Khethukuthula Hector Blessing Zulu

Professional cook with a National Diploma in Catering Management from Durban University of Technology and two years of experience in food production and banqueting. Skilled in food preparation, costing, and kitchen management, with additional experience in off-site catering. Strong team player with leadership potential, dedicated to maintaining high standards and pursuing continuous improvement in culinary practices.

• Arnold, Boshoff, Chef, arno.boshoff@forum.co.za, +27(0) 82 855 8510, The Forum, Executive Chef
• Hitesh, Panchal, Mr., hitesh.panchal@forum.co.za, +27(0) 71 888 2633, The Forum, General Manager
• Malini, Padayachee, Mrs., malani7.padayachee@gmail.com, +27(0) 39 305 2807, +27(0) 82 455 4225, Wild Coast Sun, H.R. Training Manager
• Talent, Mthembu, Chef, chef@sanlameerhotel.com, +27(0) 78 734 3201, +27(0) 39 940 7796, Waterfront Hotel, Executive Chef

• Commercial Cookery
• Catering Cost Control
• Restaurant Operations
• Catering Operations
• Catering Information Systems
• Catering Facilities
• Catering Communication
• Work Integrated Learning

• Warehouse Stores
• Undertaking of all received and store dispatched goods.
• Undertaking controlling of all food stock movement, in and out of the kitchen storeroom.
• Monitoring and placing inventory count of in-store goods, on regular basis. Accounting and ensuring all to be released quantity of goods are issued as in compliance with the requisition document.
• Data capturing and filing of documentation of all purchased, and released goods.
• Ensuring proper store levels, necessary for continuous daily production.
• Ensuring daily required administration, food temperature check, arrangement of incoming stock, and scheduling of storeroom clean-up.
• Production Kitchen and Banqueting
• Preparation of a wide variety of goods, within the hot and colds kitchen, and pastry section - in compliance with senior chef’s standards and client’s needs.
• Preparing, producing, assembling all menu items, & ensuring all items conform to the recipe instructions and the norms standard the hotel restaurant.
• Partaking and ensuring necessary foodstuff and equipment components are available within designated kitchen station area.
• Conducting necessary foodstuff preparation for the prior day's work and partaking in Mise en place method.
• Preparation of service area.
• Coordinating food production, arrangement of service area, and meal replenishment – prior and during service period.
• Receiving and providing assistance in delivered goods, and conducting quality checks of the foodstuffs.
• Maintaining kitchen stockroom, and inventory control procedures – FIFO, Stock placement by designation, and clean conditions.
• Ensuring cleanliness of preparation areas, kitchen equipment and stock room.
• Conducting and assisting in inventory control and stock taking.

• To be part of a dynamic team, where theoretic knowledge is set to be merged with practical disciplines.
• To project my enthusiasm for the culinary art towards the success of the institution.
• To elevate my field performance - as an individual, setting out to be part of progressive team where my creative thinking and collaboration will contribute to the overall wellbeing of the institution.
• To enhance intuitional knowledge of the culinary arts, whilst developing sense of an efficient and effective business model of the hospitality industry.