Ntombeningi Gladness Majola
Chef
Durban
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
3
3
years of professional experience
1
1
year of post-secondary education
Work History
Section Chief
Capello
Durban
12.2021 - Current
- Inventoried gear and supervised general use.
- Budgeted funds for training on regular basis.
- Identified section KPIs and created measurement mechanism to track operations efficiency.
- Scheduled weekly section meetings to review emerging challenges, identify opportunities and recognize high-performing employees.
Commis Chef
Blue Waters Hotel
Durban
01.2020 - 12.2021
- Planned and directed high-volume food preparation in fast-paced environment.
- Rotated food regularly, removing outdated items for proper disposal.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
- 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.
- Ordered new ingredients and supplies to meet expected needs.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Rotated through all prep stations to learn different techniques.
- Cleaned kitchen counters, refrigerators and freezers.
- Prepped daily menu items to quickly deliver upon request.
- Modernized work processes to reduce guest wait times and boost daily output.
- Assisted with routine stock rotation to keep ingredients fresh.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Gathered and placed all ingredients into workstations to meet shift needs.
- Seasoned and marinated cuts of meat, poultry and fish.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Monitored recipe portioning to control food costs.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Placed orders to restock items before supplies ran out.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Maintained well-organized mise en place to keep work consistent.
Education
Certificate - Basic Baking Skills
Capsicum Culinary Studio
Durban, South Afric 07.2018 - 09.2018
Culinary Arts & Pastry - Culinary Arts
Chefs Training & Innovation Academy
08.2019 - 02.2020
Skills
Inventory supervision
High hygienic standards
Measuring and portioning
Basic cooking methods
Workflow Optimization
Sanitation guidelines
Recipes and menu planning
Self-Motivated
Good Telephone Etiquette
Teambuilding
Teamwork and Collaboration
Timeline
Section Chief
Capello
12.2021 - Current
Commis Chef
Blue Waters Hotel
01.2020 - 12.2021
Culinary Arts & Pastry - Culinary Arts
Chefs Training & Innovation Academy
08.2019 - 02.2020
Certificate - Basic Baking Skills
Capsicum Culinary Studio
07.2018 - 09.2018