Commis Chef Sous
Resume:
Tatenda Ngirazi
*st Commis Chef
A* Theological Collage Of Zimbabwe,Riverside Road,Ascot
Bulawayo
Zimbabwe
***************@*****.***
Tatenda Ngirazi
Tatenda Ngirazi
Tayte62
Dear Sir/Madam
Kindly accept this letter as my show of interest for the open 1st Commis Chef position that has arisen in your establishment.
Throughout my past professional career, I have undertaken various important responsibilities with utmost sincerity.I believe my years of experience with Princess cruises, keen understanding of restaurant operations, amicable communication and interpersonal skills have prepared me for the role. I believe my qualifications can be of great
use to your organisation and am eager to apply them to the role. I welcome your email or call at your earliest convenience to discuss your needs and the position. Thank you for your time and consideration. Yours faithfully
Tatenda Ngirazi
CONTACT
2019
Tatenda Ngirazi
1st Commis Chef
A2 Theological Collage Of Zimbabwe,Riverside Road,Ascot Bulawayo
Zimbabwe
***************@*****.***
Tatenda Ngirazi
Tatenda Ngirazi
Tayte62
Date of Birth : 23 October 1990
Marital Status : Single
Nationality : Zimbabwean
Religion : Christian
Passport : AE155213
Gender : Male
Visa and passport : Valid passport and C1/D Visa
I seek challenging opportunities where I can fully use my hospitality skills for the success of the organization.To enhance my professional hospitality skills, capabilities and knowledge in an organization which recognizes the value of hard work and trusts me with responsibilities and challenges. 1.Won the employee of the month of March 2023 at Princess Cruises (Carribean Princess Vessel) 2.Current shipboard performance appraisal rating of 3.88 out of 5
Culinary expertise
Attention to detail
Business sense
Fast paced decision making
Excellent communication skills
Ministry of higher and tertiary, Science and technology Zimbabwe Certificate of skilled worker
Class 3
Problem solving
Team work
Volunteering
Sports
Participating in social activities
Cooking
Gymn
PERSONAL DETAILS
OBJECTIVE
ACHIEVEMENTS & AWARDS
SKILLS
EDUCATION
ACTIVITIES
INTERESTS
March 2024 -
August 2024
06 August 2023 - 19
Dec 2023
Learning new things
Traveling
1st Commis Chef
Princess Cruises (Discovery Princess)
Assisting with food preparation, cooking,serving in a specific kitchen station Possess full knowledge of the menu
Ensuring fresh produce and ingredients are available, checking expiration dates and requesting resupply when needed
Strict adherence of the USPH standards
Monitoring kitchen equipment and reporting issues to superiors Performing general cleaning and maintenance according to U.S.P.H Adherence of companies' recipes.
Responsibe for the Galley cleanliness and food care. Direct interaction with the guests at the buffet caving station and getting guests feedbacks.
Responsibe for Bellbox/Room service menu
Using communication skills when interacting with other cooks,wait staff and supervisors
Set up organize and clean assigned station according to U.S.P.H standards Participating in training programs
Projecting a favourable image of the company,promoting it's aims and objectives and fostering and enhancing public recognition and acceptance at all it's areas and endeavors
1st Commis chef
Princess Cruises (Princess Sapphire)
breakfast chef at Lido Galley
Basic knowledge of Public Health and Sanitation
regulations and procedures
Performing general cleaning and maintenance according to U.S.P.H standards
Direct interaction with the guests at the buffet caving station and getting guests feedbacks.
Describing and serving food selection from the buffet adhering to the daily production schedule, under the direction of the Sous Chef / Chef de Partie, as required by the itinerary and various outlets.
Performing all assigned tasks in a cost-efficientmanner while adhering to the highest quality standards possible. carrying out production in assigned area / station according to Company recipes and specifications, as directed by the Sous Chef / Chef de Partie.
possess knowledge of the restaurant operation manual EXPERIENCE
28 Dec 2022 - 24
June 2023
01 March 2016 - 20
December 2022
08 August 2013 - 31
December 2015
possess familiarity with the vessel layout in terms of safety and security
Participated in ship safety drills
full understanding of ship rules and regulations
Projecting a favourable image of the company,promoting it's aims and objectives and fostering and enhancing public recognition and acceptance at all it's areas and endeavors 1st Commis chef
Princess Cruises (Carribean Princess Vessel)
Responsibe for all breakfast dishes
Possess full knowledge of the menu
Responsibe for all the hot line and cold line buffet. Strict adherence of the USPH standards
Performing general cleaning and maintenance according to U.S.P.H Adherence of companies' recipes.
Responsibe for the Galley cleanliness and food care. Direct interaction with the guests at the buffet caving station and getting guests feedbacks.
Responsibe for Bellbox/Room service menu
Co-ordinates daily tasks with the Executive Sous Chef. Set up organize and clean assigned station according to U.S.P.H standards Participating in training programs
Projecting a favourable image of the company,promoting it's aims and objectives and fostering and enhancing public recognition and acceptance at all it's areas and endeavors
Commis cook
The Kingdom hotel -Victoria falls
Responsibe for kitchen hygiene,safety and correct use of kitchen utensils. Co-ordinating daily tasks with the Sous Chef.
Assessing quality control and adherence to hotel standards. Operate large-volume equipments such as grills, deep-fat fryers and griddles Aiding in achieving food cost, minimising spoilages in the kitchen. Directing guests,interaction on omelette,Pasta and Carving station. Daily preparation of breakfast, lunch and dinner.
Following health code standards with regards to the handling of food. knowledge of Public Health and Sanitation regulations and procedures Staff Canteen Cook
Commis cook
Elephant hills Resort
Worked on Hot and Cold sections with team members for banquet functions of up to 700 people
Responsibe for kitchen hygiene,safety and correct use of kitchen utensils. Co-ordinates daily tasks with the Sous Chef and the Executive Chef. Responsibe for receiving,storing and rotating produce,meat, dairy products, poultry and proper shelfing based on FIFO rotation. Aid in achieving food cost, minimising spoilages in the kitchen. Assessing quality control and adherence to hotel standards. Direct guests interaction on omelette,Pasta and Carving station. Daily preparation of breakfast, lunch and dinner.
Operate large-volume equipments such as grills, deep-fat fryers and griddles Staff Canteen Cook
05 January 2010 -
30 June 2013
Waiter
Elephant hills Resort
Greet and escorts customers to their tables.
Set up organize and clean assigned station according to USPH standards Presenting menu and provide detailed information when asked(e.g about portions,ingredients or potential food allergies)
Possess full knowledge of the menu
Prepare tables by setting up Linens, silverware and glasses. Offer condiments and fresh pepper
Offer menu recommendations upon request.
Take accurate food and drinks orders using a POS ordering software, order slips or by memorization.
Communicate order details to Kitchen staff.
Transport food from the galley to respective section and return dirty trays according to USPH standards
Maintaining clean and orderly tables
Meet with Restaurant staff to review daily specials, changes on the menu and servicespecifications for reservations(e.g Parties) Following health code standards with regards to the handling of food. Performing general cleaning and maintenance according to USPH standards Staying attentive to the needs of guests in the dining room. Delivering food from the kitchen to the dinning room Ensuring the food order is made correctly by kitchen staff and looks presentable for the guests.
Performing shift duties like delivering racks of cups to the service station, rolling silverware, pre-bussing tables, wiping tables and removing debris and more.
English
Ndebele
Shona
Klaus Hermann Blaurock - Princess Cruises(Caribbean Princess Vessel) Sous chef
**********@*****.***
Tafadzwa Madovi - Elephant hills Resort
Deputy General Manager
Kuldeep Sharma - Princess ( Sapphire princess vessel) Executive Sous Chef
Kudakwashe Mukwashi - The Kingdom at Victoria Falls Human resources manager
LANGUAGES
REFERENCE
Contact this candidate