Hi, I’m
Daphne Nguz
Chef
Cape Town
Summary
Dynamic Demi Chef with a proven track record at Little Foxcroft, excelling in recipe development and food presentation. Recognized for enhancing kitchen morale and productivity while implementing waste-reduction techniques. Adept at ingredient sourcing and staff training, fostering a collaborative environment that drives culinary excellence.
Overview
4
years of professional experience
1
Language
Work History
Little Foxcroft
Demi Chef
10.2025 - Current
Job overview
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
FoxCroft
Chef Assistant
05.2022 - 2022
Job overview
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Followed recipes and instructions to achieve quality and presentation standards.
- Supported senior chefs with creative meal planning and recipe development.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Prepped ingredients ahead of time to increase cooking and service speed.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Cleaned and oiled kitchen equipment to maintain optimized function.
Education
U.n.kUniversity Of Kinshasa
Bachelor of Science from Business
08.2019
Skills
Supply ordering
Food presentation
Ingredient sourcing
Recipe development
Knife skills
Food safety
Sauce preparation
Cooking methods mastery
Leadership qualities
Adaptability in kitchen
Vegetable cutting
Kitchen staff leadership
Food preparation
Staff training
Kitchen management
Timeline
Demi Chef
Little Foxcroft
10.2025 - Current
Chef Assistant
FoxCroft
05.2022 - 2022
U.n.k
Bachelor of Science from Business