Nqobile Mkhize
Ballito
Summary
High-performing Chef offering 8 years of both local and international restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
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.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Chef / Culinary Instructor
AyaDish
01.2024 - Current
- Tutored the importance of serve safe, sanitation, nutrition, culinary skills, career opportunities etc.
- Planned curriculum reflecting food preparation, production, and the overall structure and work flow of a kitchen.
- Employed appropriate instructional methods and materials to meet objectives.
- Established and maintained standards of appropriate student behavior and discipline.
- Evaluated the learning progress of students on a regular basis.
- Assessed the accomplishments of students on a regular basis and provided progress reports as required.
- Conducted interactive and interesting cooking training classes for the students.
- Instructed variety of techniques in cooking to prepare healthy tasty dishes.
- Tutored basics of cooking and food preparation classes.
- Instructed students about food preparation, food production and work flow of a kitchen.
Head Chef
The Cornwall Park Cafe
05.2023 - 01.2024
- Handled the daily operation of the cafe
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed close relationships with suppliers to source best ingredients.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Head Chef
Joes Garage Alexandra Park
06.2020 - 09.2022
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Arranged for kitchen equipment maintenance and repair when needed.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- 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.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Forecasted supply needs and estimated costs.
- Obtained fresh, local ingredients to lower grocery costs
Sous Chef
Roofed Cows Eatery
05.2019 - 06.2020
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- 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.
- Collaborated with staff members to create meals for large banquets.
Culinary Intern
Fairmont Austin
10.2017 - 10.2018
- Part of the official opening of the hotel
- Worked in room dining, banquets and the Italian restaurant situated in the hotel
- Catered for large pax in banqueting and ala carte .
- Checked expiration dates, rotated food and removed any items that were no longer usable.
- Read through recipes and set up all ingredients in advance for senior chefs.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Maintained food safety and sanitation standards.
- Managed opening and closing shift kitchen tasks.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
- Worked flexible hours; night, weekend, and holiday shifts.
Chef De Partie
Kloppenheim Country Resort And Estate
05.2015 - 06.2017
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Supported senior team in daily mise-en-place, assigned preparation projects and inventory activities.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Commis Chef
Gooderson Drakensberg Garden
06.2014 - 02.2015
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
Education
Diploma in Catering Management
Durban University of Technology
Durban, South Africa01.2015
Skills
- Staff Supervision and Coordination
- Kitchen Staff Management
- Food Preparing, Plating and Presentation
- Food Science
Accomplishments
HEARTIST OF THE MONTH
Certification
HAACP Training Certificate
Food SERV Certificate
Harvard Nutrition Evidence Based Study Online Certificate
Fairmont Austin Accor Hotel J1 Training Certificate
Timeline
Chef / Culinary Instructor
AyaDish
01.2024 - Current
Head Chef
The Cornwall Park Cafe
05.2023 - 01.2024
Head Chef
Joes Garage Alexandra Park
06.2020 - 09.2022
Sous Chef
Roofed Cows Eatery
05.2019 - 06.2020
Culinary Intern
Fairmont Austin
10.2017 - 10.2018
Chef De Partie
Kloppenheim Country Resort And Estate
05.2015 - 06.2017
Commis Chef
Gooderson Drakensberg Garden
06.2014 - 02.2015
Diploma in Catering Management
Durban University of Technology
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