Asiphe Mateyise
Commi Chef
Cape Town
Summary
Determined Commis Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks. Over Number years of experience in busy, high-end restaurant environments. Commis Chef with Number years of experience in Type restaurants. Assists other chefs in food prep, ingredient measurement and station maintenance. Work well in fast-paced cooking and food prep environment. Particular expertise in Area of expertise working under renowned chef de parties. Ambitious individual promoting a strong understanding of the food and beverage industry. Knowledgeable in food stock rotation and kitchen safety. Pursuing a position as a Commis Chef in the downtown area. Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Area of expertise with skills in concept development and high-quality restaurant operation. Eager Commis Chef interested in learning and ready to tackle any kitchen task. Emerging professional with drive to work hard and be successful. Looking for new job opportunity with Type restaurant in Location. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Job Title position. Ready to help team achieve company goals.
Overview
4
4
years of professional experience
7
7
years of post-secondary education
Work History
Commis Chef
Mitchel Du Plesis
Cape Town
12.2022 - Current
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Collaborated with staff members to create meals for large banquets.
- Prepped daily menu items to quickly deliver upon request.
- Seasoned and marinated cuts of meat, poultry and fish.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Ordered new ingredients and supplies to meet expected needs.
- Rotated through all prep stations to learn different techniques.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Participated in food tastings and taste tests.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
Chef De Partie
Ruth Mambowa
Cape Town
05.2022 - 11.2022
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Sanitized all counters properly to prevent food-borne illness.
- Plated meals paying special attention to garnishes and overall presentation.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Prepared items for roasting, sautéing, frying and baking.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Collaborated with staff members to create meals for large banquets.
- Acted as head chef when required to maintain continuity of service and quality.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
Catering Chef
Andiswa Batala
Cape Town
11.2019 - 01.2022
- Met face-to-face with clients of diverse backgrounds to discuss specific needs and considerations, designing unique garnishes, table settings and plate displays to suit each group's theme.
- Conceptualized menus to account for dietary restrictions, food allergies and personal requests.
- Ordered food items and supplies needed to fulfill catering jobs.
- Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Cooked for large groups of people and managing various types of food for large events.
- Crafted exciting catering options for clients.
- Addressed customer complaints with openness and proactivity, attending to concerns personally and offering creative solutions to uncharted problems with food availability, temperature and quantity.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
- Modified recipes to accommodate dietary restrictions and allergies.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Assistant Chef
Fiona Pfeiffer
Cape Town
03.2019 - 11.2019
- Cleaned kitchen work area by sanitizing all cooking equipment, utensils and counters.
- Assisted head chef in cooking dishes according to ingredients.
- Stored food safely and orderly in freezer and refrigerator.
- Chopped ingredients and garnishes.
- Checked food inventory and ordered ingredients.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Cleaned and oiled kitchen equipment to maintain optimized function.
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
- Verified food temperatures and quality ahead of service to maintain standards.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Followed recipes and instructions to achieve quality and presentation standards.
- Prepped ingredients ahead of time to increase cooking and service speed.
- Supported senior chefs with creative meal planning and recipe development.
- Trained new kitchen staff on proper food handling and preparation techniques.
- Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
- Replenished food and ingredients supplies to meet service demand.
Education
Matriculation - Business Studies And Science
Masiyile S.s.s
Cape Town Khayelitsha 01.2007 - 01.2013
Chef - Culinary Training
Infinity Culinary Training
Cape Town CBD 01.2019 - 07.2019
Skills
High hygienic standards
undefinedWork Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Commis Chef
Mitchel Du Plesis
12.2022 - Current
Chef De Partie
Ruth Mambowa
05.2022 - 11.2022
Catering Chef
Andiswa Batala
11.2019 - 01.2022
Assistant Chef
Fiona Pfeiffer
03.2019 - 11.2019
Chef - Culinary Training
Infinity Culinary Training
01.2019 - 07.2019
Matriculation - Business Studies And Science
Masiyile S.s.s
01.2007 - 01.2013
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