Ricardo Dean Khan is a Zambian chef seeking new employment opportunities. He has over 7 years of culinary experience working in various roles in South Africa and Seychelles. Khan is punctual, hard-working, and always strives to improve his skills. He has obtained Level 1 and 2 certificates in food preparation and cooking from Steyns Culinary School.

1. RICARDO DEAN KHAN
PERSONAL DETAILS
Date of birth: 29.O7.1988
Address: 71 Limulunga road 217
Livingstone, Zambia
Cell #: 0978201010 / 0967789306
Email: ricardokhan33@gmail.com
PROFILE
I’m a Zambian man who has gained a lot of knowledge and experience. I like interacting with
the guests, that way I’m assured of what the guests really want to eat and how they want their
food prepared. I’m always trying out new things in order to improve my skills and always
opened to learn new things. I’m always punctual for work and always willing to work some
extra hours just to make sure I leave everything in order. When given a task I always do it on
time and I do it to perfection. I’m always willing to walk an extra mile when it comes to my
work.
WORK EXPERIENCE
Denis Private Island (Seychelles) 22 December 2015 -
CHEF TOURNANT
The River Club
SOUS CHEF
Duties
• In charge of all food preparation
• Manage the opening and closing of the kitchen
• Maintain accurate food-ordering and stocking levels, including all kitchen materials
• Assist in achieving financial targets set for the restaurant.
• Manage wastage through correct product measurement.

2. De Kloof Restaurant (South Africa,Pretoria) 1 May 2013 - 31 December 2013
CHEF DE PARTIE
Duties
• In charge of the hot kitchen.
• Preparing sauces for the meat.
• Portion meat and marinate.
• Running the pass and making sure all food is cooked properly and well
presented.
• Making sure all Mis-en-place is done before service.
• Grilling and cooking of meat.
Cafe 41Restaurant (South Africa, Pretoria) 2 February 2012 – 30 April 2013
CHEF DE PARTIE
Duties
• Manage the opening and closing of the kitchen
• Prepare, cook and present food, quickly and efficiently, meeting our standards
• Assist in keeping the kitchen clean, hygienic and tidy, at all times
• Maintain accurate food-ordering and stocking levels, including all kitchen materials
• Assist in achieving financial targets set for the restaurant.
• Manage wastage through correct product measurement.
Royal Marang Hotel. (South Africa,Rustenburg) 1 June 2011– 31 December 2011
COMMIS CHEF

3. I worked in all the sections of the kitchen. I have gained allot of experience in all these sections
and still willing to learn more and try out new things.
We catered for international and national sports teams.
We did buffet up to 300 pax and as well as al carte, set menus and sports functions.
Duties:
• Making sure that all health and safety requirements are met.
• In charge of the cooking, preparation and serving of meals and refreshments.
• Keeping the kitchen organised, ensuring utensils are placed in the correct place.
• Ensuring the kitchen is a safe environment to work in.
• Cooking, breakfast, lunch and evening meals.
• Checking food items on delivery and tidy them into cold storage.
.
EDUCATION
STEYNS CULLINARY SCHOOL
LEVEL 1 IVQ CERTIFICATE IN FOOD PREPARATION AND COOKING
LEVEL 2 IVQ DIPLOMA IN FOOD PREPARATION AND COOKING

4. ACHIEVEMENTS
I have learnt a lot during my work experience! I have learnt how to set menus for certain
groups of people and how to do the food costing! I’m able to work in all sections of the kitchen.
I am willing to achieve more in life and become the best Chef. I’ve become a hard worker and
I’m willing to work harder.Able to work under pressure.
REFERENCES
Available on request
Head Chef: Kaylinn +260961792823 (The River Club)
Executive Chef: Gerhard Venter 0837096474 (Royal Marang hotel)
General Manager: J.T.Strauss 0843707800 (Cafe 41)
Manager: Precious Xolile 0719033063 (De Kloof)