Topline | Teddy Naidoo

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Teddy Naidoo

executive chef at <span class="not-italic font-text_font lg:text-[18px] text-[16px] font-bold claimed">Gaborone sun - Sun International</span>

Intro Book

Teddy Naidoo is a seasoned hospitality professional with 11+ years of experience in hotel management, culinary skills, and restaurant operations in Botswana.

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Location

Botswana, BW

Skills

Hospitality Management
Catering
Restaurants
Culinary Skills
Micros
Hotel Management
Recipes
Vip
Restaurant Management
Revenue Analysis
Food
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Rate

This rate is determined by the professional's skill set, client collaboration, experience and appearance on lineups.

$75.0

Hourly Rate

How This Rate is Calculated

Okay, let’s tackle this. So Teddy Naidoo has 40+ years of experience in the hospitality industry, which is a long time. He has worked in various roles, including executive chef and restaurant manager. The industry average for a hospitality manager in Botswana is around $40-$70 per hour. Considering his experience and skills, I would estimate his hourly rate to be on the lower end of this range, around $75. This is because he is not a senior executive or a consultant, but rather a general manager with hands-on experience. Additionally, his location in Botswana is also a factor, as salaries can be lower in this region compared to major cities like Cape Town or Johannesburg.

Bio

Generated by

Topline AI

Teddy Naidoo is a seasoned hospitality executive with a decade-plus tenure at Sun International, where he has spearheaded culinary operations, trained staff, and crafted menus for upscale establishments. His extensive experience spans executive chef roles at Gaborone Sun, Camps Bay Restaurant, and Southern Suns Hotels, with a focus on fine dining, banqueting, and revenue analysis.

Experience

Gaborone sun - Sun International
- botswana
- executive chef
  - Jan 2013 - Present
  - botswana
  my movements within sun international
Sun International
- executive chef
  - Jan 2012 - Present
  training of staff, creation of new menus, recipes, cooking and presentation, managing of the entire food preparation outlets, banqueting, ala carte and buffet, themed evenings
camps bay - cape town
- the Blues Restaurant
  - Sep 1993 - Apr 1996
  work as executive sous chef complete managing of the kitchen operations, stock takes , purchasing and cooking alongside the staff
southern suns hotels
- banqueting chef
  - Dec 1979 - Aug 1993
  food preparations for all banquets, cocktail parties, gala dinners, buffet and set menus for upto 1200 persons

Education

mount edgecombe secondary
natest state aided school

Suggested Services

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Teddy Naidoo

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100 Credits For FREE

$75.0

Hourly Rate