Malik L M Mosia
Chef/Consultant/Entrepreneur
72 Bessemer Rd, Wendywood, Sandton,Gauteng
Summary
I listened with interest your request seeking a professional Chef, as I believe I possess the attributes necessary to make the role a success. As you will see from my resume, I'm an international chef. I have a proven track record of being an accomplished leader with a distinguished culinary and management career in fine dining, hotel and restaurant management and high volume catering. Strong leadership and outstanding team building skills. Significant contributor to revenue/profit growth through aggressive improvements in quality, productivity, operational efficiency and customer service. Adept at leading a team or working as part of a team, I am also an enthusiastic self-starter able to change the working culture of my team. I have initiative and loads of drive. My personal motto is: "Never give up till the job's done". Technical skills include, Staff training and Development, Food Production and Presentation, Innovative Menu Development and Planning, Quality Assurance and Control, Safety and Sanitation, Purchasing and Inventory Management, Food/ Beverage and Labor Control, Word, Outlook and Excel software proficiency and strong communication skills. I hope to have an opportunity to meet with you to discuss how I could contribute to your team.
Overview
17
17
years of professional experience
1997
1997
years of post-secondary education
Work History
Chef De Tournant
The Wolseley Www.thewolseley.com
London
01.2023 - 02.2025
- World renowned restaurant in the grand European tradition, Mayfair, London
- Our kitchen serves over 1000 people a day from an a la carte menu including the infamous afternoon tea
- I managed different sections and the food quality/consistency that's consumed by our esteemed guests
- My focus was the effective running of sections, the foundation of the kitchen and key to improving sectional management for services, faster turnaround and profitable menu items
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Maintained well-organized mise en place to keep work consistent
- Ordering
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Developed innovative recipes, attracting new clientele
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
- Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
Executive Sous & Pastry Chef
Minor Group - Avani Www.minorhotels.com
Gaborone
01.2016 - 12.2022
- I have 3yrs experience as acting in the role of Executive Chef managing a brigade of 32 chefs and before Covid 19 it was 63 chefs.
- Responsible for all the 8 outlets, Banqueting, Pastry, Pantry, Mahogany, IRD, Pizza, Pool & Savuti
- I've been in senior management of kitchens since 2013
- I consulted for the Gaborone Chef's Academy, Time's Square restaurant in Phakalane, Lancer's Inn Hotel in Maseru
- Established long-term client relationships through consistent delivery of high-quality products and services.
- Catered for the inauguration of the President of Botswana twice.
- Developed innovative solutions to complex problems, resulting in improved organizational performance.
- Mentored junior staff members for accelerated career growth, developing future leaders within the organization three of which are running their own businesses currently
- Optimized operational efficiency by redesigning processes, systems, and workspaces for increased productivity.
- Interviewed, recruited and trained new onboarding candidates.
- Assisted in employee appraisals, promotions and terminations based on performance reviews.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Developed and implemented waste reduction program, significantly lowering operational costs.
Sous Chef
Marble Restaurant Www.marble-restaurant.com
Rosebank
09.2016 - 05.2017
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Bakery Manager
Chardonnay Deli Www.chardonnaydeli.co.za
Constantia
12.2014 - 02.2016
- I consulted as bakery manager for Chardonnay Deli providing them with baking solutions
- Set up their bakery and trained staff
- Sold my famous breads and cakes recipes to the Deli
Catering Manager
Medscheme
Johannesburg
08.2013 - 02.2014
- I was employed as Head Chef then later promoted to Catering Manager at the Medscheme in Jo'burg catering for 600 people daily Mon - Fri
Head Chef
MTN HQ 14th Ave
Johannesburg
07.2013 - 09.2014
- I managed 22 chefs
- Corporate catering and executive private dining
- 5 outlets
Sous Chef
Kurland Hotel Www.kurland.co.za
Plettenberg Bay
12.2012 - 05.2013
- Part of the Relais & Chateaux group
- Boutique Hotel and famous for it's Polo
- Menu catered to the clients desire. I worked as a private chef for the villas.
Baker
Daly Bakery
Cape Town, Woodstock
01.2012 - 11.2012
- i baked 500 artisan loaves daily
- I baked artisan breads at the Daly Bakery after building the oven in 2012
Baker
The Table Bay Hotel
Cape Town
01.2011 - 11.2011
- I baked and made pastries as part of the brigade for the overnight bakers, worked a la carte restaurants and high tea outlets
Chef
Five Flies Restaurant
Cape Town
11.2009 - 06.2010
- I worked the hot section at Five Flies Restaurant pushing out 160-260 covers a night
Founder
Lokshin Supper Club
01.2008 - 04.2010
- I cooked and performed theatre at the Lokshin Supper Club
Event Manager
The Learning Cape Festival
05.2008 - 09.2008
- Responsibilities: Event Manager (Independent Contractor)
Education
High School - Mathematics, English, History, Biology, Accounting, Afrikaans
Rondebosch High School
ND - Professional Cookery
Cape Peninsula University of Technology
01.2009 - 01.2011
City & Guild Patisserie diploma - undefined
South African Chefs Association
01.2012 - 12.2012
Skills
- International cuisine
- Leadership qualities
- Attention to detail
Kitchen operations & Processes
- Cooking techniques
- Business management
- Workflow optimization
- Food safety and sanitation
- Cost control
- strong communication skills
- Purchasing and Inventory Management
- Safety and Sanitation
- Quality Assurance and Control
- Innovative Menu Development and Planning
- Food Production and Presentation
- Staff training and Development
Personal Information
- Passport Number: A06100855
- Health Status: Fit
- Criminal Record: None
- Gender: Male
- Nationality: South African
- Marital Status: Married
Home Languages
- SeSotho
- Setswana
Timeline
Chef De Tournant
The Wolseley Www.thewolseley.com
01.2023 - 02.2025
Sous Chef
Marble Restaurant Www.marble-restaurant.com
09.2016 - 05.2017
Executive Sous & Pastry Chef
Minor Group - Avani Www.minorhotels.com
01.2016 - 12.2022
Bakery Manager
Chardonnay Deli Www.chardonnaydeli.co.za
12.2014 - 02.2016
Catering Manager
Medscheme
08.2013 - 02.2014
Head Chef
MTN HQ 14th Ave
07.2013 - 09.2014
Sous Chef
Kurland Hotel Www.kurland.co.za
12.2012 - 05.2013
Baker
Daly Bakery
01.2012 - 11.2012
City & Guild Patisserie diploma - undefined
South African Chefs Association
01.2012 - 12.2012
Baker
The Table Bay Hotel
01.2011 - 11.2011
Chef
Five Flies Restaurant
11.2009 - 06.2010
ND - Professional Cookery
Cape Peninsula University of Technology
01.2009 - 01.2011
Event Manager
The Learning Cape Festival
05.2008 - 09.2008
Founder
Lokshin Supper Club
01.2008 - 04.2010
High School - Mathematics, English, History, Biology, Accounting, Afrikaans
Rondebosch High School