Charles Lentikile Montshiwa
Executive Chef
Sandton
Overview
24
24
years of professional experience
1
1
Language
Work History
Exec Sous Chef
Rand Merchant Bank
01.2022 - Current
Co Owner/Exec Sous Chef
Les Creatifs
01.2017 - 01.2019
Exec Sous Chef
First National Bank (Merchant Place)
01.2015 - 01.2017
Exec Sous Chef
TSA Afrika
01.2009 - 01.2015
Exec Sous Chef
Sunnyside Park Hotel
04.2005 - 01.2009
- Ensure food safety compliance is maintained.
- Design food preparation and recognize quality products.
- Develop and cost menus
- Lead and influence staff
- Advocate business sound decision
- Lead and influence kitchen staff
- Monitor and maintain consistency of standards of service and production
- Presentation profitability by maintaining a high standard of service, presentation and efficiency.
- Improve the efficiency of profitability of the department.
- Train staff ongoing basis & on job coaching to new trainees and academy catering.
- Handle staff disciplinary and grievances procedures.
- Ensure smooth running of events and projects.
- Functions set – up and coordination.
- Assist head chef on compiling new menus
- Attend to guest queries concerning food.
- Stock taking
- Ensure that the kitchen provides fresh, appealing favoured food. Demonstrate new cooking techniques and equipments to staff.
- Direct food preparation, production and control for kitchen and events.
- Ensure that guest/client’s food meet and exceeds their expectations.
- Develop and implement guidelines & control procedures purchasing and receiving department.
- Address safety concerns and oversee department’s matters.
- Responsible for staff selection, training and development in the department.
- Supervise and co-ordinate activities of cooks and workers.
- Engage with employees for food preparations and orders.
- Review staff levels and ensure that clients/guests are serviced and ensure that operational issues and objectives are met.
- Assign and direct work to staff and attend to complaints, accordingly.
- Develop and enhance new products and make changes where necessary.
- Recommend changes to the food and develop menus when necessary.
- Ensure that quality of food is product is consistent and food delivery is standard.
- Participate in long range planning
- Communicate the importance of food safety, procedures and codes and ensure that employees understand.
- Manage and control the expenses of the department costs such as food costs, suppliers, uniform and equipments.
- Liaise with purchasing department and suppliers to obtain high quality offerings at the mist reasonably cost.
- Improve services by communicating with individuals to understand client’s needs.
- Provide guidelines and feedback and coaching individuals
Demi Chef de Partie
Royal Caribbean International Cruise Lines
03.2004 - 12.2004
Chef de Partie
Kwa Dukuza Hotel and Conference Centre
08.2003 - 02.2004
Commis Chef
Gallagher Estate
06.2003 - 09.2003
Commis Chef
The Gardens Protea Hotel
06.2002 - 12.2002
Commis Chef
Mount Grace Country House Hotel
07.2001 - 12.2001
- Production
- Preparing for ala carte, banqueting chef
- Food preparation
- Plate service preparations, buffet prep
- Room service chef, food presentation
Education
Matric - English, Afrikaans, Economics, Business Economics, History
Florida Park
Sous Chef - undefined
Ga-Rankuwa Hotel School
Skills
Food preparation
Food safety
Cost control
Menu memorization
Recipes and menu planning
Vendor relationship management
Plating
Team leadership
Customer service
Safe food handling
Kitchen management
Food presentation
Kitchen leadership
Portion control
Menu planning
Staff motivation
Safe handling
Cooking techniques
Special diets
Staff training
Supervising food prep
Ordering and requisitions
Kitchen organization
Safety management
Recipe creation
Mentoring and coaching
Compliance
Knife skills
Ingredient knowledge
Pastry skills
Menu development
Culinary trends monitoring
Equipment usage
Sauce preparation
Food spoilage prevention
Garnishing and plating
Vendor relations
Line inspections
Garnishing techniques
Verbal and written communication
Special dietary requirements
Kitchen staff management
Food stock and supply management
Creative thinking
Multitasking
Interpersonal skills
Problem-solving
Excellent communication
Teamwork and collaboration
References
- Donald, Hunter, Exec Chef, 011 640 0413, Sunnyside Park Hotel
- Don, Jesseman, General Manager, Sunnyside Park Hotel
- Tebogo, Leqola, Executive Chef, 083 899 7565, Kwa Dukuza Hotel and Conference Centre
- Sammy, Mashile, Executive Chef, 083 574 7467, 078 046 7817, The Gardens Protea Hotel
- Aubrey, Makamo, Sous Chef, 084 604 1454, Mount Grace Country House Hotel
- Citrum, Khumalo, Deputy Chairman, 072 476 2109, Culinary Arts Association of S.A
- Garrie, Pearson, 082 934 0170, TSA Afrika
- Garrie, Pearson, 082 934 0170, FNB Merchant Place
- Wandile, Mabaso, 067 254 6976, Les Creatifs
- Warren, Pope, 083 233 9046, RMB Merchant Place
Interests
Reading, Music & Playing Pool
PERSONAL DETAILS
- Surname: Montshiwa
- Name: Charles Lentikile
- Date of Birth: 1982-05-31
- Nationality: South African
- Gender: Male
- Marital Status: Single
- Health: Excellent
- Home Language: Setswana
- Criminal Records: None
- Religion: Christian
CONTACT DETAILS
- Contact Number: 069 454 7709
- Home Address: Hilton Road, Linbro Park, Sandton
Timeline
Exec Sous Chef
Rand Merchant Bank
01.2022 - Current
Co Owner/Exec Sous Chef
Les Creatifs
01.2017 - 01.2019
Exec Sous Chef
First National Bank (Merchant Place)
01.2015 - 01.2017
Exec Sous Chef
TSA Afrika
01.2009 - 01.2015
Exec Sous Chef
Sunnyside Park Hotel
04.2005 - 01.2009
Demi Chef de Partie
Royal Caribbean International Cruise Lines
03.2004 - 12.2004
Chef de Partie
Kwa Dukuza Hotel and Conference Centre
08.2003 - 02.2004
Commis Chef
Gallagher Estate
06.2003 - 09.2003
Commis Chef
The Gardens Protea Hotel
06.2002 - 12.2002
Commis Chef
Mount Grace Country House Hotel
07.2001 - 12.2001
Matric - English, Afrikaans, Economics, Business Economics, History
Florida Park
Sous Chef - undefined
Ga-Rankuwa Hotel School