Ntando Ngubane

Taking full responsibilities of the kitchen from creating menus to costing, cooking, overseeing the smooth running of the kitchen and making sure we meet the profit margin.

Head Chef - Indaba Lodge Richards Bay - Richards Bay

(2024-09 - 2025-12)

Taking full responsibilities of the kitchen from creating menus to costing, cooking, overseeing the smooth running of the kitchen and making sure we meet the profit margin.

Head Chef - Backworth Guesthouse

(2023-02 - 2024-07)

Taking full responsibilities of the kitchen from creating menus to costing, cooking, overseeing the smooth running of the kitchen and making sure we meet the profit margin.

Head Chef - Horizon cocktail bar and lounge - Ballito

(2019-12 - 2022-12)

• Staff management
• Stocktake
• Food production
• Food presentation
• Stock control
• Manage daily kitchen operations and order all inventory

Senior Chef - Tomjachu Game Lodge 4* - Mpumalanga

(2017-03 - 2018-07)

• Menu creation
• Menu costing
• Hygiene and Stock Management
• Guests interaction
• Implemented fine dining
• Created system to control food spoilage and preserve all food items

Senior Chef de partie - Twelve Apostle Hotel 5* - Cape Town

(2014-05 - 2016-12)

• Supervised the hot section daily operations
• Preparing, cooking and presenting high quality dishes within the hot section
• Assisting with the management of health and safety
• Monitoring portion and wastage
• Training junior chefs and overseeing kitchen and food safety standards
• Assist head chef with specials

Sous Chef - Gwahumbe Game lodge 4* - Mid Illovo

(2012-06 - 2014-01)

• Menu creation based on seasonal changes
• Ensure kitchen activities operate in a timely manner
• Recruit and train new staff
• Manage the kitchen in the absence of the head chef
• Stock control and cooking all types of meals
• Maintain high standards

Demi Chef de partie - Protea hotel the Ridge 4* - Umhlanga

(2011-02 - 2012-01)

• Maintaining kitchen hygiene and stock control
• Cooking
• Keeping up with the new trends
• Responsible of all Mise en place
• Following orders from superiors
• Taking care of the buffet section

Intern - GLC Restaurant, Fairmont whistler - Canada

(2009-12 - 2010-11)

Higher Diploma - Kitchen management - International Hotel School (2007 - 2009)

Senior Certificate - Rossburgh High School (2002 - 2006)