Sunny Boy Mnisi

I was a Commis Chef that was always used to learn from any experience by involving myself to all De Parties of the kitchen. To build a very strong Pastry background from the start.

COMMIS CHEF - IMBALI SAFARI LODGE

(2002-04 - 2003-03)

I was a Commis Chef that was always used to learn from any experience by involving myself to all De Parties of the kitchen. To build a very strong Pastry background from the start.

CHEF DE PARTY - IMBALI SAFARI LODGE

(2003-04 - 2004-11)

A year later I got a promotion to become a Chef De Party as a result.

SOUS CHEF - JOCK SAFARI LODGE

(2004-12 - 2010-09)

• My main responsibility was to do all pastries required at the lodge including Deserts and Biscuit according to the company standard.
• To take full responsibility of the menu prep and meal service.
• I had to study computer to be able to help with kitchen paperwork.
• To help with daily stock control and kitchen operation.
• To help with menu planning and to provide trainings to other kitchen staff including hygiene practice.

EXECUTIVE SOUS CHEF - ANDBEYOND COMPANY [EXETER SABI SAND]

(2010-09 - 2016-10)

• To take full responsibility on Menu planning, kitchen management, Stock control and stock take on the absence of the Head Chef.
• To provide training to all the parties of the kitchen according to the company standard.
• As a result, I ended up introduced to the kitchen finance.
• I also ended as a Chairperson of EE/ CATHSSETA Forum at and Beyond Exeter & Kirkman Lodges, to be able to question the employment procedure and to deal with Development staff of the two lodges.

HEAD CHEF - FREELANCE CHEF - AM Lodge, Vuyani Safari lodge, Chitwa Chitwa Game Lodge and Cape Vulture Lodge

(2016-11 - 2022-11)

• To have enough time to write my own Recipe Book.
• Award winning as the winner of 3rd Bushbuckridge business and Tourism competition.
• Awarded the first position as the Best Chef and becoming the member of South African Chef Association (SACA).
• Also, to join the food network for daily updates on new Skills Set.
• Owner of Xidonkana Catering Training Modules.

HEAD CHEF - CAPE VULTURE CONSERVANCY

(2022-12)

• The first in charge of the whole Conservancy food operation including kitchen finance and Administration.
• To take charge of the Lodge, Permaculture, Events coordinator, Staff Kitchen, and Staff Canteen.
• Building a very strong Kitchen Team of Cape Vulture Conservancy and to get given an Opportunity to use my knowledge of a professional Catering Course to manage the Food & Beverage (F&B) Department as a whole.

GRADE 12 - Xitsonga, English, Afrikaans, Biblical Studies, Biology, Mathematics and Physical Science - MANYANGANA HIGH SCHOOL (1991-01 - 1996-12)

DIPLOMA - Basic Cooking Techniques - Pastry, Salads, Meat and Vegetables Dishes - NELSPRUIT COOKING SCHOOL (1998-04-01 - 1999-04-23)

CERTIFICATE - PROFESSIONAL CHEF - INTEC COLLEGE (2005-09 - 2007-03)

DIPLOMA - PROFESSIONAL CATERING - INTEC COLLEGE (2007-10 - 2009-04-29)

CERTIFICATE - BASIC COMPUTER SKILLS - WDB COMPUTER SCHOOL (2009-06 - 2009-06)

CERTIFICATE - HARVEST GAME MEAT CULINARY SKILLS FOR EXECUTIVE CHEFS - GREATER KRUGER CULINARY ART SCHOOL (2023-01 - 2023-12)