Elethu Mtangayi

Hospitality and Tourism graduate currently completing a BSc Honours in Consumer Science, with practical commercial hospitality experience and current experience supporting first-year Culinary Studies students during practical sessions. Experienced in food production, kitchen operations, food and beverage service, hospitality procedures, food safety, sensory evaluation, food costing and student practical guidance. Combines academic knowledge with industry experience gained as a Sous Chef and through hotel Work-Integrated Learning.

Seeking a Hospitality Lecturer opportunity where practical industry knowledge, academic development and student support can be applied in lectures, workshops and practical learning.

CULINARY STUDIES TUTOR / PRACTICAL SUPPORT at University of Zululand (Present)

• Support first-year Culinary Studies students during practical food-production sessions and learning activities.
• Guide students through culinary preparation techniques, kitchen procedures, production processes and practical tasks.
• Provide practical demonstrations, clarification and one-on-one guidance to help students understand culinary procedures.
• Reinforce food hygiene, safe food handling, sanitation, kitchen safety and appropriate professional kitchen practices.
• Support students in applying theoretical concepts to practical food-production activities.
• Communicate instructions clearly and assist students in developing confidence and practical culinary skills.
• Work with students during practical sessions while encouraging participation, teamwork, discipline and professional conduct.

SOUS CHEF at Docshed Restaurant (2024-01 – Present)

• Supported daily food production, preparation and presentation in a commercial restaurant environment.
• Coordinated food preparation activities and supported efficient kitchen workflow during busy service periods.
• Applied food safety, hygiene, sanitation and HACCP principles during food preparation, storage and service.
• Prepared food products according to recipes, production requirements, quality standards and service expectations.
• Supported high-volume food production while maintaining consistency, portion control and presentation standards.
• Worked collaboratively with kitchen team members to coordinate preparation and service requirements.
• Developed practical knowledge of restaurant operations, food production, customer requirements and professional kitchen standards.

WORK-INTEGRATED LEARNING – HOTEL OPERATIONS at BON Hotel Empangeni (2025-06-09 – 2025-07-18)

• Gained practical exposure to hotel kitchen/back-of-house, restaurant and housekeeping operations.
• Participated in breakfast production and service for hotel guests in a time-sensitive commercial environment.
• Supported preparation of hot and continental breakfast products, chef specials and bakery items.
• Applied food hygiene, sanitation and cross-contamination prevention practices during food preparation and service.
• Developed practical understanding of hotel operations, guest needs, teamwork, time management and service standards.
• Prepared ingredients and mise en place for subsequent production and maintained clean, organised work areas.
• Observed and applied professional hospitality procedures and standards within a hotel environment.

BSc Honours in Consumer Science – University of Zululand

BSc in Hospitality and Tourism – University of Zululand

Grade 12 – Ntsikayezwe SSS (2022-01 – 2022-12)