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Profile 10 + years of Culinary Experience. 5 + years of Executive position, Food cost and Menu developmentexperience. Restaurant Chef experience Multi-Restaurants Opening as chefand owner. BOH one-on-one coaching &training experience. Fine dining Experience. Airline catering and High volume. Leadership and Managerial skills. Communication and organization. Recruitment. BOH management. Food and Wine.My greatest assets are theability to unite people arounda vision and motivate a teamto excellence.CONTACTPHONE:PHONE NUMBER AVAILABLELOCATION:Boca RatonFloridaEMAIL:EMAIL AVAILABLEEMAIL AVAILABLENGAKO ANDREWMKHOMBOChef RestaurateurEDUCATIONPace University-New York Campus.MBA  masters in business administrationFebruary 2012 - October 2014Swiss Hotel School (SHS).Bachelors in food science + ProCapProfessional Culinary Arts ProgrammeMarch 2007  November 2010University of Witwatersrand (Wits).The BCom Honours in MarketingJanuary 2004  October 2006WORK EXPERIENCEThe Boca Raton ResortBoca Raton, FloridaExecutive Sous Chef (Flybridge, Supperclub andPalm Court)October 2021  PresentKey Achievements and Responsibilities: Menu planning and development: Creating innovative and appealing menus that satisfy guests and reflect the hotel's brand. Food preparation and production: Overseeing thepreparation and presentation of all food items toensure high quality and consistency. Budgeting and cost control: Managing food costs, ordering supplies, and ensuring that the kitchenoperates within budgetary constraints. Championed the implementation ofmenu enhancements and dietarymeal planning, ensuring diverse andappealing culinary offerings. Proactively managed inventory,optimized ordering processes for all shifts,Management StyleLeadership by Example.OpenCommunicationTraveling.Mentorship and Training.Emphasis on Teamwork.Accountability.Recognition and Empowerment.Focus on Quality and Standard.Mentorship and Development.Setting High Standards.Team Collaboration.Clear Expectations.Problem Solving Focus.SKILLS:Cooking Techniques.Complex Problem-Solving.Analytical &Critical Thinking.Interpersonal RelationsCreative skills.Adaptable.Strong work ethic.Communication.Leadership.EXPERTISE:Excellent cooking andknife skills Fish butchery.Food techniques.Sous Vide.Amuse Bouche.Hotline food preparation.HACCP & food safety.Sauces & Soups.Protein Handling &breaking down.LANGUAGES:English.IsiZulu.Xitsonga.Sotho.Sepedi.and maintained meticulous stock rotationto guarantee ingredient freshness. Spearheaded the creation of organizedmise en place lists for efficient kitchenoperations, promoting cleanliness andproductivity. Devised and enforced kitchen schedulesand standard operating procedures(SOPs), fostering a structured and cohesivework environment. Played a pivotal role in recruitment,training, and mentoring of kitchenpersonnel, fostering a culture ofcontinuous learning and development.Wildcat Cliffs Country ClubHighlands, North Carolina.Sous ChefMay 2019  October 2021Key Achievements and Responsibilities: Elevated customer satisfaction byimplementing proactive kitchenstructures and procedures, ensuringseamless day-to-day operations andexceptional dining experiences. Designed and executed tailored trainingprograms for new team members,acquainting them with kitchen standardsand mise en place protocols to maintainconsistency and efficiency. Orchestrated station setup before serviceand post-service cleanup, embodyingmeticulous attention to detail andorganization. Spearheaded menu developmentinitiatives, curated enticing dailyspecials, and crafted exquisite AmuseBouche presentations to delight guestsand showcase culinary creativity. Directed flawless execution of banquet,brunch, and dinner services, orchestratingseamless operations and deliveringculinary excellence consistently.Royal Palm Yacht & Country ClubBoca Raton, Florida.Sous Chef (Seasonal)May 2018 October 2018Key Contributions and Responsibilities: Spearheaded culinary operations at theprestigious 1959 restaurant,demonstrating mastery in preparingexceptional dinner offerings andinnovative specials that delighted diners. Executed breakfast and lunchpreparations with precision and attentionWORK REFERENCES.Boca Raton Resort.Andrew Roenbeck, Resortexecutive chef andDirector of CulinaryOffice:PHONE NUMBER AVAILABLEthebocaraton.com501 E. Camino RealBoca Raton, Florida33432Wildcat Cliffs CountryClub Executive Chef WillBystrzycki.PHONE NUMBER AVAILABLEhttps://www.wildcatcliffscountry club.com770 Country Club Dr,Highlands, NC 28741Royal Palm Yacht & CountryClub.Executive Chef JoeDiPrima.PHONE NUMBER AVAILABLEhttps://www.rpycc.org/Club/Scripts/Home/home.asp2425 W Maya Palm Dr,Boca Raton, FL 33432Mar a LagoExecutive ChefBogdan Boerean.PHONE NUMBER AVAILABLEhttps://www.maralagoclub.com 1100 S Ocean Blvd, PalmBeach, FL 33480Club at IbisExecutive Chef Jerome Nicolas.PHONE NUMBER AVAILABLEhttps://www.clubatibis.com8225 Ibis Blvd, West Palm Beach,FL 33412to detail, ensuring consistency in qualityand presentation. Overseeing food procurement, inventory management, and supplier relationships. Ensuring compliance with health and safety regulations and hygiene standards.Training and developing kitchen team members tomaintain high standards of performance. Showcased culinary versatility andexpertise in creating memorable banquetand buffet dishes, delivering exceptionalguest experiences across various diningformats. Oversaw deep cleaning initiatives,streamlined ordering processes, andensured adherence to stringent HACCPstandards, fostering a clean, organized,and compliant kitchen environment.Mar a LagoWest Palm Beach, FloridaSous (Seasonal)October 2019  May 2021Key Contributions and Responsibilities: Orchestrated meticulous food preparation for the saut station and various culinary stations as per order requirements, ensuring seamless and efficient kitchen operations. Spearheaded the development of Presidential Food & Wine dinner menus, showcasing culinary creativity and sophistication in menu planning. Ensured optimal kitchen performance and adherence to quality standards, guaranteeing timely and top-notch culinary services. Demonstrated leadership and expertise by assuming the responsibilities of the Executive Chef in strategizing and overseeing food preparation operations. Crafted special, personalized meals for the President's family and distinguished guests, delivering exceptional dining experiences tailored to their preferences. Led the strategic planning and flawless execution of banquet food production, optimizing culinary offerings for large-scale events and gatherings. Upheld exacting standards of consistency and portion control during banquet plating, ensuring precision and excellence in presentation. Conducted comprehensive HACCP and food safetytraining for kitchen staff, prioritizing a culture of safety and compliance in culinary operations. Orchestrated live cooking demonstrations, engaging guests through interactive culinary experiences and detailed explanations of techniques and dishes. Managed and supervised the amuse-bouche station and room service orders for the esteemed former President Trump Kennebunk Resort CollectExecutive Chef Justin Walker.PHONE NUMBER AVAILABLEwww.tidesbeachclubmaine.comwww.earthathiddenpond.com354 Goose Rocks Rd,Kennebunkport, ME04046.Palazzo Montecasion Hotel.Executive Johan Van Tonder.PHONE NUMBER AVAILABLEhttps://www.southernsun.com/the-palazzo-hotel.Montecasino Boulevard,Fourways, Gauteng, South Africa.Peermont D'orealeGrande Hotel.Executive Johan de Kock +27PHONE NUMBER AVAILABLEhttps://www.emperorspalace.c om64 Jones Road, KemptonPark, Johannesburg,South Africa.family, showcasing professionalism and excellence in service delivery.Club at IbisWest Palm Beach, FloridaJnr Sous (Seasonal)October 2015  May 2019Key Contributions and Responsibilities: Demonstrated exemplary leadership by implementing comprehensive training programs for team members, resulting in a significant enhancement of performance and the delivery of top-tier services. Provided seamless and effective assistance to the executive chef in supervising day-to-day operations to ensure a streamlined and productive workflow. Successfully managed the Panache, Bistro, andAtrium hotlines, ensuring smooth and efficient service. Exceled in creating daily specials and conducting detailed briefings for front-of-house staff,enhancing customer experience and satisfaction. Conducted thorough training sessions on seafood cleaning and portioning techniques, emphasizing precision and efficiency in food preparation. Played a key role in concept menu development,showcasing creativity and innovation to meet the demands of discerning customers. Efficiently handled stock receiving and distribution processes, optimizing inventory management and minimizing waste. Maintained stringent standards as a food quality and service satisfaction controller, ensuring exceptional culinary experiences for every guest.Kennebunk Resort CollectionNote: Worked at the two properties simultaneously during the season.Earth at Hidden PondsKennebunk. ME.Snr Chef (Seasonal)May 2015  October 2017Key Contributions and Responsibilities: Managed a provisions breakfast restaurant at the farm, with a team made of 2 cashiers, 2 cooksand 1 dishwasher. Engage the main kitchen with banquet miseen plase to be done at the farm. Hotline dinner food preparation, which includes a saut station, garde manger, fish station, andwood oven. Responsible for station mise en plase,ordering and stocking up. Acted as liaison between executive chef and back-of- house employees. Stocked the line and maintained sufficient levels of ingredients and supplies throughout busy dinner shifts. The Tides Beach Club.Kennebunk. ME.Chef (Seasonal)May 2015  October 2017Key Contributions and Responsibilities: Main tasks included weekly food prep, daily station mise en plase and specials. Lunch hot line food preparation. Receiving, storing, and distribution of fresh produce, meat, and fish products. FIFO maintenance and ensuring all food items are dated and labelled according to the food safety requirement. Palazzo Montecasino Hotel.Johannesburg. SA.Jnr Sous ChefJanuary 2011 to December 2011Key Contributions and Responsibilities: Hotline food preparations, lunch & dinner on saut, fish and appetizer station. appetizer station. Assist the executive sous chef in planning, organizing,& executing all culinary operations for events and a la carte restaurants. Banqueting functions include weddings, privateparties, and special member events. Food preparation and quality control, food safety, kitchen hygiene. Kitchen Cleaning & routine inspections.Peermont D'oreale Grande Hotel.Johannesburg. SA.Chef de Partie.March 2010 to November 2011Key Contributions and Responsibilities: Diligently executed hotline food preparation,meeting high standards of quality and presentation. Ensured adherence to strict quality standards, guaranteeing that all food produced met required benchmarks. Maintained a focus on producing top-tier food promptly, balancing efficiency with uncompromised quality. Conducted thorough cleaning and date coding of all food productions, prioritizing hygiene and food safety protocols. Monitored cold room temperature levels and cleanliness, preserving the integrity of perishable ingredients. Provided valuable assistance in the butcherydepartment, demonstrating skill and competencein meat preparation techniques.