Nomsa Magdeline Molefi
Bloemfontein
Summary
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
6
6
years of professional experience
Work History
Chef Manager
University Of The Free State
07.2022 - Current
- Negotiated contracts with vendors for cost-effective sourcing of high-quality ingredients, reducing overall expenses without compromising on quality.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen and dining area, improving overall service quality.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Expanded business reach through positive word-of-mouth referrals and outstanding service quality, resulting in a growing client base.
- Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
- Fostered a culture of continuous improvement within the kitchen team by providing constructive feedback and professional development opportunities.
- Spearheaded catering efforts for special events, showcasing culinary expertise and generating additional revenue streams.
- Conducted regular equipment maintenance checks to ensure efficient functionality and reduce downtime due to malfunctions.
- Successfully balanced diverse responsibilities including menu design, staff training, budget management, and event coordination.
- Optimized food presentation techniques for visually appealing plates that enhanced the overall dining experience.
- Consistently met budgetary goals by carefully monitoring expenses and adjusting menu pricing as needed.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
Junior Chef
SEISOEN
06.2020 - 11.2020
- Ensured proper rotation of stock items based on expiration dates to maintain freshness and minimize waste.
- Contributed to a decrease in kitchen accidents by consistently adhering to safety protocols and promptly addressing any hazards or concerns.
- Enhanced customer satisfaction by preparing and presenting visually appealing dishes in a timely manner.
- Participated in weekly meetings with management to discuss menu changes, ingredient sourcing, and other operational improvements.
- Streamlined meal preparation processes by organizing ingredients and equipment, allowing for faster service times during peak hours.
- Contributed to a positive working environment by fostering effective communication among team members.
Junior Pastry Chef
Carries Cookies
01.2020 - 03.2020
- Collaborated with the culinary team during meal service to prepare visually appealing plated desserts for guests.
- Consistently met tight deadlines for large catering orders without compromising quality or presentation standards.
- Provided exceptional customer service by accommodating special requests or dietary restrictions when preparing pastries or baked goods.
- Streamlined pastry production process for increased efficiency and reduced waste.
Junior Chef
@59PLENTY
02.2019 - 03.2019
- Ensured proper rotation of stock items based on expiration dates to maintain freshness and minimize waste.
- Contributed to a decrease in kitchen accidents by consistently adhering to safety protocols and promptly addressing any hazards or concerns.
- Provided excellent customer service when interacting with guests during special requests or dietary restrictions inquiries.
- Implemented time management strategies to ensure that each dish was prepared accurately and served promptly.
- Adapted quickly to new recipes, techniques, and equipment changes within the kitchen environment.
- Performed regular equipment maintenance checks, identifying issues early on, and taking appropriate action to prevent downtime and loss of productivity.
- Maintained well-organized mise en place to keep work consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Collaborated with staff members to create meals for large banquets.
- Prepped daily menu items to quickly deliver upon request.
- Participated in food tastings and taste tests.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Junior Chef
Windmill Casino
02.2018 - 12.2018
- Ensured proper rotation of stock items based on expiration dates to maintain freshness and minimize waste.
- Contributed to a decrease in kitchen accidents by consistently adhering to safety protocols and promptly addressing any hazards or concerns.
- Contributed to a positive working environment by fostering effective communication among team members.
- Supported catering events by assisting with food preparation, plating, and serving as needed for large-scale functions.
- Implemented time management strategies to ensure that each dish was prepared accurately and served promptly.
- Adapted quickly to new recipes, techniques, and equipment changes within the kitchen environment.
- Performed regular equipment maintenance checks, identifying issues early on, and taking appropriate action to prevent downtime and loss of productivity.
- Developed strong relationships with vendors to source high-quality ingredients at competitive prices for the restaurant''s needs.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Education
Diploma in Culinary Arts - Hospitality
FOOD AND BEVERAGE INSTITUTE
GROENVLEI- 04.2001 -
Certificate in Culinary Arts - Hospitality
FOOD AND BEVERAGE INSTITUTE
GROENVLEI 04.2001 -
Certificate in Business Training - Business
FOOD AND BEVERAGE INSTITUTE
GROENVLEI 04.2001 -
Certificate in Freight Forwarding And Compliance - Logistics Management
Learneship
Bloemfontein 04.2001 -
Skills
Food presentation
undefinedAdditional Information
REFERENCES
2016-2017 TRANSPORT EDUCATION AND TRAINING
011 577 7000
2017-2018 WINDMILL CASINO
HEAD CHEF HECTOR MNYAYIZA
060 717 7553
2018 INCEPTION INCREDIABLE
081 321 2034/ 082 062 4953
2018-2019 @59PLENTY
CHEF PATSO PLAMEN
082 672 6157
2018-2019 CARRIES COOKIES
CARMEN KLANG
073 703 6376
2020-2020 SEISOEN RESTUARANT
CHEF MARADINE
082 940 4060
Timeline
Chef Manager
University Of The Free State
07.2022 - Current
Junior Chef
SEISOEN
06.2020 - 11.2020
Junior Pastry Chef
Carries Cookies
01.2020 - 03.2020
Junior Chef
@59PLENTY
02.2019 - 03.2019
Junior Chef
Windmill Casino
02.2018 - 12.2018
Diploma in Culinary Arts - Hospitality
FOOD AND BEVERAGE INSTITUTE
04.2001 -
Certificate in Culinary Arts - Hospitality
FOOD AND BEVERAGE INSTITUTE
04.2001 -
Certificate in Business Training - Business
FOOD AND BEVERAGE INSTITUTE
04.2001 -
Certificate in Freight Forwarding And Compliance - Logistics Management
Learneship
04.2001 -
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