Professional Summary
An entrepreneur and a skilled and self-driven Chef with 8 years of experience in the food service industry. Continually pushing myself to explore new culinary horizons, I thrive on innovation and constantly seek to maximize my capabilities. Renowned for my reliability, competitiveness, creativity, and hard work, I maintain a realistic outlook while consistently delivering outstanding results.
Achievements
team member of the month
2017
increased salt core of overall breakfast
certificate
2018
First Aid level 1
certificate
2011
In Power Development Life skills Programme
Key Competencies & Skills
Leadership
Attentive to detail
Communication
Integrity
Empathy
Career Overview
All rounder Chef
Hilton Hotel Sandton
2016
December
-
2020
July
Commis Chef
2016
July
-
2016
November
Commis Chef
Gallagher gourmet catering
2014
August
-
2016
June
Value ed Courses Attended
Self-Mastery
Digital Biz Ceo
Social Media & Personal Branding
Education & Qualifications
Tshwane South College
2013
January
-
2016
February
National N Diploma Hospitality and Catering
-
Work Experience
All rounder Chef
Hilton Hotel Sandton
2016
December
-
2020
July
● Ensure guest queries and requests are attended to in a timely and efficient manner and escalated where I cannot assist.
● Ensuring food ingredients are produced in good quality and stored correctly.
● Assisting with HACCP data recording, ensuring stock rotation, and FIFO principles.
● Assisted the HODs in ordering stock.
● Ensuring cleanliness, and good hygiene of the kitchen to promote food safety as well as reporting any issues to maintenance
● Occasionally responsible for training apprentices chefs and trainees
Commis Chef
Sinclairs Signatures Specialties
2016
-
July
2016
November
● Worked as a banqueting chef, and ensured the correct preparation of hot and cold foods for the restaurant buffet.
● Assisting in managing the entire banqueting kitchen, hot or cold section, and ensuring foods are ready and also assisted with stocktaking.
● Preparing mis en place and assisting with managing a la carte pass hot (grills) and cold kitchen and assisted in food orders.
● Maintained the consistency and standards for Ala carte hot, cold, and labelled, and recorded the food temperatures for all food items for each station I was responsible for.
Commis Chef
Gallagher gourmet catering
2014
June
-
2016
June
● 1yr 6 months training as a trainee, 05 months as an all-rounder Chef
● Maintaining the hotel's standards in terms of food quality and consistency with regards to food preparation and serving.
● Preparing the dishes, applying creativeness which aided in the attractive and appetizing appearance of the dishes.
● Participated in buffet banqueting, set menu plated style of serving, starters, main, and dessert.
● Assisted in producing the hot main dishes in banqueting. Managed to handle the hot kitchen tasks alone and produced the dishes as expected, prepared all dishes (2 vegetables, 3 types of meat, 2 starches, and fish) for a buffet lunch/dinner.
● Assisted in the ordering of stock. Alerting the seniors so they can be ordered with the rest of the stock.
● Was able to conduct good teamwork and do mise en place in a given section.
References
Gallagher gourmet catering
Chef Xavier
Rejoice Moyo
Hilton hotel Sandton