Chefs Profile - Assistant Kakole Mosiuoa

Assistant, Kakole, Mosiuoa - 8607285287086

Curriculum Vitae

Assistant Kakole Mosiuoa

860728 5287 086

Cell: 079 805 3343

E-mail: [email protected]


Curriculum vitae

Personal Information

Name: Assistant, Kakole

Surname: Mosiuoa

Address: 403 Tshepiso Phase 1

Sharpeville

1928

Telephone: 079 805 3343

Date of birth: 28 July 1986

Home Languages: South Sotho

Driving Licence: Learners

Married: Engaged

Dependants: yes(two)

Transport: Yes (Public)

Educational Background

Secondary School Education

Name of school: Jet Nteo Secondary School

Dates attended: 2001-2003

Certificates obtained: Senior Certificate

Subjects: South Sotho 1st Language

English 2nd Language

Afrikaans 3rd Language

Mathematics

Physical Science

Biology

Computer Studies

Cell: 079 805 3343



Achievements

2nd ( Silver) Gauteng Provencial Table Tennis – Love Life 2003

3rd – Sports Achievers Top Ten CADIE 2002

Finalist in Unilever Masters Of Time competition 2014

Tertiary Education

Name of Institution: ICHIBI Hospitality Training

Center

Dates attended: 2008

Diploma: Hospitality Legislation Certificate

Name of Institution: Koenahadi Holdings (Pty)ltd

Dates attended: March 2012

Diploma: MIDDLE MANAGEMENT DEVELOPMENT(Certificate)

Subjects: Leadership & Management

Teamwork

Communication &

Customer Service Excellence

Name of Institution: MACCAUVLEI LEARNING ACADEMY

Dates attended: FEBRUARY 2012

Diploma: SUPERVISORY EXCELLENCE(Certificate)

Cell: 079 805 3343



Functions Worked at:

46664 Johannesburg 2007 1500

Nokia South Africa 2007 750

Career Experience

Name of Company: Emerald Resort & Casno

Position: General Assistant – Trainee Chef

Sections Worked In: The Whole Kitchen

Dates: Apr 2005 – August 2005

Name of Company: Emerald Resort & Casino

Position: Commis Chef

Sections Worked In: Snacker Kitchen, Hot Kitchen, Fish Section and Banqueting Kitchen

Dates: Sep 2005 – Apr 2006

Name of Company: The Venue Melrose Arch

Position: Commis Chef – Chef De Partie

Sections Worked In: Banqueting Kitchen( Cold section, Pastry kitchen

Dates: April 2006 – Aug 2008

Name Of Company Sedibeng Bed & Break Fast

DESCRIPTION 12 Room Estate, doing buffets, ala cart & Conferences of Up to 60

pax.

POSITION Private Chef

DURATION Sep 2008 – June 2010

KEY RESPONSIBILITIES Managing 2 Chefs & 4 Housekeeping Staff, ordering, staff training, menu creations, Buffet menu, wedding,

Ala carte menu, we did a lot of functions at the same time. Stock take, keeping a food cost of 30%.

Cell: 079 805 3343



Name Of Company Breeze Restaurant @ Emerald Resort & Casino

DESCRIPTION 4star 200 sitter Ala-Carte Restaurant

POSITION Chef De Partie

DURATION June 2010 – Nov 2010 ( Temporal)

KEY RESPONSIBILITIES Working hand in hand with the head chef, Managing 12 Chefs, placing of orders staff training, Designing and new Breakfast, Lunch & Dinner ideas for the guest. I worked all areas,hot Cold, Pastry est. Helping to keep a food cost of between 35% and 40%.

Name Of Company Moholoholo YA Mati

DESCRIPTION 10 Chalet Lodge , Conference & Wedding Venue, 80 Sitter River Restaurant

POSITION Head Chef

DURATION 01 November 2010 – May 2011

KEY RESPONSIBILITIES Managing 2 Chefs, and 4 Scullery’s staff, Running of the restaurant, Placing the all the orders, implementing new Fine Dining menu ideas & specials, Training of staff, Keeping a food cost of between 31% to 35% throughout my time there. Running of all outlets.

Name of Company Breeze Restaurant @ Emerald Resort & Casino

DESCRIPTION 4star 200 sitter Ala-Carte Restaurant

POSITION Sous Chef/ Kitchen Manager

DURATION June 2011 – Feb 2013

KEY RESPONSIBILITIES managing 14 chefs and 5 stewards, Running of the Breakfast, Lunch And Dinner, implementing new buffet ideas and ala cart menu, bring the food cost down from 45% to 38% and keeping it between 35% and 38% all the time that I was there, full training of all kitchen staff, stock rotation and all ordering of OEC and food. Promoting specials on special days like Mothers & Fathers Day, Christmas, Valentine’s Day.

Cell: 079 805 3343



Name of Company: High Stakes Restaurant @ Emerald Resort & Casino

DESCRIPTION Fine dinning restaurant, catering for top clients and vip guest. Restaurant Seats 75pax, prive up to 120pax, Casino Floor up to 400pax.

POSITION Sous Chef

DURATION March 2013 – August 2013

KEY RESPONSIBILITIES managing 24 chefs in the absence of the Exec Chef, full running of restaurant, implementing new Fine dining and Function menus, maintaining the food cost to company’s requirement, full training of all kitchen staff, stock rotation and ordering and Food costing.

Name of Company: Galaxy Grill Wonder Park (Red Stripe Trading (pty) Ltd)

DESCRIPTION Grill Restaurant, catering for the General Public. Restaurant Seats 250pax.

POSITION Senior Chef_ Kitchen Manager/ Acting Restaurant Manager

DURATION October 2013 – still in progress

KEY RESPONSIBILITIES managing 12 chefs , full running of Kitchen, implementing new Dining, Buffet and Function menus, maintaining the food cost to company’s requirement, full training of all kitchen staff, Hygiene control, stock rotation and ordering and Food costing and purchasing.

Name of Company: Carnival Uk, P&O Cruise, Curnard Cruises ( Ocean Grill by Marco

Pierre White @ Oriana Cruise Lines)

DESCRIPTION Grill Restaurant, catering for exclusive guests. Restaurant Seats 250pax.

POSITION Chef De Partie

DURATION January 2015 – still in progress

KEY RESPONSIBILITIES running of Kitchen, implementing new Dining menus, maintaining the food cost to company’s requirement, training of all kitchen staff, Hygiene control, stock rotation and ordering and Food costing and purchasing. Maintaining consistency food quality at the highest standards

Cell: 079 805 3343



Skills Development

Currently Training at Radison Blue Gautrain Hotel in Sandton for extra skills in Fine Dining, Mentored by Executive Chef Steward Carson.

Career Objectives

To achieve the best in my career, by so being one of the most acknowledged chef of my time. Producing some of the most skilled chefs in the industry and been one of the respected Chef/ Restaurateurs in South Africa & Abroad .

Leisure Interest

I like to entertain friends, cooking for other people and experiencing different type of cuisine.

I enjoy playing Pool and Table Tennis and visiting the Gym . I love food and nature conservation.

References

Mrs. Loraine Raputsoe Chef Jonathan Grey

GM/ Owner Sedibeng Bed & Break Fast Head Chef @ The Venue Melrose Arch

082 975 7540 082 463 5205

Chef Ivan Mkhize Mr. Warren Pieterse

Previous Senior @ Breeze Restaurant Manager @ Moholoholo Ya Mati

071 922 7827 082 456 7857

Mr. Sibusiso Sithole 083 957 6667 Chef Stuart Cason

Restaurant Manager @ Emerald Resort Executive Chef at Radison Blue Gautrain Hotel & Personal Mento 084 913 8206

0825627434

I Assistant Mosiuoa hereby declare that all the above information given is correct

Cell: 079 805 3343



and true.

Assistant Mosiuoa

Fillet Mignon Quail

Whip the Chef 2011 Unilever Masters Of Time 2014

Cell: 079 805 3343



Delux Chocolate Brownie Duck Breast

Cover Letter:

I am a hardworking and motivated young person who likes working in a team, has good leadership skills, well disciplined, creative and dedicated to archiving acceptable standards in all my initiatives.

I pride myself in my ability to produce Excellent results in all kinds of situations, and also been able to handle any kind pressure regardless of how big or tough it may be.I have worked in various different establishments some with multiple out lets such as lodges and casinos, learning different management skills which i may say in my 6 years field experience in management positions have taught me the value of hard work and dedication, product knowledge, service excellence, quality control, consistency and peoples relations.

I currently work at one of the most prestigious cruise companies in the world , working the likes of Marco Pierre White, Atul Kothhan and Todd English.

My current duties include, To be directly in charge of daily functions in the kitchen.

Cell: 079 805 3343



Responsible for ensuring the kitchen functions are run efficiently and effectively.

Liaison between the restaurant’s customers and its Line Cooks.

Dealing with complaints.

In charge of coordinating cooking so that all food is delivered by the Wait Staff to the customers at the same time so that each table eats together.

Ordering and menu planning.

Supervising and training the kitchen staff,Hygiene control preparing and cooking meals to order, demonstrating cooking techniques and proper equipment usage to the kitchen staff.

Cell: 079 805 3343


Documents

Chefs Profile - Assistant Kakole Mosiuoa