Bruce Glaister
Experienced Executive Chef & F&B Manager
Winterton
Summary
Highly experienced, energetic, hands on Executive Chef/Food and beverage Manager with a passion to lead and empower his brigade Having just completed my second contract as Executive Chef at the World renown Leopard Creek for the duration of the Dunhill Challenge and higher occupancy times. Frequently Contracted to Oversee & Plan for High Powered As well as Celebrity events.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Executive Chef
Farmers Fork Restaurant & Tapas Lounge
12.2025 - Current
- Contractual Executive Chef Head Hu n Ted to assist with Seasonal work. Asked to stay on.
- RFL –RESTAURANT Affordability and Contractual mis-management.
Executive Chef
Leopard Creek Golf Estate
11.2022 - 12.2022
- Company Overview: Placed at the Extremely Elite Golf Estate, Leopard Creek for the planning and Duration of the Dunhill Challenge.
- Contractual Executive Chef Placed at the Extremely Elite Golf Estate, Leopard Creek for the planning and Duration of the Dunhill Challenge.
- Placed at the Extremely Elite Golf Estate, Leopard Creek for the planning and Duration of the Dunhill Challenge.
Executive Chef
Sani Pass Hotel
10.2021 - 11.2022
- Overseeing and being extremely hands on in the kitchen.
- Leading by example and ensuring mentorship is a constant item.
- Completing daily cost analysis versus budgeted revenue and purchases to sales.
- Controlling and training on kitchen hygiene.
- Assisting kitchen brigade in seeing the Hospitality industry as a whole and lifting them up by means of leadership.
- Purchases for all kitchens for all items incl: Food, Chemicals, Stationary.
- Hiring of needed personal.
- Client liaising for upcoming functions and creating costed menus' to suite the clients budget and requirements.
Executive Chef
First Resorts
03.2017 - 12.2018
- Executive Chef: Timeshare & Conferencing.
- Fast paced, LARGE restaurant. Both buffet & Ala Carte (50-500 pax).
- Responsible for all Senior Management Duties incl: Training, HACCP, purchases, roster, Stock, Hygiene.
Executive Chef
MIA Holding
11.2015 - 11.2016
- Company Overview: Taking charge of the Eastern province in Saudi Arabia, ensuring the units are all operating to the required standard as well as maintaining costs.
- A Buffet/Banqueting style Restaurant franchise operating a Charuskaria Menu (Brazilian). Having daily numbers of 500-1100.
- Taking charge of the Eastern province in Saudi Arabia, ensuring the units are all operating to the required standard as well as maintaining costs.
Executive Chef
Gold Reef City Theme Park Hotel
03.2011 - 02.2015
- Company Overview: 4
- Hotel, Conference Venue & Theme Park.
- Duties: Implementing a new room service menu as well as new banqueting menu's, all with costing & photos of finished plate so as to ensure consistency.
- Catering for various functions, from 20-3400 people.
- Weddings, private functions as well as the daily duties in running a full Hotel kitchen.
- Overseeing the Revenue/Purchases, and that the Operational part of the Hotel is at a reputable level.
- 4
- Hotel, Conference Venue & Theme Park.
CDC (Client Development Consultant)
Unilever Food Solutions
09.2009 - 03.2011
- Company Overview: Representative and Manufacturer of Base Food Products.
- Keeping the Clients & Users of the Unilever Stocks informed of new products, getting clients to buy only Unilever products.
- Representative and Manufacturer of Base Food Products.
Executive Head Chef
Airport Grand Hotel
09.2008 - 07.2009
- Company Overview: Conference Hotel & Function Venue.
- Upgrading Menu's, Staff Rostering, Ordering, upkeep of hygiene standards, Drawing up and costing New Menu's for the restaurant as well as Banqueting.
- Conference Hotel & Function Venue.
Executive Head Chef / Banqueting Manager
Wanderers Sports Club
11.2007 - 07.2008
- Company Overview: An up-market sports club.
- Upkeep of very high standards of cuisine and presentation.
- Set-up of Restaurant & Function Venues, Costing & Writing up new Menu's & Wine Lists.
- All duties of running a large venue like the Wanderers Club.
- An up-market sports club.
Executive Head Chef
Grand Host Catering Company
02.2006 - 10.2007
- Company Overview: Catering company, catering for all the 'club' requirements as well as private functions.
- Implementing new menus, with all costing, roster of staff, Hygiene, food purchases and all other duties involved in Running a busy kitchen.
- R.F.L: Attained a position to open a highly regarded club in JHB.
- Catering company, catering for all the 'club' requirements as well as private functions.
Cdp
Chrystal-Cruise-liners
06.2005 - 12.2005
- Company Overview: Contractual work with the 'Chrystal' group, being rated the worlds' leading cruise-liner 6 years Running.
- I signed a 3 month contract with the Cruise-line Company.
- Contractual work with the 'Chrystal' group, being rated the worlds' leading cruise-liner 6 years Running.
Executive Sous Chef
Legacy Hotels
04.2000 - 02.2004
- Company Overview: 4
- Hotel, conference & time - share.
- Kwa Maritane being a hotel with very high standards, provided me with the necessary training to run a kitchen with all necessary skills needed to provide guests with a high standard of service at all times.
- Chef John Wainwright being my Executive chef provided me with a great deal of knowledge on the efficient running of a kitchen, outlining the more important points often over looked by other chefs.
- E.g.: Attention to detail, daily purchase analysis sheet etc.
- While in the employ of Kwa Maritane I attained my N.Q Assessors certificate, and undertook the training of the kitchen staff.
- 4
- Hotel, conference & time - share.
- R.F.L: I was offered a position as head chef on Benguella Island, Only after handing in my resignation did my position fall through as I do not speak Portuguese.
Executive Sous Chef
Mabula Game Lodge & Time Share
08.1998 - 11.1999
- Company Overview: 3
- Game lodge hotel & time share, catering for hotel guests as well as time share and conference delegates.
- Excepting and taking over the running of the kitchen during the Executive chef's absence, the upkeep of food standards, Ordering, private functions, Conferencing, Theme Dinners, Stock taking twice monthly as well as the buffet restaurant.
- 3
- Game lodge hotel & time share, catering for hotel guests as well as time share and conference delegates.
Demi Sous Chef
Protea Premier Hotel Group - Kopanong Hotel
08.1997 - 08.1998
- Company Overview: 4
- Protea Premier Hotel & conference venue that catered for the Air crews from 'Lufthansa, Cathay Pacific, Air Mauritius and Air France.
- To ensure the upkeep of standards in the 220 People a la Carte Restaurant, as well as the buffet setup in the various conference venues.
- 4
- Protea Premier Hotel & conference venue that catered for the Air crews from 'Lufthansa, Cathay Pacific, Air Mauritius and Air France.
- R.F.L: After experiencing life in hotels in & around Johannesburg, I made the decision to explore and gain experience on the lodge.
Education
Certificate - English
Last school
Pietermaritzburg, KwaZulu-NatalBachelor's degree - undefined
Diploma - Hospitality And Tourism Management
NQF- LEVEL 5 - Assessor & Trainer
National Qualifications Framework - 11.2008
Skills
Motivational speaker
Registered Assessor
trainer
Cooking
Baking
Line cook
POS
kitchen
Culinary Experience
Restaurant Management
Catering
Banquet Experience
Profit & Loss
Labor Cost Analysis
Kitchen Management Experience
Menu Planning
P&L Management
Knife skills
Conflict management
Hotel experience
Certification
ServSafe
Military Service
Kimberly, South Africa, Lance Corporal, 02/01/90, 02/01/91, SADF FOOTBALL NOMINATION.
I D
7112035226089
Personal Information
Willing To Relocate: Anywhere
Affiliations
SACA- Professional Member
Chain der Rotissuer- Chef Der Rotissuer
Timeline
Executive Chef
Farmers Fork Restaurant & Tapas Lounge
12.2025 - Current
Executive Chef
Leopard Creek Golf Estate
11.2022 - 12.2022
Executive Chef
Sani Pass Hotel
10.2021 - 11.2022
Executive Chef
First Resorts
03.2017 - 12.2018
Executive Chef
MIA Holding
11.2015 - 11.2016
Executive Chef
Gold Reef City Theme Park Hotel
03.2011 - 02.2015
CDC (Client Development Consultant)
Unilever Food Solutions
09.2009 - 03.2011
Executive Head Chef
Airport Grand Hotel
09.2008 - 07.2009
Executive Head Chef / Banqueting Manager
Wanderers Sports Club
11.2007 - 07.2008
Executive Head Chef
Grand Host Catering Company
02.2006 - 10.2007
Cdp
Chrystal-Cruise-liners
06.2005 - 12.2005
Executive Sous Chef
Legacy Hotels
04.2000 - 02.2004
Executive Sous Chef
Mabula Game Lodge & Time Share
08.1998 - 11.1999
Demi Sous Chef
Protea Premier Hotel Group - Kopanong Hotel
08.1997 - 08.1998
Certificate - English
Last school
Bachelor's degree - undefined
Diploma - Hospitality And Tourism Management
NQF- LEVEL 5 - Assessor & Trainer