Denica Williams
Chef Lecturer
Cape Town
Summary
Committed and engaging Chef lecturer bringing exceptional lecturing skills and expertise in Culinary arts and principles, and Patissier. Gifted in engagement and guidance of students with 3 years in postsecondary education.
Overview
7
7
years of professional experience
2
2
years of post-secondary education
Work History
Culinary Arts Lecturer
International Hotel school
03.2023 - Current
- Developed strong relationships with colleagues, collaborating on curriculum development and sharing best practices in teaching strategies.
- Evaluated student progress through regular assessments, providing detailed feedback for improvement and growth.
- Implemented differentiated instruction methods to accommodate diverse student learning styles.
- Maintained open lines of communication with parents through conferences, email correspondence, and phone calls to provide ongoing updates on student progress.
- Cultivated critical thinking skills through challenging assignments that required analysis, synthesis, and evaluation of information from various sources.
- Increased student interest by incorporating real-world examples into lessons and connecting material to relevant experiences.
- Adapted quickly to shifting educational landscapes during remote learning periods, leveraging digital tools to engage students via virtual platforms while maintaining a high level of academic rigor.
- Managed large class sizes effectively, maintaining an orderly learning environment conducive to student success.
- Enhanced student comprehension by utilizing diverse teaching methodologies and techniques.
- Contributed to departmental meetings by sharing insights on effective teaching strategies and proposing solutions for addressing common challenges faced by faculty members.
- Used variety of learning modalities and support materials to facilitate learning process and accentuate presentations.
- Collaborated with faculty and staff to create meaningful learning experiences.
- ordered all required stock for each practical.
- taught theory and practical classes.
- Ecole Ducasses equipped(verified by Allan Ducasse)
- Created year planner for each intake.
- Computer liberated (Microsft word,microsoft excel, Power point, canvas onboard training).
- Mentored and advised students to explore career pathways based and amplify knowledge, skills and strengths.
- Developed and implemented innovative teaching strategies to engage students in lectures and coursework.
- Used PowerPoint and Google Classroom technology to give presentations to student classrooms.
- Graded quizzes, tests, homework, and projects to provide students with timely academic progress information and feedback.
- Guided students in researching, structuring and presenting debate case.
- Created excitement and enthusiasm in classroom by delivering engaging subject matter.
- Assessed students' progress and provided feedback to enhance learning.
- Impartially evaluated papers, projects and homework assignments of students, delegating grading to teaching assistants when appropriate.
- Created positive and safe learning environment for students by setting and enforcing classroom code of conduct.
- Contributed to planning appropriate and engaging lessons for both classroom and distance learning applications.
Freelance chef
Origin (bought over by feedem)
04.2020 - 03.2023
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Cooked memorable dishes that brought new customers into establishment.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Collaborated with staff members to create meals for large banquets.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Modernized work processes to reduce guest wait times and boost daily output.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Head chef and production manager
Scheckters raw restaurant
11.2020 - 04.2020
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Cooked memorable dishes that brought new customers into establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Arranged for kitchen equipment maintenance and repair when needed.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Trained in and implemented emergency response procedures to protect team members and property.
- Monitored inventory levels and restocking schedules to avoid production delays from unavailable materials.
- Managed personnel by implementing company policies, procedures, work rules, and disciplinary action.
- Scrutinized production output and identified areas for improvement.
- Analyzed production data and prepared reports for senior management.
- Coordinated with other departments to align production with customer requirements.
Certificate lecturer
Chef training and innovation academy
03.2019 - 03.2020
- Evaluated student progress through regular assessments, providing detailed feedback for improvement and growth.
- Created and designed quizzes, tests and projects to assess student knowledge.
- Developed strong relationships with colleagues, collaborating on curriculum development and sharing best practices in teaching strategies.
- Developed and implemented innovative teaching strategies to engage students in lectures and coursework.
- Promoted collaboration among students through group projects and presentations, fostering teamwork and communication skills.
- Used variety of learning modalities and support materials to facilitate learning process and accentuate presentations.
- Mentored and advised students to explore career pathways based and amplify knowledge, skills and strengths.
- Conducted individual research projects to actively contribute to institution's research work.
- Used PowerPoint and Google Classroom technology to give presentations to student classrooms.
- Selected and designed lesson plans and curriculum to meet academic objectives.
- Enhanced student comprehension by utilizing diverse teaching methodologies and techniques.
- Cultivated critical thinking skills through challenging assignments that required analysis, synthesis, and evaluation of information from various sources.
- Participated in conferences and professional development opportunities to stay up-to-date with latest trends in field.
- Implemented instructional technologies in course delivery to engage and educate students.
- Provided individualized support for struggling learners, using tutoring sessions and additional resources to close achievement gaps.
- Implemented differentiated instruction methods to address the unique needs of each learner, ensuring academic success for all students.
Junior food product developer
BM Foods Manufacturing
10.2017 - 02.2019
- Optimized supply chain management by establishing strong relationships with vendors and suppliers.
- Conducted sensory evaluations to gather valuable feedback for product improvements and modifications.
- Enhanced product quality by conducting thorough research on food trends and consumer preferences.
- Increased efficiency through continuous process improvement initiatives in formulation development stages.
- Mentored junior team members, providing guidance on best practices in food product development processes.
- developed products for pick n pay, checkers, shoprite, fit chef.
- Met up with clients
Assistant Chef
Signature Production Events & Marketing Company
1 2015 - 1 2016
- Cleaned kitchen work area by sanitizing all cooking equipment, utensils, and counters.
- Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
- Assisted head chef in cooking dishes according to ingredients.
- Played a key role in catering special events such as weddings and corporate functions, delivering exceptional dining experiences for clients.
- Stock take.
- cooked on site dishes for demos.
- purchased and sourced stock.
- Chopped ingredients and garnishes.
- Stored food safely and orderly in freezer and refrigerator.
- Contributed to positive team dynamics by providing support and guidance to junior kitchen staff members.
- Supported head chef in managing budgets, reducing overall expenses without compromising quality or service standards.
Education
Some College (No Degree) - Assessors
Skills Dynamics Afirca
Durbanville 06.2017 - 05.2017
Assessors certificate - Assessors
Skills Dynamics Afirca
Durbanville 06.2017 - 05.2017
Culinary Arts & Principles (Diploma) - Culinary Arts
Capsicum Culinary Studios
Cape Town Salt River 04.2015 - 05.2016
patisserie (Diploma) - Culinary Arts
Capsicum Culinary Studios
Cape Town Salt River 04.2015 - 05.2016
Skills
Lecture development
PowerPoint
Lesson Planning
Presentations
Student Engagement
Lecturing
Effective Communication
Time Management
Teamwork and Collaboration
Multitasking Abilities
Professionalism
Team Collaboration
Student research guidance
Problem-Solving
Career advising
Skillsets
I do believe my set of skills will add value to your company and team. I work well in a team, and I do believe that if given a chance to prove myself I will push to give more than is expected of me. I have a wide variety of cooking experience and different fields in the culinary industry.
Surname
Williams
Fullnames
Denica Afton
License
Code 8
Secondaryeducation
Matric, Rosebank progress college, 2010
Personal Information
- Date of Birth: 01/01/1992
- Nationality: South African
Accomplishments
- Collaborated with team of 4 in the development Pick n pay new development of soups line.
- Supervised team of 28 staff members.
- Resolved product issue through consumer testing.
- Won my first competition with Ruben Riffles (Show name Professional).
- I got the opportunity to train with Alain Ducasse Team (21 Michelin star chef)
Timeline
Culinary Arts Lecturer
International Hotel school
03.2023 - Current
Head chef and production manager
Scheckters raw restaurant
11.2020 - 04.2020
Freelance chef
Origin (bought over by feedem)
04.2020 - 03.2023
Certificate lecturer
Chef training and innovation academy
03.2019 - 03.2020
Junior food product developer
BM Foods Manufacturing
10.2017 - 02.2019
Some College (No Degree) - Assessors
Skills Dynamics Afirca
06.2017 - 05.2017
Assessors certificate - Assessors
Skills Dynamics Afirca
06.2017 - 05.2017
Culinary Arts & Principles (Diploma) - Culinary Arts
Capsicum Culinary Studios
04.2015 - 05.2016
patisserie (Diploma) - Culinary Arts
Capsicum Culinary Studios
04.2015 - 05.2016
Assistant Chef
Signature Production Events & Marketing Company
1 2015 - 1 2016
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