Napo Ramaili

Experience

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  Compass Group ( Alleisure)

  Jan 2005 - Sept 2006

  Sous Chef

  Menu DesignMaintain an efficient kitchenWastage to a lowest possibleQuality controlThrough a hands on approach, maintain & improve standard of product, introducing more variety of menusMaintain & improve standard of service and operating standards, ensuring maximum guest satisfactionControl departmental expenses including food costs and wages, in line with business levelsImplement & monitor all Health & Safety and hygiene practices and proceduresImplement and monitor departmental training & development plans via appraisal processTo motivate, coach & team buildGood understanding of all applicable Health & Safety legislation & experience working with strict Health & Hygiene regimesFull understanding of food controls & experience of ordering & menu pricingSelf-motivated – and able to motivate others to achieveProven man-management, coaching and team building skillsDesire & ability to deliver quality ala carte Show less

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  Disney Cruise Line

  Aug 2006 - Apr 2007

  Cook 1

  Assisted in preparation of complete meals - preparing and cookingsoups, meats, gravies, vegetables and salads Assisted in preparation, cooking, and distribution oftherapeutic diets.Assisted in menu planning and recipe development, utilizing standard metricRecipes, testing products and tasting panel.Took charge of a shift in absence of Charge Cook or Unit Supervisor. Responsible for checking supplies and groceries received in work area.Assisted in serving special diet meals Prepare special nourishment items.Assisted in the cleaning of kitchen area and general maintenance of equipmentand inventory control.Prepared complete meal for a small group of persons.Performs other related duties as assigned. Assists in supervision and instruction of subordinate Cooks and Service Workers,as necessary Show less

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  Compass Group (The House Of Bonne Cuisine)

  Jun 2007 - Mar 2011

  Senior Sous Chef

  Menu DesignMaintain an efficient kitchenStep into roles as per needAct as liaisonEnsure portion controlMaintain the desirable food costWastage to a lowest possibleQuality controlEnsure that the truck are leaded in time for the next functionOrdering the correct product(weight,quality & price)Employee ManagementTrain staff in the areas neededRan daily operations of the kitchenEnsure that staff are awer of daily functions,menus needed for functionsPlate designLoading of Vehicles for the stadium ensuring all food items are checked according to the menuEnsuring correct storage of food on arrival at the stadiumEnsuring correct re-institution of food Liaising with the Banqueting / Function co-coordinators regarding buffet set up and replenishing of foodEnsuring all food is presented at its bestMaking sure that all menu items go out accordingly to the various areas (Presidents Suite / Boxes / Players /Media etc)Ordering of new stock item for following gamesEnsuring stewards adhare to the cleaning scheduls,while maintaining a desireble hygien standards both int the kitchen and the service areas Show less

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  BON Hotel Reviera On Vaal Hotel & Country Club

  Mar 2011 - Feb 2012

  Executive Sous Chef

  Timeous production of quality food at optimal cost under hygienic conditions, whilst effectively managing Human resources and machineryOperating the kitchen and directing kitchen employees Maintaining and upgrading food quality and presentation Controlling food costs and forecasting regarding food production, as well as requisitioning Organising an efficient flow of production Setting up a control system that will assure quality and portion consistency Establishing daily supervision; delegating to Sous-chefs and floor chefs Effective people management in order to maximise the potential and effectiveness of staff Creating appropriate purchasing specifications Co-operating with the Food and Beverage Manager and contributing to the Food and Beverage departmentWork with the Banqueting Manager in selling and planning Banquet functions Consider changes or replacement of equipment, fixtures and procedures throughout the department Maintaining safe working conditions for all employees Responsible for proper cleanliness and sanitation of kitchen and equipment Responsible for the maintenance of proper sanitation standards in accordance with health requirements Show less

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  Peermont Global

  Mar 2012 - Nov 2012

  Banqueting Sous Chef

  Menu DesignMaintain an efficient kitchenStep into roles as per needAct as liaisonEnsure portion controlMaintain the desirable food costWastage to a lowest possibleQuality controlOrdering the correct product(weight,quality & price)Employee ManagementArranging temporary staff as and when requiredEnsure that during service times, there is sufficient monitoring of operations Train staff in the areas neededRan daily operations of the kitchenEnsure that staff are awer of daily functions,menus needed for functionsPlate designEnsuring stewards adhare to the cleaning scheduls,while maintaining a desireble hygien standards both int the kitchen and the service areas Show less

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  Sun International

  Nov 2012 - Dec 2015

  Banqueting Sous Chef

  Only A Life Lived To The Service Of Others I Worth Living

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  Air Chefs

  Jan 2016 - Mar 2017

  Executive Sous Chef

  Decide Commit Succeed

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  Sun International

  Mar 2017 - Aug 2018

  Love what you do ,do what you love Flavor Town

  • Executive Sous Chef

    Mar 2018 - Aug 2018

  • Chef De Cuisine

    Mar 2017 - Mar 2018
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  Famous Brands

  Sept 2018 - Oct 2019

  Steers _Product Manager

  Reach_ Act_Engage_ Convert.

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  Culinaire Food Concepts

  Oct 2019 - now

  Development Chef

  Key focus of this role is to provide strategic input into the Food business operating plan that delivers sustainable profit growth.- Build lasting relationships with suppliers. Manage the strategic supplier relationship within and across trading groups for short and long term gain to meet the current and future customer requirements.- Support development of sustainable, competent supplier base in line with margin targets.- Project Management:- Effectively management skills to deliver projects to critical time path.- Ensure delivery of the relevant customer offer covering, range, price and quality proposition aligned to the brand and our food strategy.-Gove input to the Foods , Menu offering and supplierstrategies and coordination and lead the sign off and implementation of the operating plans.- Sensory Evaluation:- Superior palette to ensure consistent best in class product. Show less

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  Air Chefs

  Jan 2020 - Dec 2021

  Excutive Chef

  Manage purchasing and production staff in a fast paced facility which includes scheduling, development, compliance and follow upArchive and or exceed budget labour and food cost through proper planning and execution.Support and implement the principles of lean production.Provide data for the development of annual business plan and departmental budgetingEnsure optimal deployment of human, technical and material resources Lead the culinary design of menus and manage the accounts of local customers.Lead customer menu presentations that showcase available menus on annual or as needed basisMaintain ongoing, positive and proactive relationship with all internal and external customersEnsure compliance with customer specifications, quality standards, Occupational Safety and Health Administration ( OSHA), Hazard Analysis and Critical Control Control Points (HACCP), safety, health, environment and other regulationsMaintain an ongoing,positive and proactive relationship with internal and external customers Show less