Keane Munro

I was driven at young age by my passion for food which led me on an incredible journey. I left school early, driven by my passion for culinary expertise, after completing my City and Guilds diploma. I then spent two years in Singapore with my family, where I was fortunate to work in some amazing establishments under talented chefs, broadening my culinary horizons.

Upon returning to South Africa, I had the opportunity to work under more exceptional chefs, which rapidly accelerated my career, ultimately leading me to my current position.

Exceptional Head

Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.

Head Chef at Gorgeous George / Tambourine (2024-11 – Present)

• Obtained fresh, local ingredients to lower grocery costs
• Monitored line processes to maintain consistency in quality, quantity, and presentation
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
• Hired, managed, and trained kitchen staff
• Created recipes and prepared advanced dishes
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
• Developed and cooked memorable dishes that brought new customers into establishment

Senior Sous Chef at Hazendal (2023-02 – 2024-10)

Curated by award-winning Executive Chef Michélle Theron. The Restaurant at The Hazendal offers an array of fine food and wine experiences to create a delightful journey of discovery for all the senses.

• Took over the conference kitchen which we cater for large corporate functions that can range anywhere from 10pax to 600pax as well as our wedding dinners
• Responsibility includes: Stock control, Ordering, Menu Planning, Special Dietary Control
• Helped oversee other departments on the farm such as the Deli Kraal, picnics and pastry
• Learned a lot about how to lead and manage different types of teams and how to guide the Junior Sous and CDPs of each department to ensure daily tasks and goals are met
• Learned charcuterie, breaking down a whole pig, how to be resourceful with produce, pickling/fermentation of vegetables and meat cooking techniques in a classical French style
• Given the opportunity for menu input and my dishes for the menu
• Assisted with the training of the trainee chefs to supervise and oversee all sections

Senior Management Chef at Jewell's at the Spice Route (2022-01 – 2023-01)

Celebrated chef and charcuterie whizz Neil Jewell, together with his wife Tina Jewell, are at the helm of this farm-to-table eatery at our Spice Route Destination.

• Started as a demi CDP and after 2 to 3 weeks was promoted to Senior CDP for larder section
• Involved in managing the section by myself which included the responsibilities of orders, manage and train trainees and junior staff members

Senior CDP at Overture by Bertus Basso (2021-05 – 2021-12)

A true South African experience. Top 10 restaurant. Inspired by Drikus Brink

• Demonstrated respect, friendliness, and willingness to help wherever needed

Senior CDP at Maclean Hospitality – Bistro Bonbon / Entrée Restaurant (2018-09 – 2019-07)

Bistro Bonbon is a Bistro style Restaurant which mainly hosted events like weddings, birthdays etc.

• Oversaw Hot Section, which is the meats, veg, sauces etc
• Duties included ordering, monitoring and training junior staff, enforcing proper kitchen etiquette and hygiene standards

Commis Chef at Ritz Carlton Millenia – The Colony Restaurant (2018-04 – 2018-08)

The only 6-star hotel in Singapore, known for its diversity in cuisine.

• Worked in a high-class establishment, learning hygiene standards, basic administrative and computer skills, ordering, management skills with trainees and junior staff
• Gained insight on cooking skills with western food and other local dishes
• Ran cold section and oversaw and ran pastry section
• Learned to work under extreme pressure and at a fast pace while still paying attention to detail

Demi Chef de Partie at Grignoter by Chef Justin Quek (2017-06 – 2017-10)

Owned by renowned Master Chef Justin Quek, known for its French Asian Fusion food.

• Ran cold section and oversaw and ran pastry section
• Learned to work under extreme pressure and at a fast pace while still paying attention to detail
• Trained and worked with my Sous Chef Lliam who is a very skilled pastry chef and baker
• Learned to make ice creams, sorbet, breads, macaroons and many other things

Trainee Pastry Chef (Industry Placement) at The Food Barn (2016-06 – 2017-01)

A popular well-known upmarket restaurant in a trendy and popular tourist community village.

• Trained and worked with my Sous Chef Lliam who is a very skilled pastry chef and baker
• Learned to make ice creams, sorbet, breads, macaroons and many other things

Trainee/Commis Chef at Steenberg Wine Estate (2015-09 – 2016-06)

An exclusive internationally known and renowned wine estate.

• Started as an industry placement trainee chef and was promoted to Commis chef within three months
• Learned to work with many kinds of exotic meats and how to cook them correctly
• Learned many things while there, like how to pour wine and beer correctly and what beverage to recommend with a chosen meal

Waiter/Bartender/Kitchen Assistant at Barracudas (2015-01 – 2015-08)

A busy family beach front restaurant.

• Learned how to make cocktails and other barman duties

Waiter (Part time) at Ocean Basket (2015-01 – 2015-08)

A seafood restaurant in a shopping mall that attracts local residents and holiday guests.

• Served and waited on customers but also learnt a lot about fish and how to clean it and the basic cooking methods for a lot of seafood
• This is where my interest in the food industry began

Diploma Hot Kitchen Chef in Culinary Arts – Capsicum Cape Town (2016-01 – 2016-12)

Level 2 Diploma in Food Preparation and Cooking in Culinary Arts – City & Guilds Hot Kitchen Chef (2016-01 – 2016-12)

Diploma in Patisserie in Pastry Arts – Capsicum (2017-01 – 2017-12)

Certificate, Food & Beverage Safety & Hygiene Policies in Food Safety – Eduquest Int Institute (2018-03 – 2018-03)