Stanley Mathebula
Radisson Blu Hotel
Alexandra,Gauteng
4
Languages
3
years of post-secondary education
12
years of professional experience
Culinary Professional experienced in food preparation and advanced cooking techniques. Achieved improved menu offerings and streamlined kitchen operations through collaboration with senior chefs, enhancing workflow and customer satisfaction. Focused on leveraging leadership potential and commis chef training to excel in sous-chef roles while driving culinary innovation.
Work history
Commis chef
11 Years 9 Months- Maintained high hygiene standards throughout kitchen operations.
- Executed innovative dish preparations by incorporating latest culinary trends, elevating menu offerings.
- Developed culinary skills through hands-on training with experienced chefs, enhancing overall competence in the kitchen.
- Assisted senior chefs, contributing to faster service delivery during peak hours.
Senior chef de partie
2 Years 2 Months- Demonstrated culinary expertise whilst preparing gourmet meals under tight deadlines.
- Supervised the preparation of speciality dishes to maintain quality standards.
- Prepared meals in a timely manner to enhance customer satisfaction., resulting in reduced waiting times for customers.
- Executed daily mise-en-place duties diligently, ensuring seamless kitchen operations.
- Streamlined kitchen operations by implementing effective work schedules.
- Managed junior kitchen staff, ensuring efficient workflow.
- Trained apprentices effectively, fast-tracking their career progression.
- Collaborated with the restaurant manager to devise seasonal menus.
- Assisted in stock control to reduce waste and increase profitability.
Chef de partie
1 Year 4 Months- Executed preparation of hot and cold meals to satisfy menu requirements efficiently.
- Refined traditional cooking techniques in baking, grilling, and braising to enhance dish quality.
- Ensured compliance with food hygiene regulations, maintaining safe preparation standards throughout service.
Chef de partie
1 Year 4 Months- Improved presentation of dishes by incorporating innovative plating techniques.
- Managed portion control effectively, reducing waste significantly.
- Worked closely with senior chefs for menu planning.
- Collaborated with other chefs for special events and banquets.
Demi chef de partie
2 Years 7 Months- Improved kitchen efficiency by maintaining clean and organised workspaces.
- Trained junior staff members to improve overall team performance.
- Implemented proper storage methods, prolonging freshness of ingredients.
- Enhanced hygiene standards with strict adherence to health and safety regulations.
Skills
Food preparation
Cooking mastery
Roasting and broiling
Sauteing and grilling
Grill cooking expertise
Stock preparation
Sauce making
Cold food preparation
Garnishing dishes
Oven temperature regulation
Kitchen equipment handling
Quality control focus
Operational efficiency
Portion control expertise
Portion control proficiency
Inventory management
Event catering
Menu design
Culinary creativity
Commis Chef training
Junior chef management
Sous-Chef assistance
Leadership potential
Use of commercial dishwasher
Food pairing knowledge
Meat carving expertise
Equipment operation
Culinary skills
Portion control
Education
NVQ Level 3 - culinary
- Coursework in [Subject]
Languages
English
Advanced
Tsonga
Fluent
ZULU
Elementary
SOTHO
Beginner
Affiliations
- Travelling
- Soccer
- Reading books
Timeline
Senior chef de partie
Radisson Red
2024.04 - 2026.06Read More
Chef de partie
Radisson Blu Hotel
2022.10 - 2024.02Read More
Chef de partie
Courtyard
2021.05 - 2022.09Read More
Demi chef de partie
Radisson Blu Hotel
2017.03 - 2019.10Read More
HTA
NVQ Level 3 from culinary
2017.03 - 2019.09Read More
Commis chef
Radisson Blu Hotel
2015.06 - 2027.03Read More