Londiwe Khumalo
Executive Sous Chef
Durban
Summary
Professional culinary leader with robust background in upscale dining and kitchen management. Demonstrates strong leadership in team collaboration, ensuring consistent culinary excellence and high standard of service. Skilled in menu development, inventory management, and maintaining kitchen efficiency. Known for adaptability and reliability in fast-paced environments, driving results and enhancing dining experiences.
Overview
1826
1826
years of professional experience
2007
2007
years of post-secondary education
3
3
Languages
Work History
Executive Sous Chef
The Pencil Club
Durban
05.2022 - Current
- Oversee the culinary processes of the day-to-day food service for the restaurant and conferencing facilities
- Planning of menus and designing standard recipes to ensure consistent quality in food operations, that meet guest expectations and contribute to the profitability & dining experience
- Participate in the preparation of the Annual Business Plan (Kitchen & Food and Beverage related) to ensure the culinary operation is adequately represented
- Ensure that HACCP and other local regulations are adhered to ensure the highest food hygiene standards
- Liaise with purchasing to ensure prompt and efficient purchasing, food quality, issuing of supplies, stock control and inventory control
- Liaise with Stewarding to ensure an adequate supply of equipment, and to ensure kitchen cleanliness and hygiene meet the required standards
- Liaise with Engineering to ensure prompt and efficient repair and maintenance
- Liaise with the F&B Managers to monitor food quality, plan 'specials' and to discuss operational problems
- Make recommendations to Management for modernization of equipment, service methods and presentation, to improve guest satisfaction
- Provide creative culinary ideas to project and enhance the image and reputation of the culinary operation
- Frequently verify that the dishes served in the outlets meet guest expectations and hotel standards
- Monitor and analyse the menus and product of competitive restaurants and keep up to date with international culinary trends to maintain a competitive advantage
- Perform any other duties that management may reasonably require
Executive Sous Chef
Olives and Plates
Gauteng
01.202 - 12.202
- Daily set up and removal of buffet services
- Liaising with client on weekly basis ensuring menu rotation and food costing is adhered to
- Inspection of delivery goods
- Reporting and issuing of conformances
- Evaluating staff according to company KPI
- Ensuring HACCP compliance in each section
- Daily inspection of all areas and providing a Maintenance schedule for equipment
- Completing daily check sheets and log books
- Cooking and preparation of food in sous chef and chef de partie absence
Senior Production Manager
Bm Food Manufacturers
Gauteng
01.2018 - 12.2020
- Oversee production process and activities
- Ensure good manufacturing process and flow
- Ensure daily and weekly waist control is within forecasted budget
- Ensure compliance with HACCP, FSSC22000 and OHS
- Develop and maintain standard operating procedures in conjunction with GM production
- Assist and production planning and forecasting of orders based on order history
- Identify items for continues Maintenance
- Manage production supervisors
- Evaluate and maintain production processes
- Manage raw materials in relevant areas
- Manage and lead product tastings
- Chair and initiate disciplinary procedures
- Maintain and reduce overtime where applicable
- Ensure on time delivery of products
Sous Chef
Old Town Italy
Gauteng
01.2016 - 12.2018
- Daily set up and delivery of buffet and ala carte services
- Assist in new recipe development for cycle menus
- Compile ordering list and recipe input into data base
- Adhere to client's budgetary requirements
- Effective usage of left overs
- Compile weekly tasting of cycle menus to compare standards of different areas within the kitchen
- Ensuring quality and presentation of buffet and ala carte menus are maintained
- Assist in costing of menus using companies costing system
- Initiate and chair disciplinary hearings
Sous Chef
Strand Tower Hotel
Durban
01.201 - 12.201
- Oversee and manage Hot and cold section in ala cart restaurant
- Weekly rostering of staff and overtime capturing for butchery, hot kitchen, cold kitchen and banqueting
- Running of the pass during service
- Responsible for feedback and corrective action on food related complaints
- Maintaining and monitoring HACCP within the ala carte kitchen with the Quality assurance team
- Daily ordering of produce from stores
- Assist in banqueting on days sous chef of the department was off
- Ensuring efficient stock rotation and levels are maintained
- Adhering to monthly food costs and equipment inspections
Junior Menu Development Chef
LSG Sky Chefs
Gauteng
01.200 - 12.201
- Product research and development
- Assisting in new menu design and product implementation
- Assist in panning, organizing and leading presentations
- Assist in developing menu and product specifications
- Assist production and stores in forecasting new menu requirements
- Assist in developing golden standards
- Assist in reviewing existing menus for cost saving initiatives
- Assist in ensuring menu design and menu reviews are within budget of CSC
Education
matriculated - Zulu, English, Mercantile Law, Mathematics, Economics
Enaleni Secondary School
Diploma in Global Cuisine - undefined
Fusion Cooking School
01.2012 - 12.2012
Skills
Kitchen management
Food presentation
Special event catering
Menu development
Timeline
Executive Sous Chef
The Pencil Club
05.2022 - Current
Senior Production Manager
Bm Food Manufacturers
01.2018 - 12.2020
Sous Chef
Old Town Italy
01.2016 - 12.2018
Diploma in Global Cuisine - undefined
Fusion Cooking School
01.2012 - 12.2012
matriculated - Zulu, English, Mercantile Law, Mathematics, Economics
Enaleni Secondary School
Executive Sous Chef
Olives and Plates
01.202 - 12.202
Sous Chef
Strand Tower Hotel
01.201 - 12.201
Junior Menu Development Chef
LSG Sky Chefs
01.200 - 12.201
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