Years of Hospitality indusry experience
Ngobeni Vincent
Culinary Director
Kempton Park,Gauteng
Summary
Experienced executive chef with a proven track record in menu development, kitchen management, and staff training. With over 16years experience in the industry, my abilities to cut cost and increase profits margins while delivering a quality product are some of my biggest strength. I am dedicated, loyal and reliable with a deep passion for culinary arts and love creating new and exciting dishes, using old familiar favorites. Demonstrates exceptional culinary skills by consistently creating unique and delicious dishes. Adept at effectively controlling food and labor costs to maximize profitability. Committed to fostering a collaborative environment, actively seeking feedback from customers and staff to continuously enhance kitchen workflows.
Overview
16
16
1
1
Certificate
Work History
Hospitality Consultant
MTN Group Innovation Center
Randburg
04.2024 - Current
- Generated positive online reviews by proactively addressing guest concerns while maintaining a professional demeanor at all times.
- Implemented innovative solutions to enhance canteen, conference and board rooms aesthetics, improving overall guest experience and satisfaction ratings.
- Maximized event revenue by creating customized packages tailored to client preferences and budgets.
- Streamlined hospitality operations for increased efficiency through staff training and process improvements.
- Reduced operating costs by negotiating favorable contracts with vendors, suppliers, and service providers.
- Collaborated with management teams to identify areas for improvement in operational processes, leading to cost savings and increased efficiencies.
- Developed strategic partnerships with local businesses to provide customers with exclusive experiences and amenities.
- Coordinated successful events from concept planning through execution, ensuring a seamless experience for clients and their attendees.
- Enhanced customer satisfaction by implementing personalized services and anticipating client needs.
- Increased occupancy rates through market research and competitive analysis of industry trends.
- Created memorable customer experiences through the design of unique hospitality concepts catered specifically towards target demographics.
- Managed the recruitment and onboarding process for new employees, ensuring a strong fit with organizational culture and values.
- Improved staff performance by implementing comprehensive training programs focused on customer service excellence.
- Elevated food quality by working closely with chefs and culinary teams on menu development and presentation techniques.
- Conducted regular competitor analyses which informed pricing adjustments thereby maximizing profitability without sacrificing quality.
- Managed day-to-day operations of lodging facility, scheduling staff and overseeing budgets.
Executive Chef / Food and Beverage Director
Valley Lodge and Spa
Magaliesburg
09.2023 - 03.2024
- Assist with planning and approving of external and internal marketing and sales promotion activities
- Development and promotion of wines lists and bottle/glass wine sales promotion programs
- Consistently training and advocating handling procedures to insure minimal breakage and food waste
- Develop interesting ways of promoting club functions in the dining room, lounge and other outlets
- Assist in planning and implementing procedures for special events and banquet functions
- Monitor employee dress codes according to policies and procedures
- Greet guests and oversee actual service on a routine, random basis
- Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases
- Develop an operating budget for each of the department’s revenue outlets
- Ensure that effective orientation and training for new staff and professional development Activities for experienced staff are planned and implemented
- Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met
- Ensure that all standard operating procedures for revenue and cost control are in place and consistently utilized
- Manage the long-range staffing needs of the department
- Approve the menus proposed by the Chef for all outlets and special events
- Ensure that all legal requirements are consistently adhered to including wage and hour
- Research new products and develops an analysis of the cost/profit benefits
- Develop and implement policies and procedures for food and beverage departments
- Review new techniques for food preparation and presentation in a manner and variety to maximize member and guests satisfaction and to minimize food costs
- Consult with the chef and other applicable lodge administrators daily to help assure the highest level of member satisfaction at minimum cost
- Develop on-going professional development and training programs for food production, and service and bar production/service personnel
- Address member and guest complaints and advise the General Manager about appropriate corrective actions taken
- Maintain appearance, upkeep and cleanliness of all food and beverage equipment and facilities
- Approve all product invoices before submitting to the accounting department
- Manage physical inventory verification and provide updated information to the accounting department
- Responsible for the proper accounting and reconciliation of the POS (Point of Sale systems) and member revenues
- Maintain records of special events, house counts food covers, and daily business volumes
- Ensure that an accurate reservation system is in place
- Audit and approve weekly payroll
- Supervise the remodeling, refurbishment, and other building design enhancements applicable to food and beverage service
- Promote, advertise, and market the lodge’s social event facilities and capabilities to all members
- Help member clients arrange banquets, luncheons, meetings, weddings, dances and other social functions
- Coordinate event planning with serving and housekeeping staff; arrange for printing of menus, procuring of decorations, entertainment, and other special request.
Executive Chef
Champagne sports resort
Central Drakensberg
06.2023 - 08.2023
- Managing 241 hotel accommodation, 200 hectares and 92 chalets with 700Pax restaurant capacity
- 7 conference rooms with 3500Pax capacity cinema style and 58 staff reporting to me
- 70pax half away house with 19th whole golf course
- Controlling procurement for all the food outlets including receiving and checking of food quality
- Taking and controlling stock including liaising with suppliers
- Compiling of 10 days; 20 day and month end cost of sales reports for all six (6) food outlets – including operational equipment (OE)
- Managing food standards and costing of recipes to ensure profitability
- Setting new menus including seasonal and special occasion (Christmas buffet, Valentine’s Day dinner, Mother’s, and Father’s Day buffet)
- Overseeing the F&B department on the absent of F&B Manager
- Ensuring food Theoretical cost is within 2% vs
- Actual according to the company agreed budget
- Implementing recipes and new menu items – including training staff on this
- Checking and controlling all preparation of finished dishes to ensure standards are met
- Ensuring HACCP principles are maintained
- Holding daily and monthly meeting with staff
- Conducting continuously training, skills development and motivation of kitchen staff (including on the job training and monthly food workshops)
- Management of staff administration, including - staff roster and leave structure and staff attendance register, staff inductions and personnel file management
- Assisting with the hiring and screening of staff
- Managing the budget and food costs.
Executive Chef
Aha Lodges and Hotels
Benoni
07.2022 - 05.2023
- Managing 166 hotel accommodation with 120Pax restaurant capacity
- 22 conference rooms with 2400Pax capacity cinema style and 20 staff reporting to me my Sous chef
- Controlling procurement for all the food outlets including receiving and checking of food quality
- Taking and controlling stock including liaising with suppliers
- Compiling of 10 days; 20 day and month end cost of sales reports for all six (6) food outlets – including operational equipment (OE)
- Managing food standards and costing of recipes to ensure profitability
- Setting new menus including seasonal and special occasion (Christmas buffet, Valentine’s Day dinner, Mother’s, and Father’s Day buffet)
- Overseeing the F&B department on the absent of F&B Manager
- Ensuring food Theoretical cost is within 2% vs
- Actual according to the company agreed budget
- Implementing recipes and new menu items – including training staff on this
- Checking and controlling all preparation of finished dishes to ensure standards are met
- Ensuring HACCP principles are maintained
- Holding daily and monthly meeting with staff
- Conducting continuously training, skills development and motivation of kitchen staff (including on the job training and monthly food workshops)
- Management of staff administration, including - staff roster and leave structure and staff attendance register, staff inductions and personnel file management
- Assisting with the hiring and screening of staff
- Managing the budget and food costs
- Checking and rotating stock, ensuring adherence to FIFO principle.
Executive Chef
ANEW Hotels and Resorts
Hatfield
10.2021 - 07.2022
- Managing 88 hotel accommodation with 120Pax restaurant capacity
- Nine (9) conference rooms with 200Pax capacity and 12 staff reporting direct to me
- Controlling procurement for all the food outlets including receiving and checking of food quality
- Taking and controlling stock including liaising with suppliers
- Compiling of 10 days; 20 day and month end cost of sales reports for all six (6) food outlets – including operational equipment (OE)
- Managing food standards and costing of recipes to ensure profitability
- Setting new menus including seasonal and special occasion (Christmas buffet, Valentine’s Day dinner, Mother’s, and Father’s Day buffet)
- Overseeing the F&B department on the absent of F&B Manager
- Ensuring food Theoretical cost is within 2% vs
- Actual according to the company agreed budget
- Implementing recipes and new menu items – including training staff on this
- Checking and controlling all preparation of finished dishes to ensure standards are met
- Ensuring HACCP principles are maintained
- Holding daily and monthly meeting with staff
- Conducting continuously training, skills development and motivation of kitchen staff (including on the job training and monthly food workshops)
- Management of staff administration, including - staff roster and leave structure and staff attendance register, staff inductions and personnel file management
- Assisting with the hiring and screening of staff
- Managing the budget and food costs
- Checking and rotating stock, ensuring adherence to FIFO principle.
Restaurants Group Executive Chef
Union Leisure
Sandton
12.2020 - 10.2021
- Controlling procurement for all four restaurants (Saigon Suzy cedar, Saigon Suzy Parkwood, Social on Main Bryanston, and Social Rosebank)
- Taking and controlling stock including liaising with suppliers
- Compiling of every Monday and month end cost of sales reports along with the venue Head chefs including operational equipment (OE) count
- Managing food standards and costing of recipes to ensure profitability
- Setting new menus and redirecting the Asian cuisine to the current culinary trends
- Ensuring food Theoretical GP% is within 3% vs actual GP%, which should be all manufactured items
- Implementing recipes and new menu items – including training staff on this
- Checking and controlling all preparation of finished dishes to ensure standards are met
- Ensuring HACCP principles are maintained
- Holding daily and monthly meeting with staff
- Conducting continuously training, skills development and motivation of kitchen staff (including on the job training and monthly food workshops).
Complex Executive Chef
Sun Meropa Casino, Hotel and Conference Centre
Polokwane
12.2019 - 11.2020
- Controlling procurement for all the food outlets including receiving and checking of food quality
- Taking and controlling stock including liaising with suppliers
- Compiling of 10 days; 20 day and month end cost of sales reports for all six (6) food outlets – including operational equipment (OE)
- Managing food standards and costing of recipes to ensure profitability
- Setting new menus including seasonal and special occasion (Christmas buffet, Valentine’s Day dinner, Mother’s, and Father’s Day buffet)
- Overseeing the F&B department on the absent of F&B Manager
- Ensuring Complex food Theoretical cost is within 2% vs
- Actual according to the company agreed budget
- Implementing recipes and new menu items – including training staff on this
- Checking and controlling all preparation of finished dishes to ensure standards are met
- Ensuring HACCP principles are maintained
- Holding daily and monthly meeting with staff
- Conducting continuously training, skills development and motivation of kitchen staff (including on the job training and monthly food workshops)
- Management of staff administration, including - staff roster and leave structure and staff attendance register, staff inductions and personnel file management
- Assisting with the hiring and screening of staff
- Managing the budget and food costs
- Checking and rotating stock, ensuring adherence to FIFO principle.
Executive Sous Chef
Sun Meropa Casino, Hotel and Conference Centre
Polokwane
05.2018 - 11.2019
- Controlling procurement for all the food outlets including receiving and checking of food quality
- Taking and controlling stock including liaising with suppliers
- Compiling of 10 days; 20 day and month end cost of sales reports for all six (6) food outlets – including operational equipment (OE)
- Managing food standards and costing of recipes to ensure profitability
- Setting new menus including seasonal and special occasion (Christmas buffet, Valentine’s Day dinner, Mother’s, and Father’s Day buffet)
- Overseeing the F&B department on the absent of F&B Manager
- Ensuring food Theoretical cost is within 2% vs
- Actual according to the company agreed budget
- Implementing recipes and new menu items – including training staff on this
- Checking and controlling all preparation of finished dishes to ensure standards are met
- Ensuring HACCP principles are maintained
- Holding daily and monthly meeting with staff
- Conducting continuously training, skills development and motivation of kitchen staff (including on the job training and monthly food workshops)
- Management of staff administration, including - staff roster and leave structure and staff attendance register, staff inductions and personnel file management
- Assisting with the hiring and screening of staff
- Managing the budget and food costs
- Checking and rotating stock, ensuring adherence to FIFO principle.
Sous Chef
Sun Time Square Casino, Hotel and Conference Centre
Menlyn
03.2017 - 04.2018
- As part of the opening team of the multi-million-rand project, I was involved in sourcing fresh organic produce, setting up standardized menus and implementing standard recipes
- Proving guidance to junior staff members
- Overseeing and organizing kitchen stock and ingredients
- Rostering staff to maximize productivity and operational efficiency
- Ensuring that all events are adequately staffed to guarantee excellent service
- Responsible for the complete planning, organization, controlling of the food preparation and presentation of the food / menu, after extensive consultation with the Conference / Function Organizer – this included being actively involved in the function meetings to ensure guest requests are met
- Maintaining acceptable food costing
- Compiling month end figures and statistics
- Compiling food cost and stock reports
- Controlling, ordering and receiving stock using IFS application.
Sous Chef
Sun Cabanas Hotel
Sun City Complex
10.2015 - 03.2017
- Supporting the Executive Chef in all kitchen management duties
- Assuming responsibility of the outlet in the absence of the Executive Chef
- Meeting with clients, ensuring budgets, costs and future business is secured
- Supervising and managing a staff compliment of 58 members (both casual and permanent staff)
- Ensuring functions are managed and that culinary expectations of guests are exceeded
- Compiling food cost and stock control reports
- Ordering and receiving stock (including operation equipment stock control)
- Checking to ensure all dishes leaving the kitchen meets the required standards
- Training, skills development and motivating kitchen staff – including on the job training and conducting monthly food workshops
- Managing staff administration including staff rostering, leave planning and staff inductions
- Assisting with hiring and screening of staff
- Ensuring all HACCP principles are adhered to
- Managing storerooms and deep freezes – ensuring health and hygiene practices are maintained and that FIFO standards are adhered to.
Education
Diploma in Food Preparation and Cookery - undefined
RBI School of Hospitality (NYCTP)
Advanced Diploma in Food Preparation and Cookery (with specialisation in Pastry) - undefined
Limpopo Chefs Academy (NYCTP)
Skills
With over a decade of culinary and hospitality expertise, I am currently the Culinary Director at my present company, where I steer our team towards excellence in food and beverage operations My mission is to elevate the dining experience through innovative practices and impeccable service, aligning with our company's commitment to guest satisfaction I bring a wealth of diverse experiences and a knack for leading teams to financial and operational success, grounded in a deep understanding of the hospitality industry
Secondaryeducation
Charora High School, Matric, 2011
Additionaltrainingcoursescompleted
- Business Management course – University of Stellenbosch (2019)
- Coaching for Performance course – University of Stellenbosch (2018)
Careerhighlightsachievements
- 2022 – Approved Chef des Rotisseurs South Africa by Chaîne des Rôtisseurs Association Mondiale de la Gastronomie Bailliage of South Africa
- 2019 - Limpopo Senior Chef of the Year Finalist and was awarded Runner-up in the competition
- 2017 - Appointed as Sous Chef by Sun International Group Executive Chef to be part of the opening team of Sun Time Square Casino, Hotel and Entertainment World
- 2016 – Opened the new a la carte restaurant, Crocodile Sanctuary at Sun City Resort
- 2016 – appointed by the Sun City Complex Chefs to be part of the South African Chef’s Association North West Committee. I was responsible for the development of upcoming chefs in terms of cooking, presentation and chef competitions
- 2015 – Consultant Chef at Makanyane Safari Lodge (5
- ) while on annual leave
- 2014 – Appointed to open a new a la carte restaurant, Tree Tops Bistro and Bar, at Sun City
- 2014 – Consultant Chef at Etali Safari Lodge (5
- 2014 – Awarded a gold medal for ending 1st in the City and Guilds Student Cooking Competition
- 2013 – Awarded the bronze medal for ending 3rd in the Sun City Chef of the year cooking competition
Referencescertificates
Available on request
Fullnames
Bonginkosi Vincent
Knownas
Vincent
Residingin
Flat 16 Genesis building, Kempton Park, 1618
Languageproficiency
- English
- Sotho
- Setswana
- Zulu
Owntransport
Yes
Noticeperiod
30 days Maximum
Salaryexpectations
R40,000.00 Nett – negotiable
Areasofpreference
Gauteng
Attributes
- Excellent communication skills
- Passionate and hardworking
- Excellent time management skills
- Quick learner; eager to learn new things
- Hands-on and able to go above and beyond that which is required
- Neat and presentable with a friendly demeanor
- Organized, analytic and good numerical skills
Personal Information
- Date of Birth: 11/11/91
- Nationality: South African
- Driving License: Yes
Publications
- Https://www.facebook.com/watch/?v=210594713588572
- Https://www.businesseventsafrica.com/2019/08/26/meropas-chef-vincentis-polokwanes-infochef-champion/
- Https://reviewonline.co.za/316837/chef-vincent-says-stick-basics/
- Https://www.observer.co.za/meropas-chef-vincent-is-polokwanes-infochefchampion/
- Https://twitter.com/sa_chefs/status/1169905331054399491
- Https://www.facebook.com/sachefsassociation/posts/2516717045057586
- Https://gramho.com/explore-hashtag/InspirationalSAChefs
Accomplishments
Certified chef Rotisseur 2022
Excellence award in recognition of excellence performance and achievement of Hospitality specialized in NEDBANK GOLF CHALLENGE 2012.
Sun City chef of the year cooking competition on the 13th June 2013 at the Palace of the lost city Hotel and I was awarded 3rd place (bronze medal, certificate and SACA NYCTP internship.
City and Guilds students cooking competition 2014 at hostax and I was awarded 1st place (gold medal)
On the 1st of June 2014 I was a consultant chef at Itali Safari Lodge 5* at Madikwe Game Reserve while I was on annual leave.
On the 1st of November 2014 I was appointed to open a new a la carte Restaurant at Sun City Vacation club (Tree tops bistro and bar)
On the 1st of September 2015 I was a consultant chef at Makanyane Safari Lodge 5* at Madikwe Game Reserve while I was on annual leave.
On 4 February 2016, I was appointed by Sun City complex chefs to be part of the South African Chefs Association North West Committee, being responsible for the development of the upcoming chefs in terms of cooking, presentation and chef’s competitions (Michelin Star Standard).
On 21 July 2016, I was appointed to open a new a la carte Restaurant as from 1 August at Sun City Resort (crocodile sanctuary) as a Sous chef consultant.
On the 10th of March 2017 I was appointed by Sun international Group Executive Chef to be part of the Sous chefs to open a new Casino and Hotel in Pretoria east called Sun Time Square Casino, Hotel and Entertainment world.
First ever Limpopo chef of the year 2019 winner
Timeline
Hospitality Consultant
MTN Group Innovation Center
04.2024 - Current
Executive Chef / Food and Beverage Director
Valley Lodge and Spa
09.2023 - 03.2024
Executive Chef
Champagne sports resort
06.2023 - 08.2023
Executive Chef
Aha Lodges and Hotels
07.2022 - 05.2023
Executive Chef
ANEW Hotels and Resorts
10.2021 - 07.2022
Restaurants Group Executive Chef
Union Leisure
12.2020 - 10.2021
Complex Executive Chef
Sun Meropa Casino, Hotel and Conference Centre
12.2019 - 11.2020
Executive Sous Chef
Sun Meropa Casino, Hotel and Conference Centre
05.2018 - 11.2019
Sous Chef
Sun Time Square Casino, Hotel and Conference Centre
03.2017 - 04.2018
Sous Chef
Sun Cabanas Hotel
10.2015 - 03.2017
Food preparation and cookery
07-2014
Diploma in Food Preparation and Cookery - undefined
RBI School of Hospitality (NYCTP)
Advanced Diploma in Food Preparation and Cookery (with specialisation in Pastry) - undefined
Limpopo Chefs Academy (NYCTP)
Work Preference
Work Type
Full TimePart TimeContract WorkWork Location
On-SiteImportant To Me
Career advancementWork-life balanceCompany CulturePersonal development programsHealthcare benefitsTeam Building / Company RetreatsStock Options / Equity / Profit SharingAffiliations
- APICS – Association for Supply Chain Management
Languages
English
Advanced (C1)
Certification
Food preparation and cookery
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