Buyile Luthuli

Experienced and reliable hospitality and production support professional with strong expertise in food preparation, printing production assistance, customer service, and front-of-house operations. Skilled in operating kitchen and printing machinery, maintaining hygiene and safety standards, and delivering efficient service in fast-paced environments.

Front of House Assembler at Noosh (2023-01 – Present)

• Assembled shawarma wraps and bowls using pre-cooked meats and portioned ingredients with portion scoops and food tongs.
• Applied sauces and garnishes according to order slips using standardized portion control techniques.
• Packed takeaway orders into bags with utensils and serviettes for delivery.
• Processed customer payments using a POS system, receipt printer, and card machine.
• Ensured consistency in food presentation and minimized waste through proper portion control.

Waitress at Waffle On (2021-01 – 2022-11)

• Took accurate food and beverage orders using a Point of Sale (POS) system and handheld order pads.
• Processed payments using cash registers and card payment machines (speed point machines).
• Served food and beverages using trays and monitored service timing.
• Ensured customer satisfaction and handled minor complaints professionally.

General Assistant at Pala Printers (2012-01 – 2018-09)

• Assisted machine operators by loading paper and ink into commercial printing presses.
• Collected, stacked, and sorted printed materials using production handling techniques.
• Operated and assisted with guillotine cutting machines to trim printed materials accurately.
• Used binding machines, folding machines, and laminating equipment for finishing printed products.
• Packaged completed materials using packaging tools, tape dispensers, and labeling equipment.

Cooker at Shawarma Palace (2005-01 – 2010-10)

• Prepared and marinated chicken and beef using standardized food preparation techniques and stainless-steel prep tables.
• Operated the vertical rotisserie (shawarma machine) to ensure even cooking and monitored temperature using food thermometers.
• Stacked and mounted raw meat properly on the vertical spit using safe handling techniques.
• Performed basic maintenance and cleaning of kitchen equipment to ensure smooth operation.

– Shallcross High School