Michelle Mandongwe
Head Chef
Cape Town
Summary
Personable and driven culinary professional with deep understanding of high-volume kitchen operations and expertise in menu planning and food safety standards. Possesses strong skills in inventory management and team leadership, ensuring efficient and productive kitchen environments. Committed to delivering exceptional dining experiences through innovative cuisine and meticulous attention to detail.
Overview
10
10
years of professional experience
2016
2016
years of post-secondary education
5
5
Languages
Work History
Senior Sous Chef
Hunters Country House
11.2024 - Current
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
Head Chef
Morgenster Estate
09.2023 - 04.2024
- Developing and executing creative and seasonal menus that reflect commitment to quality, innovation, and guest satisfaction
- Ensuring consistency and excellence in food preparation, presentation, and taste
- Overseeing inventory management, ordering, and cost control to maximize profitability while minimizing waste
- Maintaining a clean, organized, and efficient kitchen environment in compliance with health and safety regulations
- Training and mentoring kitchen staff, providing guidance on culinary techniques, recipes, and standards
- Collaborating with suppliers to source the freshest and highest-quality ingredients
- Monitoring kitchen equipment and ensure proper maintenance and functionality
- Taught kitchen staff about proper nutrition, food allergies and dietary issues
- Monitored quality, presentation and quantities of plated food across line
- Incorporated customer recommendations and feedback to modify and update menu
- Daily menu planning, costing and creation
- Supervising kitchen staff and delegating daily tasks
- Keeping stock at acceptable levels so there is no shortages
- Budget control ensuring that all menus stay within the allocated budget
- Ensuring food production is done efficiently and without mistakes
- Necessary kitchen admin
- Shopping and ordering of stock
Head Chef
Hartenbos Private Game Lodge
08.2022 - 09.2023
Receptionist/ Personal Assistant
Biff Lewis Geomatics
06.2018 - 07.2022
- Supervise all staff in the kitchen
- Estimate food consumption and place food orders, while keeping costs down
- Assist other restaurant departments when needed
- Resolve customer complaints regarding food quality
- Supervise cleaning, to ensure hygiene safety standards are upheld
- Food production and portion control
- Stock takes, Portion control to be implemented
- Keeping all stock levels at an acceptable level, so no stock shortage
- Maintain and change recipes as and when necessary
- Control Time sheets, for payroll purposes
- Budget tracking to ensure it stays within limits
- Complete all necessary checklists for admin staff
Head Chef/ Owner
Munchies Catering
04.2019 - 02.2022
- Company Overview: Munchies catering is a company that I opened with a contract that did catering for school camps in remote locations
- I lead a team of 10 catering numbers from 45 to 250 at a time
- During this time all menu designing, menu costings and purchasing were done by me
- Munchies catering is a company that I opened with a contract that did catering for school camps in remote locations
Commis Chef
Alphen Boutique Hotel
12.2017 - 05.2018
- Be the first point of contact for executives, employees, clients, and other external partners of the company
- Manage CEO's and COO's diary and calendar and set up meetings as instructed
- Make travel and accommodation arrangements for executive staff
- Order lunch for executive staff
- Manage information flow in a timely and accurate manner
- Work the switchboard and/or telephone
- Screen and direct calls
- Deal with enquiries regarding basic information i.e., company contact and registration details
- Take receipt of recorded post and courier deliveries
- Distribute correspondence accordingly
- Keep staff updated with any company announcements
- Keep the reception area neat and tidy
- Manage office supply inventory
- Format information for internal and external communique i.e., memos, emails, reports, etc
- Take minutes at meetings
- Organize and maintain the office filing system
- Undertake other ad hoc assignments as required
- Manage Petty cash and all office purchases
Commis Chef
Alphen Boutique Hotel
01.2015 - 04.2018
- Acquiring ingredients not available in storage prior to the start of the day
- Informing the kitchen staff of their schedules and delegate appropriate duties
- Preparing ingredients by chopping vegetables and meats
- Assisting head chef in cooking dishes according to set recipes
- Monitoring food budgets and make sure that all supplies are bought within the set budget
- Making arrangements to store food items in a safe and orderly manner
- Rotating frozen food items as standardized in the kitchen rule book
- Handing ingredients and utensils to head chef during food preparation activities
- Maintaining kitchen order by ensuring the cleanliness of tables, counters, and work areas
- Overseeing cleanliness and maintenance of kitchen equipment and utensils
- Operating kitchen equipment such as ovens and grills for cooking purposes
- Making certain that appropriate portions have been dished out
- Dealing with customers' complaints and/or suggestions
- Ensuring food safety and health protocols are followed at all times during meal prep, serving and storage
Education
Diploma in Human Resources Management -
International Hotel School
Culinart Arts - undefined
College SA
Skills
Kitchen management
Food presentation
Special event catering
Menu development
Recipe creation
Allergy awareness
Food pairing
Menu pricing
Hygiene policy implementation
Food service safety training
Recipe management
Customer service
Inventory control
Timeline
Senior Sous Chef
Hunters Country House
11.2024 - Current
Head Chef
Morgenster Estate
09.2023 - 04.2024
Head Chef
Hartenbos Private Game Lodge
08.2022 - 09.2023
Head Chef/ Owner
Munchies Catering
04.2019 - 02.2022
Receptionist/ Personal Assistant
Biff Lewis Geomatics
06.2018 - 07.2022
Commis Chef
Alphen Boutique Hotel
12.2017 - 05.2018
Commis Chef
Alphen Boutique Hotel
01.2015 - 04.2018
Culinart Arts - undefined
College SA
Diploma in Human Resources Management -
International Hotel School
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