Ruvimbo Chimbwanda
Durban
Summary
Dynamic Commis Chef with a proven track record at STUART JONES, excelling in food preparation and presentation. Recognized for enhancing team collaboration and implementing innovative menu ideas. Skilled in maintaining high hygiene standards and training kitchen staff, ensuring exceptional culinary experiences while managing stock effectively.
Well-known Chef committed to driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. Familiar with kitchen equipment, processes, and health, and safety guidelines.
Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state, and local food sanitation and safety standards.
Highly skilled Commis Chef with experience in preparing a diverse range of cuisines and assisting lead chefs. Demonstrated ability to handle high-pressure kitchen environments while maintaining quality standards. Known for creativity in menu development, food presentation skills, and commitment to maintaining cleanliness in kitchen areas. Contributed significantly to enhancing customer satisfaction by delivering consistently delicious meals at previous establishments.
Resourceful Commis Chef known for high productivity and efficiency in task completion. Possess specialized skills in inventory management, food preparation techniques, and kitchen safety protocols. Excel in time management, teamwork, and adaptability, ensuring smooth kitchen operations and quality culinary outcomes.
Overview
6
6
years of professional experience
2011
2011
years of post-secondary education
1
1
Certification
Work History
Commis Chef
STUART JONES
Durban
08.2019 - Current
- Prepared ingredients and dishes following standard recipes consistently.
- Assisted senior chefs in meal preparation and presentation tasks.
- Maintained cleanliness and organization of kitchen workstations daily.
- Collaborated with team members to streamline food preparation processes effectively.
- Stocked supplies and ingredients, checking for freshness and quality regularly.
- Followed food safety regulations to maintain a hygienic cooking environment consistently.
- Participated in menu planning sessions, contributing ideas for seasonal dishes actively.
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ensured all food was stored properly in accordance with safety regulations.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Maintained a clean working area at all times in compliance with health codes.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Controlled usage of all products to reduce wastefulness.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Followed proper plate presentation techniques when serving dishes.
- Monitored stock levels of ingredients and kitchen supplies.
- Checked food portioning for optimal presentation and cost control.
- Trained kitchen workers on culinary techniques.
- Operated standard commercial kitchen equipment safely following manufacturer's instructions.
Mozambique Portuguese Restaurant
K Naidoo
Durban
12.2022 - 12.2023
- Completed day-to-day duties accurately and efficiently.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Identified needs of customers promptly and efficiently.
- Provided excellent service and attention to customers when face-to-face or through phone conversations.
- Assisted with customer requests and answered questions to improve satisfaction.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
- Worked with cross-functional teams to achieve goals.
- Approached customers and engaged in conversation through use of effective interpersonal and people skills.
- Maintained updated knowledge through continuing education and advanced training.
- Exceeded customer satisfaction by finding creative solutions to problems.
- Recognized by management for providing exceptional customer service.
- Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
- Conducted comprehensive research and data analysis to support strategic planning and informed decision-making.
Education
NQ LEVEL FOUNDATION COOKERY COURSE AND HYGIENE AND SAFETY - Commis Chef
Cupsicum Culinary
Durban , South Africa Africa 07.2024 - 07.2025
St Marks Secondary School
Harare, Zimbabwe Skills
- Food preparation
- Meal presentation
- Sanitation practices
- Kitchen equipment operation
- Menu planning
- Customer service
- Team collaboration
- Time management
- Problem solving
- Attention to detail
- Training and mentoring
- Process improvement
- Creativity in cooking
- High hygienic standards
- Allergen awareness
- Meat cooking
- Food presentation
- Vegetable cutting
- Recipe execution
- Cooking techniques
- Kitchen assistance
- Mise en place
- Recipe development
- Ingredient set up
- Stock rotation
- Bulk food preparation
- Pastry skills
- Seafood cooking
- Salad making
- Hygiene practices
- Cold food preparation
- Poultry cooking
- Stock control
- Basic cooking methods
- Cleanliness
- Work under pressure
- Cleanliness and sanitation
- Basic nutrition
- Sauce making
- Knife skills
- Grill Techniques
- Adaptability
- Teamwork and collaboration
- Sous vide techniques
- Professionalism
- Fine dining
Languages
English
First Language
Certification
NQ LEVEL 3 FOUNDATIONAL COOKERY PROGRAMME AND HYGIENE AND SAFETY
Affiliations
- Cooking
References
References available upon request.
K Naidoo
Reference Contact number 0685414141
Timeline
NQ LEVEL FOUNDATION COOKERY COURSE AND HYGIENE AND SAFETY - Commis Chef
Cupsicum Culinary
07.2024 - 07.2025
Mozambique Portuguese Restaurant
K Naidoo
12.2022 - 12.2023
Commis Chef
STUART JONES
08.2019 - Current
St Marks Secondary School