve employee loyalty. Fully familiarized with all Lodge and company policies, Aswell as Lodge programs. Offered such as audit and service measurement programs and merit awards. Demonstrate exceptional level of professionalism, maturity and emotional intelligence at all times. Assists in ensuring the YTD departmental profit per the budget is achieved. Maintain correct food costs as per budget. Compliance to all procurement audit requirements, Plans sequence and time of cooking operations to meet meals serving hours. Assigns specific tasks to Chefs and Cooks across various kitchen stations. Directs Chefs and Cooks perform tasks by allocating daily tasks for each department. Evidence of daily task allocations and completion thereof must be managed and filed. Will work hours as per Operational requirements to ensure Standards of food is always of highest standard. Fully accountable for food output in all areas and mealtimes. Ensures size of food portions areas per laid down standards. Evaluates and solves problems encountered, such as substituting items on menus, reusing cooked food, and reducing excess waste and spoilage. Inspect food preparation stations, pantries, serving stations, and cold and baking areas for cleanliness. Il assists in cooking tasks and in preparing hot and cold canapés and hors d’oeuvres for banquets or functions. Checks that all mis-en-place is prepared for food service and assists in the cooking and final preparation of dishes. Ensure that the buffet is always laid up to the specification agreed to. Ensures that during service times, there is sufficient monitoring of operations. Check the quality of fresh and frozen produce received and monitor costs by obtaining pricelists from the Stock Controller. Assists in control of production costs. Takes stock of food items when instructed to do so. Weekly. Ensure that staff food is prepared and served at and between set times and ensure that standards set for staff food are maintained. Ensure clean and hygienic conditions in all work areas including all refrigerators and storage areas. Assists in the training of all kitchen staff with particular attention being paid to Hygiene. Minimum of 2 training registers submitted per month as proof of internal training facilitated by Executive Chef. Assists in controlling payroll costs through the maintenance of proper records, rosters, timebooks and effective scheduling of employees. Ensure all staff are present on the designated shifts. Assist in the daily routine checks on the physical state of repair and cleanliness of the equipment being used in the kitchen. Be familiar with First Aid procedures and also fire and emergency procedures and the necessary reporting which is required. Responsible for all Policies regarding the audit requirements of/Internal audit, Procurement audits, Hygiene audits, Risk Audit (sections relating to Kitchen Department) Mystery Guest results and Guest Questionnaire feedback, Staff performance Quarterly result. Ensures that all procedures, laws, regulations, licenses and Lodge policies pertaining to the operation of the Kitchen function are adhered to. Completes employee appraisals at regular intervals. Ensure they are always up to date with food trends and applies accordingly. Performs additional duties as required or as requested by the General Manager.

My Main responsibilities included:

Undertaking projects to address a variety of issues and needs

Meeting with management or appropriate staff to understand their requirements

Using interviews, surveys to collect necessary data

Implementing systems,5-starstandards in the various restaurants on the premises.

I also provided the following:

Designing/developing restaurant menu

Training staff

Helping kitchens to become more efficient or cost effective, front of house and back of house.

Troubleshooting problems

Product development for5-star

Program development, Hazard Analysis Critical Control Point (HACCP)

ISO22000:2018-Elements of Food Safety Management System (FSMS)

Work Experience:

Employer Name : (Private Sector) Chef Consultant

Date employed : December 2024 to June 2025

Position : Hospitality Consultant

I have undertaken to travel to various restaurants and Lodges as a Chef Consultant and provide my clients with highly experienced culinary advice and leverage their foodservice expertise and observed, analyse and provide a range of solutions to their restaurants and foodservice businesses.

What My Duties was as a chef consultant. I Consulted and undertaken projects, analyse situations, and provide my expert advice to address various needs. I collected data, develop strategies, propose solutions, and offered guidance to my clients in their field of expertise.

I gave a professional approach to who undertakes projects to address various needs and provides expert advice in their field. And present comprehensive solutions, and problem-solving skills, and the ability to communicate effectively to improve business functionality and success.

My Main responsibilities included:

Undertaking short-term or long-term projects to address a variety of issues and needs

Meeting with management or appropriate staff to understand their requirements

Using interviews, surveys to collect necessary data

Opening new units, and implementing systems, from 5 star to corporate kitchens and restaurants.

And also consulted as a service what I provided include:

Designing/developing restaurant menus

Training staff

Helping kitchens to become more efficient or cost effective, front of house and back of house.

Troubleshooting problems

Product development for 5-star Lodges

Program development, Hazard Analysis Critical Control Point (HACCP)

ISO 22000:2018 - Elements of Food Safety Management System (FSMS)

Reason for wanting to leave current: Looking for a permanent position in White River Mpumalanga

Work Experience:

Employer Name : ATS Tsebo Group (Congo DRC)

Date employed : June 2024 to November 2024

Position : Executive Chef

I have undertaken and took the opportunity to travel to Congo DRC at Kamoa Copper SA at ATS Tsebo Group Congo as the Executive Chef for the Smelter Camp Restaurant abroad.

My Duties was as the Executive Chef. I have undertaken projects, analysed situations, and provided my expert skills to address various needs. I collected data, develop strategies, propose solutions, and offered guidance to my staff and Chefs in their field of expertise.

I gave a professional approach to who undertakes projects to address various needs and provides expert advice and training in their field. And present comprehensive solutions, and problem-solving skills, and the ability to communicate effectively to improve business functionality and success.

My Main responsibilities included:

Undertaking long-term projects to address a variety of issues and needs

Meeting with management or appropriate staff to understand and implement the daily requirements

Using interviews, surveys to collect necessary data, and inductions with the staff on daily procedures and standards.

Being at the new unit, and implementing systems, top 5-star service to corporate kitchens and restaurants and standards.

And also provided include:

Oversee 65 staff members

Producing up to 2800 meals daily

Designing/developing restaurant menus

Training staff

Helping kitchens to become more efficient and cost effective, front of house and back of house.

Troubleshooting problems

Product development for the restaurant

To implement and manage to stay withing the daily COS as per Company Finance Requirement’s

Program development, Hazard Analysis Critical Control Point (HACCP)

ISO 22000:2018 - Elements of Food Safety Management System (FSMS)

Reason for wanting to leave current: Relocated back to SA White River, to attend to urgent personal business

But would always be willing to relocate to work abroad or back in DRC Congo

Work Experience:

Employer Name : Absolute Foods and Caterers (Food Manufacturing)

Date employed : December 2023 to June 2024

Position : Executive Chef/Owner

Duties: Oversee of procurement and monthly budget, and Running the Business

Oversee in compliance with HASSP, ISO, Ordering / Receiving of stock

Stock rotation, menu planning, designing, costing, Upsell of Business, Consulting, Catering

Running of full operation kitchens operations

Daily stock control and daily actuals capturing of POS on daily meals on turnover.

Daily GP control within company GP requirements a 29% Month to month Cost of sale.

Oversee 35 staff members

Producing up to 10000 meals daily

Daily recipes, issuing and checking

Reason for wanting to leave current: Business Sold

Work Experience:

Employer Name : 7 Star 5* Oase Lodges Hoedspruit

Date employed : April 2022 to November 2023

Position : Executive Chef

Duties: Oversee of procurement and monthly budget

Oversee in compliance with HASSP, TACCP and VACCP and ISO, Ordering / Receiving of stock

Stock rotation, menu planning, designing, costing

Running of full operation kitchens operations

Daily stock control and daily actuals capturing of POS on daily meals on turnover.

Daily GP control within company GP requirements a 29% Month to month Cost of sale.

Oversee 15 staff members

Serving 2 - 100 Guests meals daily

Daily recipes, issuing and checking

Reason for wanting to leave current: Relocated

Work Experience:

Employer Name : International Facility Services Group IFS DRC Congo

Date employed : August 2020 to February 2022

Position : Executive Chef / Catering Manager

Duties: Oversee of procurement and monthly budget

Oversee in compliance with HASSP, TACCP and VACCP and ISO, Ordering / Receiving of stock

Stock rotation, menu planning, designing, costing

Running of full operation kitchens operations of 3 Camps

Daily stock control and daily actuals capturing of SSMC on daily meals on turnover.

Daily GP control within company GP requirements a 32% Month to month Cost of sale.

Oversee 150 staff members

Serving 6000 meals daily

Daily recipes, issuing and checking

Reason for wanting to leave current: Contract Ended

Work Experience:

Employer Name : Emperor Foods

Date employed : March 2011 to July 2020

Position : Executive Chef

Duties: Oversee of procurement and monthly budget

Oversee in compliance with HASSP, Ordering / Receiving of stock

Stock rotation, menu planning, designing, costing

Running of full manufacturing kitchen operation

Oversee 120 staff members

Daily recipes, issuing and checking

Reason for wanting to leave current: Moved to IFS/International Facility Services Group DRC Congo

Work Experience:

Employer Name : Compass Game Park Services / CGPS KNP Skukuza Restaurant

Date employed : January 08 to March 2011

Position : Executive Chef KNP Southern Region and Outside contracts oversee 10 units kitchens

Duties:

Running of Kitchen, Stock orders, Menu Costing, Creating Menus

Banqueting Functions

Hygiene, Health, Safety (HSE)

Food Preparations Pax 5 up to 1200, Pastry, Hot Kitchen Cold Kitchen, Buffet, Plated, A la carte,

Responsible for continually developing the junior kitchen staff in terms of Knowledge & Skills.

Running and maintaining of 9 Units (Kruger National Park &White River & Nelspruit)

Worked on Work smart System

Oversees the following key result areas:

Supervision and training of the kitchen staff in Line with the Standard.

Manage the cooking and chilling system (from cooking to blast chilling to below 5 degrees within 2 hours, to food assembling to blast freezing minus 35 degrees, assembling, sealing, labelling to dispatching of production food cooked and frozen food daily (chilled food below 5 degrees) (frozen below minus 18 degrees)

Preparation of food, in line with standards of excellence.

Effective guest interaction to enhance guest Satisfaction.

Administration of orders to minimize Shortages and wastage and effective stock Control.

Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard.

Correct use and maintenance of kitchen Equipment.

Maintaining fridges and stores to the highest Hygiene and stock rotation standards.

Achieving service excellence through Teamwork.

Training and Coaching of Chefs.

Effective Menu planning

Reason for leaving: relocated back to Gauteng /Emperor Foods

Work Experience:

Employer Name : Emperors Palace (5 Star)

Date employed : Feb 07 to January 08

Position : Senior Sous Chef

Duties:

Running of Kitchen, Stock orders, Costing, Creating Menu’s, Banqueting, Functions, Health & Hygiene,

Preparations Pax 6000 people, Pastry, Hot Kitchen, Cold Kitchen, Responsible for continually developing the junior kitchen staff in terms of Knowledge & Skills. Worked on Fidelio System

Oversees the following key result areas:

Supervision and training of the kitchen staff in line with the Standard. Preparation of food, in line with Standards of Excellence. Effective guest interaction to enhance guest Satisfaction.

Administration of orders to minimize Shortages and wastage and effective stock Control. Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard. Correct use and maintenance of kitchen Equipment. Maintaining fridges and stores to the highest Hygiene and stock rotation standards. Achieving service excellence through Teamwork.Staff Training, Monitor food costs

Reason for leaving: relocated to KNP

Work Experience:

Employer Name : Cuisine Bon Vivant Caterers

Date employed : May 2005 to Feb 2007

Position : Sous Chef

Duties:

Running of Functions / Preparing Food, Stock & orders, Creating Menu’s, Running of Kitchen.

Fully responsible for the management of the kitchen.

Responsible for continually developing the junior Kitchen staff in terms of knowledge & skills.

Assertiveness, patience and good Organizational skills, the ability to Implement and maintain health and hygiene.

Reason for leaving: position at Emperors palace

Work Experience:

Employer Name : St George’s Hotel & Conference Centre (4 Star establishment)

Date employed : July 2004 to April 2005

Position : Sous Chef

Duties:

Running of Kitchen, Responsible of 35 Staff,

Stock orders, Costing, Creating Menu’s,

Banqueting, Functions, Cleaning, Health & Hygiene etc

Pax 2500 Functions & Conferences.

Fully responsible for the management of the kitchen.

Responsible for continually developing the junior Kitchen staff in terms of knowledge & skills

Reason for leaving: Vacancy closer to home

Work Experience:

Employer Name : Herrington’s Wild Boar (Sandton, Parkmore) (Restaurant & Fine Dining)

Date employed : February 2004 to June 2004

Position : Executive Chef

Duties:

Responsible for staff, Arranging shifts,

Handling of stock & orders,

Menus Costing,

Health & Hygiene,

Preparations,

Cooking, Cold Kitchen, Hot Kitchen, Pastries, Functions, F & B,

Computer System (Point of sale), Catermate system

Oversee A la Carte Restaurant, Banqueting

Pax 10 to 350

Reason for leaving: Looking for a more challenging position

Work Experience:

Employer Name : A Cusinha Caterers/ Portuguese Restaurant & Fine Dining / Banqueting

Wanderers Main Club House

Date employed : September 2003 to January 2004

Position : Assistant Exec Sous Chef (contract)

Duties:

Oversee Staff / Menus / Shifts /

Stock Control & Orders,

Catering from 10 up to 400 Pax, Set Menu & A la Carte Portuguese Cuisine Restaurant.

Fully responsible for the management of the kitchen.

Responsible for continually developing the junior Kitchen staff in terms of knowledge & skills.

Reason for leaving: End of contract

Work Experience:

Employer Name : Banqueting & Special Functions (Weddings etc)

Date employed : April 2002 to August 2003

Position : Owner / Chef

Duties:

Catering business, worked for myself

Reason for leaving: Offered a position back in the Hotels

Work Experience:

Employer Name : Aloe Ridge Hotel (3 Star)

Date employed : December 2001 to March 2002

Position :Executive Chef

Duties:

Responsible of staff on shift, Handling

Stock & orders, Menus, Arranging shifts,

Costing, Health & Hygiene, Preparations,

Cooking, Cold Kitchen, Hot Kitchen,

Functions, Pastries,

Banquets from 60 up to 600 Pax

Reason for leaving: Looking for new challenges

Work Experience:

Employer Name : Touchstone Game Lodge (5 Star)

Date employed : August 2000 to November 2001

Position : F & B Manager & Executive Chef

Fine Dining / A la Carte/ Buffet / Boma Dinners / Bush Banquet

Duties:

Responsible of staff, Arranging shifts,

Handling of stock & orders, Menus,

Costing, Health & Hygiene, Preparations

Cooking, Cold kitchen, Hot kitchen, Pastries,

Functions, F & B, Computer system (Point

Of Sale), Catermate system,

Oversee A la Carte Restaurant, Banqueting Pax 10 - 350

Reason for leaving: Career Growth & new challenge within the 5-star hotel industry

Work Experience:

Employer Name : The Wigwam Hotel (3 Star)

Date employed : May 1994 to July 2000

Position : Assistant Senior Sous Chef (3yrs Exp)

Head Pastry Chef (4yrs Exp)

Duties:

Responsible of staff on shift, Handling of Stock & orders, Menus & Costings

Arranging shift

Costing, Health & Hygiene, Preparations

Cooking, Cold Kitchen, Hot Kitchen, Pastries Functions, Banquets 50 700 Pax

Reason for leaving: Hotel was sold

Work Experience:

Employer Name : SANDF

Date employed : January 1990 to May 1994

Position : Assistant Chef

Duties:

Food Service Quality controller 50 to 800 Pax

Reason for leaving: Seeking career growth in 5-star Hotel Industry

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