GAAP
Hi, I’m
James August Tshamala
Pastry sous-Chef
1 Davison Road Woodstock Cape Town
Summary
Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established Type restaurant. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Enthusiastic Job Title eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.
Overview
9
years of professional experience
11
years of post-secondary education
Work History
Cresta Grand Hotel
Pastry Sous Chef
04.2023 - Current
Job overview
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Contributed to the establishment''s positive reputation through consistent delivery of exceptional desserts and pastries.
- Developed custom dessert options for clients with dietary restrictions or preferences, resulting in increased customer satisfaction.
- Streamlined pastry production by implementing efficient processes and techniques, reducing waste and increasing productivity.
- Supported catering services by preparing large quantities of desserts while adhering to strict quality standards.
- Managed inventory effectively, ensuring proper stock levels of ingredients necessary for daily operations and special events.
- Ensured compliance with health regulations by maintaining a clean, organized, and sanitary workspace at all times.
THE LAWNS AT THE ROUND HOUSE CAMPS BAY
PASTRY CHEF
10.2019 - 08.2020
Job overview
- Personalized creations for holidays, weddings, graduations, and personal events.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Maintained well-organized mise en place to keep work consistent.
- Managed in-store, pick-up orders and catering needs.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Developed and implemented cost-saving strategies for production of cakes, pastries and desserts.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
STELLA BELLA
ASSISTANT CHEF DE PARTIE
03.2017 - 05.2019
Job overview
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Plated meals paying special attention to garnishes and overall presentation.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
CLARK'S BAR DINING ROOM
PIZZA CHEF
02.2016 - 06.2017
Job overview
- Wiped down counters and food prep stations using bleach and clean cloths.
- Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
- Fostered positive working environment through effective communication and time management.
- Prepared dough from scratch using hands rolling with woodfired oven devoloping recipe and added toppings, cheese, and napoletana sauce for unique pies.
- Created specialty pizzas to diversify menu and promote restaurant.
- Prepared raw materials for cooking by cutting vegetables and preparing dough.
- Handled cash register operations by applying coupons, giving customer totals, and processing cash and credit card payments.
- Monitored and maintained clean working areas and cooking surfaces.
- Coached new workers on store policies, pizza making, and dough preparation.
- Followed food safety and sanitation guidelines to prevent foodborne illnesses and promote customer health and safety.
Education
Lycee Professionel Presbyterian (LPPM)Drcongo
Matric Grade 12 from Math,chemistry, Physics And Biology
09.2003 - 07.2008
Culinary Arts Academy Switzerland (CAASSwitzerland
Diploma from Food Industry Roles And Responsibilities
02.2017 - 02.2022
BYUUnited Of Kingdoms
Certificate from Introduction To Cooking And Gastronomy
03.2023 - 03.2024
Skills
Portion standards
Software
Pilot
Languages
English
Advanced (C1)
French
Advanced (C1)
Interests
Cooking, reading and learning new innovations
Timeline
Pastry Sous Chef
Cresta Grand Hotel
04.2023 - Current
BYU
Certificate from Introduction To Cooking And Gastronomy
03.2023 - 03.2024
PASTRY CHEF
THE LAWNS AT THE ROUND HOUSE CAMPS BAY
10.2019 - 08.2020
ASSISTANT CHEF DE PARTIE
STELLA BELLA
03.2017 - 05.2019
Culinary Arts Academy Switzerland (CAAS
Diploma from Food Industry Roles And Responsibilities
02.2017 - 02.2022
PIZZA CHEF
CLARK'S BAR DINING ROOM
02.2016 - 06.2017
Lycee Professionel Presbyterian (LPPM)
Matric Grade 12 from Math,chemistry, Physics And Biology
09.2003 - 07.2008
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