Summary
Overview
Work History
Education
Skills
Scuba diving
Timeline
Generic

Michayle Basdeo

Chef
Johannesburg

Summary

I am Michayle Basdeo a 21 year old that is pursuing both business and the culinary world combined.

Forward-thinking professional offering more than 2 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.

Started company which has been running since 2021 started this with the idea of providing high quality food that can be enjoyed by all no matter dietary complications.

Overview

4
4
years of professional experience

Work History

Chef

Self-employeed
Johannesburg
01.2021 - Current
  • 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.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Collaborated with staff members to create meals for large banquets.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • 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 and increasing overall sales.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • 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.
  • Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.

Chef

Pantry By Marble
07.2022 - 11.2022
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Cooked memorable dishes that brought new customers into establishment.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • 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.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Collaborated with staff members to create meals for large banquets.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • 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.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Chef

Marble
07.2022 - 11.2022
  • 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.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Collaborated with staff members to create meals for large banquets.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • 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.

Chef

Davinci Maximillien
09.2021 - 11.2021
  • 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.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Collaborated with staff members to create meals for large banquets.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • 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 and increasing overall sales.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Education

Advanced Professional Chef QCTO - Culinary Arts

Capsicum
Johannesburg
04.2001 -

High School Diploma -

Stmartins
Johannesburg
04.2001 -

Skills

Meal Preparation

Menu development

Kitchen Management

Food quality

Signature dish creation

Food presentation

Workflow Optimization

Resource Management

Knife Skills

Recipes and menu planning

Effective Communications

Ingredient Knowledge

Nutrition knowledge

Business knowledge

self employed

Business Management

Scuba diving

I have been fortunate enough to get the opportunity to dive and acquire a license, I have dived in Turkey, Mauritius, and Aliwal Shoal. 

Timeline

Chef

Pantry By Marble
07.2022 - 11.2022

Chef

Marble
07.2022 - 11.2022

Chef

Davinci Maximillien
09.2021 - 11.2021

Chef

Self-employeed
01.2021 - Current

Advanced Professional Chef QCTO - Culinary Arts

Capsicum
04.2001 -

High School Diploma -

Stmartins
04.2001 -

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Michayle BasdeoChef