Nokuthula Njani

Work History

South African Chefs Associatio

Cape Town, Western Cape

10.2012 - 08.2013

Worked effectively in fast-paced environments.
Managed time efficiently in order to complete all tasks within deadlines.
Passionate about learning and committed to continual improvement.
Assisted with day-to-day operations, working efficiently and productively with all team members.
Worked flexible hours across night, weekend, and holiday shifts.
Paid attention to detail while completing assignments.
Used critical thinking to break down problems, evaluate solutions and make decisions.
Learned and adapted quickly to new technology and software applications.
Adaptable and proficient in learning new concepts quickly and efficiently.
Resolved problems, improved operations and provided exceptional service.
Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.

Lagoon Beach Hotel

Cape Town, Western Cape

12.2013 - 09.2015

Skilled at working independently and collaboratively in a team environment.
Proven ability to learn quickly and adapt to new situations.
Strengthened communication skills through regular interactions with others.
Worked well in a team setting, providing support and guidance.
Assisted with day-to-day operations, working efficiently and productively with all team members.
Demonstrated respect, friendliness and willingness to help wherever needed.
Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
Cycled menus to keep offerings fresh and interesting for customers.
Monitored temperatures of ovens, proof boxes and other equipment.
Followed food safety standards when handling ingredients.

Seattle coffee company

Cape Town, Western Cape

06.2016 - Current

Demonstrated adaptability by adjusting recipes to accommodate special dietary restrictions and last-minute requests from guests.
Refined personal baking skills through attendance at industry workshops, applying newfound knowledge to improve recipe execution within the restaurant setting.
Trained kitchen staff to perform various preparation tasks under pressure.
Cleaned and maintained kitchen equipment and oven.
Prepared dough for variety of pastries, cakes and breads.
Operated ovens and bakery equipment to prepare products according to recipes.
Decorated cakes, cupcakes and other pastries according to customer requests.
Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
Packaged finished products for sale.
Monitored temperatures of ovens, proof boxes and other equipment.
Cycled menus to keep offerings fresh and interesting for customers.
Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.