noluvo nomaxhwele
Catering Project Manager
East London
Summary
I am a very dedicated project manager, who respects her job, her superiors, her work environment. My job comes first in everything I do. I am very good in training, communicating with personnel, a team player and being someone that every company would love to have. I have been with my current employer for more than 5 years now in Gauteng and have recently relocated to East London to settle down and introduce the amazing skills that I have been gathering here in South Africa and abroad.
I am not an office person getting involved in all my department to make sure that I am aware of all that is happening. I love getting feedback and critics from customers and clients to help us to improve our services. I love working in operations, being all over the place, getting involved with other departments in order for us to reach the expected goals.
Overview
21
21
years of professional experience
1
1
Language
Work History
Soft Services Project Manager
Eastern Cape Caterers
01.2022 - Current
- Implementing new cooking techniques, overseeing the food services department, checking on portioning and quality control, stock control, forecasting, attending every day maintenance issues.
- Maintained strong relationships with clients through regular updates, issue resolution, and post-project followups.
- Conducted risk assessments to identify potential issues and develop contingency plans accordingly.
- Spearheaded process optimization initiatives that led to a reduction in resource utilization while maintaining high-quality results.
- Improved project efficiency by streamlining communication and implementing agile methodologies.
- Evaluated vendor proposals to select best-fit partners for various projects based on cost-effectiveness, quality assurance measures, and timeline commitments.
- Negotiated contracts with vendors ensuring favorable terms for both parties contributing towards long-term partnerships.
- Managed cross-functional teams to ensure timely delivery of high-quality deliverables.
Catering Project Manager
Reef Caterers (Legae Mediclinic)
02.2021 - 12.2021
- Bookkeeping,
- Stock control
- Staff Management (managing a team of 40 staff members)
- Attending SLA meetings and daily management visual meetings
- Doing quotations for functions and events
- Ordering from suppliers
- Doing monthly financial reports
- Doing daily cash ups
- Banking
- Fostered a culture of innovation and creativity within the project team, leading to improved problem-solving capabilities and enhanced outcomes.
- Developed strong relationships with stakeholders through regular communication updates, fostering trust and confidence in the team''s ability to deliver results.
- Ensured regulatory compliance by closely monitoring applicable laws and regulations within the industry sector throughout each stage of the project life cycle.
- Delivered exceptional customer satisfaction by proactively addressing client concerns and meeting or exceeding expectations throughout the engagement process.
- Facilitated change management processes within organizations by effectively communicating benefits of new systems or processes being introduced during projects.
- Coordinated cross-functional teams and resolved conflicts, maintaining a positive work environment throughout the project lifecycle.
Catering Manager
Ejozi Caterers ( Sasol Group)
06.2018 - 05.2020
- Staff Management
- Representing my department in health and safety meetings
- Participated in industry conferences and networking events to stay current on trends within the catering sector continually.
- Negotiated competitive pricing with suppliers, resulting in reduced operational costs for the company.
- Proactively addressed any issues or concerns from clients or staff members promptly and professionally resolved them.
- Enhanced event satisfaction by planning and executing memorable catering experiences for clients.
- Attending monthly SLA team meetings to discuss ongoing projects, address concerns, and promote a positive workplace culture.
- Optimized inventory management processes, reducing waste while maintaining adequate stock levels for all events.
- Developed comprehensive event proposals that clearly outlined deliverables, timelines, budget requirements based on client input.
- Managed high-quality food preparation and presentation, ensuring consistent client satisfaction.
- Developed strong vendor relationships, securing cost-effective contracts and improving overall service quality.
- Collaborated with clients to create customized menus tailored to their specific preferences and needs.
- Assisted in developing marketing materials to showcase the company''s catering services to potential clients effectively.
- Successfully managed a diverse range of events including weddings, corporate functions, and special occasions, consistently exceeding client expectations.
- Conducted post-event evaluations with clients, identifying areas for improvement and implementing changes accordingly.
- Maintained a safe work environment by enforcing proper food handling procedures and adhering to health department regulations.
- Met with clients to outline desired goals and prepared quotes for overall catering costs.
- Organized and oversaw food service training to educate employees on resetting tables, relaying orders to cooks and upselling food and beverages.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Handled catering scheduling, ordered food and planned events.
- Worked with chefs to plan menus according to client needs and budgets.
- Designed catering packages to increase sales and customer experience.
- Hired and trained both permanent and temporary staff members.
- Coordinated with catering staff to deliver food services for special events and functions.
- Oversaw food preparation and monitored safety protocols.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Purchased food and cultivated strong vendor relationships.
- Developed unique events and special promotions to drive sales.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Verified prepared food met standards for quality and quantity before serving to customers.
Student
FALSE BAY COLLEGE
01.2017 - 12.2017
- Expanded curriculum offerings by developing new courses based on student interests and industry trends.
- Studied plumbing building science
- Worked with industry professionals to further drive learning goals.
- Participated in seminar classes with enthusiasm and respect towards fellow students.
Kitchen Manager
THE COFFEE CLUB RESTAURANT (YAS MALL ABU DHABI)
05.2015 - 12.2015
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Checked and tested foods to verify quality and temperature.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Developed unique events and special promotions to drive sales.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Oversaw food preparation and monitored safety protocols.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Tv Chef
Devine Flavors Dstv Cooking Show Part Time (Morningside Sandton)
03.2013 - 04.2015
- Cooking high standard fine dinning meals
- Teaching cooking live using seasonal ingredients
- Introducing new cooking techniques
Senior Chef de Parte
Marion on Nicole Boutique Hotel (Sandton)
03.2010 - 06.2013
- Cooking high standard fine dinning 5 star menus
- Assisted with the planning and execution of special events, ensuring a seamless dining experience for guests amidst increased service demands.
- Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Managed the preparation and timely delivery of banquet dishes, accommodating large groups while maintaining consistent quality levels for all menu items.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
Senior Chef de Parte
Millenium Lodge (Kensil Green London)
02.2005 - 08.2006
- Cooking set menus
- Implementing Health and Safety Regulations,
- Training new Cooks,
- Ordering stock
Night Catering Manager
Compass Group (Nottinghill, London)
12.2003 - 07.2005
- Leading the cooking department
- Negotiated competitive pricing with suppliers
- Organizing functions aand events
- Costing of recipes
- Training staff
Commis chef
Loirston Hotel (Aberdeenshire, Scotland)
05.2003 - 11.2003
- Breakfast chef,
- Counting Stock,
- Training New Cooks
Education
High School Diploma -
St Matthews High School
Keiskamma Hoek 04.2001 - 04.1997
High School Diploma -
Birnam Business College
Johannesburg 04.2001 - 04.1999
Civil engineering and Building construction - undefined
Falsebay college
Certificate in Customer Service - undefined
Ejosi caterers training and Development
Skills
Cost Control
Documentation Management
Project Scheduling
Scope Management
Accomplishments
- I was awarded a good food certificate by The coffee club management (UAE) for being able to cook 8 high standard meals in 32 minutes.
- I have won the chef of the year competition 2020 for Ejosi caterers.
Id No
7805030747088
Telephone Number
0632359219
Alternative Number
0833810252
Skype Address
noluvo.nomaxhwele
Criminal Record
None
Driver License
Code 10
Own Transport
Yes
Personal Information
- Citizenship: South African
- Date of Birth: 05/03/78
- Gender: Female
References
- Mr Carl Rossouw, Ejosi caterers, Operations manager, carl@ejosicaterers.co.za, 0761432201
- Mr Teneyi Machobane, The coffee club café and restaurant, Restaurant manager, machoteaney@gmail.com, 0971 566254383
- Ashleigh Milne, Salle a’ manger, Head chef, milne.ashleigh@gmail.com, 083 522 2455
Farming, Travelling, Cycling, Watching documentaries
Gardening is what I do in my spare time and would love to be a farmer in the near future
I have traveled around the world from a very young age and still would love to travel just for fun
Cycling is my hobby, I love cycling for the fun of and for excesice
I love documentaries to see what is happening around the world and to know the kind of world or life we are living
Timeline
Soft Services Project Manager
Eastern Cape Caterers
01.2022 - Current
Catering Project Manager
Reef Caterers (Legae Mediclinic)
02.2021 - 12.2021
Catering Manager
Ejozi Caterers ( Sasol Group)
06.2018 - 05.2020
Student
FALSE BAY COLLEGE
01.2017 - 12.2017
Kitchen Manager
THE COFFEE CLUB RESTAURANT (YAS MALL ABU DHABI)
05.2015 - 12.2015
Tv Chef
Devine Flavors Dstv Cooking Show Part Time (Morningside Sandton)
03.2013 - 04.2015
Senior Chef de Parte
Marion on Nicole Boutique Hotel (Sandton)
03.2010 - 06.2013
Senior Chef de Parte
Millenium Lodge (Kensil Green London)
02.2005 - 08.2006
Night Catering Manager
Compass Group (Nottinghill, London)
12.2003 - 07.2005
Commis chef
Loirston Hotel (Aberdeenshire, Scotland)
05.2003 - 11.2003
High School Diploma -
St Matthews High School
04.2001 - 04.1997
High School Diploma -
Birnam Business College
04.2001 - 04.1999
Civil engineering and Building construction - undefined
Falsebay college
Certificate in Customer Service - undefined
Ejosi caterers training and Development