Muaad October

I'm a open and honest person. I'm passionate about food and the hospitality industry. I'm always looking to challenge myself to be better at anything I want to do or achieve.

Trainee Chef at 95 Keerom Restaurant (2007-02 – 2007-12)

• Was responsible for all the vegetables, pasta and seafood prep
• Assistant to all the chefs in the kitchen

Commis Chef at Fork Tapas (2009-07 – 2010-01)

• Was on the starter section, and had to do all the prep for that section
• Was also responsible for plating of the starters
• Had traveling and accommodation problems that's why I left

Commis Chef at Feedem Pitseng (2010-03 – 2011-03)

• Did all the soups and was also responsible for all the puree meals for the different dietary requirements
• Was working in the place of 2 chefs that went on maternity leave, when they returned my contract ended

Demi CDP at Route 66 (2011-04 – 2012-12)

• Was in charge of the pastry section
• Did all the desserts and baked goods
• Assisted in the hot kitchen when help was needed
• Did stock take for pastry section
• Left because the company went bankrupt

CDP at Grande Roche Hotel (2012-02 – 2013-04)

• Was working on the starter section
• Did the prep and plating on the section
• Assisted other chefs in the kitchen when it was needed
• Left because I got a job offer from Sun International

CDP / Sous Chef at Sun International Golden Valley Casino (2013-05 – 2017-02)

• Did stocktake, costings, was involved with a lot of different functions the casino held
• Had to oversee 4 kitchens when on duty
• Ordered stock for the different kitchens
• Managed the hot pass and also cooked
• Assisted junior chefs and trainees in preparing meals
• Gave staff training
• Left due to personal reasons

Student at Madrassah Inaamiyah (2018-07 – 2018-12)

• Was doing Islamic studies
• Reason for leaving, I got married

Construction Supervisor at ASR GROUP (2019-03 – 2020-01)

This was a family business.

• Supervised workers
• Did safety talks
• Checked if work was done according the client's specifications
• Transported workers
• Left because I wanted to continue my career as a chef

Kitchen Supervisor at Spar Express (2020-02 – 2021-09)

Reason for leaving was for a better opportunity, but there is a 5 months period, I was unemployed due to a scam. So i did catering and sold food from my home and I also baked cakes for birthdays and other occasions.

• Did the cooking
• Supervised staff working in the kitchen
• Did all the stocktake
• Did menu planning and also implemented new menus
• Served customer at the hot foods department

Chef at Bidvest Catering Services (2022-03 – 2022-11)

• Was in charge of running one shift
• Cooked breakfast, lunch and supper for students of Stellenbosch University that lived on the residence
• Did stocktake
• Did menu planning and costings with the manager for functions
• Did plating and assisted with set up of functions

Sous Chef at Faircape (2022-12 – 2025-08)

• Cooking breakfast for the health care facility
• Cooking and plating meals for residents that lives in the retirement village
• Preparing and weighing ingredients for the restaurant menu
• Assist the Senior Sous Chef in preparing, cooking, plating lunch and supper meals for the health care facility
• Cooking home meals for residents of the village
• Do stock take from time to time

Grade 12 – Montana High School

Diploma in Professional Cookery in Professional Cookery – Institute for Hospitality Education (SA) (2007)

Diploma in Patisserie in Patisserie – Institute for Hospitality Education (SA) (2007)