Unathi Rengqwa

• Assisted in managing inventory, ensuring optimal freshness and availability of ingredients for daily use.
• Cut and shaped dough for pies, rolls and other pastries.
• Determined baking times for various items.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
• Prepared frostings and other toppings for cakes and pastries.
• Prepared dough for variety of pastries, cakes and breads.
• Operated ovens and bakery equipment to prepare products according to recipes.
• Cleaned and maintained kitchen equipment and oven.
• Followed food safety standards when handling ingredients.
• Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
• Preparing the pastry for events

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
• Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
• Prepped daily menu items to quickly deliver upon request.
• Developed close relationships with suppliers to source best ingredients.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Coordinated with team members to prepare orders on time.
• Ordered new ingredients and supplies to meet expected needs.
• Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
• Do orders in egg station from the guest
• Cook for stuff

Sprioritized food safety and hygiene by regularly sanitizing work surfaces, utensils, and equipment throughout each shift.

• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Clean fish and shellfish e.g prawns, shrimp and also packing and scales them

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
• Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.