Prince Morapedi Tsoseletso Makute

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Maintained well-organized mise en place to keep work consistent.
• Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
• Rotated through all prep stations to learn different techniques.
• Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
• Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Adapted recipes to accommodate guest dietary restrictions, resulting in improved customer satisfaction rates.
• Cooked specialty quiches, challah French toast and omelets for breakfast buffet.
• Worked as night shift chef, serving ala carte room service, all the while preparing and adhering to the new Radisson breakfast standards

• Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
• Set up food stations by following chef's orders.
• Contributed to a supportive team atmosphere by assisting fellow team members during peak service hours when needed.
• Performed other tasks as assigned by sous chef or chef
• Acquired knowledge of diverse cooking methods including grilling, baking, frying, sautéing and steaming to produce high-quality dishes efficiently.
• Developed strong knife skills through regular practice under the guidance of experienced chefs.
• Used food inventory and supplies resourcefully to prevent waste and avoid unnecessary ordering from vendors.
• Meticulously followed recipes and instructions, producing consistent results that met the restaurant''s standards.
• Demonstrated versatility by working across various stations within the kitchen, enhancing overall productivity.
• Prepped daily menu items to quickly deliver upon request.
• 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.
• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.

COURSE SUMMARY

This programme covers all major theoretical, practical and workplace components of kitchen operations and culinary practice. It includes a focus on soft skills, such as kitchen supervision, self-development and communication.

COURSE OVERVIEW

• Introduction to Hospitality and Tourism
• Computer Literacy and Stock Control
• Hygiene and Safety
• Cleaning and Environment Sustainability
• Understanding Ingredients and Preparation Principles
• Nutrition
• Theory of Food Preparation and Production
• Culinary Skill Application
• Personal Development
• Work Integrated Learning

City and Guilds endorsement