Commis chef
Resume:
Nontokozo Nokuzotha Makhanya
Objective:
I am a competent hard worker with a friendly personality and plenty of customer service experience, including the ability to communicate with customers clearly and politely. I am extremely organized; task and time orientated and can cope alone in addition to working in teams. I am prepared; therefore, I always ensure that deadlines will be met promptly and done to the best of my abilities and to the highest of standards.
Personal Details
Address : 7656 isikova cresent
Windmill park ext 17
Boksburg
1429
Telephone Number : 079*******
Best time of day to contact : Anytime
E-mail : adjt7g@r.postjobfree.com
Date of Birth : 21 february 1998
Place of Birth : Gauteng
Gender : Female
Country of Citizenship : South Africa
Country of Residence : South Africa
Education
Educational Institution Name : International hotel school
Location : Sandton Sunning Hill
Education start date : February 2018
Graduation date/Expected Grad date : November 2019
Field of Study : Culinary Arts Diploma
Certıfıcate :Level 2 Diploma in Food Prepartion and Cooking
:First Aid Course
:Fire Fighting course
: Culinary Arts Programme
Work Experience:
Company Name : Radisson Blu guatrain
Position : Junior chef
Location : Sandton
Duration From : July 2018
Total Number of Months : 6 Months
Company : Evergreen Lifestyle Village
Location : Fourways
Position : Chef
Duration : Oct 2019 until August 2020
Tasks/Responsibilities :
BANQUETING
Setting up dining room /banquet hall
Prepared the buffet and salad bar for the service
Serves conferences of 200-400 Pax
Prepared midmornings for meetings
Serves weddings for 200 Pax
Tasks/Responsibilities :
Pastry
Ensuring that all the baking products are freshly baked.
Ensuring that you provide pastries for breakfast buffet every morning.
You are responsible to make weddings cakes.
Tasks/Responsibilities :
A la carte
Offers you individually priced dishes
Ensuring you do the required order
A la carte is a menu having individual dishes listed with separate prices
Tasks/Responsibilities :
BREAKFAST CHEF
Selected by the executive chef to start position at the hotel restaurant
I was responsible to make omelette, eggs benedict, scramble eggs and pout eggs
Learned about the importance of mise and plus
Learned how to portion different types of fruits served in the buffet
Learned the importance of FIFO
REFERENCES
RADISSON BLU GAUTRAIN
DANIEL NDUNA
EXECUTIVE CHEF
INTERNATIONAL HOTEL SCHOOL
BIANCA NEUMANN
PRACTICAL COORDINATOR
EVERGREEN LIFESTYLE VILLAGE
DINEEL
EXECUTIVE CHEF
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