Ismail Amos

Executive Head Chef passionate about all things food.

EXECUTIVE HEAD CHEF • MEXICOLA • JUNE 21 – DATE
- Menu planning for restaurant and events
- Daily and weekly orders
- Stock control
- Training and teaching kitchen staff
- Negotiate with food suppliers
- Involved in food cost and staff rosters
LAMOURE BENTON | GENERAL MANAGER | +27 83 787 7008

SENIOR CDP ACTING JUNIOR SOUS • GROOTBOS PRIVATE GAME LODGE • NOV 19 TO SEP 20
- Ran both lodges – starter section
- Menu Planning for the lodge and for private events, which included The VOX Germany Event as well as personally cooking for the Lord of England and creating a private menu for him
- Created menus with the Executive Chef’s
- In charge of 4 CDPs
- In charge of stock rotation and maintenance of equipment in the kitchen
- Liaised directly with food suppliers and placed orders for ingredients
- Ran personal foraging trips to the lodge’s farms and private beaches with my CDPs on our off days, to influence creativity by showing them various ingredients that are available within the lodge’s parameter and ways on how they could incorporate it within their dishes.
- My love for utilizing locally sourced ingredients began here
CHEF BEN | EXECUTIVE HEAD CHEF | +27 82 348 6294

SENIOR CDP • THE CHEF’S TABLE • JAN 17 TO NOV 19
- Independently ran the Sous Chefs sections in their absence
- Responsible for plating
- Handling of seafood, pasta and vegetable stations and incorporated a few of my own dishes (mostly sea food) into the existing menu at the time
- Trained student groups from various colleges whilst working in their in-service training, some of whom became CDP at The Chef’s Table
- Directly worked on tasting menus with the Executive Head Chef, Kayla Anne Osbourne, who was my mentor
CHEF MATT | EXECUTIVE SOUS CHEF | +27 82 829 2919

CDP • BEVERLY HILLS • APR 16 TO OCT 16 (IN-SERVICE TRAINING)
- Responsible for: The Pizza station and working hot kitchen
- Check freshness of food and ingredients
- Develop recipes and determine how to present the food
- Plan menus and ensure uniform serving sizes and quality of meals
- Inspect supplies, equipment, and work areas for cleanliness and functionality
Order and maintain inventory of food and supplies
- Monitor sanitation practices and follow kitchen safety standards
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
KYLE GOVENDER | EXECUTIVE SOUS CHEF | +27 83 341 5037

EDUCATION
DIPLOMA 8065-02 • 13 DEC 2017 • CAPSICUM CULINARY STUDIO
Level 2 Diploma in Food
Preparation and cooking

CERTIFICATE 8065-01 • 29 NOV 2016 • CAPSICUM CULINARY STUDIO
Level 1 certificate in food
Preparation and cooking

ACHIEVMENTS
• October 2017 – Winner of Hirsh’s Head Chef competition
• June 2017 – Runner up of the SACA Robson’s Craft Beer and Canape competition
• April 2017 – Enrolled as a qualified Chef under SACA
• Nominated by my peers to be Head Chef in our final Gala event at Capsicum.