Sandile Motau

Work History

Bidfood

01.2022 - Current

Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
Placed orders to restock items before supplies ran out.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Implemented food cost and waste reduction initiatives to save money.
Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Monitored food production to verify quality and consistency.
Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
Reduced food waste with strategic menu planning and inventory control techniques.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Trained kitchen staff to perform various preparation tasks under pressure.
Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Assisted with menu development and planning.

Unembeza Boutique Logde

06.2021 - 01.2022

Increased repeat business through consistently providing exceptional services that exceeded client expectations.
Modified recipes to suit preferences and dietary restrictions of household.
Upheld confidentiality agreements with high-profile clientele while providing discrete personal chef services in various settings.
Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
Generated employee schedules and work assignments and determined appropriate compensation rates.
Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Handled and stored food to eliminate illness and prevent cross-contamination.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.

Zwahili Lodge

02.2021 - 04.2021

Modified recipes to suit preferences and dietary restrictions of household.
Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
Implemented creative presentation techniques that added visual appeal to dishes while maintaining taste quality.
Conducted regular inventory checks on kitchen supplies and equipment, making necessary purchases or repairs as needed.
Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Met with client and discussed preferred meals, dietary restrictions and food allergies.
Enhanced client satisfaction by creating customized menus tailored to individual dietary needs and preferences.

Truffles On The Park

02.2021 - 04.2021

Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Set up and broke down kitchen for service.
Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
Maintained well-organized mise en place to keep work consistent.
Participated in food tastings and taste tests.
Seasoned and marinated cuts of meat, poultry and fish.
Assisted with menu development and planning.
Collaborated with staff members to create meals for large banquets.
Implemented food cost and waste reduction initiatives to save money.
Learned and adapted quickly to new technology and software applications.
Exercised leadership capabilities by successfully motivating and inspiring others.

Westin Kierland Resort & Spa

12.2019 - 05.2020

Set up and broke down kitchen for service.
Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
Disciplined and dedicated to meeting high-quality standards.
Participated in food tastings and taste tests.
Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
Rotated through all prep stations to learn different techniques.
Prepped daily menu items to quickly deliver upon request.
Assisted with day-to-day operations, working efficiently and productively with all team members.

Ocean Edge Resort And Golf Club

03.2019 - 12.2019

Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
Planned and directed high-volume food preparation in fast-paced environment.
Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Set up and broke down kitchen for service.
Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.