Azile Mdaka

Professionally trained Culinary Arts graduate with practical experience across luxury hospitality, restaurant kitchens, large-scale catering, bakery production and private chef services. Experienced across hot and cold kitchen, pastry, bakery, pizza and event catering environments, with exposure to high-volume functions serving 500+ guests. Skilled in menu planning, food costing, mise en place, service execution and maintaining food-safety standards.

Independent and adaptable, with a strong interest in developing further within professional kitchen operations and hospitality management.

Commis Chef (Industry Placement) - Kleine Zalze Wine Estate - Stellenbosch

(2023 - 2024)

• Worked confidently across the hot kitchen, cold kitchen, bakery and pastry sections, developing a well-rounded understanding of professional kitchen operations.
• Contributed to the preparation and execution of à la carte service, private functions and seasonal dining experiences while maintaining exceptional quality standards.
• Supported menu execution by preparing dishes for changing guest preferences, seasonal events and specialised dietary requirements.
• Worked within a collaborative brigade where consistency, organisation and teamwork were essential to delivering an outstanding guest experience.
• Strengthened operational knowledge of restaurant service by understanding how menu planning, food preparation, presentation and guest satisfaction contribute to the success of a hospitality business.

Commis Chef (Industry Placement) - Du Vin Restaurant - Stellenbosch

(2023 - 2024)

• Worked confidently across the hot kitchen, cold kitchen, pizza station and pastry section, demonstrating versatility across multiple areas of a professional kitchen.
• Prepared sauces, dishes and mise en place to restaurant standards while maintaining consistency during service.
• Adapted quickly to different stations, taking responsibility for production and supporting smooth kitchen operations.
• Collaborated with the brigade to deliver high-quality dishes while maintaining food safety, hygiene and presentation standards.
• Built confidence working under pressure and consistently contributed to efficient service during busy operations.

Student Commis Chef - Helena's Restaurant (Hotel) - Stellenbosch

(2024 - 2024)

• Worked within a professional hotel restaurant, preparing and presenting dishes to consistently high hospitality standards.
• Contributed to breakfast, lunch and dinner service while maintaining quality, consistency and efficient kitchen operations.
• Developed an understanding of how kitchen execution, guest experience and restaurant service work together to create memorable dining experiences.
• Gained experience communicating confidently within a professional hospitality environment, working alongside chefs and front-of-house teams to deliver exceptional guest service. Strengthened organisation, teamwork and service efficiency while working in a fast-paced hotel kitchen.

Student Chef - Salt Catering Company - Western Cape

(2024 - 2024)

• Participated in approximately four large-scale catering functions, including events serving 500+ guests.
• Worked across multi-day functions involving several days of preparation followed by high-volume event service.
• Assisted with large-scale mise en place, food preparation, plating and service.
• Participated in Springboks functions, providing breakfast, lunch and dinner service.
• Assisted with live breakfast service, including preparing omelettes to order in a buffet/hotel-style environment.
• Worked efficiently within a large catering team while maintaining consistency, hygiene and service standards.
• Gained practical experience working under pressure during high-volume functions.

Catering Assistant / Student - Mvushy Catering Company - Eastern Cape

(2024 - 2024)

• Worked across a wide range of catering functions including weddings, birthdays, private events and corporate/private functions.
• Travelled with the catering team for events in Durban, Eastern Cape & Western Cape
• Assisted with food preparation, event setup, service and breakdown.
• Adapted to different venues, client requirements and event formats.
• Developed practical experience in off-site catering and high-pressure event environments.

Student Pastry Chef - Lanzerac Wine Estate - Western Cape

(2024 - 2024)

• Worked within the pastry department of one of South Africa's historic luxury wine estates, producing artisan breads, premium pastries and refined plated desserts.
• Developed advanced pastry techniques while maintaining the precision, consistency and presentation expected in luxury hospitality.
• Contributed to dessert preparation for restaurant service, hotel guests and special functions, ensuring every product reflected the estate's quality standards.
• Worked in an open pastry kitchen where professionalism, cleanliness and presentation were constantly visible to guests, strengthening discipline and attention to detail.
• Gained valuable experience preparing products for seasonal menus, guest experiences and varying dietary requirements within a luxury hospitality environment.

Private Chef - Private Chef | Freelance - Western Cape

(2024 - 2026)

• Planned and executed approximately 8+ private dining and catering experiences for individual clients, parties and private events.
• Developed menus according to client requirements and event specifications.
• Independently completed menu planning, ingredient costing and purchasing.
• Managed food preparation, cooking, plating and service from start to finish.
• Coordinated a small service team of two assistants during selected private events.
• Managed the complete food-service process while maintaining quality, presentation and client expectations.

Student Chef - Dolce Bakery - Cape Town

(2024 - 2024)

• Assisted with daily bakery production, including breads, croissants and other baked products.
• Participated in preparation, production and finishing of bakery products.
• Assisted with customer and external orders while maintaining production schedules.
• Maintained hygiene, organisation and food-safety standards throughout production.
• Gained practical exposure to both daily bakery operations and made-to-order production.

National Certificate - Khanyisa High School (2018 - 2022)

Advanced Diploma in Culinary Arts & Supervision - Culinary Arts - Chef's Training & Innovation Academy (CTIA) (2023 - 2026)

Intensive practical training - Culinary Arts - Chef's Training & Innovation Academy (CTIA) (2023 - 2026)