Shani Kleynhans

• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
• Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Streamlined kitchen operations with effective inventory management and cost controls.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
• Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
• Streamlined kitchen processes for improved efficiency and faster service times.
• Crafted unique dishes that significantly increased restaurant reputation and customer base.
• Led kitchen operations, ensuring seamless service during high-volume periods.
• Conducted market research to keep menu fresh and aligned with current culinary trends.
• Managed budgeting and financial planning to ensure profitability and sustainable growth.
• Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
• Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
• Maintained stringent health and safety standards, passing all inspections with high marks.
• Developed and implemented waste reduction program, significantly lowering operational costs.
• Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
• Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
• Monitored food production to verify quality and consistency.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Disciplined and dedicated to meeting high-quality standards.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Developed close relationships with suppliers to source best ingredients.
• Modified recipes to accommodate dietary restrictions and allergies.
• Implemented food cost and waste reduction initiatives to save money.
• Participated in food tastings and taste tests.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Evaluated food products to verify freshness and quality.
• Boosted online presence by closely collaborating with digital marketing teams in creating engaging content for social media platforms.
• Developed a loyal customer base by consistently exceeding expectations with personalized attention and care.
• Reduced costs through effective budget management while maintaining exceptional service levels.
• Enhanced guest satisfaction by promptly addressing concerns and implementing effective solutions.
• Optimized staffing schedules based on expected occupancy rates, maximizing productivity without compromising on service quality.
• Offered appropriate reservation options based on expected attendees when coordinating events.
• Managed daily operations for a smooth functioning of the establishment, ensuring high-quality service delivery.
• Increased revenue by developing and implementing innovative marketing strategies to attract new customers.
• Ensured compliance with industry standards and regulations through regular audits and inspections.
• Established emergency response protocols for seamless management of crises, ensuring the safety and well-being of guests and staff.
• Promoted a positive work environment fostering teamwork among employees across all departments within the establishment.
• Organized special events and promotions, resulting in increased bookings and repeat business.
• Implemented successful upselling initiatives that contributed to an increase in average spend per customer visit.
• Responded to incoming guests, telephone calls, and email inquiries with efficiency and professionalism.
• Greeted guests upon arrival and offered assistance.
• Investigated guest challenges and sources of dissatisfaction to offer timely resolution.
• Hired and trained new employees, demonstrating best methods for serving clients and guests.
• Solicited and reviewed guest feedback and promptly resolved complaints.
• Booked large groups for weddings, seminars, conferences, and other events.
• Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
• Implemented successful strategies to increase customer satisfaction.
• Established and upheld high standards, promoting great customer service and assistance to guests.
• Oversaw day-to-day operations of 250 seat restaurant with staff 22 employees.
• Planned and executed marketing activities to improve property brand and increase revenue.

Professional Experience: 3 Fat Fish

Waitress (2009–2010): Began my career as a waitress at 3 Fat Fish while concurrently pursuing full-time studies at the 3 Fat Fish School of Food. My academic curriculum included intensive in-house training and collaboration with the chef in the kitchen. I continued my waitress duties to finance my education.

Commis Chef/Chef de Partie (2010–2011): After completing a six-month intensive in-house training program in mid-2010, I transitioned to the roles of Commis Chef and Chef de Partie.

Head Chef (2011–2012): Promoted to Head Chef in early 2011. My responsibilities included basic administrative tasks.

Key Responsibilities:

• Ensured the smooth operation of the kitchen and managed staff with the owner's guidance.
• Determined production schedules and staffing requirements to meet service delivery deadlines.
• Collaborated with the owner to develop recipes and menus, considering seasonal ingredient availability and customer volume.
• Managed inventory by ordering supplies and maintaining stock levels, ensuring the kitchen and storeroom were organized.
• Monitored the quality and quantity of received products and followed up with suppliers as necessary.
• Enforced hygiene standards and monitored sanitation practices to ensure compliance with regulations.
• Assisted with staff recruitment and training.
• Supervised and coordinated the activities of cooks and food preparation workers.
• Provided instruction on food preparation, cooking, garnishing, and presentation techniques.
• Handled financial transactions and served as an all-rounder for both front-of-house and back-of-house operations.
• Maintained a solid understanding and knowledge of wines.

• Addressed client queries to assist them in finding suitable accommodations for both long-term and holiday stays.
• Conducted property viewings for clients.
• Handled basic administrative tasks, including responding to emails and internet inquiries.

Temporary Secretary (Maternity Leave Coverage)

• Managed basic administrative tasks.
• Responded to inquiries and emails.
• Attended to the basic needs of students.
• Responded to emails and other correspondence to facilitate communication and enhance business processes.
• Prepared professional correspondence, including memos, letters, and emails, ensuring accuracy and timeliness.
• Answered multi-line phone system and enthusiastically greeted callers.

• Provided comprehensive care and transportation for disabled, fragile, and ill individuals of various ages and backgrounds.
• Assisted clients in managing chronic conditions through close monitoring, lifestyle modifications, and adherence to prescribed treatments.
• Maintained a clean, safe living environment for clients by performing housekeeping tasks such as laundry, cleaning, and organizing household items.

• Handled restaurant reservations and managed client queries.
• Organized and planned daily reservations, including floor layout for evening service.
• Checked in stock and managed inventory.
• Managed international inquiries and catered to influential guests.
• Responded to inquiries from callers seeking information.
• Provided customers with information about availability and pricing.

• Employment Gap Prior to Relocating to the UK
• Managed client interactions.
• Handled financial transactions and sales.
• Increased sales revenue by consistently meeting and exceeding sales targets.

• Part-time server during my Practical Theology Diploma course at CFN
• Interacted with clients and handled financial transactions.
• Managed restaurant reservations and coordinated dining experiences.
• Served food and beverages promptly with focused attention to customer needs.
• Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Worked with POS system to place orders, manage bills, and handle complimentary items.