thulasazi msimango
Sous Chef
Nelspruit
Summary
Dynamic culinary professional with extensive experience as a Sous Chef at The Capital Apartment Hotel, excelling in food preparation and team leadership. Proven track record in cost control and menu planning, fostering a collaborative kitchen environment that enhances staff motivation and reduces turnover. Committed to maintaining high standards of food safety and presentation.
Overview
20
20
years of professional experience
Work History
Sous Chef
The Capital Apartment Hotel
03.2022 - 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.
- Ensuring good hygiene in the kitchen
- Trained kitchen staff to perform various preparation tasks under pressure.
- Team building
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- 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.
Head Chef
Jock Pub and Grill
05.2011 - 12.2021
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Created recipes and prepared advanced dishes.
Front of House Manager
Spur Steak Ranches
01.2010 - 07.2010
- Performed cash handling activities and secured nightly bank deposits.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Developed and maintained relationships with vendors and other business partners to establish trust and build rapport.
- Resolved guests complaints while maintaining positive customer environment.
- Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
Back of the House Kitchen Manager
Spur Steak Ranches
01.2006 - 05.2009
- Checked and tested foods to verify quality and temperature.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
Griller
Spur Steak Ranches
11.2005 - 02.2006
- Upheld company standards for food quality by consistently following established recipes for each menu item.
- Managed supply levels, promptly notifying management when reordering was necessary to maintain sufficient inventory levels at all times.
- Kept equipment in optimal condition via regular cleaning, inspection, and maintenance routines.
- Reduced food waste by closely monitoring product inventory and properly storing items.
Education
High School Diploma -
Ithafa Comp School
Ermelo, South Africa 04.2001 -
Skills
Food preparation
Food safety
Cost control
Menu memorization
Inventory management
Recipes and menu planning
Employee scheduling
Plating
Team leadership
Customer service
Safe food handling
Kitchen leadership
Kitchen management
Food presentation
Portion control
Menu planning
Staff motivation
Safe handling
Cooking techniques
Special diets
Staff training
Supervising food prep
Ordering and requisitions
Kitchen organization
Safety management
Mentoring and coaching
Timeline
Sous Chef
The Capital Apartment Hotel
03.2022 - Current
Head Chef
Jock Pub and Grill
05.2011 - 12.2021
Front of House Manager
Spur Steak Ranches
01.2010 - 07.2010
Back of the House Kitchen Manager
Spur Steak Ranches
01.2006 - 05.2009
Griller
Spur Steak Ranches
11.2005 - 02.2006
High School Diploma -
Ithafa Comp School
04.2001 -