Get more trainings onboard and see myself secured ,honoured and innovated
Norman Mudhara
Pastry Chef
Capetown
Summary
I am diligent, flexible,hardworking individual, adaptable and enterprising with solid background in Cuiinary arts industry having more than ten years experience in this Hospitality industry and more to that i have proven expertise in building and leading successful teams, thats my best achievement.Talented problem-solver ready to back up fellow employees at any time. Enthusiastic Pastry Chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. 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. Hardworking and passionate Pastry Chef with strong organizational skills eager to secure entry-level Sous Chef position. Ready to help team achieve company goals.
Overview
10
10
years of professional experience
3
3
Certifications
1
1
Language
Work History
Demi Chef De Partie
Carnival UK (P&O Cruises & Cunard)
Southampton
11.2022 - Current
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Mentored kitchen staff to prepare each for demanding roles.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Monitored food and labor costs to verify budget targets were met.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
Pastry Chef De Partie
Blaawberg Beach Hotel
Capetown
12.2019 - 10.2022
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Sanitized all counters properly to prevent food-borne illness.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Plated meals paying special attention to garnishes and overall presentation.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modernized work processes to reduce guest wait times and boost daily output.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Cooked memorable dishes that brought new customers into establishment.
- Operated all kitchen equipment safely to prevent injuries.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Monitored food and labor costs to verify budget targets were met.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Created unique daily specials to drive business growth.
- Cycled menus to keep offerings fresh and interesting for customers.
- Developed and implemented cost-saving strategies for production of cakes, pastries and desserts.
- Cleaned and maintained kitchen equipment and oven.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Answered customer questions about products and services, helped locate merchandise, and promoted key items.
- Trained new employees on bakery methods and procedures.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Prepared dough for variety of pastries, cakes and breads.
- Prepared frostings and other toppings for cakes and pastries.
- Determined baking times for various items.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
Pastry Chef De Partie
The President Hotel
Capetown
03.2017 - 11.2019
- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Managed in-store, pick-up orders and catering needs.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Created unique daily specials to drive business growth.
- Cycled menus to keep offerings fresh and interesting for customers.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Cleaned and maintained kitchen equipment and oven.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Trained new employees on bakery methods and procedures.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Prepared dough for variety of pastries, cakes and breads.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Followed food safety standards when handling ingredients.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Determined baking times for various items.
Commis Pastry Chef
Cakes and Desserts
Capetown
10.2016 - 01.2017
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Modernized work processes to reduce guest wait times and boost daily output.
- Collaborated with staff members to create meals for large banquets.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Managed in-store, pick-up orders and catering needs.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Cycled menus to keep offerings fresh and interesting for customers.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Developed and implemented cost-saving strategies for production of cakes, pastries and desserts.
- Cleaned and maintained kitchen equipment and oven.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Cut and shaped dough for pies, rolls and other pastries.
- Prepared dough for variety of pastries, cakes and breads.
- Followed food safety standards when handling ingredients.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Packaged finished products for sale.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Determined baking times for various items.
- Decorated cakes, cupcakes and other pastries according to customer requests.
Chef De Partie ( Hot Kitchen )
River Place Lodge
Pretoria
01.2013 - 09.2015
- Developed and cooked memorable dishes that brought new customers into establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying and baking.
- Operated all kitchen equipment safely to prevent injuries.
- Plated meals paying special attention to garnishes and overall presentation.
- Modernized work processes to reduce guest wait times and boost daily output.
- Sanitized all counters properly to prevent food-borne illness.
- Cooked memorable dishes that brought new customers into establishment.
- Complied with portion and serving sizes as per restaurant standards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Applied effective time management techniques to meet tight deadlines.
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Cultivated interpersonal skills by building positive relationships with others.
- Proven ability to learn quickly and adapt to new situations.
- Self-motivated, with a strong sense of personal responsibility.
- Managed time efficiently in order to complete all tasks within deadlines.
- Developed strong communication and organizational skills through working on group projects.
- Proven ability to develop and implement creative solutions to complex problems.
- Paid attention to detail while completing assignments.
- Excellent communication skills, both verbal and written.
- Learned and adapted quickly to new technology and software applications.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Developed and maintained courteous and effective working relationships.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
Education
No Degree - Culinary Arts ,Hot And Cold Desserts
School of Tourism And Hospitality
Johannesburg, South Africa 04.2001 -
Skills
Recipes and menu planning
Accomplishments
- Managed ten kitchen staff in restaurant with hundred and fifty seat capacity.
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Created complete Waves restaurant menu alongside executive chef.
- Developed tasting menus for new hotel business.
- Supervised team of four staff members.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Documented and resolved Induction and Core Value Program which led to Certification of Completion.
Additional Information
I am a diligent,flexible,hardworking individual who enjoys working both independently and in teams .Having all skills ,qualities,and experience there is no doubt to consider me as one of your valid employee.I also enjoy engaging with people providing great customer service and i love the variety and challenges that come with the job.I have had a number of jobs over the years where it was important for me to be positive role model for my employers and i fully get that i will be representing your brand at all times.
Certification
School Of Tourism and Hospitality
Interests
Gym and Soccer
I enjoy taking some gym exercise to keep my body fit all the times .I am a Soccer Sport fanatic ,i like to watch screened soccer on my spare time .
Software
Proficient with Microsoft Word
Excel and Power-Point
Email communication
Social media management
Presentations
Reading Books and Watching Screened Soccer
On reading it improves me concentration and the ability to focus and exercise the brain .
It improves literacy and general knowledge.
For watching soccer its just a form of entertainment,passion and self-esteem.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
Time ripens all things; no man is born wise.
Miguel de Cervantes
Timeline
Carnival UK [Fleet Training Academy]
12-2022
Demi Chef De Partie
Carnival UK (P&O Cruises & Cunard)
11.2022 - Current
Blaauwberg Beach Hotel
09-2021
Pastry Chef De Partie
Blaawberg Beach Hotel
12.2019 - 10.2022
Pastry Chef De Partie
The President Hotel
03.2017 - 11.2019
Commis Pastry Chef
Cakes and Desserts
10.2016 - 01.2017
School Of Tourism and Hospitality
06-2014
Chef De Partie ( Hot Kitchen )
River Place Lodge
01.2013 - 09.2015
No Degree - Culinary Arts ,Hot And Cold Desserts
School of Tourism And Hospitality
04.2001 -
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