Summary
Overview
Work History
Education
Skills
Timeline
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Passmore Musandu

Passmore Musandu

Baker
Capetown

Summary

Accomplished Demi Chef De Partie and Bakery Supervisor with a proven track record at Princess Cruise, enhancing kitchen operations and elevating customer satisfaction through innovative menu development and efficient food preparation. Skilled in operations support and fostering team collaboration, I've significantly improved service quality and efficiency. My dedication to culinary excellence and leadership has consistently driven performance improvement and positive outcomes.

Overview

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Work History

Demi Chef De Partie

Princess Cruise
  • Maintained a clean and sanitary work environment in compliance with health department standards.
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
  • Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
  • Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
  • Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
  • Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
  • Participated in regular tastings to refine flavors and improve overall culinary offerings.
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Received praise from executive chef for attention to detail in plating presentations that showcased creativity and artistic flair.
  • Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
  • Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
  • Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
  • Exhibited versatility within various stations, maximizing productivity during times of staffing shortages or increased demand.
  • Developed strong relationships with suppliers, ensuring access to top-quality ingredients at competitive prices.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
  • Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
  • Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
  • Earned recognition from management for consistently demonstrating excellent teamwork skills during peak service hours.
  • Implemented new cooking techniques after attending industry seminars and workshops, elevating the overall quality of dishes served.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Monitored food production to verify quality and consistency.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Coordinated with team members to prepare orders on time.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Set up and broke down kitchen for service.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Evaluated food products to verify freshness and quality.
  • Participated in food tastings and taste tests.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Assisted with menu development and planning.
  • Utilized culinary techniques to create visually appealing dishes.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed close relationships with suppliers to source best ingredients.

Bakery Supervisor

Pick N Pay Bakery
  • Implemented safety protocols to reduce workplace accidents and maintain compliance with industry regulations.
  • Completed yearly performance reviews for bakery staff employees and instituted wage increases for exceptional work.
  • Elevated product quality with diligent oversight of ingredient storage and handling.
  • Established proper procedures for waste management, sanitation, food handling and safety.
  • Promoted a positive work environment through effective communication and conflict resolution strategies.
  • Oversaw bakery department, supervised staff and delegated daily tasks.
  • Evaluated employee performance, identifying areas for improvement and providing constructive feedback as needed.
  • Performed opening and closing duties for department.
  • Packaged and labeled products, checked for accurate pricing and made sure signs were visible.
  • Received, logged and inspected shipments for quality and accuracy.
  • Greeted customers, answered questions and provided great customer experiences.
  • Ensured adherence to food safety guidelines throughout all stages of production resulting in consistently high-quality products.
  • Collaborated with team members to create new recipes, boosting sales and customer interest.
  • Developed creative marketing strategies to boost bakery visibility in the local community and attract new clientele.
  • Inspected baked goods for quality and esthetics prior to displaying and discarded outdated or spoiled items.
  • Maintained accurate records for budgeting purposes, enabling informed decision-making regarding future expenses and investments.
  • Reduced waste by closely monitoring inventory levels and implementing proper rotation techniques.
  • Managed daily production schedules, ensuring timely completion of all orders while minimizing overtime costs.
  • Facilitated staff meetings to discuss improvements in workflow processes while addressing any potential concerns or challenges faced by team members.
  • Assisted customers with special requests, fostering strong relationships and repeat business opportunities.
  • Streamlined bakery processes for improved efficiency and productivity.
  • Maintained inventory control and ordered supplies on monthly basis.
  • Conducted regular equipment maintenance checks, mitigating downtime due to malfunctions or repairs.
  • Increased customer satisfaction by maintaining a clean and organized workspace.
  • Optimized the use of resources, including labor, equipment, and ingredients to maximize profitability without sacrificing quality or service standards.
  • Continuously monitored consumer trends within the baked goods industry adjusting product offerings accordingly.
  • Performed sanitary inspections of counters, displays and floors to maintain clean appearance at all times.
  • Coordinated with vendors to ensure on-time deliveries of essential supplies at competitive prices.
  • Trained new employees in bakery procedures, ensuring consistent performance standards across the team.
  • Enhanced bakery operations by effectively supervising and coordinating staff duties.
  • Enforced compliance with food safety standards with proper food storage, sanitation and labeling.
  • Maintained and controlled inventory of baked goods.
  • Monitored inventory levels and identified opportunities for cost savings.
  • Managed all baking operations professionally and handled all problems confidently.
  • Established and maintained relationships with suppliers to procure quality ingredients and equipment.
  • Maintained cleanliness and hygiene in bakery premises.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Arranged bakery displays to showcase baked goods, cakes, and pies to drive product sales.
  • Established performance goals and empowered bakers to exceed targets.
  • Guaranteed all baked goods were cooked according to customers tastes and needs.
  • Developed and implemented policies and procedures to boost customer satisfaction and loyalty.
  • Developed cost-effective strategies to drive bakery sales and optimize profits.
  • Created marketing strategies and promotional campaigns to increase customer traffic and boost sales.
  • Trained new bakery staff on company policies and POS system use to maximize job satisfaction, expertise, and team performance.
  • Monitored food inventory and supplies to prevent waste.
  • Trained new hires in food handling and safety protocols to boost knowledge and performance.
  • Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
  • Monitored food preparation, production, and plating for quality control.
  • Controlled food costs and managed inventory.
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Coordinated kitchen activities with front-of-house staff for seamless and service.
  • Supervised food presentation and plating to enhance visual appeal.
  • Scheduled and rotated staff for adequate coverage and fair distribution of workload.
  • Controlled expenses and boosted profitability by managing food and labor costs.
  • Set and oversaw weekly and special event menu plans.
  • Served consistent portions following recipes and control standards.
  • Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
  • Directed food preparation and cooking activities to meet health and safety standards.
  • Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
  • Created new recipes, outlined steps, and training staff on correct preparation.

Bakery Supervisor

Spar

Education

Intermediate Certificate - Hotel Management

Polytechnic Harare Zimbabwe
Harare
01.1997

Skills

Operations support

Timeline

Demi Chef De Partie

Princess Cruise

Bakery Supervisor

Pick N Pay Bakery

Bakery Supervisor

Spar

Intermediate Certificate - Hotel Management

Polytechnic Harare Zimbabwe

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