Mthabisi Mabeza
Sushi Chef
Johannesburg
Summary
Accomplished Sushi Chef with a proven track record at Altitude Beach, enhancing customer satisfaction through innovative sushi creations and effective team leadership. Expert in fish filleting and inventory management, I excel in maintaining high food safety standards and fostering collaboration. My efforts have significantly contributed to the restaurant's growth and positive patron reviews.
Overview
21
21
years of professional experience
Work History
Sushi Chef
Altitude Beach
Fourways Mall
11.2019 - Current
- Prepared high-quality seafood, rice and ingredients for sushi.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Supported restaurant growth by developing innovative new sushi roll recipes that garnered positive reviews from patrons.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
- Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
- Managed inventory effectively, reducing waste while ensuring the consistent availability of necessary ingredients for daily operations.
- Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
- Demonstrated versatility in the kitchen by preparing various Japanese cuisine dishes beyond sushi, such as sashimi, ramen, and tempura.
- Collaborated with management to create seasonal menu options based on market availability and emerging culinary trends.
- Maximized guest satisfaction with timely order completion during peak hours without compromising quality or presentation.
Teppanyaki Chef
Capetown Fish Market
Johannesburg
06.2003 - 03.2009
- Increased restaurant''s positive online reviews through exceptional culinary skills and memorable tableside interactions.
- Showcased strong multitasking abilities by simultaneously preparing multiple orders while interacting with diners in an entertaining manner.
- Educated guests on different meal items and food combinations and provided insight into nightly specials.
- Kept up-to-date on industry trends through ongoing professional development opportunities such as conferences or culinary workshops.
- Managed customer complaints in a professional manner, taking accountability and working to find solutions that satisfied all parties involved.
- Developed innovative Teppanyaki menu items that attracted new customers and increased overall sales for the restaurant.
- Used various types of knives, hand tools and utensils appropriately to fillet fish, cut meat and prepare seafood.
- Implemented effective inventory management practices to minimize waste and control food costs without compromising dish quality.
- Promoted the restaurant''s brand by participating in local food festivals or events, showcasing Teppanyaki cooking techniques and drawing new customers.
- Enhanced customer dining experience by skillfully executing Teppanyaki cooking techniques and engaging with guests.
- Collaborated with management to plan special events or promotions featuring unique Teppanyaki dishes or experiences.
- Pleasantly welcomed and greeted patrons and explained meal creation process when setting up for teppanyaki.
Commis Chef
Sushimi
Sammit 5star Hotel
12.2003 - 09.2008
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
Education
None - Chef Training
Milton High School
Bulawayo Zimbabwe 01.1999
Skills
Food safety
Inventory management
Company standards knowledge
Purchasing
Fish filleting
Portion and cost control
Sanitation guidelines
Recipes and menu planning
Food plating and presentation
Teamwork and Collaboration
Timeline
Sushi Chef
Altitude Beach
11.2019 - Current
Commis Chef
Sushimi
12.2003 - 09.2008
Teppanyaki Chef
Capetown Fish Market
06.2003 - 03.2009
None - Chef Training
Milton High School