Siyamthanda Mqikela-Sosibo

I Siyamthanda Mqikela Sosibo would like you to please consider my Curriculum Vitae for the placement in your Department because of my versatility, I would be able to utilize it in all outlets but my strongest point is Hospitality, Marketing, management, administrative work and staff training and a Chef. I have acquired skills and experience in the last 7 years which have developed me and made me a strong asset to work for in any company. My experience in the industry has maintained a constructive relationship with H.O.D's in the following establishments: Royal Carribbean international,!Boardwalk Hotel, Lagoon Beach Hotel & Spa, Taj Cape Town. With my skills and experience accumulated over the years I strongly believe that I will be of good candidate to your establishment and offer my abilities into making the company grow and utilize it for the good. I like challenges cause they tend to grow me, and flexible within job aspects and a very good team player and willing to learn. Leadership skills and qualities are my key strengths, and excellent service is one great aspect I tend to achieve in my work, with this I kindly wish that you will consider my application for placement.

• Front of House (Front Office) receptionist 3 months: switchboard (directing calls from guests to their required specification), checking guests in and out of the hotel using the opera Fidelio system
• Housekeeping 3 months: cleaning of rooms to the desired standard of the hotel
• Supervision to the cleaning staff
• Food & beverage: restaurant: serving of guests for breakfast
• Waitressing for ala carte
• Supervision in restaurant: Daily cash ups for all shifts using opera system. In room dining (room service), Breakfast service, Banqueting: serving of functions, banquets, weddings & conferences. Setting up layouts of conferencing to desired standards required by guests. Prepare setups and laying for gala dinners for up to 300 pax
• Kitchen 4 months: cold kitchen, Ala carte
• Banqueting: (preparing food for functions for groups / banquets)
• Breakfast: (preparing & cooking breakfast food ranging fruits, cold meat, eggs, waffle, hot foods)
• Inventory controls: ordering stock and receiving of stock processing invoices, stocktaking for various departments.

• Working in one of the leading cruise liner company and holding a constructive position
• Opening team member of Boardwalk hotel
• Implementation of staff training in various key areas in the departments of Food and beverage
• Sustaining company revenues
• Promoted to Supervisor while still a trainee manager
• Opening team member of the Taj Cape Town

Diploma in Human Resources Management

City and Guilds Hospitality Management diploma

Business management certificate