NOKUKHANYA YOLANDA NCUBE
Alexandra,SA
Summary
Accomplished culinary professional with extensive expertise in culinary techniques, knife skills, and meat cooking. Demonstrates proficiency in roasting techniques, dessert making, and soup preparation, with a strong focus on hygiene practices and kitchen safety skills. Adept at bakery item creation and baking techniques, ensuring nutritional understanding is applied to all dishes. Career goals include advancing to a head chef position to further innovate in the culinary arts.
Driven self-starter with keen eye for detail and creativity, bringing excellent organisational skills and ability to work under pressure. Proven capability in multitasking and collaborating with diverse teams to achieve high-quality results. Eager to contribute to success and innovation of the culinary team in hot and cold section.
Overview
4
4
Languages
1
1
Certification
1
1
year of post-secondary education
2
2
years of professional experience
Work history
Assistant Chef (HOT AND COLD SECTION)
TANG HOSPITALITY
Sandton, Gauteng
2025.02 - Current
- Ensured food hygiene compliance, contributing to a safe kitchen environment.
- Delivered food to the highest hygiene, quality and safety standards by strictly following regulations.
- Prepared fresh ingredients for meal execution, ensuring freshness and taste.
- Supported preparation of meals by chopping ingredients and assembling dishes in the kitchen., facilitating timely service delivery.
- Acted quickly to fulfil customer orders during peak hours, optimising service efficiency. to meet customer demands during peak hours, improving turnover rates.
- Collaborated with Head Chef to create innovative and exciting dishes.
- Assisted in creating daily specials, adding variety to regular menu offerings.
- Kept up-to-date with current culinary trends for improved menu planning.
- Maintained communication with front-of-house staff, enabling accurate order fulfilment.
Education
NVQ Level 5 - CULINERY, ASSISTANT CHEF
CHILTON INTERNATION STANDARD
2024.01 - 2025.04
Skills
- Culinary techniques
- Knife Skills
- Meat cooking
- Roasting techniques
- Dessert making
- Soup preparation
- Culinary techniques
- Bakery item creation
- Baking techniques
- Seasoning
- Hygiene practices
- Hygiene adherence
- Kitchen Safety Skills
- Nutritional understanding
- Grilling techniques
Certification
Assistant Chef
Languages
English - Proficient
Advanced
IsiZulu - Native
Proficient (C2)
IsiNdebele - Native
Proficient (C2)
Sepedi - UpperIntermediate
Advanced (C1)
Hobbies & Interests
Kitchen Safety, Hygiene Practice, Knife Skills, Culinary Skills, Baking Skills
Trainings
- 01-02-2025 - 24-11-2025
- Tang Hospitality
Affiliations
- cooking
- Creating new recipes
- Creating sources
Timeline
Assistant Chef (HOT AND COLD SECTION)
TANG HOSPITALITY
2025.02 - Current
NVQ Level 5 - CULINERY, ASSISTANT CHEF
CHILTON INTERNATION STANDARD
2024.01 - 2025.04