Independent Mlilo

Experienced Chef de Partie and Grill Chef with over 10 years of professional kitchen experience in restaurants and hospitality environments. Skilled in grill and meat preparation, menu execution, food production, portion control, plating, kitchen hygiene, HACCP principles, stock management and food-cost control. Proven ability to prepare high-volume meals while maintaining consistent quality, presentation and food-safety standards.

Experienced in supporting menu development, reducing food waste, managing kitchen operations and working effectively under pressure. Seeking a professional culinary opportunity in Europe where strong technical skills, reliability and a commitment to food quality can contribute to a high-performing kitchen team.

CHEF DE PARTIE - SEBULE at Africa Pride - Johannesburg, South Africa

(2025-07)

• Contribute to menu development and prepare a wide range of dishes in accordance with recipes, specifications and quality standards.
• Prepare and cook high-quality food while maintaining consistency in taste, portion size and presentation.
• Execute grill and steak orders according to individual guest requirements.
• Prepare high-volume dishes while accommodating specific client requirements and dietary restrictions.
• Follow HACCP principles and maintain strict food-safety and hygiene standards throughout food preparation.
• Prepare grill menu items according to established recipes, portion controls and presentation standards.
• Support consistent food quality and presentation, contributing to customer satisfaction and increased sales.
• Maintain an organised workstation and apply clean-as-you-go practices during service.
• Work effectively in a fast-paced kitchen while maintaining accuracy and quality.

CHEF DE PARTIE - SINN Restaurant - Johannesburg, South Africa

(2024-10 - 2025-07)

• Prepared and presented a wide range of dishes according to recipes, menu specifications and quality standards.
• Successfully supported catering events serving 200+ guests while maintaining food quality and service standards.
• Contributed to menu development and daily food-production requirements.
• Implemented inventory-management practices to monitor food usage and support food-waste reduction.
• Prepared high-volume dishes while meeting specific client requirements and dietary needs.
• Maintained proper stock shelving, FIFO rotation and kitchen hygiene standards.
• Prepared grill menu items according to recipes, portion-control requirements and presentation standards.
• Maintained a clean, organised and safe kitchen environment throughout food preparation and service.

CHEF DE PARTIE - San Antonio Spur - South Africa

(2020-01 - 2024-10)

• Prepared high-quality grilled dishes and steaks while maintaining consistent cooking and plating standards.
• Prepared high-volume food according to client requirements and dietary specifications.
• Executed grill menu items in line with established recipes, portion controls and presentation standards.
• Maintained strict kitchen hygiene, cleanliness and organisation in accordance with health and safety requirements.
• Assisted with kitchen operations and supported the team during busy service periods.
• Applied FIFO stock rotation and maintained appropriate food-storage practices.
• Followed clean-as-you-go procedures and maintained cutting-board hygiene to minimise cross-contamination.
• Cooked and portioned food according to daily production requirements and available stock.
• Supported deep-cleaning activities, including hard-to-reach kitchen areas and equipment.
• Helped maintain efficient kitchen operations in a fast-paced restaurant environment.
• Prepared and inspected grilled food to ensure quality, freshness and consistent cooking standards.
• Prepared grill menu items according to established recipes, portion controls and presentation requirements.
• Cooked steaks according to customer preferences while maintaining quality standards.
• Followed food-production, sanitation and food-safety procedures.
• Maintained high standards of kitchen hygiene, cleanliness and organisation.
• Supported consistent food quality and presentation, contributing to positive restaurant ratings and customer reviews.
• Maintained clean and organised refrigerators, shelves and food-storage areas.
• Ensured food was stored at appropriate temperatures and according to food-safety requirements.

CHEF DE PARTIE - Made Nomad - South Africa

(2019-06 - 2019-12)

• Prepared food portions according to established recipes and menu specifications.
• Applied meat-preparation and grilling techniques to maintain food quality and reduce waste.
• Prepared grill menu items according to recipe, portion-control and presentation standards.
• Maintained high standards of kitchen hygiene, cleanliness and organisation.
• Delivered meals promptly by following strict preparation and service timelines.
• Prepared steaks according to individual guest requirements.
• Supported inventory-management practices to monitor food usage and reduce unnecessary waste.
• Maintained food-safety standards throughout preparation and service.

GRILL CHEF - Thunder Eagle Spur - South Africa

(2016-05 - 2019-05)

• Prepared and inspected grilled food to ensure quality, freshness and consistent cooking standards.
• Prepared grill menu items according to established recipes, portion controls and presentation requirements.
• Cooked steaks according to customer preferences while maintaining quality standards.
• Followed food-production, sanitation and food-safety procedures.
• Maintained high standards of kitchen hygiene, cleanliness and organisation.
• Supported consistent food quality and presentation, contributing to positive restaurant ratings and customer reviews.
• Maintained clean and organised refrigerators, shelves and food-storage areas.
• Ensured food was stored at appropriate temperatures and according to food-safety requirements.