Dineo Marasi

A dedicated commis chef with 3 years of experience in high volume, fast-paced kitchens. Adept in food preparation, maintaining strict hygiene standards and assisting senior chefs. Seeking to further develop my culinary expertise.

Commis chef at Motsemogolo catering society (2024-01 – Present)

• Assist senior chef by washing, peeling, chopping and marinating vegetables and meats according to exact catering recipes.
• Help prepares, plates and pack cold appetizers, salads and condiments to be safely transported to event venues.
• Unpack and verify incoming food deliveries, ensure proper stock rotation (first-in, first-out) and discard expired food items to reduce waste.
• Clean and sanitize work stations, cooking equipments and utensils according to health and safety standards throughout and at the end of every shift.
• Rotate through various catering sections (hot kitchens, pastry, cold prep) to gain a broad range of culinary skills and assist wherever needed during busy service hours.

Commis chef at Lotus Marts (2023-01 – 2024-12)

• Wash, peel, chop and portion ingredients for various deli and ready to eat products.
• Follow standardized recipes and batch sizes to ensure consistency across all prepared supermarket meals.
• Rotate stock efficiently, monitor freshness and remove expired products from the prep arsa to minimize waste.
• Maintain a clean sterile work space, adhering to strict food safety and health regulations.
• Assist senior chefs or kitchen manager with unpacking deliveries, inventory counts and daily preparations.

Trainee assistant at Denisburg restaurant (2019-01 – 2020-12)

• Basic cooking and baking (pastry)
• Restaurant server (waitress)
• Mastery of knife skills, sauces and baking
• Operated cash registers and handled transactions accurately
• Managed large-scale food preparation for corporate meetings and events. Ensuring consistent quality, taste and visual presentation across all plates
• Managed inventory and monitored stock levels
• Maintained cleanliness and sanitation of food prep areas and dining spaces
• Equipment operations

National Diploma in Hospitality Management – Tshwane University of Technology (2021-12)

National senior certificate in Grade 12 – Lotus gardens secondary school (2016-12)