1. Curriculum Vitae of
Themba Keith
Ndlovu

2. 1. PersonalDetail
Full Names : Themba Keith Ndlovu
Gender : Male
Birth date (Age) : 13 May 1983
Nationality : South African
Language Proficiency: English, Zulu
Contact Details : 0733634140
zoepie@classicmail.co.za
2. Academic Details
2.1. High SchoolEducation
School Phutumani Secondary School
Year 1999
Subjects English, Zulu,Afrikaans, Business Studies,
Mathematical Literacy, Accounting, Life
Orientation
3. Work history
2003 Le-carnard Restaurant Sandton
Position: Junior Chef

3. Period ; 2003-2005
Reference; John Phokojane
Cell Number ; 0738027283
2005-2011 Inwgenya Country Escape
Position ; Sous Chef
Period : 2005-2011
Reference : Ivan shezi Food and beverage Manager
Cell Number : 0726119715
Currently Empolyed : RPM Events and Décor Company
Position : Head Chef
Reference : Jo-anne Stanford
Contact Details : 0123230107/ 076998 3501
SkillsI practice currently:
 ExcellentCommunicationskills(articulate,withknowledgeandcommandof Englishand
one otherofficial language essential).
 Excellentpeopleskills(abilitytomanage,facilitate,communicate andworkwithpeople
fromdiverse backgrounds).
 Excellenttelephonemanner(polite,courteous,articulate,helpful andalert).
 Strongleadershipskills.
 Diplomacyandpatience.
 Abilitytotake initiative andworkindependently.
 The abilitytoworkunderpressure andmeetdeadlines.
 Computerliteracy(good knowledge of wordprocessing,spread sheets,presentation,
Microsoft,Excel
 Good active listener(able togive full attentiontowhatotherpeople are saying,taking
time to understandthe pointsbeingmade,askingquestionsasappropriate,andnot
interruptingatinappropriate times).
 Time Management(Manage one'sowntime andthe time of others).
 Active Learning(Understandingthe implicationsof new informationforbothcurrentand
future problem-solvinganddecision-making).
Personal Profile

4. I’ma versatile,adaptable andproactive individual whointegratesrapidlyintonew environmentsand
quicklygraspsthe essentialseitherworkingalone orpartof a team.
I have experience cookinginlodgesand10yearexperience of cookingatthe top level inRestaurants
and Luxuryhotels.
I am nowlookingfora newchallenge andtoprogressmycareer inthe hospitalityindustry.
Employment
RestaurantExperience
November2002 to August2006
Le-carnardRestaurant
★ Cookingandprovisioningforupto 180 Guests.
★ Discussingdailymenuplanswiththe Headchef
★ CookingItalian,Englishcuisine andFrenchcuisine
★ Designingandwritingmenusfromdailyservice menustofunctionandwine dinnermenus.
★ Workingcloselywithourfrontof house teamto ensure thatour highlevelsof service are both
maintainedandexceeded.
★ Interactingwithcustomerswhere possible togainvaluable feedback.
September2006 to July2011
IngwenyaCountryEscape
★ Workedas a chef departie forConference andBanquetingoriginally200 pax now 600 pax
★ Workingwitha teamof 5 chefs(changingto6 whenexpansionwascompleted) inthisquality
focused70 cover restaurant,cateringforfunctions/weddingsof upto400 pax.
★ Operatinglunchanddinner7 days a weekIhad full autonomyforrunningthe kitchen.

5. ★ I am verypassionate aboutproducingall itemsinhouse andIam trainingfocusedwithall the
team.
★ All kitchenadministration,stockcontrol,foodcostmanagement,teammotivation,health&
safetyandmenuwriting.PromotedfromChef de Partie toSousChef inJanuary2009
★ Main dutiesinclude assistinginthe daytoday runningof the kitchene.g.menuplanning,
stocktaking,orderingfoodandalsorunningsectionsinthe 350 coverof conference production
kitchen.
★ Otherdutiesincludedmotivatingandtrainingof youngerchefs.
★ To ensure highstandardsinbothcookingand hygiene.
★ To run the kitchenwhenthe headchef hadrestdaysor holidays.
★ Inputand costingof seasonal menus.
★ Workingcloselywiththe supplierstoensure produce wasof ahighstandard.
★ To work and make decisionsunderextreme pressure.
★ WorkingunderSouthAfricarenownedchef DesmondRichardMorganina team of 10 usingthe
bestlocal produce.
★ He inspiredme tolearnhowto use and respectlocal produce,preparingittothe highest
standard,but still keepingitassimple aspossible.
★ Cookingfor120 lunchesanddinners.
★ Workedin all sectionsof the kitchen
July2011 till present
★EmployedbyRPMcatering,eventsanddécorcompany
★Headingateamof 2 juniorchefs inthisqualityfocused70 coverrestaurant,cateringfor
functions/weddingsandconferencesof upto 1000 pax.
CurrentlyEmployedValverde Country Hotel
Description
The incumbent is responsible for running the kitchen at the “Salsa Verde Restaurant” at Valverde Eco
Hotel.
Key Responsibility Areas

6. Core Functions – a la carte Restaurant:
 Run the kitchen in the a la carte restaurant
 Suggest specials to restaurant manager with costing
 Complimentary canapés/snacks for wedding site visits
 Cook for food tasting clients as per set menu with half portions
 Health and hygiene requirements are met by staff with the help of check-lists
 Cash ups when manager not available
 Kitchen Staff always to look presentable with clean uniforms
 Ordering of all stock for the kitchen & FOH
 Input costing on pilot system
 Weekly provisional stock sheets (Sunday, 1 page) and Wednesday (full stock sheet) to be submitted
to manager
 Ensure par levels are met. Submit weekly par level report to manager.
 Check deliveries for quality and quantity purposes (the person who is taking the delivery)
 Monitor all ingredients delivered from suppliers to ensure they are in good cooking condition
 Monitor ingredients to ensure all stock needed is available on the premises to avoid retail shopping
 Weekly strategy meetings with management
Core Functions – general:
 Suggest marketing campaigns and customer loyalty strategies for the restaurant
 Ensure the waste is separated according to the company’s environmental policy
 Interact and show commitment to communicational activities undertaken by the business and support,
educate and manage where possible.
 Co-operate in complying with duties and requirements imposed by relevant statutory provisions and
Procedures as indicated in the Environmental Policy Document.
 Not interfere with, or misuse anything provided in the interests of environmental protection.
 Report all environmental incidents to a Manger / Green Team member.
Non-Core Functions:
 Assist in adhoc work when required.
Competencies
The incumbent displays the following competencies:
 Deadline driven
 Ability to Organize
 Achievement Driven
 Flexibility
 Initiative
 Integrity
 Responsibility
 Self-Management
 Stress Tolerance
 Tenacity
 Communication
 Conflict Management
 Attention to detail
 Planning and organizing
 Problem solving
 Adaptability
 Creativity
 Stress Tolerance
 Attention to detail