Callista Van Wyk
Chef De Partie
Cape Town
Summary
Versatile professional seeking a dynamic role where a diverse skill set and a commitment to excellence can contribute to organizational success and foster a collaborative and innovative work environment.
Overview
14
14
years of professional experience
2
2
Languages
Work History
Chef De Partie(maternity Relief)
Little Learners Childcare
04.2025 - 08.2025
- Planned and executed daily menus adhering to nutritional guidelines for early childhood development.
- Prepared and cooked a variety of healthy meals and snacks, accommodating specific dietary needs and allergies.
- Maintained a clean and organized kitchen environment, ensuring adherence to strict food safety standards.
- Managed food inventory, ordering supplies and minimizing waste while adhering to budgetary constraints.
- Collaborated with childcare staff to ensure mealtime was a positive and supervised experience for children.
Chef De Partie
Greenhaus Restaurant
10.2022 - 09.2024
- Managed and coordinated food preparation activities across all kitchen stations, ensuring consistent quality and timely service.
- Assisted the Executive Chef in menu development and implementation, contributing creative input and recipe standardization.
- Oversaw kitchen staff training and performance, promoting a collaborative and efficient work environment.
- Maintained strict adherence to food safety regulations and hygiene standards, conducting regular inspections and implementing corrective actions.
- Controlled food costs and inventory levels, minimizing waste and maximizing profitability through effective ordering and portion control.
Chef De Partie
The Melkbos kitchen
01.2019 - 10.2021
- Oversaw the preparation and cooking of breakfast dishes, ensuring consistent quality and timely service.
- Developed and maintained efficient workflows in a high-pressure kitchen environment during peak breakfast hours.
- Managed inventory level for breakfast ingredients ensuring adequate stock while minimizing waste.
- Introduced menu enhancements that improved customer satisfaction and increased repeat patronage.
Commis Chef
Pullman Hotel
03.2016 - 11.2018
- Discussing meal preferences, allergies, dietary restrictions, and nutritional needs with the client to create customized menus.
- Developing a variety of menus that align with the client's tastes and requirements.
- Sourcing and purchasing high-quality, fresh ingredients for meal preparation.
- Preparing and cooking meals according to client specifications, often involving presentation and plating.
- Cleaning and sanitizing the kitchen, tools, and equipment before and after cooking.
- Storing, packaging, and labeling prepared meals with clear instructions for reheating and future consumption.
Commis Chef
Cresta Oasis Hotel
09.2011 - 02.2016
- Wash, peel, and chop vegetables and fruits.
- Prepare basic components like salads, sauces, and condiments.
- Accurately measure ingredients and portion sizes.
- Plating and presenting dishes as directed by senior chefs.
- Manage stock by keeping track of inventory, rotating stock to prevent waste, and discarding expired products.
- Clean and sanitize workstations, equipment, and refrigerators.
- Adhere to strict food hygiene and safety standards to prevent contamination and accidents.
Education
Assistant Chef Certificate (City&Guilds Endorsed) - Culinary Skills And Techniques
BluBeri Hospitality
Cape Town, South Africa04.2024
GCE Advanced Level - Business Administration And Management
Trust Academy High School
Harare, Zimbabwe11.2005
Skills
Menu Creation: Expertise in designing and creating diverse and innovative menus that cater to customer preferences
Food Preparation Techniques: Proficient in various cooking methods, including sautéing, grilling, and baking
Plating and Presentation: Skilled at arranging and presenting dishes in an aesthetically pleasing manner
Nutrition Knowledge: Understanding of nutritional values and dietary restrictions, applying this knowledge to create healthy meals
Customer Interaction: Ability to interact with customers, understand their preferences, and provide exceptional service
Staff Training and Development: Experience in training junior kitchen staff and apprentices in culinary techniques and standards
Event Planning: Skilled in planning and executing catered events and special functions
References
- Zevia, Dawa, Senior Chef, 087 470 0276, Greenhaus Restaurant
- Chantelle, Owner, 082 088 7675, Little Learners Childcare
- Wayne, Owner, 021 001 8210, Melkbos kitchen
Interests
Outdoor Activities, Travelling, Language Learning, Continuous Learning, Cooking, Art and Creativity
Timeline
Chef De Partie(maternity Relief)
Little Learners Childcare
04.2025 - 08.2025
Chef De Partie
Greenhaus Restaurant
10.2022 - 09.2024
Chef De Partie
The Melkbos kitchen
01.2019 - 10.2021
Commis Chef
Pullman Hotel
03.2016 - 11.2018
Commis Chef
Cresta Oasis Hotel
09.2011 - 02.2016
Assistant Chef Certificate (City&Guilds Endorsed) - Culinary Skills And Techniques
BluBeri Hospitality
GCE Advanced Level - Business Administration And Management
Trust Academy High School