Mr Kyle Barnard
About Me
Energetic, creative and hardworking professional with experience in culinary leadership (Sous/Executive Chef) and estimating/quotations. Strong customer communication, stock control, costing and procedural work approach.
Personal Details
Education & Qualifications
Work Experience
Worked with animals; day-to-day sales; customer assistance; point of sale systems; administration.
Trained under experienced chef; promoted to head chef after probation. Supervised and prepared dishes across cuisines; stock ordering/receiving/rotation; requisitioning; menu planning, costing, budgeting and management. Ran 3 kitchens supplying 2 restaurants and a banquet hall (140–160 seated guests); buffet and plated 3–5 course meals; fine dining; high teas, picnics, and casual meals.
Oversaw kitchen operations including menu planning/design, tastings, costing, wastage and beverage requisitioning. Shared kitchen management, food cost control, procedure streamlining, efficiency and training junior staff. Controlled stock ordering/issuing/taking and capturing; developed spreadsheets to improve efficiency. Ensured food standards and compliance with HASCCP and FCS regulations.
Compiled client quotations; managed jobs/specs to deliver on time and to expectations. Managed key account stock; ordered stock to prevent shortfalls/excess; liaised with clients; sourced and bought materials for quality and price. Additional duties: managed office stock and stationery; followed up with suppliers; sourced suppliers; arranged appointments and met clients.
Skills
Languages
Licences & Certificates
Personal Traits
Hobbies & Interests
References
Cover Letter
Dear Hiring Manager,
I am writing to express my interest in suitable opportunities where I can contribute strong operational support, customer service and hands-on management. I am based in Roodepoort, Gauteng, and bring a solid track record across hospitality, retail and office-based estimating—working with urgency, accuracy and a consistent focus on quality.
My background includes progressing from Sous Chef to Executive Chef at Toadbury Hall Country Hotel & Wedding Venue, where I helped run three kitchens supporting two restaurants and a banquet hall, delivering buffet and plated three- to five-course meals for 140–160 seated guests. I have extensive experience in menu planning, costing, budgeting, stock ordering/receiving/rotation, and supervising and training staff. At il Contadino Restaurant (Lexshell General Trading), I supported kitchen operations through tastings, wastage control, streamlined procedures, and maintained standards in line with HACCP and FCS requirements, including building practical spreadsheets to improve efficiency and control.
Since August 2018, I have worked as an Estimator at Colour Magic, compiling client quotations, managing job specifications and timelines, maintaining key account stock, and sourcing and purchasing materials with a focus on both quality and value. This role has strengthened my administrative ability, supplier and client liaison skills, and my attention to detail in ensuring expectations are met and deliveries run smoothly. Earlier in my career, I also gained valuable retail and point-of-sale experience as a Weekend Manager at Plexi Pets Pet Store, assisting customers, handling day-to-day sales and supporting store administration.
I hold a Level 2 IVQ Diploma in Food Preparation and Cooking (Culinary Arts) from The Chef School for Food & Wine, a Skills Proficiency Certificate in Food & Beverage Services, Grade 12, Basic Fire-Fighting, and strong computer literacy. I am proficient in Microsoft Office (including Excel) and a range of POS and back-office systems. I am bilingual in English and Afrikaans, and I am known as energetic, hardworking and procedural, with clear communication and a quick ability to learn and improve processes. I would welcome the opportunity to discuss how I can add value to your team.
Kind regards,
Mr Kyle Barnard