Kyle Ralph Email & Phone Number

United States

United States

Serengeti, Tanzania

Bahamas

Grumeti Reserves, Tanzania

Singita Sasakwa lodge is a 5 star, Relais and Châteaux establishment in the Serengeti, Tanzania Voted #1 travel destination in the World for Travel and Leisure best overall hotel.As Head chef at Singita Sasakwa Lodge my duties include the overall responsibility for the kitchen. Menu and venue planning, purchasing, receiving, quality control, managing a team of 26 staff. Recruitment and interviewing. Staff and team development, implementation of systems, procedures and standards. As well as the following:• The smooth management of Sasakwa kitchen, the Mangers canteen, staff canteen and Serengeti House(another small lodge that is booked out completely when used)• The training and development of 45 staff• Supervision and training of the kitchen staff in line with the company Standard.• Effective guest interaction to enhance guest satisfaction.• Effective management of staff canteens.• Ordering• Administration of orders to minimize shortages and wastage and effective stock control and stock take. • Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard. • Maintaining fridges and stores to the highest hygiene and stock rotation standards.• Communication with kitchen and lodge front of house staff to ensure the smooth running of the department.• Writing of menu’s on a daily basis as lunch and dinner menus changed everyday• Maintain all budget lines that fall under the kitchens• Enforcing disciplinary producer

Boulders Lodge, Sabi Sand

Singita Boulders Lodge is a 5 star, Relis and Châteaux establishment in the Sabi Sand Private Game Reserve, Voted #2 in the World for Travel and Leisure best overall hotel in 2011.My duties as Sous Chef of Boulders kitchen included the following: • Supervision and training of the kitchen staff in line with the company Standard.• Effective guest interaction to enhance guest satisfaction.• Effective management of staff canteens.• Ordering• Administration of orders to minimize shortages and wastage and effective stock control and stock take. • Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard. • Maintaining fridges and stores to the highest hygiene and stock rotation standards.• Communication with kitchen and lodge front of house staff to ensure the smooth running of the department.• Writing of menu’s on a daily basis• Maintain budget line for each month• Enforcing disciplinary procuder

Naples Florida

The Ritz-Carlton, Resorts of Naples, FL is considered the Flagship hotel of the group.Worked in various kitchen outlets in the Hotel and had the Responsibility to run my own stations, be on time and put out good fresh food. Also had the responsibility of ordering and stocking of produce while learning new recipes and ideas. • The various kitchens I worked in the hotel are: In Room Dining – 3 monthso Pantry, sauté and grill • Garde Manger – 1 year and 3 monthso The chefs right hand man, catered for o Banquets of 200pax and more, waso given tasks and could be left to complete o them in time

Culinary Arts/Chef Training

High School

Diploma, Foods, Nutrition, And Wellness Studies, General

Diploma, Health And Wellness, General, Distinction