Nompumelelo Nondumiso Zulu
Head Chef
Aquadene
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Type cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Language skills.
Overview
10
10
years of professional experience
1
1
Language
Work History
Head Chef
Umkumbe Bush Lodge
08.2024 - Current
- Culinary Operations_:
- 1. Plan, prepare, and cook nutritious meals for guests and staff.
- 2. Manage kitchen operations, maintaining cleanliness, organisation, a
- 3. Supervise and train kitchen staff.
- _Menu Planning and Cost Control_:
- 1. Develop and implement menus, considering dietary requirements an
- 2. Manage food costs, inventory, and suppliers.
- 3. Ensure profitability and quality.
- _Customer Service_:
- 1. Provide excellent customer service, addressing feedback.
- 2. Ensure timely and efficient food service.
- _Health and Safety_:
- 1. Adhere to food safety regulations and protocols.
- 2. Conduct regular kitchen inspections.
- 3. Maintain accurate records.
- _Administration_:
- 1. Manage budgets, ordering supplies, and inventory.
- 2. Maintain records of food preparation, storage, and disposaL
Head Chef and Functions Chef
Tsepo catering
01.2024 - 08.2024
- Event Planning and Execution:
- 1. Collaborated with event coordinators to understand client requirements
- 2. Designed and executed customised menus for events.
- 3. Ensure timely and efficient food preparation and presentation.
- Culinary Operations:
- 1. Prepared and cook high-quality dishes for events.
- 2. Maintained cleanliness, organisation, and hygiene in the kitchen.
- 3. Supervised and train event kitchen staff.
- Menu Planning and Cost Control:
- 1. Developed and implemented event menus.
- 2. Managed food costs and inventory.
- 3. Ensured profitability and quality.
- Client Relations:
- 1. Liaised with clients to understand their needs.
- 2. Provided exceptional customer service.
- 3. Ensured client satisfaction.
- Teamwork and Communication:
- 1. Collaborated with event staff, servers, and management.
- 2. Communicated effectively with kitchen staff.
- 3. Participated in pre-event meetings.
- Culinary Operations:
- 1. Planned , prepared, and cook nutritious meals for cooperate staff, a
- 2. Managed kitchen operations, maintaining cleanliness, organisation
Culinary Arts Facilitator
Ilanga skills
01.2023 - 12.2023
- Instruction and Mentorship
- :
- 1. Teach culinary techniques, recipes, and menu planning.
- 2. Develop and implement engaging lesson plans.
- 3. Mentor students in kitchen operations, food safety, and sanitation.
- 4. Provide constructive feedback and assess student progress.
- Curriculum Development
- :
- 1. Collaborate with instructors to develop curriculum.
- 2. Update course materials and recipes.
- 3. Ensure alignment with industry standards.
- Kitchen Management
- :
- 1. Maintain a clean, organized, and safe kitchen environment.
- 2. Oversee equipment maintenance and inventory.
- 3. Manage food costs and ordering.
- Student Support
- :
- 1. Advise students on career paths and industry trends.
- 2. Foster teamwork and communication skills.
- 3. Address student concerns and provide support.
- Industry Partnerships
- :
- 1. Develop relationships with local restaurants and food establishment
- 2. Coordinate internships, job shadowing, and guest lectures.
- 3.stay current with industry developments
Head chef
The Hole in the Wall Hotel
02.2020 - 12.2022
- Culinary Operations_:
- 1. Plan, prepare, and cook menus for the restaurant and events.
- 2. Supervise and train kitchen staff.
- 3. Maintain cleanliness, organization, and hygiene.
- _Menu Planning and Cost Control_:
- 1. Develop and implement menus.
- 2. Manage food costs, inventory, and suppliers.
- 3. Ensure profitability and quality.
- _Leadership and Management_:
- 1. Lead kitchen staff, fostering teamwork and productivity.
- 2. Conduct performance evaluations and provide feedback.
- 3. Maintain a positive kitchen culture.
- _Food Safety and Hygiene_:
- 1. Adhere to food safety regulations and protocols.
- 2. Conduct regular kitchen inspections.
- 3. Maintain accurate records.
- _Customer Service_:
- 1. Ensure exceptional dining experiences for guests.
- 2. Address feedback and concerns.
- _Budgeting and Financial Management_:
- 1. Manage kitchen budgets.
- 2. Monitor labor costs and optimise staffing.
Trainee sous chef
The Lodge at Princes Grant
02.2019 - 01.2020
- Assisted the Sous Chef and Head Chef in daily kitchen operations.
- 2. Learned and mastered various cooking techniques and menu items.
- 3. Prepared and cooked dishes to high standards.
- 4. Maintained cleanliness, organization, and hygiene in the kitchen.
- 5. Supported other kitchen staff during service.
- 6. Developed knowledge of menu planning, food costing, and inventory management.
- 7. Participated in kitchen meetings and contribute to menu planning.
- 8. Assisted with food preparation, plating, and presentation.
- 9. Learned and adhered to health and safety regulations
Chef De Parte
The Lords of the Manor
03.2016 - 02.2019
- 1. Prepared and cooked menu items to the highest standards.
- 2. Maintained cleanliness and organization of the kitchen, including equipment and utensils.
- 3. Assisted in food preparation, plating, and presentation.
- 4. Followed recipes and menus, with attention to portion control and waste management.
- 5. Monitored and controlled l stock levels, ordering supplies as needed.
- 6. Maintained accurate records of food preparation, storage, and disposal.
- 7. Collaborated with other kitchen staff to ensure efficient service.
- 8. Developed and implemented new recipes and menus.
- 9. Participated in kitchen meetings and contribute to menu planning.
- 10. Adhered to health and safety regulation
Education
PROFESSIONAL COOKERY AND CULINARY ARTS - F&B MANAGEMENT
International Hotel school
01.2019
Matric - Grade 12
John Ross College
01.2014
Skills
Food safety regulations
References
- Lindo, Nhambe, Head Chef, 0734190483, The lodge at Princes Grant
- Andiswa, Zondi, Operations Manager, andiswaswana@gmail.com, 0729279828, Ilanga skills and management development
- Zandile, Vilakazi, Food and Beverage manager, 0766179145, Hole in the Wall
- Phumelele, Zulu, Relations officer, 0766179145, Tsepo group client
- Tanya, Liebenberg, Operations manager/General Manager, 0672234269, Umkumbe bush lodge
Timeline
Head Chef
Umkumbe Bush Lodge
08.2024 - Current
Head Chef and Functions Chef
Tsepo catering
01.2024 - 08.2024
Culinary Arts Facilitator
Ilanga skills
01.2023 - 12.2023
Head chef
The Hole in the Wall Hotel
02.2020 - 12.2022
Trainee sous chef
The Lodge at Princes Grant
02.2019 - 01.2020
Chef De Parte
The Lords of the Manor
03.2016 - 02.2019
PROFESSIONAL COOKERY AND CULINARY ARTS - F&B MANAGEMENT
International Hotel school
Matric - Grade 12
John Ross College
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