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
Counter sanitization
Food spoilage prevention
Proper food handling
Plating and presentation
Freezer/refrigerator temperature oversight
Attention to taste
Recipes and menu planning
Menu memorization
Catering background
Plating
Food preparation and safety
Menu development
Sales planning
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