Iyenzeka Sithole

I am trying to gain experience working in the industry so I can expand my knowledge in retail, culinary and pastry in order to be able to manage a company

Kitchen chef at Blue Marlin (2025-01 – 2025-07)

I worked in the kitchen for 5 months, and gained some experience working in the buffet kitchen. The shifts I worked were 6am-2pm and 2pm-10pm.

• Worked morning shift handling the stove top making omelettes and various other dishes
• Worked night shift preparing the dinner menu and placing orders

Baker at Westville Supa Spar (2026-01 – 2026-04)

I worked in the bakery for 4 months helping with various desserts, pastries and pies. I worked a 9 hour shift which started from 6am-3pm.

• Worked mostly at the cake baking station making different cake sponges such as carrot, chocolate, vanilla and butterscotch
• Worked as a counter assistant handling invoices and stock taking

Tent installer and rigger at RNS Tent for Hire (2020-01 – 2026-12)

I have been working for this company for a very long time. We usually work from 6am to 6pm.

• Handled delivering and installing the tents
• Delivered coldrooms, chef dishes, plates, spoons and cups
• Installed various tents including frame tents, two poles and three to four poles which include tables and chairs

Promoting at Stork (2025-11 – 2025-11)

I worked to promote the storks the new butter and had given demonstrations on how its used. I worked for 2 weeks.

• Interacted with customers and handling stock

N5 in QCTO Culinary – International Hotel school (2025 – 2025)

N5 in Pastry – International Hotel school (2026 – 2026)

12/Bachelor in Tourism, mathematical literacy, Zulu first additional language, English home language, History, Geography, life orientation – Ixopo high school (2024 – 2024)