Malindi Melissa Mashaba
Durban
Summary
Experienced in honing culinary skills in a fast-paced kitchen setting with a focus on precision and efficiency. Proven track record in time management and fostering teamwork for seamless kitchen operations. Eager to apply talents in a new industry, aiming to make a valuable contribution and adapt swiftly to new challenges. Upbeat and positive with strong analytical and multitasking skills. Knowledgeable in culinary techniques and food safety standards. Skilled in precise knife skills and ingredient preparation, ready to contribute creativity and efficiency for memorable dining experiences.
Overview
3
3
years of professional experience
Work History
Commis Chef
Radisson Blu Hotel – Umhlanga (4-star Hotel)
03.2024 - Current
- Rotated through all prep stations to learn different techniques.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Collaborated with head chef to develop new recipes, contributing to increased sales.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
Commis Chef
Blue Berri Catering
02.2023 - 07.2023
- Cooked for large groups of people and managing various types of food for large events.
- Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
- Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
- Increased customer satisfaction by consistently delivering high-quality catering services for various events.
- Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
- Cleaned and organized kitchen stations to promote team efficiency.
- Ordered food items and supplies needed to fulfill catering jobs.
- Utilized culinary techniques to create visually appealing dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
Commis Chef
The Chefs Table – Umhlanga (Fine Dining)
08.2022 - 01.2023
- Received consistent praise from customers and team members for exceptional culinary skills and attention to detail.
- Contributed to a positive work atmosphere by fostering open communication amongst team members and addressing any conflicts promptly and professionally.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Continuously improved knife skills through daily practice and professional development opportunities provided by the internship program.
- Developed strong multitasking abilities to manage multiple orders simultaneously, ensuring prompt service.
- Collaborated with fellow interns and staff to maintain a clean and organized workspace, promoting a positive work environment.
- Assisted head chef in menu planning, incorporating seasonal ingredients for optimal freshness and taste.
- Exhibited strong teamwork by providing assistance to other kitchen staff as needed during busy service times.
- Completed comprehensive food safety training courses, maintaining compliance with all health department regulations.
- Checked expiration dates, rotated food, and removed any items that were no longer usable.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared and served various food items in fast-paced dining environment.
Education
QCTO Occupational Certificate (NQF 5) - Chef + Professional Pastry Programme
Chefs Training & Innovation Academy
Durban, South Africa11-2024
Skills
- Work under pressure
- Attention to detail
- Creative thinking
- Food preparation
- Mise en place
- Knife skills
- Basic cooking methods
- Portion control
- Pastry skills
- Cooking techniques
- Safe food handling
- Hygiene practices
Accomplishments
- 3rd Place in Top Theory Student in Culinary Diploma Programme, 2022
- Semi-Final Competition of RCL Foods Young Chefs & Bakers Challenge, 2023
- 1st Place in Top Practical Student in Culinary Management Programme, 2024
Language
English: Fluent
IsiZulu: Mother tongue
References
- Sihle, Skwambane, Chef, sihle.skwambane@radissonblu.com, 081 707 6510, Radisson Blu Hotel, Umhlanga, Durban
- Carissa, Chef (Owner), carissa@bleuberri.co.za, 084 800 0111, Bleu Berri Catering, Durban, South Africa
- Mattew, Chef (Head Chef), info@thechefstable.co.za, 031 001 0200, The Chefs Table, Durban, South Africa
Timeline
Commis Chef
Radisson Blu Hotel – Umhlanga (4-star Hotel)
03.2024 - Current
Commis Chef
Blue Berri Catering
02.2023 - 07.2023
Commis Chef
The Chefs Table – Umhlanga (Fine Dining)
08.2022 - 01.2023
QCTO Occupational Certificate (NQF 5) - Chef + Professional Pastry Programme
Chefs Training & Innovation Academy
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