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 SchoolMidrand
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
Good time manager, a people person, Team player, Goal oriented, Creative and Flexible, first aider
Recipes and menu planning
Order delivery practices
Plating
Catering background
Food preparation and safety
Special requests
Performance improvement
Menu development
Commanding leadership style
Freezer/refrigerator temperature oversight
Plating and presentation
Recipes and menu planning
Proper food handling
Counter sanitization
Portion standards
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