Summary
Overview
Work History
Education
Skills
Certification
cricket, rugby, football,
Timeline
AdministrativeAssistant

Suleiman Isaacs

Senior Sous Chef
Cape town Mtchells plain

Summary

Dynamic Senior Sous Chef , excelling in menu development and food presentation. Recognized for enhancing customer satisfaction through innovative dishes and effective kitchen management. Strong communicator and mentor, fostering teamwork while implementing cost control measures to optimize budget efficiency. Passionate about culinary excellence and sustainability.

Culinary professional with robust background in managing kitchen operations and delivering exceptional dining experiences. Recognized for fostering team collaboration and achieving consistent results under pressure. Known for flexibility and reliability in dynamic kitchen environments, with focus on innovative menu development and staff training.

Professional culinary leader with robust background in upscale dining and kitchen management. Demonstrates strong leadership in team collaboration, ensuring consistent culinary excellence and high standard of service. Skilled in menu development, inventory management, and maintaining kitchen efficiency. Known for adaptability and reliability in fast-paced environments, driving results and enhancing dining experiences.

Overview

20
20
years of professional experience
1
1
Certification
1
1
Language

Work History

Senior Sous Chef

Suleiman Isaacs
01.2018 - Current
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Balanced labor costs by effectively scheduling kitchen staff according to business needs.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
  • Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Mentored junior chefs and provided constructive feedback for professional growth.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
  • Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Enhanced dining experience by creating innovative and visually appealing menu items.
  • Developed and implemented staff training programs to elevate culinary skills and knowledge.
  • Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Implemented food cost and waste reduction initiatives to save money.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Participated in food tastings and taste tests.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Sous Chef

Vineyard Hotel
01.2018 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.

Sous Chef

Open Door Restaurant
02.2015 - 12.2017
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
  • Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
  • Enhanced team performance with regular skill-development workshops and hands-on training.
  • Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
  • Negotiated with equipment vendors to upgrade kitchen technology, improving overall productivity and food quality.
  • Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
  • Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
  • Elevated dining experience by innovating seasonal menu items tailored to local tastes.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
  • Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
  • Streamlined kitchen operations, reducing food waste through meticulous inventory management.
  • Fostered positive working environment, encouraging teamwork and open communication among staff.

Junior Sous Chef

Open Door
03.2015 - 12.2017
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.

Free Lancing

Work for Myslef
01.2011 - 03.2015
  • Self-motivated, opened take aways
  • started doing catring
  • Good communication skills, both verbal and written.
  • Passionate about learning and committed to continual improvement.
  • Proven ability to learn quickly and adapt to new situations.
  • Skilled at working independently and collaboratively in a team environment.

Chef De Partie

Vanilla Restaurant Evan Coosner
04.2009 - 04.2011
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying.
  • Rotated stock to use items before expiration date.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Sanitized all counters properly to prevent food-borne illness.
  • Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
  • Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.

Chef de Partie

George Jardine
03.2008 - 03.2009
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
  • Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Complied with portion and serving sizes as per restaurant standards.
  • Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
  • Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
  • Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
  • Coordinated with team members to prepare orders on time.
  • Disciplined and dedicated to meeting high-quality standards.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.

Chef De Party

Greens Restaurant
04.2005 - 04.2007
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.

Education

Cullinary Cooking School

Vista Secondary
High School
01-2003

Skills

Kitchen management

Certification

Lessons in leadership, fire fighting, first aid

cricket, rugby, football,

love playing sports with family and friends

Timeline

Senior Sous Chef

Suleiman Isaacs
01.2018 - Current

Sous Chef

Vineyard Hotel
01.2018 - Current

Junior Sous Chef

Open Door
03.2015 - 12.2017

Sous Chef

Open Door Restaurant
02.2015 - 12.2017

Free Lancing

Work for Myslef
01.2011 - 03.2015

Chef De Partie

Vanilla Restaurant Evan Coosner
04.2009 - 04.2011

Chef de Partie

George Jardine
03.2008 - 03.2009

Chef De Party

Greens Restaurant
04.2005 - 04.2007

Cullinary Cooking School

Vista Secondary

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Suleiman IsaacsSenior Sous Chef