Mendi Ncube
COMMIS CHEF
Johannesburg
Summary
Dedicated Commis Chef with 3+ years in high-volume, fast-paced kitchens. Experienced in managing multiple cooking stations, bulk food preparation, and maintaining strict USPH hygiene standards. Proven ability to work 12+ hour shifts, follow recipes precisely, and deliver consistent quality for 200+ covers per service. Team player with strong stamina and adaptability. Available for 6–9 month contracts and willing to relocate immediately.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise.
Overview
1
1
Language
4
4
years of professional experience
Work History
Private Chef
Chantelle Chante
04.2026 - Current
- Prepared gourmet meals tailored to dietary preferences and restrictions.
- Developed seasonal menus using locally sourced ingredients.
- Managed kitchen operations, ensuring cleanliness and compliance with food safety standards.
- Collaborated with clients to create personalized dining experiences for events and gatherings.
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
Commis Chef
33 Olive Tree Restaurant
01.2023 - Current
- Achieved production of over 200 covers per service in a dynamic restaurant atmosphere.
- Oversaw grill, fry, and prep stations simultaneously during peak hours to maximize efficiency.
- Implemented strict hygiene and food safety measures for passing health inspections.
- Contributed to menu consistency and quality control for daily offerings.
- Mentored two junior staff on essential prep protocols and kitchen best practices.
- Collaborated with kitchen team to streamline food prep processes, enhancing overall kitchen efficiency.
- Supported head chef in developing new recipes, contributing creative input for seasonal menus.
- Trained new kitchen staff on proper cooking techniques and safety protocols, fostering a cohesive team environment.
- Implemented feedback from senior chefs to enhance dish flavor profiles and customer satisfaction levels.
- Rotated through all prep stations to learn different techniques.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
Assistant Chef / Baker
Lalqila Restaurant
09.2022 - 01.2023
- Supported galley-style service with bulk prep of sauces, meats, and sides
- Prepped ingredients for high-volume service to reduce ticket times
- Maintained clean and organized workstations in line with food safety standards
- Contributed to seasonal menu development
- Ensured consistency in food presentation and taste across all service periods.
- Chopped ingredients and garnishes.
- Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
- Played a key role in catering special events such as weddings and corporate functions, delivering exceptional dining experiences for clients.
- Cleaned kitchen work area by sanitizing all cooking equipment, utensils, and counters.
- Reduced food waste by closely monitoring ingredient usage and implementing effective portion control measures.
- Continually updated personal culinary knowledge by attending workshops, conferences, and industry events.
- Stored food safely and orderly in freezer and refrigerator.
Education
National Senior Certificate - undefined
Skills
High-volume food production & bulk cooking
Multi-station galley operations (grill, fry, sauté, pasta, sauces)
HACCP & food safety compliance
Allergy awareness & cross-contamination prevention
Recipe adherence & portion control
Knife skills & food presentation
Working under pressure in fast-paced environments
Team collaboration & communication
International cuisine
Kitchen knife proficiency
Customer service
Creative thinking
Catering and events
Allergy awareness
Client relationship building
References
Ethan, Moyo, +27 81 74 702 85, 33 Olive Tree Restaurant, Available on request. Agencies can contact
ADDITIONAL INFO
- Availability: Immediate, open to 6–9 month contracts
- Documents: Valid passport, ready for medical/visa processing
- Relocation: Willing to join ship within 30 days of offer
Timeline
Private Chef
Chantelle Chante
04.2026 - Current
Commis Chef
33 Olive Tree Restaurant
01.2023 - Current
Assistant Chef / Baker
Lalqila Restaurant
09.2022 - 01.2023