Experience

International Hotel School

• South Africa
• Higher Education
• 100 - 200 Employee

• Student

  • Jan 2011 - Present

  Currently studying @ The International Hotel School doing my 2nd year in Proffessional Cookery and Kitchen management for a qualification of NQF 6 Currently studying @ The International Hotel School doing my 2nd year in Proffessional Cookery and Kitchen management for a qualification of NQF 6



Beverly Hills Hotel

• Hospitality
• 1 - 100 Employee

• Trainee Food Service Manager(FSM)

  • Nov 2012 - Nov 2012

  -Menu Costing-Purchasing-Ordering-Receiving-Stock Issue-Stock Take-Revenue-Trading profit/ Loss

• Trainee Chef

  • Sep 2012 - Oct 2012

  -Mis en Plas -Pastry Prep-Dessert plating-Dessert making-Hot Kitchen-Cold Kitchen-Hygiene purposes-Preparing Food for functions-The use of LIFO(last in first out)system and FIFO(first in first out) system-Time Management



Czar Restaurant

• Durban Area, South Africa

• Trainee Chef

  • Apr 2012 - Jun 2012

  -Mis en Plas -A la Carte -Plate service -Menu Planning -Sushi Chef Trainee -Hygiene Purposes -Mis en Plas -A la Carte -Plate service -Menu Planning -Sushi Chef Trainee -Hygiene Purposes



Sage Rastaurant

• Food and Beverage Trainee

  • Oct 2011 - Dec 2011

  -Waitron -Stock Control and Stock Take -Greeting and Seating Guests -Cash-ups -Bartender -Serving Guests -Conferencing and Banqueting -In Room Dining -Wine Service -Waitron -Stock Control and Stock Take -Greeting and Seating Guests -Cash-ups -Bartender -Serving Guests -Conferencing and Banqueting -In Room Dining -Wine Service



Durban International Convention Center

• Durban Area, South Africa

• Trainee Chef

  • Apr 2011 - Jun 2011

  Preparing Mis en Plas Buffet Service Plate Service General Hot Kitchen,Cold Kitchen and Pastry kitchen Halaal Kitchen Indaba Preparing Mis en Plas Buffet Service Plate Service General Hot Kitchen,Cold Kitchen and Pastry kitchen Halaal Kitchen Indaba