VINCENT BONGANI MHLONGO
SOUS CHEF
Johannesburg,GP
Summary
Dynamic culinary professional with extensive experience as a Sous Chef at The Culinary Team, excelling in food preparation and cost control. Proven track record in enhancing kitchen efficiency and mentoring staff, while consistently delivering high-quality dishes that elevate customer satisfaction. Skilled in menu planning and fostering a collaborative team environment.
Overview
16
16
years of professional experience
1
1
Language
Work History
Sous Chef
THE CLINARY TEAM
07.2023 - 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.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Utilized culinary techniques to create visually appealing dishes.
Private Chef
Bothongo Group Chairman Residence
03.2019 - 06.2023
- Demonstrated versatility by preparing various types of cuisine from around the world according to client preferences.
- Provided easy-to-read cooking preparation instructions for clients.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Collaborated with other household staff to provide seamless services for clients, fostering a positive work environment.
- Conducted thorough research on nutrition trends and dietary restrictions to better cater to clients'' specific needs.
- Safely packaged and labeled each individual meal.
- Upheld confidentiality agreements with high-profile clientele while providing discrete personal chef services in various settings.
- Developed innovative recipes and cooking techniques to continually exceed client expectations.
- Streamlined kitchen operations for efficiency and cost-effectiveness, resulting in reduced food waste and increased client satisfaction.
- Enhanced client satisfaction by creating customized menus tailored to individual dietary needs and preferences.
Chef De Partie
Compass Group South Africa
02.2010 - 03.2019
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
- Rotated stock to use items before expiration date.
- Sanitized all counters properly to prevent food-borne illness.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Education
ENTREPRENEURSHIP - Entrepreneurship
WHARTON UNIVERSITY OF PENNSYLVANIA
USA 04.2001 -
INTRODUCTION TO FOOD AND HEALTH
STANFORD UNIVERSITY OF MEDICINE
USA CALIFORNIA10-2020
Skills
Food preparation
Timeline
Sous Chef
THE CLINARY TEAM
07.2023 - Current
Private Chef
Bothongo Group Chairman Residence
03.2019 - 06.2023
Chef De Partie
Compass Group South Africa
02.2010 - 03.2019
ENTREPRENEURSHIP - Entrepreneurship
WHARTON UNIVERSITY OF PENNSYLVANIA
04.2001 -
INTRODUCTION TO FOOD AND HEALTH
STANFORD UNIVERSITY OF MEDICINE