Summary
Overview
Work History
Education
Skills
Work Availability
Quote
Timeline
AccountManager
Vuyelwa Pride Sibeko

Vuyelwa Pride Sibeko

Head Chef
Bethlehem

Summary

Professional Wedding Planner with expert knowledge of wedding industry to plan every event from engagement to honeymoon. Leverages established relationships with reputable suppliers to negotiate discounts, deals and upgrades and acts as neutral and objective professional to reduce stress and pressure for couple. Offers inspiration, advice and support while planning seamless string of events for exceptional celebrations with family and friends.

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Job Title position. Ready to help team achieve company goals.

Dedicated Industry professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.

Experienced Job Title with over Number years of experience in Industry. Excellent reputation for resolving problems and improving customer satisfaction.

Reliable employee seeking Job Title position. Offering excellent communication and good judgment.

Overview

8
8
years of professional experience
7
7
years of post-secondary education

Work History

Head Chef

Lions Rock
Bethlehem Free State
12.2016 - 12.2018
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Collaborated with other personnel to produce and modify menus and selections.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Created recipes and prepared advanced dishes.
  • Forecasted supply needs and estimated costs.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Verified compliance in preparation of menu items and customer special requests.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Maintained well-organized mise en place to keep work consistent.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Aligned seasonal promotions with ingredient availability to maximize profits.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Cooked memorable dishes that brought new customers into establishment.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Supervised and enhanced work of Number-person team producing more than Number plates per day.
  • Collaborated with staff members to create meals for large banquets.
  • Placed orders to restock items before supplies ran out.

Sous Chef

Monate Game Reserve
Nylstroom Limpopo
12.2013 - 12.2015
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Collaborated with staff members to create meals for large banquets.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Reduced food costs Number% by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Oversaw kitchen operations for Type and Type locations.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Managed Number culinary personnel in service to Number-customer base.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Introduced new market items and spearheaded production of highly popular Sunday brunch.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.

Chef de Partie

Sabi Sabi Game Reserve
Mpumalanga (Sabi Sands)
12.2011 - 12.2012
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Complied with portion and serving sizes as per restaurant standards.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Maintained well-organized mise en place to keep work consistent.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.

Wedding Planner, Function Planner, Confrence Planner

Self Employed
In The Eastern Free Sate
12.2019 - Current
  • Conducted initial consultation with clients to discuss wedding details, venue options and other logistics to understand vision and budget.
  • Negotiated prices with suppliers, inspected venues and selected vendors to meet couple expectations.
  • Compiled contracts for vendors and clients prior to starting work to meet legal, health and safety obligations.
  • Created and designed tailor-made wedding plans to maximize client budget, keep client happy and cultivate referrals.
  • Executed advertisements, promotions and branding campaigns to attract new clients.
  • Directed pace of wedding and reception through multitasking and liaising with vendors to carry out event as planned with little or no deviations.
  • Coordinated florists, photographers and musicians during for events.
  • Fulfilled contractual obligations for rehearsal and day of event coordination.
  • Supervised onsite team of caterers, audio-visual technicians and facility management team.
  • Worked flexible hours across night, weekend and holiday shifts.
  • Collaborated with team members to achieve target results.
  • Used Microsoft Word and other software tools to create documents and other communications.
  • Participated in team-building activities to enhance working relationships.

Education

Matriculation - High School Gaduate

Witteberg High School
Bethlehem
01.2006 - 12.2010

Diploma - Chef Training

Olive Chef School
Bloemfontein
01.2011 - 12.2012

Skills

    Event sales

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Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote

If you really look closely, most overnight successes took a long time.
Steve Jobs

Timeline

Wedding Planner, Function Planner, Confrence Planner

Self Employed
12.2019 - Current

Head Chef

Lions Rock
12.2016 - 12.2018

Sous Chef

Monate Game Reserve
12.2013 - 12.2015

Chef de Partie

Sabi Sabi Game Reserve
12.2011 - 12.2012

Diploma - Chef Training

Olive Chef School
01.2011 - 12.2012

Matriculation - High School Gaduate

Witteberg High School
01.2006 - 12.2010

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Vuyelwa Pride SibekoHead Chef