Sous Chef De
Resume:
** ****** **** ******** ********
*******.**@*****.***
NOMPUMELELO NONDUMISO SITHOBILE ZULU
Objective
chef?:im always saying that I didn’t chose cooking it chose me Since my early days of childhood I’ve always had the interest of mixing sweet and savoury to form something new sometimes unknown and then I discovered my love for The “Pots “ this career allowes me use my imagination and I can always experiment with different ways to decorate my plate and dazzle customers with visual displays.”food presentation is a reflection of a chef’s creativity “
Experience
The Lord's of the manor boutique Hotel
Chef de Partie
Worked my way from being a commis chef for a period of 10months and a position opened up and I started working as a CDP
Menu adherence
Section inventory count
As a CDP I worked around stations spent time in the salad section, pastry section, then the griller..Played a huge role in filling up where ever there was a gap. operating food cost effectively and on an ongoing basis. Operate and maintain all department equipment. Menu adherence and production of the menus important company out. Safe hygiene and safety practices in the kitchen.
Enforced performance standards to keep consistent high quality environment and develop customer satisfaction
Promoted new high value good products by creating attractive displays in cases and other customer facing areas
Midlands Saddle Trout Resort
Trainee Sous chef
I Produced high quality plates both design and taste wise. Ensured that kitchen operates in a timely way that meets all quality standards Filling for the Food and Beverage manager in planning and directing food preparation when necessary Resourcefully solving any issues that arise and seize control of any problematic situation Assisted in managing and training kitchen staff, establish working schedules and asses staff performance Ordering supplies to stock inventory appropriately Complied with and enforcing sanitation regulations and safety standards Maintained a positive and professional approach with co workers Adhered to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation
Aid in the security of food items, ensure the meat locker, storerooms and walk-ins are locked when not in use
Ensured that all guests felt welcomed and were given responsive, friendly and courteous service at all times es
Ensured all food and Beverage products were consistently prepared and served according to the facility recipes, portioning, cooking, timing service and presentation standards The Lodge at Prince's Grant
Sous chef
Stock rotation / management and adherence to GP's. Staffing with all HR
Focused and maintained the excellent quality standards of food delivery. Strict adherence to prescribed recipes.
2022-08-20 - 2023-07-07
2023-08-30 - 2024-01-30
2024-03-24 - 2024-06-24
Implement all tasks and action plans to ensure the optimal functioning of the kitchen including food cost and controls, menu preparation, operating equipment, point of sale, kitchen expenses and audit requirements. Reporting to the Head Chef & GM
Built and maintained a working environment in which staff are fully trained, organized, supportive of each other and competent.
Managing a team of staff
Facilitate effective interdepartmental communication and teamwork to ensure guests’ expectations are anticipated and exceeded.
High volume, fast-paced environment
Ilanga skills and management Development
Facilitator
Facilitate effective interdepartmental communication and teamwork to ensure clients expectations are anticipated and exceeded.
Function foods
Functions chef
Kitchen Hygiene standards set
Responsible for training chefs & implementing kitchen standards. Correct chemicals and sufficient cleaning materials to be in stock at all times Presentation as discussed and according to Styling Guide Proactive Maintenance
Good communications with:Manager and suppliers
Good stock controls and stock rotation
Good administration
interaction/communication with other chefs & guests: invite feedback, exchange ideas; be suggestion- friendly; share experience
Strict food costs and continued cost cutting initiatives with local suppliers Responsible for all food orders, storerooms and fridge and deepfreezes Left-over management: left-overs to be discussed and processed every day Checking all food going out to guests at any time. Making sure All and refrigerators and storerooms to be kept locked or keys to be left with an accountable Chef.
Quality and quantity of snacks to be checked
Bush banqueting, drink stops picnics functions etc. to have checklists, host, etc Good discipline and fair treatment: Chef to be a Role Model Good Teamwork to be promoted
Have Fun and be Flexibility
Always approachable, innovative and able to work unsupervised Always aware of & make your chefs aware of special dietary needs Guests When special dietary Guests order ensure that either myself or another chef meets the Guests requirements.
Ensure you have “911” Emergency food stored in your freezer to be used in a crisis. Tsebo (FEDICS
Functions chef /Head chef
Oversee daily operations across the restaurant, bakery, and convenience store to ensure excellent service and maximize profitability.
Ensure high standards of quality, cleanliness, and guest satisfaction in all business areas. Foster a culture of outstanding customer care, providing a welcoming environment and exceeding guest expectations.
Coordinate seamlessly with department heads to ensure smooth operations across the restaurant, bakery, and store.
Conduct regular meetings with department heads to address operational concerns, set performance targets, and review customer feedback.
Occasionally stand in for the catering Manager, attending meetings and representing the business. Implement and regularly review Standard Operating Procedures (SOPs) in all departments. Address daily inquiries, complaints, and challenges encountered across the business. 2015
2019
2019
Collaborate with the catering Manager for business forecasting and strategic planning. Drive financial opportunities and encourage a proactive sales culture across all areas. Conduct Duty Management shifts, safety inspections, and ensure compliance with Health & Safety standards.
Maintain positive employee relations and ensure effective communication within teams. Inspect all areas for service quality, cleanliness, presentation, and staff appearance. Ensure adherence to Health and Safety regulations across all business areas. Managing daily operations of the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations
Implementation of the food production process
Provide great quality service to clients
Manage the execution of creative functions
Menu planning, standardisation, adoption and costing Monitor the kitchen to ensure the cooks are using standardized recipes and quality of food is of the highest standard
Daily controls procedures – capturing of issues, sales, stock Managing the Food GP’s as per the budgeted targets Managing the unit’s budgets to ensure that the budgeted targets are met monthly Implementation of minimum & maximum stock levels to controls stock days Electronic Meal ordering system to be fully functional and implemented within the unit Managing the HSE daily to ensure all records are up to date 1. Managing Customer Experience (through surveys and using data to improve the service offering Education
Deveies ambulance academy
Basic ambulance Assistant
International Hotel school
Professional cookery
International Hotel school
Food and beverage management
Reference
Andiswa Zondi - Ilanga skills and management development Operations manager
************@*****.***
Lindo Nhambe - The Lord at Prince's Grant
Head chef
Sipho Ntshambi - The Lords of the manor Boutique hotel Manager
Contact this candidate