Nandi Manana
Chef; Aspiring Law Student
Johannesburg
Summary
Creative culinary professional seeking to transition into new field, developed skills in high-paced kitchen environments. Demonstrates strengths in team collaboration, problem-solving, and time management. Eager to apply these transferable skills to contribute effectively in dynamic and challenging new role.
Overview
5
5
years of professional experience
6
6
years of post-secondary education
6
6
Languages
Work History
Chef
Studio 411 Eat Out
Johannesburg
03.2024 - 12.2024
- 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.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Assisted head chef in menu planning for certain occasions.
- Catered remotely for functions such as spit braais, cooperate lunches and social events.
Intern (ZKEC Internship Program)
Zavion Kotze Events Company
Johannesburg
02.2024 - 02.2024
- Duties include assisting ZKEC events planners at Inimatable Wedding Venue
- Duties include and are not limited to:
- Floral arrangements
- Floor plan execution (setting up tables and chairs, other décor items)
- Assist on co-ordination days by ushering and providing assistance to attendees of function catering to
Chef Intern (Hot Kitchen, Pastry and Management)
Reef Hotel
Johannesburg
04.2023 - 10.2023
- As a management student, my responsibilities were very supervisory directed
- My responsibilities include:
- - Menu planning (every day, was required to have a sit down with the head chef and store man to discuss the weeks menu)
- - Ordering and dealing with suppliers (after the sit down meeting with the chef and storeman on deciding the week's menu, my duty was to go to the stores and fridges to check on our par levels and order according to necessity and regular use
- Perform telephonic orders, email orders and brokering discounts)
- - Receiving stock (once delivery arrives, my duty was to check the stock received against the establishment's order sheet and finally against the invoice
- Once everything clears, sign for the received stock and pack according to the storage requirements)
- - Rostering Staff Shifts
- - Perform kitchen opening (checking fridge temperatures, checking stock in fridges to see if they are stored accordingly, check chef prep lists and that the sections are ready for service and have requisite for the service stock)
- - Assisting in menu planning and operations in external catering (sat in meetings with the head chef, food and beverage manager and client to receive client briefings and budget, also briefing any special dietary requirements
- Planned the menu for 2 functions for Mr Isaac Chalumbira, also known as known as Ike Cha, with the head chef
- Tasked to head a section for both functions, providing a motivated and driven section
- Participated in weekly meetings with the culinary team to review performance metrics, discuss areas of improvement, and brainstorm innovative solutions for common challenges faced within the industry.
- Streamlined kitchen operations for increased efficiency by implementing effective time management practices.
Chef Intern (Hot Kitchen, Pastry, Hot Pass Co-ordination and Management)
Kream Restaurant
Johannesburg
05.2022 - 12.2022
- Hot kitchen, al a carte and hot pass duties that equipped me with a fast thinking approach to everything
- I have gained problem-solving skills that allow me to assist in smooth running in the section I am working
- My duties included and weren't limited to:
- - Preparing food items to order within time and in good condition and presentation
- - Portioning food items and ensuring safe handling and storage
- - Stock taking (fridges and dry store)
- - Kitchen clean up (desk scrub)
- - Receiving stock deliveries
- - Menu planning (pastry desserts and cakes of the day)
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Planned menus for different events, seasons and customer requests.
Chef Intern (Hot Kitchen, Pastry and Buffet Service)
Cathedral Peak Hotel
Drakensburg
02.2022 - 05.2022
- My duties included:
- - Preparing hot food items in bulk for buffet service
- - Serving and refilling food items during buffet service
- - Providing guests with information of the prepared foods
- - Packing Hiker's Food Bags according to instruction list based on days of hiking
- - Filling in requisition lists
- - Preparing Celebration cakes for birthdays, anniversaries and congratulatory messages(4-6 cakes a shift)
- Continuously improved knife skills through daily practice and professional development opportunities provided by the internship program.
- Upheld high standards of cleanliness and sanitation at all times to ensure compliance with food safety regulations and maintain an exceptional dining experience for guests.
Chef Intern (Bakery Section)
Old Town Italy
Pretoria
09.2021 - 01.2022
- Based in bakery section
- Duties included:
- - Preparing breads according to standardized recipe
- - Preparing pastries daily according to standardized recipe
- - Prepare orders for external orders for cakes and special desserts
- - Formulate order sheet for manager to order required stock
- - Safely handle and store products as per requirement
- Completed comprehensive food safety training courses, maintaining compliance with all health department regulations.
- Developed strong multitasking abilities to manage multiple orders simultaneously, ensuring prompt service.
Chef Intern (Hot Kitchen, Pastry, Hot Pass Co-ordination and Management) & Sales Assistant for Market Stall
Hoghouse Brewing Company
Cape Town
10.2019 - 12.2019
- As an intern, my duties included:
- - Prepare a la cart orders
- - Prepare bakery products according to recipes
- - Maintain clean kitchen
- As a hired sales assistant, my duties included:
- - Arrive at the bakery at 6a.m to pack YOCO machine, collect petty cash and stock to be sold at Oranjezicht Market at the V&A Waterfront
- - Drive to market and set up stall, preparing for opening of market
- - Sell product, using cash, card and SnapScan
- - Package product sold in boxes for safe handling
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Increased sales by building strong customer relationships and providing excellent service.
Education
International Baccalaureate Diploma (IB Diploma) - High School
International School of Havana
Havana, Cuba 08.2014 - 08.2016
LLB - Law
University of Stellenbosch
Stellenbosch 01.2017 - 12.2017
Professional Culinary Arts and Patissiere Programme Combined Diploma - Culinary
Chefs Training And Innovation Academy(CTIA)
Centurion, South Africa 07.2019 - 02.2023
Professional Kitchen Supervision and Management Advanced Diploma - Culinary
Chefs Training And Innovation Academy(CTIA)
Centurion 07.2025 - Current
Skills
- Honest and reliable
- Able to work under pressure
- Creative
- Adaptive
- Self Motivated
Time management
Team collaboration
Key Hard Skills
- Good oral and written communication skills
- Computer Literate in MS Office
- Analytical and research skills
- Deadline orientated
Key Soft Skills
- Honest and reliable
- Able to work under pressure
- Creative
- Adaptive
- Self Motivated
- Able to work in team and individually
Reading
I have always nurtured a deep appreciation for writing and a curiosity for language. Engaging with literature has allowed me to explore various writing styles, significantly contributing to the development of my own skills. Initially, I found joy in teenage romantic comedies, but my literary interests have since evolved. Growing up with a father who was an esteemed politician and a mother who worked as a librarian and adult educator provided me with a rich literary background. This environment led me to discover and embrace historical fiction and memoirs, sparking my admiration for authors such as Chimamanda Ngozi Adichie, Maya Angelou, Chinua Achebe, and Paulo Coelho. Among my cherished books are: - *A Letter To My Daughter* by Maya Angelou, which I consider a profound work of art. - *Things Fall Apart* by Chinua Achebe, a timeless classic. - *Purple Hibiscus* by Chimamanda Ngozi Adichie, a compelling narrative that resonates deeply with me.
Timeline
Professional Kitchen Supervision and Management Advanced Diploma - Culinary
Chefs Training And Innovation Academy(CTIA)
07.2025 - Current
Chef
Studio 411 Eat Out
03.2024 - 12.2024
Intern (ZKEC Internship Program)
Zavion Kotze Events Company
02.2024 - 02.2024
Chef Intern (Hot Kitchen, Pastry and Management)
Reef Hotel
04.2023 - 10.2023
Chef Intern (Hot Kitchen, Pastry, Hot Pass Co-ordination and Management)
Kream Restaurant
05.2022 - 12.2022
Chef Intern (Hot Kitchen, Pastry and Buffet Service)
Cathedral Peak Hotel
02.2022 - 05.2022
Chef Intern (Bakery Section)
Old Town Italy
09.2021 - 01.2022
Chef Intern (Hot Kitchen, Pastry, Hot Pass Co-ordination and Management) & Sales Assistant for Market Stall
Hoghouse Brewing Company
10.2019 - 12.2019
Professional Culinary Arts and Patissiere Programme Combined Diploma - Culinary
Chefs Training And Innovation Academy(CTIA)
07.2019 - 02.2023
LLB - Law
University of Stellenbosch
01.2017 - 12.2017
International Baccalaureate Diploma (IB Diploma) - High School
International School of Havana
08.2014 - 08.2016
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