Summary
Overview
Work History
Education
Skills
Bee Keeping
Timeline
Generic

Siphosethu Mgxilwa

Junior Sous Chef
Franschhoek

Summary

Dynamic Junior Sous Chef with proven expertise at Grande Provence Heritage Wine Estate, excelling in kitchen leadership and staff training. Recognized for maintaining high food quality standards and fostering a collaborative environment. Skilled in equipment usage and motivating teams to thrive under pressure, ensuring exceptional culinary experiences.

Overview

2026
2026
years of professional experience
3
3
Languages

Work History

Junior Sous Chef

Grande Provence Heritage Wine Estate
11.2022 - Current
  • Oversaw cleanliness of each station in kitchen.
  • Ordered food items for upcoming events per sous chef request.
  • Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
  • Ordered new ingredients and supplies to meet expected needs.
  • Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Conducted regular equipment maintenance checks, minimizing downtime by proactively addressing potential issues before they impacted service quality.
  • Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Assisted sous chef with weekly schedule drafts for [Number] kitchen staff.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Set up and broke down kitchen for service.

Assistant Chef

La Bourgogne Farm
2018 - 2020
  • Cleaned kitchen work area by sanitizing all cooking equipment, utensils, and counters.
  • Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
  • Assisted head chef in cooking dishes according to ingredients.
  • Played a key role in catering special events such as weddings and corporate functions, delivering exceptional dining experiences for clients.
  • Stored food safely and orderly in freezer and refrigerator.
  • Chopped ingredients and garnishes.

Education

High School Diploma -

Groendal Secondary School
Franschhoek, South Africa
04.2001 -

Skills

Kitchen leadership

Maintaining consistency

Equipment usage

Work under pressure

Knife skills

Staff motivation

Staff training

Bee Keeping

 I am part of a women bee keeper program that  was introduced by a company called Cape Winelands Biosphere Reserve.They are the sponsors of the program,they supply us with the equipment training for bee keeping program.I have been part of the program for a year



References


Stellemploy                                  Chef lecturer - L du Toit October       021 886 6993

Grande Provence Bistro             Headchef - Marvin Roobyn               078 509 9062

La Bourgogne Farm                    Headchef - Jessica Steyn                079 863 9598

Biosphere                                     Mentor - Siyamcela Brenda              084 626 9467


Timeline

Junior Sous Chef

Grande Provence Heritage Wine Estate
11.2022 - Current

High School Diploma -

Groendal Secondary School
04.2001 -

Assistant Chef

La Bourgogne Farm
2018 - 2020

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Siphosethu MgxilwaJunior Sous Chef