Summary
Overview
Work History
Education
Skills
Timeline
Generic
Kevin Calitz

Kevin Calitz

Chef
Thabazimbi

Summary

Professional culinary specialist prepared for role. Strong background in preparing diverse menus, managing kitchen operations, and maintaining high food quality standards. Proven ability to collaborate with team members and adapt to changing kitchen demands. Skilled in food preparation, safety protocols, and delivering consistent, high-quality results. Reliable and focused on achieving culinary excellence.

Overview

5
5
years of professional experience
1
1
Language

Work History

General Manager of Food Service

EAGLE MOUNTAIN SPUR
06.2019 - 05.2021
  • Developed and implemented comprehensive employee training programs that covered essential foodservice skills, customer service, and safety protocols.
  • Tracked food production levels, meal counts, and supply costs.
  • Motivated staff to perform at peak efficiency and quality.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.

Chef Manager

FINE THINGS BISTRO
02.2017 - 05.2018
  • Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Participated in food tastings and taste tests.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Junior Chef

MARATHABA SAFARI LODGE
04.2016 - 10.2016
  • Supported catering events by assisting with food preparation, plating, and serving as needed for large-scale functions.
  • Expanded culinary skills through continuous learning opportunities, attending workshops and industry events as available.
  • Adapted quickly to new recipes, techniques, and equipment changes within the kitchen environment.
  • Collaborated with senior chefs to develop new menu items, resulting in increased sales and positive feedback.
  • Assisted with menu development and planning.

Education

CITY & GUILDS DIPLOMA IN FOOD - Food , Preperation & Cooking

CAPSICUM CULINARY STUDIO
Pretoria, South Africa
04.2001 -

Skills

Menu development

Scheduling and rostering

Operations management

Creativity and innovation

Food preparation

Customer service

Food presentation

Staff leadership

Recipe creation

Ingredient knowledge

Plating techniques

Basic cooking methods

Cleanliness and sanitation

Teamwork

Problem-solving

Multitasking

Creative thinking

Timeline

General Manager of Food Service

EAGLE MOUNTAIN SPUR
06.2019 - 05.2021

Chef Manager

FINE THINGS BISTRO
02.2017 - 05.2018

Junior Chef

MARATHABA SAFARI LODGE
04.2016 - 10.2016

CITY & GUILDS DIPLOMA IN FOOD - Food , Preperation & Cooking

CAPSICUM CULINARY STUDIO
04.2001 -
Kevin CalitzChef