Learning other cuisines
Hi, I’m
Thato Shaun Matsaung
Chef
10th Avenue, Alexandra,GP
Summary
Energetic Junior Sous Chef offering background working at high-end cafes and restaurants in Johannesburg. Dedicated to safe food handling practices and proudly created new recipes to meet client demands. Exceptional skill in developing new African dishes with a touch of different cuisine for sophisticated palates.
Overview
5
years of professional experience
6
years of post-secondary education
3
Certifications
4
Languages
Work History
Aurum Restaurant Johannesburg , Sandton
Junior Sous Chef
06.2021 - Current
Job overview
- Led team by example in preparing items accurately and according to high-quality standards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Delivered verbal culinary instruction and assignments to Number kitchen staff members daily to promote successful dining experiences for clients.
- Monitored recipe portioning to control food costs.
- Planned menus and services for restaurant and off-site events.
- Planned and directed high-volume food preparation in fast-paced environment.
- Oversaw cleanliness of each station in kitchen.
- Developed unique menu items and plating presentations.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Acted as head chef when required to maintain continuity of service and quality.
- Prepped daily menu items to quickly deliver upon request.
- Mentored kitchen staff to prepare each for demanding roles.
- Ordered new ingredients and supplies to meet expected needs.
Aurum Restaurant Sandton, Johannesburg
Chef De Partie
02.2020 - 06.2021
Job overview
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Rotated through all prep stations to learn different techniques.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
- Assisted with routine stock rotation to keep ingredients fresh.
Birchwood Hotel And OR Tambo Conference East Rand , Johannesburg
Commis Chef
01.2019 - 01.2020
Job overview
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Planned and directed high-volume food preparation in fast-paced environment.
- Supervised and enhanced work of 12-person team producing more than 100 plates per day.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Acted as head chef when required to maintain continuity of service and quality.
- Produced revolutionary African menu offerings to put establishments on local, regional and national map.
- Collaborated with chefs and waiters to create delicious meals for large banquets, including Gala dinner and conference events for up to 300 people.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
Maxwell's Events and Catering waterfall , Johannesburg
Commis Chef
03.2018 - 02.2019
Job overview
- Rotated with specialty chefs to learn pastry station and sauce preparation.
- Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
- Assisted with routine stock rotation to keep ingredients fresh.
- Rotated through all prep stations to learn different techniques.
- Gathered and placed all ingredients into workstations to meet shift needs.
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Rotated food regularly, removing outdated items for proper disposal.
- Ordered new ingredients and supplies to meet expected needs.
- Maintained well-organized mise en place to keep work efficient and consistent.
Education
Tsosoloso Ya Afrika Secondary School, Midrand
High School Diploma
01.2013 - 01.2017
University Overview
- Elected Captain of Cricket team
- Thesis: Rome was not built in a day, nor was the skill of frying eggs.
- Coursework in Life Sciences, Physical Sciences, Agricultural Sciences Mathematics (Pure), N.Sotho, English and Life Orientation
International Hotel School , Sunninghill
Associate of Arts from Culinary Arts
02.2018 - 01.2020
University Overview
- Awarded Managing Executive's Award 2020
- Coursework in Purchasing for Food Service Operations; Managing Beverage Operations; Food Safety Managing with HACCP System; Management of Food and Beverage Operations and Supervision in the Hospitality Industry.
- Professional development completed in Professional Cookery and Kitchen Management.
Skills
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Certification
City and Guilds, Level 2 Diploma in Food Preparation and Cooking ( Culinary Arts )- IVQ
Interests
Listening to music
Blogging
Food photography
Recipe development
References
Mark Hibberd
- Relation : Industry Mentor
- Company : Birchwood Hotel ( Boksburg) and Mark Hibberd - PTY- Hospitality Training
- Telephone/ Mobile : 011 897 0000/ 072 302 9513
- Email Address : Mark@hospitalitytrainer.co.za
- Website : www.hospitalitytrainer.co.za
Nande Magojo
- Relation : Culinary Lecturer and Mentor
- Company : International Hotel School
- Telephone/ Mobile : 011 804 5533/ 063 068 1429
- Email Address : Nande@hotelschool.co.za
Paulo Santo
- Relation : Chef mentor
- Company : Aurum Restaurant
- Telephone/ Mobile : 074 617 9181
- Email address : paulo@santoandsanto.co.za
Timeline
Junior Sous Chef
Aurum Restaurant
06.2021 - Current
Chef De Partie
Aurum Restaurant
02.2020 - 06.2021
Commis Chef
Birchwood Hotel And OR Tambo Conference
01.2019 - 01.2020
Commis Chef
Maxwell's Events and Catering
03.2018 - 02.2019
International Hotel School
Associate of Arts from Culinary Arts
02.2018 - 01.2020
Tsosoloso Ya Afrika Secondary School
High School Diploma
01.2013 - 01.2017
City and Guilds, Level 2 Diploma in Food Preparation and Cooking ( Culinary Arts )- IVQ
International Hotel School, Higher Certificate In Food and Beverage Management ( NQF LEVEL 5)
International Hotel School, First Aid Certificate ( LEVEL 1, 2019)
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