Restaurant Manager and Executive Chef for a Portuguese influenced Restaurant serving only the best produce from Mozambique Prawns to 28 Day lazy aged beef steaks

• Plans menus for all food outlets in the Hotel. • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals. • Approves the requisition of products and other necessary food supplies. • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. • Establishes controls to minimize food and supply waste and theft. • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. • Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. • Attends food and beverage staff and management meetings. • Consults with the Food & Beverage Director about food production aspects of special events being planned. • Cooks or directly supervises the cooking of items that require skilful preparation. • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. • Evaluates food products to assure that quality standards are consistently attained. • Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. • In conjunction with F&B management team from Head office, assist in maintaining a high level of service principles in accordance with Wilderness Safaris’ standards. • Evaluate

Executive chef for Urban Hip Hotels based in Dullstroom, working in Critchley Hackle and The Highlander

Currently working in the Point of sale industry to gain experience in this field to advance my hospitality management

Thanda Private Game Reserve is South Africa’s top award-winning safari destination and is situated in northern Zululand. As the Group Store Controller and Food & Beverage Manager for this 5* Luxury Game Lodge, I reported directly to the General Manager and Lodge Manager. I was responsible for various facilities including the Main Lodge Tented Camp, the Private Villa, Thanda House, Vula Zulu, Base Camp, Intibane and the staff canteen. My duties included: Managing all operational equipment, consumables and asset control Food and beverage stock control Facilitating maintenance, housekeeping and administration Manage the handling of the laundry. The supply to the staff canteen and all the other stores. Part of the emergency team in charge of fire and medical procedures on the property and in venues.

Menu planning and structuring; Organising equipment; Handling kitchen staff duties; Staff training; Attending management meetings; Assisting the Executive Head Chef; Teaching staff various computer programmes; Assuming Head Chefs responsibilities during his absence; Stock control, stock rotation, stock takes, stock variance reports, orders, supplier invoicing, price negotiations, cost and waste control; Cooking and running breakfast, lunch and dinner service; Organising guest activities; Liaising with guests regarding special diet requirements and planning menus to suit their needs; Allocating and supervising staff.

Ensuring that customer and food service runs smoothly; Planning the menus for all services; Managing food items in kitchen; Stock taking and controlling inventory; Managing junior kitchen staff; Standing in and assuming responsibility in the absence of the head chef; Processing and posting invoices.

Supervising service setup by waitrons; Assisting where necessary during breakfast setup; Training staff in the service area, restaurant and bar service; Handling wine and cocktail training; Technique coaching for cash-up, service, customer problem solving and guest relations; Allocating duties and responsibilities to all restaurant staff; Recruiting staff; 0rdering and arranging fresh flowers; Ordering and issuing alcoholic beverages; Overseeing restaurant during breakfast, lunch, dinner, functions, conference events, cocktail parties and workshops; Handling labour relations and personnel issues; Supervising housekeeping in the hotel; Managing guest relations; Reporting directly to the owner and General Manager.

Preparing and baking pastries, danishes, breads, muffins, cakes; Coordinating and managing function and conference packages; Preparing and servicing A la Carte lunch, dinner and desserts for 9 restaurants; Staff training; Ordering, controlling and stocktaking of ingredients and liquor; Supervising kitchen staff; Handling fire and first aid emergencies; Assisting kitchen the food promotions. Create chocolate and sugar artistry.