Mpungwini's Catering and Training ServicesCooked by Chef Dingwenya
Chef Dingwenya brings more than 15 years of professional kitchen experience to your table, your business and the next generation of chefs in Middelburg and Steve Tshwete.
Chef DingwenyaHead Chef, Trainer & Kitchen Profit Consultant
A chef who knows the plate and the numbers behind it.
Chef Dingwenya has spent more than 15 years in professional kitchens, cooking for hotels, lodges, functions and private clients. Today he runs Mpungwini's Catering and Training Services from Steve Tshwete in Mpumalanga.
His work covers three things: food that makes an event, kitchens that make a profit, and cooks who become employable chefs. Every platter is cut by hand, every menu is costed, and every student learns on the stove, not from a slideshow.
- Fruit, meat and dessert platters
- Plated and buffet function menus
- Chef training, level 1 to executive
- Waiter and bartender courses
- F&B costing masterclass
- Kitchen profit consulting
Chef Dingwenya
One chef. Three ways to work with him.
Whether you are hosting fifty guests, running a lodge kitchen or starting a career in hospitality, there is a place to start.
01Catering & platters
Hand-carved fruit platters from R350, the R850 meaty platter, cheesecake trays and full function menus for weddings, meetings, parties and funerals.
See the menu
02The academy
Train today, work tomorrow. Professional cookery, an eight-level chef pathway, and waiter and bartender courses. First intake April 2027.
View courses
03Kitchen consulting
For restaurant and lodge owners whose kitchen makes sales but not profit. Costing, menu planning, stock control and cost-of-sale reporting.
How it worksFrom his kitchen.
Real platters, plates and functions by Chef Dingwenya. Tap any photo to see it larger.
Is your kitchen making sales but no profit?
For restaurant, lodge and guesthouse owners in Middelburg and Mpumalanga. Chef Dingwenya works as your kitchen profit consultant, or trains your team to run the numbers themselves.
Costing every dish. Know what each plate really costs and what it should sell for.
Controlling stock. Stores, purchasing and perpetual inventory that stop food walking out the back door.
Reporting that you can act on. Weekly, monthly and quarterly cost-of-sale reports and a clear profit or loss statement.
Advanced F&B Costing & Management Masterclass
Fourteen modules for owners, managers and head chefs.
- Food and beverage costing
- Menu planning
- Planning the F&B budget
- Stores and stock control
- Costing templates, manual and electronic
- Purchasing and perpetual inventory
- Weekly, monthly and quarterly COS reports
- Compiling a profit or loss statement
- Accommodation costing
- Event costing
- Catering costing
- Developing a cost-of-sale percentage
- Mark-up vs cost of sale
- Input and output tax
Train today. Work tomorrow.
Mpungwini's academy takes you from trainee to executive chef in eight levels, with a certificate, uniform and ingredients included. Seats are limited and deposits secure your place.
Let's plan your next event.
The quickest way to reach Chef Dingwenya is WhatsApp. Send your date, number of guests and what you have in mind, and he will come back to you with a quote.