SHAI THOBING PHAGANE
Hoedspruit
Summary
Passionate and results-driven chef with over seven years of progressive experience in high-volume kitchens, luxury lodges, and international cruise ships. Skilled in delivering exceptional culinary experiences while maintaining strict compliance with United States Public Health (USPH) standards. Adept at leading multicultural teams, developing innovative menus, and ensuring operational excellence under pressure. Committed to blending creativity with precision in every dish.
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.
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
7
7
years of professional experience
2
2
years of post-secondary education
Work History
Chef de Partie
Princess Cruise Line (PCL)
Hoedspruit
09.2023 - Current
- Assisted Managed a designated kitchen section, supervising and training Commis Chefs to maintain operational efficiency.
- Prepared, cooked, and plated high-quality dishes for thousands of passengers daily.
- Collaborated with Head and Sous Chefs to design seasonal menus and develop innovative recipes.
- Ensured strict compliance with USPH health, hygiene, and food safety regulations.
- Trained 10+ junior chefs, many of whom were promoted within the galley team.
- Reduced section food waste by 20% through optimized inventory and preparation processes by implementing stricter portion measurement and rotation procedures.
- Collaborated with sous chefs to ensure consistency and quality of food presentation.
- Trained junior kitchen staff on proper cooking techniques and food safety protocols.
- Assisted in menu development, incorporating seasonal ingredients and guest preferences.
- Monitored cooking times and temperatures to uphold culinary standards consistently.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food usage with proper stock rotation to prevent spoilage.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Organized the daily mise en place in order to prepare meals efficiently.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
Chef de Partie
Makalali Private Game Lodge
Hoedspruit
04.2019 - 11.2022
- Prepared and presented high-quality meals for luxury lodge guests, adapting menus for dietary requirements.
- Supervised Commis Chefs and kitchen assistants, ensuring efficient workflow and timely service.
- Maintained strict adherence to health and safety regulations, including COSHH guidelines.
- Managed stock ordering, rotation, and cost control.
- Operated kitchen equipment and maintained high cleaning and safety standards.
- Introduced a seasonal menu that improved guest satisfaction scores.
- Maintained zero safety incidents during tenure through rigorous staff training.
- Managed inventory levels and assisted in ordering supplies for the kitchen.
- Trained junior kitchen staff on proper cooking techniques and food safety protocols.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Improved performance of team members resulting in high-quality meals produced daily.
Education
Professional Culinary - Culinary
Hoedspruit Culinary School
Hoedspruit, Limpopo 02.2017 - 12.2018
Skills
- Culinary Leadership
- Recipe Development
- Food Hygiene Standards
- Menu Planning
- USPH Compliance
- Quality Control
- (ITSM) Systems
- Time Management
- Multicultural Cuisine
- Staff Training
- Kitchen Productivity
- Customer Satisfaction
- Inventory Control
- Food Presentation
- Creative Desserts
- Food Safety Auditing
- Communication
- Active Listener
- Patience
- Persistence
- Leadership & Teamwork
- Proactive
- Verbal and Communications skills
- Problem solving
- Menu development
- Food safety compliance
- Cooking techniques
- Culinary creativity
- Team leadership
- Customer satisfaction
- Time management
- Training staff
- Team management
- Garnishes
- Allergen awareness
- Knife skills
- Special diets
- Food allergy safety
- Fish cookery
- Plating and presentation
References
- Mapula, kitchenmakalali@ahalodges.co.za
- Helen Jarvis, hjarvis@blueensign.co.za
Languages
English, Official Proficiency
Education Certifications
- Chef Training Program, Hoedspruit Culinary School, 2015
- Hospitality Skills Certification, Hoedspruit Training College, 2016
- Culinary Arts (Elementary), International Hotel School, 2017
Languages
English
Beginner
A1
Timeline
Chef de Partie
Princess Cruise Line (PCL)
09.2023 - Current
Chef de Partie
Makalali Private Game Lodge
04.2019 - 11.2022
Professional Culinary - Culinary
Hoedspruit Culinary School
02.2017 - 12.2018