Summary
Overview
Work History
Education
Skills
Contactable References
Timeline
Generic
DANIËL NIGRINI

DANIËL NIGRINI

Sous Chef
Pretoria

Summary

I am looking for an opportunity within a reputable 5 star hotel/restaurant that is part of a larger hotel/restaurant group. This hotel/restaurant and hotel/restaurant group will be able to utilize my experience, skills, qualification and knowledge to offer exceptional service to its marketplace and guests. This in turn will reward me with growth in experience and career advancement.

Seasoned Sous Chef specializing in all cuisine. Successful 14 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.

Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 14-year background in high-end restaurant industry.

Enthusiastic Sous Chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.

Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise.

Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm.

Overview

15
15
years of professional experience

Work History

Sous Chef

Centurion Country Club
03.2024 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.

Sous Chef

San Sereno
01.2021 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.

Sous Chef

Restaurant Succulent by Chef Werner Snoek
01.2019 - 01.2020
  • Responsible for the smooth running and day to day planning of section in the absence of the head chef
  • Oversee the quality of food standards and hygiene of production section
  • Assisting with the implementation of production on new menus
  • Assisting with the overseeing of a la carte
  • Assisting with the overseeing of the Buffet
  • Assisting with menu planning
  • Staying up to date with latest food trends
  • Assisting with scheduling
  • Oversee trainee's
  • Managing the kitchen in the absence of the executive chef
  • Costings of menus
  • Running the pass and adhering to strict plating protocols
  • Overseeing the smooth running of functions and special events

Senior Chef de Partie

Saxon Hotel and Spa
01.2015 - 01.2019
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
  • Enhanced team performance through continuous coaching, motivating, and providing constructive feedback to junior chefs.
  • Assisted with the planning and execution of special events, ensuring a seamless dining experience for guests amidst increased service demands.
  • Contributed to the establishment''s excellent reputation through consistent creation of visually appealing, delicious dishes using fresh ingredients.
  • Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
  • Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
  • Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.
  • Led training sessions for new hires, fostering a supportive learning environment that promoted skill development and job satisfaction.

Trainee Chef

Leriba Hotel and Spa
01.2010 - 01.2015
  • Cleaned kitchen counters, refrigerators, and freezers.
  • Maintained proper food handling procedures to ensure safe and sanitary food service operations.
  • Consistently met high standards of food quality and presentation, receiving praise from both supervisors and customers.
  • Mastered proper knife skills to efficiently complete vegetable cuts, meat trimming, and filleting tasks.
  • Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
  • Received positive feedback from supervisors for exceptional teamwork and adaptability during busy shifts.
  • Collaborated with team members to prepare large catering orders for special events, ensuring timely delivery and high-quality results.
  • Prepared mise en place prior to service hours for seamless execution of menu items during peak times.
  • Participated in menu development meetings, contributing creative ideas for new dishes that met dietary requirements of diverse clientele.
  • Gained valuable insight into ingredient sourcing by accompanying senior chefs on supplier visits.

Education

Diploma - Food Preparation and Culinary Art

HTA - School of Culinary Art

Certificate - Chef, Food Preparation and Culinary Art

Vuselela FET

Skills

Food preparation

Contactable References

  • Jan Botha, Executive Chef, Leriba Hotel & Spa, +27 82 879 4620
  • Stephan Bellingham, President SACA, South African Chefs Association, +27 82 266 8824
  • Werner Snoek, Executive Chef/Owner, Saxon Hotel and Spa, Nineteen @ Steyn City, Restaurant Succulent by Chef Werner Snoek, +27 72 452 5559
  • Jandri Steyn, Head Chef Centurion Country Club +27 64 907 1371

Timeline

Sous Chef

Centurion Country Club
03.2024 - Current

Sous Chef

San Sereno
01.2021 - Current

Sous Chef

Restaurant Succulent by Chef Werner Snoek
01.2019 - 01.2020

Senior Chef de Partie

Saxon Hotel and Spa
01.2015 - 01.2019

Trainee Chef

Leriba Hotel and Spa
01.2010 - 01.2015

Certificate - Chef, Food Preparation and Culinary Art

Vuselela FET

Diploma - Food Preparation and Culinary Art

HTA - School of Culinary Art

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