Hi, I’m
Christine Mandala
Chef
Rouxvile,WesternCape
Summary
Accomplished Chef with expertise in Cooking , pastry and baking techniques and development of new menu items. Hardworking, dedicated and knowledgeable professional with exacting standards for food quality and presentation. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
9
years of professional experience
2
years of post-secondary education
Work History
Villa Lion View Private Luxury Retreat
Junior Sous Chef
2021.09 - 2024.02 (2 years & 5 months)
Job overview
- Developed a process that reduced waste by 20% and improve supply turnover by 40%
- Demonstrated exceptional problem-solving skills when faced with unexpected challenges such as equipment malfunctions or ingredient shortages during peak service times.
- Managed allergies with care and professionalism for customer safety and satisfaction
- Remain up to date with food trends and the best seasonal fare
- Prepared meals for lunch and dining services with an average of 100 tables per day
- Assist in ordering and procuring ingredients, supplies, and equipment.
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Monitor and maintain inventory levels to ensure efficient operations and minimize wastage.
Ocean Breeze Hotel & Conference centre
Chef De Partie
2018.01 - 2020.07 (2 years & 6 months)
Job overview
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items , promptly addressing any potential hazards and foster HACPP guidelines.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained well-organized mise en place to keep work consistent
Mambo's Raustarant
Assistant Pastry Chef
2015.02 - 2017.11 (2 years & 9 months)
Job overview
- Ensure highest level of personal hygiene in practices and in place of work
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Maintain areas of work and machinery used in a safe, hygienic and correct condition
- Assist in the preparation and production of various pastries, desserts, bread, cakes, and other baked goods, following established recipes and quality standards
- Ensured food safety compliance through diligent monitoring of temperatures during storage, preparation, and service.
- Supported cost control efforts by minimizing waste through proper portioning and storage techniques.
- Provide support and assistance to the Chef de Partie (Pastry) in their designated section of the pastry department, such as chocolate, patisserie, bakery, or plated desserts
- Created new dessert items for seasonal and special events.
Education
Parirewa High School
High School certificate
Blueberry Hospitality , Cape Town, South Africa
Certificate from Assistant Chef, Cookery ,culinary Arts
2020.02 - 2021.10 (1 year & 8 months)
Harare Polytechnic , Harare Zimbabwe
Certificate from Pastry , Bakery And Confectionery
2017.01 - 2017.10 (9 months)
Skills
Flexibility to work in a fast-paced and ever-changing environmentundefined
References
Upon Request
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