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
Timeline
Demi Chef
Little Foxcroft
10.2025 - Current
Chef Assistant
FoxCroft
05.2022 - 2022
U.n.k
Bachelor of Science from Business