Hi, I’m
Sibusiso Nhleko
Executive Chef/Sous
Bergville,KZN
Summary
Dynamic culinary leader with a proven track record in high-pressure environments, successfully spearheading the re-opening of Hilton Durban in 2024, emphasizing innovative menu redesign and meticulous cost management. Expertise in building and training a 45-member culinary brigade, ensuring compliance with Hilton brand standards while establishing strong supplier relationships that maintained a 34% food cost. Demonstrated ability to create exceptional dining experiences, exemplified by the development of signature dishes such as the Monster Burger at Hilton Garden Inn Umhlanga Arch, alongside effective stock control and menu optimization strategies. Collaborative consultant for high-end private events, delivering bespoke culinary solutions and enhancing service quality across various prestigious countries in Hilton Seychelles Northlome, Hilton Addis Ababa Ethiopia and and other local hotels and restaurants.
Overview
20
years of professional experience
1
Certification
1
Diploma
1
Cape Wine Academy
Work History
The Consulting Chef - PTY (LTD)
Head Chef/CEO
Current
Job overview
- Greetings to whom this may interest, I’m Sibusiso Nhleko also known as Chef Sbu, I’m hoping that my application will land on the correct mail box, I’m a chef with traceable strong management and leadership skills which I have developed in a very long time with a good eye to detail in all my work, I'm a hard worker and don’t give up very easily. I would appreciate it if you would consider me as a possible candidate to work at your establishment. I have been trained thoroughly and the years of experience show in every work that I go through; I have faced many challenges that I have overcome. I strive for excellence in every aspect of my daily tasks and I firmly believe that I will have a positive impact in any establishment. I have worked in and around KZN including the mighty Drakensberg, where I have carefully trained myself on how to create certain dishes. It’s been a good 20 years being in the industry & my last current position or mission was the re-opening of the Hilton Durban as Executive Chef. My menu planning and re-structure skills alongside the Food Cost and management were really put into the test and was well executed. Currently I am working for my own company The Chef Consultant PTY (LTD), here I have had the pleasure of consulting for big and small establishments locally and internationally. I would greatly appreciate it if you would consider my curriculum vitae as an application for an Executive/head chef level position within the abovementioned criteria. I anticipate a positive reply. Thank You Sibusiso Nhleko.
Big Easy Wine Bar Durban Hilton
Chef de Cuisine
03.2020 - 04.2020
Job overview
- Ordering of stock and the food cost
- Monthly stock take
- Supervision of the food production
- Create new conference and ala cart menus & function menu planning
- Training of the staff on certain dishes
- Run a very busy pass on a daily basis
- Delegate staff for major prep
- Wine, beer and whiskey paring
- Staff management and rostering
- Hilton hotel duty manager
- Lovet Robinson (Director of Operations) 0760277632
Fairmont Zimbali Resort
Chef de Cuisine
12.2019 - 01.2020
Job overview
- Oversee all out lets are well supported and have smooth run operation
- Assisted the banqueting kitchen running and cooking for up to 500 people a day
- Took charge of breakfast, steak house and in the hotel main buffet restaurant
- Management skills, the delegating of stuff and training on some dishes that need to be prepared.
- Assisted in monthly stock take
- Food cost control
- Wastage control
- Executive Chef Tony Kocke 082 854 0124
CSG Food Solutions
Head Chef
02.2019 - 09.2019
Job overview
- Run a full operational canteen feeding 1300 people a day breakfast and lunch Monday to Friday
- Occasionally will host service awards here we serve light snacks canapés and sweets.
- Overseen 2 more outlets that served fast food on the go
- Weekly menu changes and costings of all functions and the daily meal consumption of the canteen
- Controlling stock by using a systematic system called saffron which guided us in stock control.
- Overseeing a weekly breakfast and lunch menu
- Derivco Forest Park 031 580 1992
Alpine Heath Resort
Executive Chef
06.2018 - 02.2019
Job overview
- Running full kitchen OPs
- Preparation of banqueting menus
- Took control of a busy ala cart pass
- 10-day Stock take
- Kept high food standards
- 34% Food cost Margins
- Buffet and live station service
- Conducted interviews & recruits
- Update monthly stock sheets
- Track budget cost
- Follow Qpro hygiene requirements
- Group Executive Chef Renzo Bico 082 642 9433
Big Easy Wine Bar Durban Hilton
Sous Chef
09.2015 - 10.2017
Job overview
- Ordering of stock and the food cost
- Monthly stock take
- Supervision of the food production
- Create new conference and ala cart menus & function menu planning
- Training of the staff on certain dishes
- Run a very busy pass on a daily basis
- Delegate staff for major prep
- Wine, beer and whiskey paring
- Staff management and rostering
- Hilton hotel duty manager
- Executive Chef Janine Fourie 060 912 4018
California Dreaming
Executive Sous Chef
12.2014 - 08.2015
Job overview
- Stock Control
- Running the daily duties in the Kitchen
- Daily Stock takes and purchase orders
- Staff Roster
- Staff Training
- Attention to Detail at all times
- Control a very busy pass on a daily basis
- Delegate staff for major prep for two restaurants Deck menu and Bistro Menu
- Noel Hall 072 638 0940
Little Switzerland Resort
Sous Chef (Casual)
06.2014 - 12.2014
Job overview
- Running of day to day Ops in chef’s absence
- Wastage Control
- Monthly stock takes
- Running & overseeing breakfast, lunch & dinner ala cart
- Food cost control and invoice capturing
- New menu executions and staff trainings
- Maintained hygiene at all times
- Stock orders with suppliers
- Barbara, General Manager, 036 438 2500 (T)
Forest Suites at Zimbali
Head Chef
07.2013 - 05.2014
Job overview
- Running full operations in the kitchen, breakfast. Lunch & dinner
- Stock and the food cost control@ 36% COS
- Ordering of stock
- Conference and function menu planning
- Manage staff and the shift rosters
- Staff training
- Supervision of food production and service of the Bar and restaurant.
- Kevin Burley Director 0828848020 Mileshree Naidoo 032 538 4000
Olwandle Suite Hotel
Head Chef
12.2011 - 06.2013
Job overview
- Running full kitchen OPs
- Preparation of banqueting menus
- Ntokozo Nzimande 076 977 1183/031 332 9972
The Saint James on Venice Hotel
Sous chef
06.2010 - 11.2011
Job overview
- Running of day to day Ops in chef’s absence
- Wastage Control
- Monthly stock takes
- Running & overseeing breakfast, lunch & dinner alas art
- Food cost control and invoice capturing
- New menu executions and staff trainings
- Maintained hygiene at all times
- Stock orders with suppliers
- Marie Louise 084 560 7334/087 941 3730 (T)
Cathedral Peak Hotel Drakensberg
Chef de parte
06.2008 - 12.2009
Job overview
- Running entremetier, saucier and gardmangeir sections
- Preparation of banqueting starters
- Took control of a busy ala cart pass
- Stock take assistance
- Kept high food standards
- Introduced Sushi
- Buffet and live station service
- Mr. Bruce Bottas 036 488 1888
Figata Food Emporium
Chef de parte
02.2008 - 05.2008
Job overview
- Prepping all hot deli meals including roasts
- Menu planning on my sections
- Record of temperatures from fridges & freezer
- Maintained HACCAP
- Quality control
- Mr. Christo Engelbrecht 082 801 1446
Ridge Kwik Spar Sunningdale
Kitchen & Deli Manager
01.2007 - 10.2007
Job overview
- Managing the bakery and deli
- Staff management
- Stock rotating
- Stock orders
- Daily menu changes based on stock availability
- Jane Pillay 031 572 5941
Hilton Garden inn Umhlanga Arch
Head chef
09.2020 - 03.2022
Job overview
- Opened the hotel in 2020 during Covid 19, full kitchen setup from zero
- Menu setups, trainings, developments, executions & costings
- Running full operation of the kitchen brigade making sure of consistency
- Working on 28% COS
- Had to be in line with budgets and keep track of all current PNL’s and be on track of the companies GOP, control and upload invoices to balance the cost of sales
- Ordering of stock and the food cost is maintained at the required level
- Monthly stock take a
- Supervision of the food production
- Managed a staff brigade of 20 by doing daily training, roster and developing each individual accordingly.
- Did duty manager shift for the Hilton Garden Inn Umhlanga
- Staff motivation activities which kept the staff motivated
- Special events buffet setups such as Easter brunch’s and charismas lunches
- Lovet Robinson General Manager 0760277632
The Chef Consultant PTY (LTD)
CEO/Founder & Head Chef
06.2022 - Current
Job overview
- Specific duties and Consulted outlets
- Inkungu Boutique Hotel
- Menu development, kitchen training, menu costing
- Contact Kerry & Anton 082 560 9551/082 920 3504
- Duration 8 months
- Roots Clay Café
- Menu development, kitchen training, menu costing, new menu launches for the café
- Contact Chrisna 082 556 6726
- Farmers Fork
- New menu development and consulting, chef training
- Menu costing, supplier procurement, kitchen set up
- Contact person Johan Botha 082 858 3984
- Duration 4 months
- Bridge Lodge
- Kitchen consulting and chef training
- Contact Ricky 082 237 8814
- Duration 4 months
- Wild wing Lodge
- Kitchen consulting and chef cooking training
- Contact Wayne 083 782 0509
- Duration 2 months
- Hilton Seychelles
- Kitchen consulting, task force and chef relief
- Contact Rhys 071 611 1539 F&B Director
- Contact Hendrick +2482533354 General Manager
- Duration 3 months
- Hilton Addis Ababa Ethiopia
- Kitchen consulting
- Task force and chef relief
- Running a brigade of 50 chefs in large banqueting and normal day to day kitchen operations
- Running kitchen sections, staff training and recipe development
- Contact Executive chef Kevin Morin 076 888 1124
- Duration 8 months
- Hilton Durban
- Assisted in re-opening the hotel since its closure in 2020 during Covid-19, was there since July 2024 and had to re-structure all systems, new chefs and stewarding hiring
- Re-designing new menus and costings for all outlets
- Menu, food and safety trainings.
- Re-building relationships with previous food suppliers in getting good deals while getting in high quality ingredients for proper menu designs.
- Managed a full brigade of 40 kitchen staff.
- Had to maintain high standards in when it came to food cost, P&L reports and month end reports
- Made sure that stock was always on par and loading orders on scheduled days on the purchasing system call Birch street.
- Attended daily management meetings and function meeting to go through what’s on the books, then plan accordingly with staff rosters, food orders etc…
- Made sure that Hilton brand standards were followed particularly the breakfast set ups
- My Consulting period lasted for 12 months of which I was put on a permanent contract, but had to cut short end of July 2025 to move back by home side
- Contact Peter Thomas HR Manager 083 775 9378
- Anton Smith Acting GM 082 3575 610
- Rhys Owen Regional Director of Food & Drinks Africa Indian Ocean 071 611 1539
Education
Chantecler Hotel School of food and Wine
Diploma & Certificate from Food Preparation and Culinary Arts
01.2005
University Overview
Completed 2005
Northwood Boy’s High School
Secondary Education
01.2004
University Overview
Finished School 2004
Skills
Menu planning and costings
Kitchen setups planning
Staff on the job trainings
Buffet set-ups
Kitchen HACCAP
Stock/food control
Stock takes, PAR levels & consolidations
Kitchen management
Efficiency in problem solving
Problem solving & critical thinking
Planning & delegating of food production & preparations
Conduct interviews & recruit
Quick leaner
Proven track of maintained food cost of 29% and 34%
Good communication skills
Critical thinking
Team leader
Verbally outspoken
Computer Literacy-Excel, PowerPoint, outlook, MC Micros, Birch street, publisher, Saffron & GAAP systems
References
Noel, Hall, Executive Chef, noel.hall@live.com, 0726380940, California Dreaming, Dear sir/madam I would like to take this opportunity to recommend Sibusiso Nhleko to you to assume the position of chef at your restaurant. He has served as my Executive Sous chef at California dreaming for the last year and has done an amazing job. When I have been ill or on vacation Sibusiso Nhleko has run my kitchen exceptionally well with no problems whatsoever. It is with sadness that I face Sibusiso Nhleko leaving California dreaming; however, I am more than happy to recommend him for the available chef position. I am confident that Sibusiso Nhleko will run your kitchen with style and professionalism. Immediately after I hired Sibusiso Nhleko it became evident to me that he was very talented and capable of accomplishing a great deal more than the typical responsibilities of an Executive Sous chef. A quick learner, Sibusiso has assisted me with managing our inventory, ordering supplies and determining menu prices based on supply costs. He is polite, friendly and has a great relationship with all of our vendors, which have served us well any time we have needed extra supplies on short notice. Sibusiso has a flair for putting ingredients together to come up with a tasty new recipe or an interesting twist on an old one. Some of the more popular items on our menu are Sibusiso creations. Sibusiso works exceptionally well under pressure and is a gifted multi-tasker, two talents that are necessary for a successful chef. He has excellent leadership skills and is well liked and highly respected by the kitchen staff. Stepping into the role of chef would be a natural progression for Sibusiso as he already has the experience. It is with sorrow that I see Sibusiso go, but I know he is destined for tremendous success as a chef. I hope that you will at least try Sibusiso out on a test basis in your kitchen. I believe you will be extremely pleased and will want him as your chef. If you have any questions or would like to discuss anything further, please call me at 0726380940 or email me at: noel.hall@live.com.
Certification
Certificate and Diploma in Food Preparation and Cooking 2006
Timeline
CEO/Founder & Head Chef
The Chef Consultant PTY (LTD)
06.2022 - Current
Head chef
Hilton Garden inn Umhlanga Arch
09.2020 - 03.2022
Chef de Cuisine
Big Easy Wine Bar Durban Hilton
03.2020 - 04.2020
Chef de Cuisine
Fairmont Zimbali Resort
12.2019 - 01.2020
Head Chef
CSG Food Solutions
02.2019 - 09.2019
Executive Chef
Alpine Heath Resort
06.2018 - 02.2019
Sous Chef
Big Easy Wine Bar Durban Hilton
09.2015 - 10.2017
Executive Sous Chef
California Dreaming
12.2014 - 08.2015
Sous Chef (Casual)
Little Switzerland Resort
06.2014 - 12.2014
Head Chef
Forest Suites at Zimbali
07.2013 - 05.2014
Head Chef
Olwandle Suite Hotel
12.2011 - 06.2013
Sous chef
The Saint James on Venice Hotel
06.2010 - 11.2011
Chef de parte
Cathedral Peak Hotel Drakensberg
06.2008 - 12.2009
Chef de parte
Figata Food Emporium
02.2008 - 05.2008
Kitchen & Deli Manager
Ridge Kwik Spar Sunningdale
01.2007 - 10.2007
Head Chef/CEO
The Consulting Chef - PTY (LTD)
Current
Chantecler Hotel School of food and Wine
Diploma & Certificate from Food Preparation and Culinary Arts
Northwood Boy’s High School
Secondary Education