1. RUTH MBALA
PERSONAL INFORMATION:
Marital Status : Single
Nationality : South African
Date of birth : 1984 - 08 - 10
EDCATION:
2002 in Baysville High School in
East London, South Africa.
Economics and Cookery
Hospitality Education:
>Qualifed January 2006 in Cooking large volume

2. production (Chef Certificate and Diploma) - Professional
Chef (Cookery)
>Qualifed January 2003 - 2004 in Cooking and Baking in
Large volume production (Certificate)
PROFESSIONAL EXPERIENCE:
1(August 2013 - Currently 2016) ZOE’S CATERING
Role : Sous Chef
>Responsible for all food preparation and overseeing and
overseeing all preparation form junior staff.
>Ordering of stock, and stock rotation.
>Creating new innervated menus and executing them to
the highest standard.
>Management of junior staff and conducting team building
at Zoe's Catering. I have been responsible for creating

3. immaculate menus as well as producing pastry items such
as bread baking daily, cupcakes, muffins and ice creams.
Hot foods items such as vegetable & corn chowder,
tomato ratatouille, Lobster and Roquefort gratin.
>Cooking for the Government Delegates.
>50 - 100 pax Breakfast
>50 - 150 pax Lunch
>50 - 200 pax Dinner
2(January 2013 - May 2013) Lowes Madison Hotel
( 4 Diamond ) A la Carte/Fine Dining
Role : Chef de Partie –J1
>Preparation of hot station food, fish station and cold
station food as a J1. Working night shift and helping others
with they are preparation and plat the food.

4. >Ordering the stock and cooking the food and plating the
food. Making soups, meats, fish and desserts. I was
making breads every day, ice creams, lobsters and she
crab soup, crab cakes and we yours fresh food.
>V.I.P Guests Including Government delegates
restaurant.
>70 - 180 pax Lunch
>70 - 300 pax Dinner
3(May 2012 - December 2013) Destination The
Madison Hotel (4Diamond) (A la Carte/Fine
Dining)
Role : Chef de Partie – J1
>Preparation of hot station food, cold station and fish
station as a J1. Working night shift and help others
cooking in the stations and plating the food and I also work

5. in a morning shift doing lunch shift also helping the night
shift people to preparing the food.
>Ordering the stock making stocks, meats, crab cakes,
she crab soups, breads and desserts. V.I.P Guests
Including Government delegates in a restaurant.
>70 - 200 pax Lunch
>70 - 150 pax Dinner
4(December 2006 - July 2011) (5*) (A la Carte)La
Provence Gust House
Role : Chef de Partie - Junior Sous Chef
>Duties Include - Preparation food for the station insuring
ingredients are fresh. Preparation of cold and hot food
helping to plat the food.
>Making the breakfast and functions and banqueting.
>Helping to ordering the stock and doing the stock control

6. and overseeing all preparation from junior staff. Creating
new menus every day and executing them to the highest
standard.
>50 - 170 pax Breakfast
>50 - 150 pax Lunch
>50 - 100 pax High Tea
>50 - 100 pax Dinner
5(January 2003 - January 2004) (3*) Protea – King
David Hotel (A la Carte)
Role : Trainee Chef
>Duties Include - Preparation of food, cooking food and
preparing the functions cooking and setting the halls and
restaurant for Breakfast, lunch, and dinner.
>Desserts

7. >Baking
>Functions
>Guests Including Government Delegates
>Cocktail Events
>Breakfast
>Waitress
>Cooking in a big kitchen
>100 - 350 pax Breakfast
>150 - 200 pax High Tea
>300 - 700 pax Lunch
>200 - 250 pax Dinner
6(December 2004 - February 2005) Lee Republic
Restaurant
Role : Kitchen Stuff

8. >Duties Include - This role entitle to cleaning the kitchen
and the bra.
REFERNCES:
>Manager : Lizel Claassen Killian
083 5000 401
>Chef : Maggie
078 9537 969
>Manager : Elliot Mulugisa
073 3772 897
>Sous Chef: Edward
202 8621 600
202 5872 631
>H&R

9. 202 8621 600
202 5872 631
Written references and qualification certificates available
upon request.
OBJECTIVES:
Born in South Africa and grew up in East London and
Finished Tertiary education in East London. I study at
Hotel College of Excellence, Connoisseurs Cooking
College and then I went to work in Port Elizabeth. I am
able to work under pressure and committed to producing
nothing but the best with whatever I am given. I am
ambitious and strong willed. I am intend on applying for
Junior Sous Chef or Sous Chef, position as I believe I
have good skill of taking up the position as I have run a

10. stations in my knowledge of responsibility and delegation.
I have the ability to “thank on my feet” and problem salving
is one of my attributes. After traveling to the U.S.A and
working with some amazing chefs and meeting some
icons sampling some of the countries amazing produce, it
has tested to be a big contribution to my career and the
way I use ingredients and create menu’s.