Nyanda - Chef - Johannesburg, GP, South Africa

Obvious Nyanda

Johannesburg, GP, South Africa

Services

Chef

  • Full time
  • Part time
  • One time
  • Contract
  • Temp

Summary:

Address:Hilbrow Joburg CBD
Email: obviousnyanda@yahoo.com
Cell: +27 (0)618913079
Fax 0862032391
DOB: 25 December 1987
Work permit expires in 2016
Marital status Single
Willing to relocate
Drivers licence code 14
Availability: Immediate

Profile
I am a creative and dynamicS Chef with 10 years hands on experience from all around top ten CAPE TOWN restaurant, hotels and catering companies and now i am here in Gautang i would like to share my experince withinn the Gautang province as well as learning and building up teams and copanies withinn the hospitality industry . I possess impeccable time keeping and excel under pressure. My ‘can do’ and ‘let’s go’ attitude have equipped me to take on roles and responsibilities others deem out of reach. I strive for perfection in everything that I do.

Work History

Sous Chef

Simondium Country Lodge

December 2012 - June 2013

• Key Responsibilities:
• Overall responsibility for daily operations in the kitchen including but not limited to:- o Liaising with purchasing companies for food orders
o Maintaining or raising the profit margins on food
o Develop food offering and menus and preparing dishes
o Catering for events and functions
• Awareness and understanding of policies in respect of sourcing ingredients and ensure all chefs and kitchen staff understands and employ these policies consistently
• Manage the agreed food cost targets in line with the agreed budget.
• Record and maintain accurate pricing data for all commodities on the unit stock sheets
• Recommend and promote new menu ideas and special food events/special days within the contract
• Ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work in a kitchen

Reason for leaving: Fixed term contract.

Sous Chef

Farrelli Foods

August 2012 - November 2012

• Key Responsibilities:
• Stand in for Head Chef in his/her absence and support Head Chef when on duty
• Assist with menu preparation and prepare dishes
• Ensure all chefs are familiar with the day's requirements
• Ensure the necessary stocks are on hand at the right quality and quantity
• Ensure all statutory, as well as establishment, hygiene regulations are strictly adhered to • Ensure all maintenance problems are promptly reported and followed up
• Ensure all communications between restaurant and kitchen run smoothly
• Ensure each cook receives the correct orders for the appropriate tables
• Ensure each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature
• Any ad-hoc duties as required from time to time

Reason for leaving: Fixed term contract.

Sous Chef

Roca Restaurant

September 2011 - June 2012

• Key Responsibilities:
• Stand in for Head Chef in his/her absence and support Head Chef when on duty
• Assist with menu preparation and prepare dishes
• Ensure all chefs are familiar with the day's requirements
• Ensure the necessary stocks are on hand at the right quality and quantity
• Ensure all statutory, as well as establishment, hygiene regulations are strictly adhered to • Ensure all maintenance problems are promptly reported and followed up
• Ensure all communications between restaurant and kitchen run smoothly
• Ensure each cook receives the correct orders for the appropriate tables
• Ensure each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature
• Any ad-hoc duties as required from time to time

Reason for leaving: Fixed term contract.

Senior Chef de Partie

Boo Radleys

September 2010 - July 2011

• Key Responsibilities:
• Stand in for Head Chef in his/her absence and support Head Chef when on duty
• Assist with menu preparation and prepare dishes
• Ensure all chefs are familiar with the day's requirements
• Ensure the necessary stocks are on hand at the right quality and quantity
• Ensure all statutory, as well as establishment, hygiene regulations are strictly adhered to • Ensure all maintenance problems are promptly reported and followed up
• Ensure all communications between restaurant and kitchen run smoothly
• Ensure each cook receives the correct orders for the appropriate tables
• Ensure each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature
• Any ad-hoc duties as required from time to time

Reason for leaving: Restaurant closed down.

Senior Chef de Partie

Vista Mare

March 2009 - August 2010

• Key Responsibilities:
• Manage sections within the kitchen with the assistance of a Demi Chef de Partie and Commis Chef
• Ensure that dishes are prepared and cooked according to the specific restaurant standards
• Ensure that stock is rotated and controlled within the specific section of the kitchen.
• Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate
• Ensure full understanding of the functional administration of the restaurant
• Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions
• Ensure compliance with legal requirements and food hygiene
• Ensure all policies, procedures, standards and guidelines are carefully adhered to

Reason for leaving: Fixed term contract.

Demi Chef de Partie

The Showroom Restaurant

July 2006 - March 2009

• Key Responsibilities:
• Perform as directed on station of assignment under appropriate Chef de Partie
• Set up station properly and on time for each service period
• Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie
• Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise
• Assist in same day preparation and advance preparation for another station as instructed by the supervisor
• Follow clean as you go policy and keep work area clean at all times
• Proper food rotation - first in - first out • Follow all kitchen regulations as outlined and directed

Reason for leaving: Fixed term contract.

Owner-Operator

Tafadzwa Madyira Bistro Bar And Restaurant Call 0749219358

Executive Chef

Mount Nelson Hotel by Orient-Express

Qualifications & Certifications

INTEC College

Business and Financial Management

Nyatsime College

Nyatsime College

University of San Carlos - CEBU CITY

Oriel Boys High School

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