Asamkele Sofoyiya
Senior Front Of House Manager
Cape Town,Western Cape
Summary
As a young and dynamic individual, I strive for excellence in all that I undertake. My experience in the Hospitality industry has transformed into a true passion. I have gained knowledge and understanding of both front and back of house operations. With qualifications and hands-on experience in Hospitality and Catering, I appreciate the significance of guest satisfaction, the joy that food brings, and creating a welcoming atmosphere. Driven and diligent, I approach every task with a commitment to perfection. Organization and attention to detail are second nature to me as I meticulously follow instructions for optimal outcomes. Learning from past mistakes is crucial to my growth as I continuously strive for improvement in all aspects of my work. Demonstrating strong leadership skills, teamwork has become one of my greatest strengths. My personality aligns seamlessly with this industry, making me an ideal fit for any role within it. Ideally, this position would allow me to leverage my experience as a front of house manager while ensuring efficient execution of all tasks to utmost client satisfaction. Recognizing that client satisfaction is paramount in the hospitality industry, I am eager to demonstrate my capabilities and prove myself worthy of this opportunity.
Overview
5
5
years of professional experience
1
1
year of post-secondary education
Work History
Senior Front of House Manager
Life and Brand Portfolio
10.2022 - Current
- Performed cash handling activities and secured nightly bank deposits.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Developed and maintained relationships with vendors and other business partners to establish trust and build rapport.
- Coordinated with suppliers to establish timely delivery of food and beverage items.
- Analyzed customer feedback and implemented strategies to improve customer satisfaction.
- Partnered with back-of-house management in order to maintain seamless communication between teams, ensuring a smooth dining experience for guests.
- Trained new hires on company policies, procedures, as well as proper food handling techniques which resulted in reduced turnover rates.
- Conducted regular training sessions on new menu items and service techniques, keeping team informed and engaged.
Commis Chef
The Boardwalk Hotel
06.2019 - 01.2020
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
Head chef
Psalted Kitchen
09.2020 - 01.2021
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Chef de Partie
Garden Club
11.2021 - 09.2022
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Rotated stock to use items before expiration date.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained well-organized mise en place to keep work consistent.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Education
Hospitality And Catering N4-N6 - Hospitality Management
Port Elizabeth TVET College
Port Elizabeth 01.2019 - 04.2020
Skills
Restaurant operations
Attributes
- Able to work productively under pressure
- Able to work with or without supervision
- Able to work as an active team member in a team
- Good communication skills
- Very driven and determined
- Hard work
Academicprofile
Hospitality and Catering N4-N6, Port Elizabeth TVET College, 2019-2020, Catering Theory and Practical N4, Applied Management N4, Nutrition and Menu planning N4, Sanitation and Safety N4, Catering Theory and Practical N5, Applied Management N5, Food and Beverages N5, Entrepreneurship and Business Management N5, Catering Theory and Practical N6, Applied Management N6, Communication and Human Relations N6, Computer Practice N4
Cellphonenumber
0721747111
References
- Meluleki Dube, Life and Brand Portfolio, Area Manager, 0664914135 / 0623501496
- Thabo Ngcobo, Life and Brand Portfolio, Area Manager, 0646809052
- Themba Khulu, Life and Brand Portfolio, Area Manager, 0649575226
- Charlton van Rooyen, Life and Brand Portfolio, General Manager, 0817852718
- Chef Olivier Bashiya, The Boardwalk Hotel, Port Elizabeth, Head Chef, 067901221
- Ms. Sarah Nche, Psalted Kitchen, Bramley, Johannesburg, General Manager, 0642242285
- Chef Athule Maxengana, Joy’s Eatery, East London, Head Chef, 0638367331
- Chef Justin Kotze, Garden Club, Gqeberha, Head Chef, 0414873279 / 0607155094
- Chef Siyambonga Mxego, Garden Club, Sous Chef, 0414873279 / 0623231343
Disclaimer
I Asamkele Sofoyiya hereby declare that the information provided above is completely accurate and true.
Personal Information
- ID Number: 9602080200086
- Ethnicity: Black
- Date of Birth: 02/08/96
- Gender: Female
- Marital Status: Single
Timeline
Senior Front of House Manager
Life and Brand Portfolio
10.2022 - Current
Chef de Partie
Garden Club
11.2021 - 09.2022
Head chef
Psalted Kitchen
09.2020 - 01.2021
Commis Chef
The Boardwalk Hotel
06.2019 - 01.2020
Hospitality And Catering N4-N6 - Hospitality Management
Port Elizabeth TVET College
01.2019 - 04.2020
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