Experience

Durban International Convention Centre (Durban ICC)

• South Africa
• Hospitality
• 100 - 200 Employee

• Acting Executive Chef

  • Nov 2018 - Present

  • I sit on the Executive Committee Acting Executive Chef Capacity and participate in decision making on the business; • Budget planning of Capex and Opex; Oversee monthly food stock count; • Drafting Service level arrangements (SLA) – to be in line with auditors; • Over See the Culinary Department overall on The Inkosi Albert Luthuli ICC complex ensure we compliant with Government Food Safety regulations ISO 22000, OHSA, ISO 14000, ISO 9001; ISO 45001; • Also ensure Culinary Department is prepared for Food Safety external and Internal audits, SABS EThekwini, Management reviews and recall internal review; • Responsible for the food costs and need to ensure Culinary Department is adhering to procurement: Supply Chain Management (SCM) process; • Drafting or populating Job Descriptions which need to be in line Human Resources policies; • Assisting HR with disciplinary investigations in the business unit; Mediating and resolving conflicts; • Drafting, reviewing and proposing departmental management business plans and strategies; • Ensuring payment of casual wages are processed correctly; • Creative style and current trends of food styling is always ongoing; • Work very closely with Marketing and Sales team with their clients and PCO`s; • Mentoring junior staff in the workplace and for competitions; • Drafting on going menu`s and costing new innovative food packages for the business entity. Show less



Elangeni Maharani

• Executive Sous Chef

  • Jan 2010 - Oct 2018

  Working as the Executive Pastry Chef of the Elangeni Hotel. I work very closely with the Executive Chef Nicholas Froneman and My Peers designing Menu`s for the following food outlets: The Coffee Shop, Banqueting, Plated desserts, Theme Menu`s, High Tea, Breakfast Buffets, Desserts Buffets Lunch and Dinner, outside catering. My other strengths besides pastry is working, training and developing students. At the Elangeni one has got the freedom to be creative there for product development is ongoing. Show less



Garden Court uMhlanga

• Durban Area, South Africa

• Executive Chef

  • Oct 2017 - 2018

  This was a very good experience to be hands on both in the kitchen and with administrational duties. This was a very good experience to be hands on both in the kitchen and with administrational duties.



Southern Sun Hotels

• Executive Sous Chef

  • 2010 - 2018

  Ordering of food items; Quality of food standards; Menu development; Stock takes; Training and development of staff and trainees; Over see pastry for the complex ,I am also a qualified pastry chef. Hccp; Responsible for paper work HR employing staff; Working closely with suppliers and outsourced companies. Ordering of food items; Quality of food standards; Menu development; Stock takes; Training and development of staff and trainees; Over see pastry for the complex ,I am also a qualified pastry chef. Hccp; Responsible for paper work HR employing staff; Working closely with suppliers and outsourced companies.



Christina Martin School of Food and Wine

• Durban, KwaZulu-Natal, South Africa

• Master Patisserie Chef

  • Sep 2008 - Dec 2008

  Responsible for the preparing and teaching trainees the theoretical and practical components of the pastry modules. This includes compiling pastry manuals in accordance with SAQA requirements and ensuring that the experiential learning of the trainees in aligned to the required unit standards. This entails ensuring that the students complete their NQ requirements within the required timeframe. Responsible for compiling pastry menus and the preparation of all items on those menus for the DFL IPL cricket matches that were held in Durban. Recently participated in the annual Table of Unity that was held at Botanic Gardens, was responsible for the planning, preparation and execution of the dessert course. Responsible for providing adult lessons and demonstrations in pastry at the school. I am also able to be a judge at chef’s competitions as I have obtained my Judge’s Certificate through the SA Chef’s Association. Show less



Cape Town Hotel School

• Cape Town, Western Cape, South Africa

• Chef Instructor

  • Aug 2007 - Aug 2008

  As Chef Instructor in Patisserie. Responsible for developing and setting up the pastry structure in the kitchen, also involved in new projects. Introduced more refined pastry items and compiled all the dessert menus. Responsible for overall hygiene standards in the training kitchen. Collaborated with the publishers and contributed to the recently launched A Touch of RooiBos cookbook, assisted by facilitating with other chefs who contributed to the book and by providing recipes. The cookbook is a compilation of recipes from 14 top chefs in SA, each of which has a passion for local cuisine and local ingredients. Ran the Decadent Desserts stand for Gino Ginelli at the Cape Food and Wine Show and was responsible for the dessert course at the Table of Unity held on Table Mountain. I am the only chef in SA that has been invited three consecutive times to prepare the dessert course for the Table of Unity. Also participated in major charity events such as the annual St. Luke’s Hospice lighting of the Christmas tree. Show less



Cellars-Hohenhort Hotel

• Cape Town, Western Cape, South Africa

• Head Pastry Chef

  • Jan 2005 - Jul 2007

  Head Pastry Chef, part of senior management team, part of the Creative Marketing team. Worked with a photographer to produce and develop food photographs for the hotel’s website. Responsible for developing new menus and training and development of all staff in the Kitchen. Specialized pastry and cake making skills facilitated the introduction of weddings at the hotel as well as buffets and large functions. Second in charge of the Kitchen and fulfilled the role of Head Chef when he was absent. On a day to day basis was responsible for ordering, purchasing, overseeing and dealing with staff issues in the Pastry Kitchen and in the absence of the Head Chef, back of house and the Hot Kitchen. Directly involved in maintaining food costs. Totally responsible for overseeing the training and development of all chefs within the kitchen, i.e. facilitating and organizing internal and external training, training and preparation of junior chefs for competition purposes. Show less



Instituted for Hospitality Education (SA)

• Patisserie Lecturer

  • 2005 - 2007

  Patisserie Lecturer. Responsibilities included the development of all training material, lectures and handouts in order to offer comprehensive training to course learners and to train theory and give practical demonstrations. Conducted a three-hour lecture on a weekly basis. In addition, responsible for preparing student evaluations and assessments and for marking all tests and exams. Patisserie Lecturer. Responsibilities included the development of all training material, lectures and handouts in order to offer comprehensive training to course learners and to train theory and give practical demonstrations. Conducted a three-hour lecture on a weekly basis. In addition, responsible for preparing student evaluations and assessments and for marking all tests and exams.



Table Bay Hotel

• Cape Town, Western Cape, South Africa

• Senior Pastry Chef

  • Apr 2002 - Dec 2004

  Senior Pastry Chef (Sous Chef position) in charge of the Pastry Kitchen, managing a brigade of six, in addition to staff in the Butchery. Responsible for the entire pastry production of the hotel including a la carte and table de hot desserts, pastry for buffets, fine dining restaurants, banqueting, conferencing, high tea, specialty items and novelty cakes. Also responsible for the training and development of trainees. Responsible for monthly staff appraisals and assessments. Stock and inventory purchases and controls and liaising with suppliers. Responsible for the overall hygiene of the Pastry Kitchen (subject to regular HCAPP audits) and the supervision of cleaning staff. Left for better prospects. Show less



Cellars-Hohenhort Hotel

• Cape Town, Western Cape, South Africa

• Head Pastry Chef

  • Apr 2000 - Mar 2002

  Responsible for the running of the Pastry Kitchen. Duties included overseeing the brigade in the Pastry Kitchen, kitchen hygiene, stock and inventory control, staff development and training, liaising with suppliers, stock purchases, the production of pastry items for banqueting and conferencing, menu implementation and rotation, a la carte and table de hot desserts and pastry for the fine dining restaurant, high tea, bar snacks. Pastry Chef on the South African team at the World Gourmet Summit in Singapore in 2001. Exchange chef at Hartwell House, Aylesbury, United Kingdom, Relais and Chateaux accredited (May 2001 – July 2001), arranged through the Cellars-Hohenhort. Worked in the Pastry Kitchen and filled in for the Pastry Chef when he was on leave. Left the Cellars-Hohenhort for career development. Show less



Singita Private Game Reserve

• 1 - 100 Employee

• Pastry Chef

  • 1999 - Mar 2000

  Responsible for establishing the first pastry kitchen within the Singita Group. Duties were the same as above, but in addition, purchasing of kitchens smalls for the pastry kitchen, staff development and training. Left to develop career prospects in Cape Town. Responsible for establishing the first pastry kitchen within the Singita Group. Duties were the same as above, but in addition, purchasing of kitchens smalls for the pastry kitchen, staff development and training. Left to develop career prospects in Cape Town.