Shermoné Smith
Cape Town
Summary
Chef with 15 years’ experience leading hotel kitchens. Strong in menu design, cost control, and kitchen administration. Skilled at training and motivating teams while maintaining uncompromising standards.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Chef
Hyatt Regency Cape Town (Millat Group)
05.2024 - 09.2025
- Oversee full F&B operations, budgets, targets, and cost controls.
- Lead, train, and develop staff; manage HR, hiring, and disciplinaries.
- Plan and engineer menus, control food costs (maintained at 32%), and align with modern trends.
- Implement HACCP; maintain hygiene standards, and ensure quality within budget.
- Manage procurement, inventory, and financial reporting.
- Collaborate with sales & marketing on promotions and revenue growth.
- Direct all kitchen operations, from production to strategic planning.
Executive Sous Chef
Hyatt Regency Cape Town (Millat Group)
12.2023 - 04.2024
- Oversee full F&B operations, budgets, targets, and cost controls.
- Lead, train, and develop staff; manage HR, hiring, and disciplinaries.
- Plan and engineer menus, control food costs (maintained at 32%), and align with modern trends.
- Implement HACCP; maintain hygiene standards, and ensure quality within budget.
- Manage procurement, inventory, and financial reporting.
- Collaborate with sales & marketing on promotions and revenue growth.
- Direct all kitchen operations, from production to strategic planning.
Executive Sous Chef
Table Bay Hotel
04.2023 - 12.2023
- Supervised kitchen staff, performance management, training, and coaching.
- Ensured health & safety, HACCP/FCS compliance, and hygiene standards.
- Led plating and presentation in line with brand/restaurant guidelines.
- Assisted with menu R&D, stock control, inventory, and FIFO waste reduction.
- Implemented rosters and optimized staffing for peak service times.
- Drove guest satisfaction and team productivity through effective leadership.
Sous Chef
Table Bay Hotel
06.2022 - 03.2023
- Supervised kitchen staff, performance management, training, and coaching.
- Ensured health & safety, HACCP/FCS compliance, and hygiene standards.
- Led plating and presentation in line with brand/restaurant guidelines.
- Assisted with menu R&D, stock control, inventory, and FIFO waste reduction.
- Implemented rosters and optimized staffing for peak service times.
- Drove guest satisfaction and team productivity through effective leadership.
Sous Chef
Golden Valley Casino
07.2017 - 05.2022
- Supervised and managed kitchen staff, including performance and discipline.
- Plated dishes to artistic/brand standards for attractive presentation.
- Supported menu and product research & development.
- Ensured health & safety, hygiene, and FCS compliance; monitored equipment performance.
- Managed stock, inventory, and FIFO systems to reduce waste.
- Trained junior staff in food prep, hygiene, and kitchen practices.
Head Chef
ATKV Goudini Spa
04.2015 - 06.2017
- Designed menus and recipes, with accurate costings.
- Ensured product quality and consistency across all functions.
- Delegated tasks, supervised line processes, and maintained mise en place.
- Solved operational challenges and ensured smooth kitchen flow.
- Engaged with guests daily to ensure satisfaction.
- Enforced strict food safety, hygiene, and proper ingredient handling.
Commis 1
St.Regis Doha
03.2012 - 09.2013
- Oversaw smooth running of kitchen sections, managing Commis 2 & 3.
- Trained and onboarded new staff; organized and supervised assigned sections.
- Coordinated with service team and communicated with guests daily.
- Maintained hygiene and cleanliness standards in line with legislation.
- Ensured accurate portioning and supported senior chefs with daily menus using seasonal produce.
Commis 2
St.Regis Doha
11.2011 - 02.2012
- Oversaw smooth running of kitchen sections, managing Commis 2 & 3.
- Trained and onboarded new staff; organized and supervised assigned sections.
- Coordinated with service team and communicated with guests daily.
- Maintained hygiene and cleanliness standards in line with legislation.
- Ensured accurate portioning and supported senior chefs with daily menus using seasonal produce.
Education
Diploma - Hospitality Management, Professional Cookery Management
Cape Town Hotel School
Cape Town01.2011
Skills
- Extensive knowledge of culinary techniques and food handling
- Ability to design creative menus and tailor them to customer preferences
- Experience in leadership and kitchen team management
- Excellent communication and teamwork skills
- Knowledge of food safety and sanitation standards in the kitchen
Certification
Certified Guest Service Professional 2021
References
Keenan, Bergins
Operations Manager
0763770405
Sun International: The Boardwalk
Georgina Hill
Executive Chef
0722095122
Sun International: Wild Coast Casino
Wesli Jacobs
Executive Chef
0837882535
Cape Grace Hotel
Jason Kirk
Group Executive Chef
0799133161
Millat Group
Deshnee Naidu
HR Manager Deshnee.Naidu@suninternational.com
0834406536
Sun International Group
Timeline
Executive Chef
Hyatt Regency Cape Town (Millat Group)
05.2024 - 09.2025
Executive Sous Chef
Hyatt Regency Cape Town (Millat Group)
12.2023 - 04.2024
Executive Sous Chef
Table Bay Hotel
04.2023 - 12.2023
Sous Chef
Table Bay Hotel
06.2022 - 03.2023
Sous Chef
Golden Valley Casino
07.2017 - 05.2022
Head Chef
ATKV Goudini Spa
04.2015 - 06.2017
Commis 1
St.Regis Doha
03.2012 - 09.2013
Commis 2
St.Regis Doha
11.2011 - 02.2012
Diploma - Hospitality Management, Professional Cookery Management
Cape Town Hotel School