Commis chef
Resume:
Beauty Gande
Telephone Number: 073-***-****
Email: adigf5@r.postjobfree.com
Physical address: 107 Coatbridge Crescent, Parklands, 7441
Nationality: Zimbabwean
Gender: Female
Working status: Valid
Professional Profile
Due to a great passion for food that I developed while working as a chef in Zimbabwe, I decided to further my studies in food upon my arrival in South Africa. While pursuing my Bachelors, Honours, and Masters, I have obtained hands on experience in food preparation, plating, portion control, and serving of starters, salads, entrees and desserts, food production principles, food safety and hygiene, and stock control, menu planning, new food product development, understanding of balanced diet. During my studies, I decided to work as a cleaner (it was a well-paying job that enabled me to pay for my fees at the university). I resigned in December 2016, to pursue further career opportunities, where I decided to start from entry level as a commis chef.
While working as a cleaner, I developed strong communication skills. My experience working in fast-paced kitchen environments will allow me to transition quickly into a new kitchen position, especially because I will be able to apply my research and studies to my role.
Key Skills
Attention to detail
Business sense
Cleanliness
Culinary expertise
Fast-paced decision making
Motivational management style
Work without supervision
Food safety and hygiene
Food preparation experience
Cold and hot section experience
Menu planning
New food product development
Plating experience
Portion control skills
Understanding of a balanced diet
Excellent communication skills
CSR and Sustainability
Stock control
Bachelors in Food and Nutrition
Honours in food studies
Computer skills
Ability to thrive in a fast-paced environment
Friendly and professional
Fast thinking and team player
Experience
Company
The Commodore Hotel
Position
Commis Chef
Dates of Employment
From 2018/10/10 To 2019/03/14
Key Responsibilities
As a commis chef, I was responsible for filling in breakfast in the Buffet that had been prepared by the night shift chefs. Occasionally, every commis chef at The Commodore was required to be on a night shift, where I then developed skills for breakfast preparation and the laying out in the restaurant buffet section.
I managed a cold section where I developed skills for making salads, sandwiches, platters and desserts. I also sometimes worked on the vegetable section and grill section. During this period, I developed skills on plating of hot and cold foods on the pass, portion control, ordering of commodities and stock taking.
Reason for Leaving
End of fixed contract.
Company
Platinum Hospitality Recruitment/Westin Hotel
Position
Commis Chef
Dates of Employment
From 2017/01/04 to 2017/04/04
Key Responsibilities
As a commis chef, I was responsible for preparing breakfast, in which I managed the cold section of the Kitchen. In addition to honing my skills in the cold section, I developed skills for making salads. I became efficient at cooking in the fast-paced environment of a busy restaurant.
Reason for Leaving
End of contract
Company
Cresta Lodge Zimbabwe
Position
Junior Chef
Dates of Employment
From 2004/01/13 To 2007/12/10
Key Responsibilities
This position at Cresta Lodge introduced me to the food industry, and I developed a passion for food. As a senior chef, I was responsible for managing the restaurant’s either cold, pastry, and vegetable sections and sometimes entrees section. In addition to food preparation techniques, I learned a great deal about food presentation on á la carte dishes and Buffet service during lunch and dinner.
Reason for Leaving
End of contract
Company
Southern Suburbs Households (Rondebosch)
Position
Cleaner
Dates of Employment
From 2008/03/12 To 2016/12/30
Key Responsibilities
In this role, I was responsible for cleaning and maintaining a tidy household. As an independent cleaner, I developed strong communication and professional management skills because I interacted with homeowners directly.
Reason for Leaving
To pursue further career opportunities
Education and Training
Institution
University of South Africa
Course/Qualification
Masters Degree (part-time)with a research focus in Corporate Social Responsibility and Sustainability in food products
Dates
2017/04/11 To Present
Institution
South African Association for Food Science and Technology
Course/Qualification
Certification of Membership
Dates
2015 To Present (renew every year)
Institution
University of South Africa
Course/Qualification
Honours Degree in Food Studies
Dates
2015/04/15 to 2017/03/13
Institution
University of South Africa
Course/Qualification
Bachelors Degree in Food and Nutrition
Dates
2011/01/12 to 2015/06/19
Institution
Manpower Planning and Development Act
Course/Qualification
Certificate of Skilled Worker Qualification (Journeyman Class 1): Chef
Dates
2005/07/31
Computer Skills
Microsoft Word
Microsoft Excel
Internet Expertise
Languages
English
Shona
References
Name
Candice Kahn (Reference letter available)
Position
Payroll Administrator
Company
The Commodore Hotel
Contact Number
Name
Chef Grant or (Platinum Hospitality Group – 021-***-****)
Position
Executive Chef
Company
Westin Hotel
Contact Number
Name
Petronella Munyoro
Position
Head Chef
Company
Cresta Lodge Zimbabwe
Contact Number
(263-4) 487154/7, 487006/8
Name
Shelley DeVet
Position
Homeowner
Company
Household - cleaner
Contact Number
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