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Akhona Prinssese Mkungela

Head Chef at FRANKIE FENNER MEAT MERCHANTS
Intro Book
Seasoned hospitality professional with experience in culinary arts, customer service, and management.
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Location
City of Cape Town, Western Cape, South Africa, ZA
Languages
  • English Full professional proficiency
  • Xhosa Native or bilingual proficiency
  • Afrikaans Professional working proficiency
  • French Limited working proficiency
Skills
  • Customer Service
  • Microsoft Office
  • Management
  • Microsoft Excel
  • Leadership
  • Show all
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Bio

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Akhona Prinssese Mkungela is a seasoned hospitality professional with extensive experience in culinary arts, customer service, and management. With a strong educational background in hospitality management and teaching English as a foreign language, Akhona has honed skills in leadership, strategic planning, and interpersonal communication. Akhona has worked in various high-end restaurants and hotels, including the Broadmoor Hotel, Vineyard Hotel, and BallenIsles Country Club. They have also gained experience in private chef services and Airbnb client meals. Their expertise spans multiple languages, including English, Xhosa, Afrikaans, and French. Currently, Akhona is the Head Chef at Frankie Fenner Meat Merchants, a position they have held since 2020. They bring a unique blend of culinary expertise, leadership skills, and language proficiency to their role.

Credentials

  • Hospitality and Tourism Management
    Florida Atlantic University - College of Business
    Apr, 2020
    - Apr, 2026
  • Teacher Of English To Speakers Of Other Languages
    International TEFL Academy
    Jan, 2019
    - Apr, 2026
  • Teaching English as a Foreign Language (TEFL)
    International TEFL Academy
    Jan, 2019
    - Apr, 2026
  • Hospitality Management Certificate
    Northlink Hotel School
    May, 2014
    - Apr, 2026
  • Advance Diploma in Patisserie
    City and Guilds
  • Diploma in Culinary Arts
    City and Guilds

Experience

  • FRANKIE FENNER MEAT MERCHANTS
    • Head Chef
      • Nov 2020 - Present

  • Virgin Voyages
    • Miami, Florida, United States
    • Chef
      • Jan 2020 - Mar 2020
      • Miami, Florida, United States

  • Amazon
    • Cape Town, Western Cape, South Africa
    • Customer Service Associate
      • Oct 2019 - Dec 2019
      • Cape Town, Western Cape, South Africa

  • Forest Highlands Golf Club
    • Flagstaff, Arizona, United States
    • Commis Chef
      • May 2019 - Sep 2019
      • Flagstaff, Arizona, United States

  • Desert Mountain Cochise/ Geronimo Clubhouse
    • Arizona, United States
    • Breakfast Chef
      • Oct 2017 - May 2019
      • Arizona, United States

  • Nemacolin Woodlands Resort
    • Farmington, Pennsylvania
    • Commis Chef
      • Oct 2015 - Oct 2018
      • Farmington, Pennsylvania

      At Nemacolin I started off working the breakfast ala carte, room service and Continental breakfast buffet section. When finished would move to the lunch menu at Sunset Terrace kitchen. After hard work and dedication I was asked to run the Sunset Terrace kitchen. Chef planned the menu and trained me how he wanted things done and said that's your baby now. From prepping to keeping up with stock, rush hour service and cleaning the kitchen. Best proud moment right there.

  • Cape Of Chefs
    • Cape Town, South Africa
    • Private Chef
      • Mar 2017 - Mar 2017
      • Cape Town, South Africa

      Privately cook meals for Airbnb clients..... in their airbnb comfort homes.......Private Chef services

  • Wycliffe Golf And Country Club
    • Wellington Florida
    • Line Cook
      • Oct 2015 - May 2016
      • Wellington Florida

      Worked Banquet Garde Manger and evening shift Cold section and plate up desserts

  • BallenIsles Country Club
    • Palm Beach Gardens, Florida
    • Cook
      • Oct 2014 - May 2015
      • Palm Beach Gardens, Florida

      Worked brunch buffet. Consists of different action stations. Omelet station, carving station, chop salad station, grill station, middle station. Middle station where we made french toast, eggs benedict, oatmeal, grilled sandwiches, that's the station I worked everyday.

  • Vineyard Hotel
    • Newlands Cape Town
    • Commis Chef
      • Apr 2014 - Sep 2014
      • Newlands Cape Town

      At the Vineyard hotel I warked as a Commis with the banquet team. Alsp helped out the breakfast ala carte crew.

  • Broadmoor Hotel
    • Colorado Springs, Colorado
    • Cook
      • Mar 2013 - Mar 2014
      • Colorado Springs, Colorado

      First experience working in the States. Worked at different kitchens at the Broadmoor, Rotated to different stations in one kitchen. I worked at the banquet hot kitchen called Sauce and Roast, worked Room service cold line. Worked banquet cold kitchen, which is Garde Manger. Rotated to the Tavern Kitchen, over there I worked the dinner hot apps and sides station, lunch cold section, lunch and dinner grill assistant. Also worked the bulk prep chef station.

Education

  • 2020 - 2020
    Florida Atlantic University - College of Business
    Hospitality and Tourism Management, Business Administration and Management, General
  • 2018 - 2019
    International TEFL Academy
    Teaching English to Speakers of Other Languages, Teaching English as a Second or Foreign Language/ESL Language Instructor
  • 2018 - 2019
    International TEFL Academy
    Teaching English as a Foreign Language, Teaching English as a Second or Foreign Language/ESL Language Instructor
  • 2010 - 2012
    Northlink Hotel School
    Diploma in Culinary Arts and Advance Diploma in Patisserie {City and Guilds}, Hospitality Administration/Management
  • 2008 - 2009
    Abbotts College
    National Senior Certificate, HIGH SCHOOL/SECONDARY DIPLOMAS AND CERTIFICATES
  • 2005 - 2007
    Chris Hani Senior Secondary School
    National Senior Certificate, Higher Education/Higher Education Administration
  • 1997 - 2004
    Masiphumelele Primary School
    Primary Certificate, Primary School
  • International TEFL Academy
  • Northlink Hotel School
    Diploma in Culinary Arts

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