CURRICULUM VITAE - CV

MADELINE CHIMVUMBO

CELL.064*******

FULLNAME:

Madeline Chimvumbo

DATE OF BIRTH:

** ****** ****

MARITAL STATUS:

Married

PASSPORT NUMBER:

CN 069387

BASED:

CELL NUMBER:

Cape Town

064******* /078*******

NOTICE PERIOD:

EMAIL ADDRESS:

One month

adj0tv@r.postjobfree.com

EMPLOYMENT HISTORY

EMPLOYER: Lapo.s Kitchen

POSITION : Jnr sous chef

DURATION: Nov 2019 to July 2020

EMPLOYER: Yatch Club

POSITION : Snr CDP

DURATION : JULY 2018 TO December 2019.

EMPLOYER: Double Tree by Hilton hotel

POSITION: Senior Chef De Partie

DURATION: DECEMBER 2013 To NOVEMBER 2017

Custodian of night shift Ala carte service.

Stock taking and Banqueting

Monitoring the pass and plating the dishes

Allocation of duties to staff e.g. cleaning

Preparing menus for specials.

Teaching staff how to set up for a busy service

Above all else, the fundamental mandate for this position is budgets and production schedules as well as the associated logistics.

Preparing, cooking and presenting dishes within your speciality

Helping the Executive Sous chef and Executive chef to develop new dishes and menus

Ensuring that team has high standards of food hygiene and follow the rules of health and safety

Monitoring portion and waste control to maintain profit margins

EMPLOYER: Karoo Cattle and Land Steak House

POSITION: Jnr Sous Chef

DURATION : June 2013 to October 2013

Prepare menus in collaboration with colleagues

Ensure adequacy of supplies at the cooking stations

Prepare ingredients that should be frequently available (vegetables, spices etc.)

Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes

Put effort in optimizing the cooking process with attention to speed and quality

Enforce strict health and hygiene standards

Help to maintain a climate of smooth and friendly cooperation

EMPLOYER: Pepper Club Hotel & SPA – Restaurant in Camps Bay

POSITION: Sous Chef/CDP

DURATION: October 2010 to April 2013

Stock Audit

Stock Rotation

Custodian of Ala cart service

Prepare Salads, sandwiches and burgers in addition to Pastas

Function Coordinator

Estimate preparation quantities for bookings

Monitor storage of perishables

Pass monitor

Allocation of duties to staff

Ordering

Managing the kitchen in terms of hygiene

Preparation of Buffet Functions

EMPLOYE: Cullinan Hotel

POSITION: Snr CDP

DURATION: February 2010 to October 2010

Preparation of specific breakfast for room service/ as per order

Monitor storage temperatures for perishables

Layout breakfast buffet.

Requisition of menu ingredients

Estimate required quantities based on bookings and reservations

Draw up Menus for special functions

Prepare specials for the day

Custodian of Alla cart service

Monitor Stock Rotation

Monitor utensils hygiene(Request for sterilization and disinfecting)

GENERAL RESPONSIBILITIES

Support and openly communicate with Head Chef

Adherence to company procedures

Acquiring new knowledge and skills pertaining to the hospitality industry

Endeavoring to find creative ways of cooking and preparing food.

EMPLOYER: Pepper Club Restaurant in Camps Bay

POSITION: CDP

DURATION: April 2009 to January 2010

Rotating stock

Preparing food before service

Coordinating functions and preparing them as well

Monitoring storage of perishables

Making list of stock that needs to be ordered by the Head chef

Managing kitchen in terms of hygiene.

Training jnr staff.

EDUCATIONAL SKILLS

Warren Park High School: 1994-1997

Level: Matric

Bon Appetit Academy 1998- 2000:

Basic and Intermediate cooking certificate

Basic and intermediate baking certificate

SKILLS & ABILITIES

Clear spoken communication skills

Clear written communication skills

Knowledge of best cooking practices

EXPERIENCE

Proven experience in a Chef de Partie role

Excellent use of various cooking methods, ingredients, equipment and processes

Ability to multitask and work efficiently under pressure

PERSONAL ATTRIBUTES

Great cooking skills

An ability to delegate appropriately

Organisational flair

Highly organized

Excellent multi-tasking ability

Fully understand how the role contributes to the success of the restaurant/hotel

Maintain a good level of understanding of the restaurant and hospitality industry.

Lead by example

Build effective and constructive relationships.

Communicate clearly, professionally and concisely.

Work collaboratively with others in pursuit of team goals.

Stress tolerance

Flexible

Work well under pressure

Leadership skills

REFERENCES

Executive sous chef Warren King 072-***-**** at Double Tree By Hilton

Executive Chef Simon Kemp 083-***-**** at Double Tree By Hilton

Cullinan Hotel: Layla Benjamin – Head Chef 081-***-****

Pepper Club: Reynard – Head Chef 064-***-****

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