1. Assistant, Kakole, Mosiuoa - 8607285287086
Curriculum Vitae
Assistant Kakole
Mosiuoa
860728 5287 086
Curriculum vitae
Personal Information
Name: Assistant, Kakole
Cell: 079 805 3343
E-mail: amosiuoa@gmail.com

2. Assistant, Kakole, Mosiuoa - 8607285287086
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
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
Cell: 079 805 3343
E-mail: amosiuoa@gmail.com

3. Assistant, Kakole, Mosiuoa - 8607285287086
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)
Functions Worked at:
46664 Johannesburg 2007 1500
Nokia South Africa 2007 750
Career Experience
Cell: 079 805 3343
E-mail: amosiuoa@gmail.com

4. Assistant, Kakole, Mosiuoa - 8607285287086
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
E-mail: amosiuoa@gmail.com

5. Assistant, Kakole, Mosiuoa - 8607285287086
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
E-mail: amosiuoa@gmail.com

6. Assistant, Kakole, Mosiuoa - 8607285287086
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
Skills Development
• Currently Training at Radison Blue Gautrain Hotel in Sandton for extra skills in Fine
Dining, Mentored by Executive Chef Steward Carson.
Cell: 079 805 3343
E-mail: amosiuoa@gmail.com

7. Assistant, Kakole, Mosiuoa - 8607285287086
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
and true.
Assistant Mosiuoa
Cell: 079 805 3343
E-mail: amosiuoa@gmail.com

8. Assistant, Kakole, Mosiuoa - 8607285287086
Fillet Mignon Quail
Whip the Chef 2011 Unilever Masters Of Time 2014
Cell: 079 805 3343
E-mail: amosiuoa@gmail.com

9. Assistant, Kakole, Mosiuoa - 8607285287086
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
E-mail: amosiuoa@gmail.com

10. Assistant, Kakole, Mosiuoa - 8607285287086
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
E-mail: amosiuoa@gmail.com