Thabo Kapudi Choma

• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Assisted in menu development and recipe testing.
• Monitored inventory levels to ensure adequate supplies on hand.
• Analyzed customer feedback to identify areas of improvement in service or product quality.
• Created a positive work environment by encouraging teamwork among staff members.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Performed weekly inspections of all equipment for safety compliance.
• Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
• Supervised cooks and other kitchen personnel during meal services.
• Collaborated with Executive Chef to create innovative dishes for special events.
• Enforced portion control guidelines to minimize costs associated with overproduction.
• Complied with all health department regulations regarding proper food handling methods.
• Trained new hires in proper cooking techniques and recipes.
• Adjusted recipes as needed to accommodate dietary restrictions or allergies.
• Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
• Contributed to the successful execution of catered events from start to finish.
• Supervised kitchen food preparation in demanding, high-volume environments.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
• Improved performance of team members resulting in high-quality meals produced daily.
• Monitored food products, driving quality, freshness and integrity.
• Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
• Conducted frequent line checks to keep food at proper temperatures in holding zones.
• Liaised closely with kitchen and front-of-house personnel.
• Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.

• Analyzed customer feedback data to improve existing recipes or create new ones.
• Worked closely with purchasing manager to control food costs while maintaining product quality standards.
• Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
• Designed innovative dishes that incorporated global flavors into traditional cuisine.
• Collaborated with other directors on operational activities, including fundraising campaigns, staff management, and program development.
• Performed staff management, task allocation, and materials coordination duties to surpass business goals.
• Oversaw day-to-day operations of the business, including staff management and scheduling.
• Managed daily operations of the travel agency including staff management and budgeting.
• Analyzed current trends in the industry related to staff management practices.
• Developed and implemented a comprehensive program for the Performing Arts Department including budgeting, scheduling, and staff management.
• Supervised daily operations of club, including customer service and staff management.
• Operated equipment and machinery according to safety guidelines.
• Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.

Responsible for leading the lunch shift, key prep areas on dishes, time management on dishes and close attention on execution of dishes,

Stations responsible for is grill and saute.

• Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
• Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.

• Maintained a clean and sanitary kitchen environment, adhering to health department regulations and guidelines.
• Enhanced customer satisfaction by creating visually appealing and delicious plates.
• Reduced food waste through proper inventory management and portion control.
• Adapted quickly to menu changes and daily specials while maintaining consistency in dish preparation.
• Ensured proper food storage practices were followed for reduced spoilage risks and optimal freshness levels.
• Implemented creative culinary techniques for improved menu variety and dining experiences.
• Assisted with the training of new kitchen staff, ensuring consistency in quality and presentation of dishes.
• Proactively addressed dietary restrictions or special requests from guests while maintaining dish integrity.
• Maintained a positive attitude and strong work ethic, resulting in increased opportunities for professional growth within the restaurant.
• Received praise from executive chefs for outstanding teamwork skills during large events or banquets.
• Managed time effectively under high-pressure situations to maintain prompt service for diners.
• Developed strong knife skills for precise cuts and efficient prep work tasks on a wide range of ingredients.
• Showcased attention to detail in intricate garnishes and plate decorations for enhanced visual appeal.
• Demonstrated strong multitasking abilities, managing multiple orders simultaneously without compromising quality or timeliness.
• Contributed to a cohesive team atmosphere by providing support to fellow staff members when needed.
• Cleaned kitchen counters, refrigerators, and freezers.
• Streamlined prep work processes to maximize efficiency during peak hours.
• Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
• Followed health, safety and sanitation guidelines while preparing and serving food.

• Produced monthly reports using advanced Excel spreadsheet functions.
• Utilized data visualization tools to effectively communicate business insights.
• Created various Excel documents to assist with pulling metrics data and presenting information to stakeholders for concise explanations of best placement for needed resources.
• Improved decision-making processes with accurate data analysis and visualization techniques.
• Used statistical methods to analyze data and generate useful business reports.
• Collaborated with cross-functional teams to ensure data integrity and accuracy, resulting in better-informed decisions.
• Enhanced business efficiency by identifying trends and patterns in complex datasets.
• Managed large-scale databases to ensure timely access to critical information for key stakeholders.

• Collaborated with cross-functional teams to ensure seamless integration of new features.
• Adapted quickly to new technologies and programming languages, enhancing overall team productivity.
• Debugged complex software issues, leading to a more stable product release.
• Continuously updated skills through training courses, workshops, and self-study—staying current on industry trends and emerging technologies.
• Worked closely with clients to gather requirements and translate them into technical specifications for implementation.
• Mentored junior developers, fostering a collaborative learning environment and supporting professional growth.
• Designed intuitive user interfaces, resulting in increased customer satisfaction and engagement.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.