This curriculum vitae summarizes Leon Andrew Marney's personal details, education history, work experience, achievements, and references. He has over 15 years of experience in various kitchen roles, including sous chef positions, and has worked at several hotels and restaurants across different levels of service. He holds qualifications in culinary arts, hospitality management, and chemical/food safety training. References are provided that speak highly of his leadership, work ethic, and food knowledge.

1. CURRICULUM VITAE
OF
LEON ANDREW MARNEY
PERSONAL DETAILS:
SURNAME : Marney
FIRST NAMES : Leon Andrew
ADDRESS : 46 Fairmount View Kenilworth, Punters way
7708
TELEPHONE NO : 078-407-5697
DATE OF BIRTH : 16 November 1978
IDENTITY NUMBER : 7811165030084
MARITAL STATUS : Married (no dependants)
DRIVERS LICENCE : Code 8
HEALTH : Good
LANGUAGES : English / Afrikaans
EDUCATION :
HIGHEST STANDARD
PASSED : Matric (grade 12), 1997
SCHOOL ATTENTED : Fairmount senior secondary
NAME OF INSTITUTION : Athlone technical college
COURSE : Electrical engineering NQF,
Level 4 certificate 1999/2000
NAME OF INSTITUTION : Cape info computer training,
2002
COURSE : Microsoft windows, Excel, Word,
Internet explorer and Outlook explorer
NAME OF INSTITUTION : Job start hospitality course
COARSE : Food prep coarse (certificate), 2004
NAME OF INSTITUTION : Intec College
COURSE : Professional cookery diploma,
Hospitality/ tourism, 2005
NAME OF INSTITUTION : Hycem

2. COURSE
: Chemical/ hygiene training 2005
NAME OF INSTITUTION : Ecolab
COURSE : Chemical / hygiene training June 2008
NAME OF INSTITUTION : Upper East Side Hotel Double Tree by Hilton
COURSE : First Aid level 1
Fire fighting course
Chemical and Hygiene training
Effectively conducting internal HR training
Green team member
Member of the Health and Safety committee
WORK EXPERIENCE
NAME OF COMAPNY : The Grand west casino and entertainment world,
The Sun international group.
DURATION : 18 October 2014- 03 January 2015
POSITION : Sous Chef
RESPONSIBILITIES : In charge of orders placed, hygiene and staff
management, kitchen hygiene, menu planning,
and overseeing production of weekly special product
Reason for leaving: : I was offered a job to work in Saudi. (My recruiter
Shannie. 082 572 7701)
NAME OF COMPANY : Town House Hotel and Conference Centre 107 bedroom
DURATION : 1st April 2014- 30 July 2014
JOB FUNCTION : Running the Kitchen and A la Carte, Taking care of
Orders that needs to be placed Daily, Keeping the
Hygiene files are in order, Cleanliness in Kitchen,
Menu planning, supervising of 21 staff members.
Function sheet planning, Time management of Staff and
Food orders leaving the kitchen on time.
Reason for leaving: : Assist my Father in His catering business
NAME OF COMPANY : Marney’s Catering
POSITION : Assistant to Head Chef
DURATION : 15 December 2013 – 30th
of March 2013
Reason for leaving : Moved on to permanent position
RESPONSIBILITIES : Planning Menu for Weddings, 21st
Parties, 60th
Birthday
Parties, Wedding Anniversaries, Ordering, calculating
Food costs on dishes that I prepared, organizing,
Preparing and Plating dishes
NAME OF COMAPNY : The Upper East Side Hotel four* 178 and 12 loft
12 suites 10th March 2010- 15TH September 2013

3. POSITION : Executive Sous Chef, 2nd to the Exec Chef.
RESPONSIBILITIES : Running the Kitchen and A la Carte, Taking care of
Orders that needs to be placed Daily, Keeping the
Hygiene files are in order, Cleanliness in Kitchen,
Menu planning, Supervising of 24 Staff members.
Function sheet planning, Time management of Staff and
Food orders leaving the kitchen on time.
Reason for Leaving : Moved to a Five* Hotel for Experience
NAME OF COMAPNY : The Alphen Hotel (Four* Hotel) 30 Bedroom,
: 09 September 2009 / 05 May 2010
JOB FUNCTION : Junior Sous chef (fine dining)
Running the Kitchen and A la Carte, Taking care of
Orders that needs to be placed Daily, Keeping the
Hygiene files are in order, Cleanliness in Kitchen,
Menu planning, Supervising of 24 Staff members.
Function sheet planning, Time management of Staff
and
Food orders leaving the kitchen on time
.
Reason for leaving : Offered a job at Upper East Side Hotel
NAME OF COMPANY : Village & life (The Bay Hotel 78 rooms and Suites) –
Five* Hotel,
DURATION : 20th August 2007 / 01 September 2009
JOB FUNCTION : Snr Chef de Partie
NAME OF COMPANY : Fountains hotel & conference center (Four* Hotel,
160 Bedroom hotel)
JOB FUNCTION : Senior section leader, hot section
Banqueting / a la cart 10th Dec 2005- Oct 2006
Reason for leaving : Offered a job at Village & Life (The Bay Hotel)
TYPE OF JOB : Running the Fine dining team and Assisting the Bnq
Team on Running of Functions
NAME OF COMPANY : Cape Town international convention Centre (Five*)
JOB FUNCTION : Senior commis chef, hot kitchen Aug 2004, Oct 2005
Reason for leaving : Offered a job at Fountains Hotel & Conference Center
NAME OF COMPANY : The President hotel (Four* Hotel 353 bedroom), 01
June 2004- 30 July 2004
Reason for leaving : In-service training ended
JOB FUNCTION : Internship program - Larder / Hot kitchen,
(Banqueting)

4. NAME OF COMPANY : Private home based catering company
JOB FUNCTION : Assistant trainee chef, 2003/ 15 July 2004
TYPE OF JOB : Apprentice – Athlone tech
(Engineering department)
JOB FUNCTION : Assistant trainer 2001
Reason for leaving : Change of career
Some of my achievements: Winner of the chocolate festival July 2006
Finalist in the chili festival August 2006
Live chili festival cook off
Live cook- off competition in Hostex 2008
Best team award in tides breakfast 2008
Live cook- off Gourmet festival May 2009
Employee of the month of May 2009
Gordon Ramsey Award
(For my meticulous plating and my ability to work
Extreme pressure and cope very well with it).
REFERENCE: Chef Simon Kemp
Executive Chef (Upper East Side hotel, Double
Tree by Hilton
(083-700-4181/ 021 404-0570
Chef Carlo Fortini
(Kitchen manager), The Bay hotel / private
catering
(084-241-3707)
Miss Zelda Kruger
(Food & prep trainer, job start)
(021- 461-1404)
Chef Francios Welgemoed
(Executive Sous chef)/ Executive chef @ Radisson
Park inn hotel
The Radisson Blu Hotel 082-926-4658

5. To whom it may concern,
It is with great pleasure that I write this letter of recommendation on behalf of Leon
Marney.
I had the pleasure of working with Leon at the Premier Hotel Cape Manor for a period of
3-months in my capacity as Food & Beverage Special projects manager. In this time
Leon impressed me with his focus, dedication, honesty & integrity.
As the sous chef in the kitchen Leon immediately took control of a mid-firing operation
& instilled a work-place ethic of hard work & integrity. As part of his remit Leon
implemented cleaning schedules & under my guidance conceptualized & implemented a
new menu for the hotel restaurant & room service division. This new menu was
successfully launched & had received a lot of popular feedback. Additionally Leon is the
"go to" guy in the operation with both juniors & seniors calling on his knowledge and
"take" on how to deal with various situations.
Leon is a very passionate & focused young man who continuously strives to achieve
perfection.
Leon's passion is evidenced by his great work ethic. Always early for his shifts & often
working later to help & train his team, Leon takes his responsibility of training &
mentoring those around him extremely seriously.
I would gladly employ Leon in any kitchen or management role he feels he would like to
undertake as his attitude & ability are belied by his age.
Please feel free to contact me at any time to discuss any points I have made here.
Kind regards,
Wessel Maree
Food & Manager - The Capital Hotel, Empire
0722272221