Summary

Artistic,passionate and dedicated individual, I am creative

who inspired to always be hands-on and a team player, my career of almost 9 years has taught me to meticulous

,organized methodically and adaptive to change.

The greatest key to the kitchen is communication,

honest,trustworthy staff relationship and passionate about food,customer service driven

Education

Mamodibo High School

National Senior Certificate

2008 - 2010

Capital hotel School

Diploma in Food Preparation And

Cooking

2013 - 2016

Diploma in food preparation and cooking

Food health and safety

Certificate in culinary arts

Experience

Fin-Foot game Reserve & Lodge

Sous Chef

01-12-2020 - present

*Making sure stock control and rotation procedures are implemented

*Second in command in the kitchen, helping the head chef to run the kitchen and manage 8 staff members

*Oversee junior chefs activities in the preparation of a large quantities of dishes including ala carte and buffet menu items

*Responsible for completing all audit and quality standards documentation

*Monitoring that portions are correct the food is plated in Bongi Mahlangu

CHEF

+277*-***-****

adow8t@r.postjobfree.com

Mogogela 405

Pretoria,South Africa

bongi mahlangu

bongifloyd

adow8t@r.postjobfree.com

Awards

Certificate of outstanding

performance-outlets

The First Place & winner of the

2018-2019 Ritz-carlton Naples

Beach Resort cooking

Competition

Skills

*Hygiene, organisation,

productions planning, Health

and safety, HACCP regulations

and FIFO

*cooking Hot & cold food

,baking breads,hot and cold

desserts, canapes, sweet &

an attractive manner

*Implemented new system and processes to increase the operational of the kitchen workers and reduce food waste

*Decreased food costs by 35% after implementing a local policy regarding purchasing of supplies and produce Rosie's Restaurant & Lounge Bar

Sous Chef

03-12-2019 - 11-30-

2020

*Ensures that kitchen operates in timing that meets our quality standards

*Applies proper kitchen public health and food safety procedures

*Monitoring portion control waste control to maintain profits margins

*Plan menu and special meals

*Manage and train kitchen stuff,establish working schedule

*Prepare food production, plate,and garnish the food

*Running the pass and expordising food

*Assisited with food Preparation and design of all menus

*Inform F&B services staff of 86'd items and amount of available menu special throughout the meal service Wequassett Resort and Golf Club

Line Cook & Banquet Cook

06-06-2019 - 20-10-

2019

*Line cook in a high-volume fast food restaurant

*Covered all line cook for a high -end restaurant, including prep work, cooking food to order and keeping food fresh

*Maintained a 98% on-time delivery score even during busy time

*Contributed 95% customer satisfaction

*Performed all duties assigned by executive chef in banquet kitchen

*Carring out routines of hygiene and safety

The Ritz carlton Beach Resort

Naples

Line Cook

13-12-2018 - 10-06-

2019

*Line cook in a high-volume fast food restaurant

*Coverd all line cook for a high-end restaurant, including savory snacks,breakfast

pastries,and afternoon tea

*Banqueting, Catering, Deli

Production, and Development,

customer service, staff training,

performance reviews

*Food cost, schedule, Computer

literate, inventory,

stock,Portion Control, menu

planning,and vegan,Gluten

free

*Team leadership,Food quality,

Conflic Resolutions, waste

control to maintain profits

margins

Languages

English, isindebele,setswana,

Interest

Food & music

References

Name :Chef Simon ( Head

chef)

Company : Sierra Burgers Park

Hotel

Contacts : +277-****-****

:

adow8t@r.postjobfree.com

Name : Chef Matt ( Executive

chef)

Company : Wequassett Resort

Contacts : +1-617-***-****

adow8t@r.postjobfree.com

Name :Rosie Bargo( owner)

prep-work,cooking food to order and keeping food fresh

*Following food safety procedures

*Perform all duties assigned by executive chef in banquet kitchen

* Responsible In all station in the kitchen

*Checking the food quality in the station

*Assisted banquet with plate ups and prep

*Working on Fine dinning pantry,fish,veggies, grilled stations

Sierra Burgers Park Hotel

Junior sous Chef

April 2018 - December

2018

*Assisted sous chef to updated recipes standards and develop new menus

*Supervises and coordinates activities of cooks and workers to engaged in food Preparation

*Plan menu, assure quality control and minimize waste

*Perfom all duties of kitchen manager on their day offs

*Assisted in all kitchen, pastry,garden manger,banquet, restaurant, and hot and cold kitchens

* Placing orders to the supplies and receiving inventory Berjaya Beau Vallon Bay

Seychelles

Demi Chef De Partie

April 2017 - March

2018

*Sea dream of 4 star restaurant line and cater for up 200 people

*Ensures assigned section is clean to the united stated public health standards

*Responsibke of all meat,fish,pizza,pasta perp and oders on line

*Training and development of commics chef

*Running of assigned section with one of commics chef Sierra Burgers Park Hotel

Chef De Partie

February 2016 -

March 2017

*Experience in pasrty,line chef required

*Prepared hors d'oeuvres

*Superises,coordinates, trains and participating in seasoning Company :Rosie's Restaurant &

Lounge

Contracts :+290 25507

:adow8t@r.postjobfree.com

,marinating, cooking,braising, roasting,grilling,blocking pan, frying all of meats,poultry, sea food food main courses

,appetizers and also prep of pasta, stocks,soups, vegetables dishes and garnishes

*Maintain complete knowledge of an company with all departmental hotel policies and procedures

Carousel Casino & Hotel

Commics Chef

September 2013 -

February 2016

*Assisted in food Preparation and producing ideas

*Assisted at pastry with desserts & kitchen cleaning and FIFO

*Perform all duties assigned by executive chef

*Assisted and worked in breakfast, lunch,private functions live stations and ala carte stations

*Served and prepard meals

Contact this candidate