Raygaana Hendricks

With a distinguished culinary career that began in 1998, I am an accomplished chef with over 25 years of hands-on experience in the hospitality and food industry. Known for exceptional craftsmanship, creativity and a passion for flavor. Throughout the years I've worked on top-tier restaurants, hotels and catering establishments, mastering a wide range of cuisines that reflects both tradition and innovation.

With strong focus on quality, presentation and customer satisfaction. Currently still active in the industry, I remain committed to culinary excellence, mentorship, and the continuous of food trends, bringing expertise, leadership, and passion to every plate.

Main Galley Sous Chef at MSC CRUISE SHIP (2024-09 – Present)

• Prepare and cook high volume meals for multiple dining outlets.
• Maintain strict hygiene and food safety standards (HACCP).
• Assist with menu execution, portion control, and food presentation.
• Manage stock rotation and daily ingredient requisitions.
• Coordinate with kitchen teams to ensure smooth service.
• Train and support junior staff in daily galley operations.

Sous Chef at CAPE TOWN INTERNATIONAL CONVENTION CENTER (2019-06 – 2024-07)

• Running the largest cold kitchen
• Implementing ISO 22000

Chef De Partie at ONE & ONLY RESORT HOTEL (CAPE TOWN) (2011-10 – 2019-06)

• 1 Year hot kitchen – Reubens Restaurants.
• 6 Years Pastry
• A la Carte
• Main Pastry Kitchen
• 6 Year Baker

Assistant Chef at ABU DHABI (ROYAL FAMILY – DUBAI) (2010-08 – 2011-05)

• Assistant staff Housekeeping
• Supervisor in Kitchen
• Monthly Stock take
• Preparation of food

Demi Chef De Parte at ONE & ONLY RESORT HOTEL (CAPE TOWN) (2009-03 – 2010-08)

• Ensuring preparation for service.
• Working in Italian restaurant & Banqueting kitchen.
• Ensuring quality and preparation of plated food.
• Conducting monthly stock take.

Demi Chef De Parte at SEVRUGA RESTAURANT (2005-11 – 2007-04)

• Ensuring preparation for service.
• Rotating in all sections of the kitchen.
• Ensuring quality and preparation of plated food.
• Conducting monthly stock take.

Kitchen Hand / Assistant Chef at THE PICNIC COMPANY & MUSTARD CATERING (1999-02 – 2005-06)

• Assistance with all food preparations.
• Assistance with all cleaning of kitchen equipment and general office space
• Weekly and monthly stock take.
• Preparation of off-site catering functions.

Kitchen Hand / Waitron at CONSTANIA NEK RESTAURANT (1998-07 – 1999-02)

• Greeting and seating guest.
• Cashing up after every shift.
• Serving guest.
• Helping head chef with food preparation.

Grade 10 – Lavender High School

Certificate in Administration Office – Corn Way Training