An experienced team player who derives pleasure in challenges and acquiring more knowledge from environments that have pressure of work. I am a fast learner who meets targets and even go an extra mile in my task executions.

1. CV FOR GAYTON GWAUNZA
PERSONAL:DETAILS
First Name: Gayton
Surname: Gwaunza
Marital Status: Married
Languages: English
Zulu
Ndebele
Shona
ID No: FN110815 & Residence Permit
PermitNo: PTA6079/15
Drivers Licence Code 14
Contact Cell No: 083 322 3837
Email Address: gaytong@webmail.co.za
Nationality: Zimbabwean
Physical Address: Flat No: 311 Monte Carlo
35 Margaret Laan cnr VoortrekkerStr
KemptonPark 1619
PERSONAL OBJECTIVE:
While masteringthe skillsin my trade, I intendto grow my outward knowledge andenhance my
experience sothat I may be able to execute mydutiesto the best of expectationsand improve
productivity.I intendto be a productive memberof the organisation I belongto and be part ofthe
team that effectivelycontributestoits growth and itspositive influencesonme as a professional.
PERSONAL ATTRIBUTES:
I am innovative,strongand organised,self-motivated,loyal andable to work in a professional manner
at all times. I am dedicatedto my work and I execute with zeal.A creative and enthusiasticperson
with effective communicationskills.Ipossessthe ability to adapt to situationsand learn tasks quickly.
I am a team player who derivespleasure incollective effortstothe bettermentof the end product.
Withmy dedication,I can work with minimal supervisionor none at all. I always push myselfto go an
extra mile as a way of grasping more to bettermyselfprofessionally.
Professional Competencies:
 Diploma In Education
 Part BA Englishand CommunicationStudies
 National CertificateInManagement
 Certificate InFoodand Beverage Services
 Certificate InOccupational HealthandSafety

2.  Certificate Of Proficiency (Long TermInsurance)
 Administration
WORK EXPERIENCE:
March 2012 – June 2016
Company: LSG Skychefs(InflightCatering)
Positionheld: Production Administrator.
Reportingto the Production Manager
Duties and Responsibilities:
-Keepingrecordsof a staff complementof+/- 295
-Maintainingstaffleave records on ESS (SAGEProgram) (Sick leave and annual leave alike)
-Keepingrecordsof dailyattendance for the purpose of salary payments
-Dailymanning of the web-registerandaccess control for timings
-Dailycalculations of productivitytimingsfor use in calculationsof labour distributionand headcount.
-Stock-takingand stock count (floating)
-Stock requisitionusingCBASE (program) and SAP (program)
-Sittingin all meetingsconcerningthe ‘Production’departmentand communicatingall necessary
informationto the rightful recipients.
-Headinga staffcomplementof three (3) ‘Production’Clerksin the AdminOffice.
CONTACT REFEREE: Craig Marnitz
POSITION HELD: Production Manager
Contact No:: 011 281 0104
Jan 2009 – Feb2012:
Company Name: LSG Skychefs(In-flightCatering)
PositionHeld: SeniorSupervisor(Tray Set-Up)
Reporting to the Tray set-up Manager

3. Duties andResponsibilities:
-Manningthree (3) Supervisorsin the department.
-Leadinga staffcomplementof +/- 35
-Supplyingpassengerinformationto the department from airlinesvia the Dispatch department.
-Monitoringthe settingof trays for all airlinesservedby the company:-
ie.Ensuring uniformity,correct quantitiesare packed, ensuringutmost care and hygiene practices are
maintainedat all times
-Maintainingall necessary documentationinaccordance with HACCP
-Communicatingall info from the department to the managementat all times(KeepingMgt. updated)
April 2006 – Dec 2008
Company Name: LSG Skychefs
PositionHeld: Supervisor.Reportingto the Tray set-upManager.
Dutiesand Responsibilities:
-Ensuringthe packing of flightmealsto the exact quantitiesrequested
-Ensuringstock-rotation and FIFO
-Maintaininghighstandards of hygiene witha staff complementof+/- 30
-FillinginHACCAPdocumentation.
REFEREE: TheophilusSetlatjile
PositionHeld: Tray set-upManager
Contact No: 011 281 0000
Cell No: 084 286 9871/061 211 2971
Jan 2004 – March 2006
Company Name: Percy Ricardos Restaurant (Cresta)
PositionHeld: Restaurant and Bar Manager
Reportingto the proprietor /owner.

4. Dutiesand Responsibilities:
Plan and manage functionsand banquets.
Cash in dailytakings
Stock taking and counting
Stock ordering
Staff management(12)
Menureviews(Portuguese cuisine)
Jan 2003 – Dec 2003
Institution: Holy Grail College
PositionHeld: School Teacher
Subjectstaught: Geographyand English.
EDUCATIONAL QUALIFICATIONS:
1. National Certificate inManagementLevel 3
Institution: SETA Qualification
YEAR: 2009
2. Diploma In Education
Institution: UniversityOfZimbabwe
YEAR: 1987 -1990
3. Part BA Englishand CommunuicationStudies
Institution: Zimbabwe Open University
YEAR: 2001-2003
4. Cambridge ‘O’ and ‘A’ Levels