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
