Julia Mokhatshane
Kitchen Manager
The Hague
Summary
Dynamic kitchen supervisor with a proven track record at San Macro, excelling in high-pressure environments. Skilled in inventory management and fostering teamwork, I consistently deliver exceptional service and quality. My strong communication skills and ability to mentor staff have enhanced team performance, ensuring a reputation for excellence in culinary presentation and customer satisfaction.
Overview
16
16
years of professional experience
Work History
Supervisor (Kitchen)/San Macro Restaurant @ Waterfront
San Macro
- Dealing with day to day delivery of goods, Placing orders to different suppliers, Worked as an all-rounder from hot to cold kitchen, Stock Control
Waitress/Doppio Zero (Mandela Rhodes)
Doppio Zero
01.2008
- Providing excellent wait service to ensure satisfaction, Taking customer orders and delivering food and beverages, Making menu recommendations, answering questions and sharing additional information with restaurant patrons
Kitchen Supervisor
Cafe Latino
06.2022 - Current
- Established strong vendor relationships for reliable ingredient sourcing and cost-effective purchasing.
- Reviewed employee performance regularly, providing constructive feedback for improvement opportunities.
- Coordinated with executive chef on monthly budgeting projections, monitoring expenses closely throughout each period.
- Participated in weekly management meetings to discuss ongoing challenges, successes, and strategies for continued improvement.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
Chef (All Rounder/Wings Airlines Caterers @ Execujets)
Wings Airlines Caterers
01.2017 - Current
- Dealing with day to day delivery of goods, Placing orders to different suppliers, Worked as an all-rounder from hot to cold kitchen, Stock Control
Sous Chef
Kings Craft Restaurant
10.2020 - 12.2024
- 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.
- Acted as head chef when required to maintain continuity of service and quality.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Mentored kitchen staff to prepare each for demanding roles.
- 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.
Chef/Val De Vie Wine Estate
Val De Vie Wine Estate
01.2010 - 01.2017
- Planning Menus and preparing meals & manage customer relations, Inventory Management and Quality Control, Monitoring Safety standards, Coordinating with the purchasing department
Education
Grade 12 (Matric) - undefined
Intec College
Short Course in Computer Literacy - undefined
Intec College
Skills
Ability to work under pressure and provide good services
References
- Gloria and Lana, Wings Airlines Caterers, 076 362 3829/072 663 4627
- Clement Mudzima and Greg Bevesstock, San Macro, 082 825 4313/021 418 5434
- Adraino Zurini, Val De Vie Wine Estate, 082 377 900
- Freedom Ginenya and Denny Deliberto (Managers), Doppio Zero, 021 424 9225
Timeline
Kitchen Supervisor
Cafe Latino
06.2022 - Current
Sous Chef
Kings Craft Restaurant
10.2020 - 12.2024
Chef (All Rounder/Wings Airlines Caterers @ Execujets)
Wings Airlines Caterers
01.2017 - Current
Chef/Val De Vie Wine Estate
Val De Vie Wine Estate
01.2010 - 01.2017
Waitress/Doppio Zero (Mandela Rhodes)
Doppio Zero
01.2008
Supervisor (Kitchen)/San Macro Restaurant @ Waterfront
San Macro
Grade 12 (Matric) - undefined
Intec College
Short Course in Computer Literacy - undefined
Intec College