Plamen Nikolov

Executive Committee member of the Free State for the South African Chefs Association with extensive experience in fine dining, restaurant management, and catering. Proven track record of improving profitability, elevating hotel ratings, and building successful food businesses.

Owner / Chef - Patso's

(2019-01)

• Manage staff and ensure high-quality food from food trucks.
• Plan and update menus.
• Develop marketing strategies for private events.
• Coordinate logistics for private events, including quotes and invoices.
• Provide consultation for new businesses (kitchen layout, SOPs, staff training).

Owner / Chef - Patso's Express

(2018-11 - 2019-11)

• Oversee daily operations of Grab-n-Go coffee shop.
• Plan and update menus.
• Develop marketing strategies and supervise staff.
• Minimize waste, forecast requirements, and maintain inventory.

Owner / Chef - 59@Plenty Restaurant

(2016-06 - 2019-06)

• Oversee restaurant and kitchen operations.
• Plan events, cooking classes, and loyalty programs.
• Train and evaluate staff performance.
• Control costs, minimize waste, and ensure guest satisfaction.

Kitchen Manager - Spar Dan Pienaar - Bloemfontein

(2015-03 - 2016-05)

• Order materials, supplies, and ingredients based on demand.
• Supervise kitchen employees and organize food orders.
• Oversee food preparation and cooking processes.
• Ensure compliance with health and safety regulations.

Family Private Catering - Elsa's Pies and Catering

(2011-01 - 2015-02)

• Prepare food for functions ranging from 5 to 500 people.
• Expand product offerings beyond baked goods.
• Ensure hygiene and high standards in the kitchen.

Head Chef - Macdonald Elmers Court Hotel and Resort - UK

(2009-04 - 2011-01)

Fine Dining restaurant seating 70 covers, brasserie seating 160 covers. Achieved GP of 72%.

• Daily kitchen management, including health and safety, hygiene regulations, and rosters.
• Led a team of 7 to 10 chefs.

Head Chef - Best Western West Grange Hotel - UK

(2008-08 - 2009-03)

• Oversaw brasserie-style restaurant and banqueting for 200 covers.
• Implemented food costing, stock control, and menu development.

Senior Sous Chef - Macdonald Compleat Angler - UK

(2007-07 - 2008-07)

Supervised a 2 Rosette fine dining restaurant and banqueting for 150 covers.

• Managed kitchen operations in the Head Chef's absence.

Junior Sous Chef - Macdonald Berystede Hotel - UK

(2004-06 - 2007-06)

Worked in a brigade of 16 chefs, covering banqueting for 500 covers.

• Daily kitchen management of all areas, including menu planning.

Chef de Partie - O'Donnabhans Hotel & Restaurant - Ireland

(2002-08 - 2004-02)

• Prepared brasserie-style cuisine for 72 covers.
• Assisted with banqueting for up to 72 covers.

Commis Chef – Saucier - Hilton Hotel, Sofia - Bulgaria

(2000-11 - 2001-07)

Worked with a brigade of 24 chefs, handling banqueting for 600 covers.

• Managed saucier section of the kitchen.

Commis Chef - Kempinski Hotel Zografski - Sofia, Bulgaria

(2000-11 - 2001-07)

• Supported a brigade of 14 chefs for restaurant and banqueting services.

National Diploma in Art - Art

Equivalent to Grade 12 (A Levels)