Kyle Bailey

My passion for cooking began while studying Hospitality & Catering Services (N4–N6) at the College of Cape Town, where I built a strong foundation in classical cooking techniques, food safety and kitchen operations. Determined to build a career in the culinary industry, I started my professional journey as an apprentice, learning the fundamentals of working in a fast-paced commercial kitchen and developing the discipline, work ethic and attention to detail required to succeed. Through dedication, consistency and a willingness to learn, I progressed into a Commis Chef role, where I expanded my culinary skills, gained experience across multiple kitchen sections and worked alongside experienced chefs in high-pressure environments.

These opportunities allowed me to refine my technical abilities while developing a strong understanding of teamwork, time management and delivering exceptional food consistently. Today, I am proud to be working as a Senior Chef de Partie, where I take ownership of my section, mentor junior chefs, uphold the highest standards of food quality and hygiene, and contribute to the smooth day-to-day running of the kitchen. I thrive in busy service environments and take pride in producing dishes that are both creative and consistently executed.

I am passionate about continuous learning and always strive to improve my skills, embrace new techniques and contribute positively to every kitchen I am part of. My goal is to continue growing within the hospitality industry while delivering memorable dining experiences through quality, consistency and teamwork.

Senior Chef De Partie - Gorgeous George Hotel (5-Star Luxury Hotel)

(2025-10)

• Manage and oversee the assigned kitchen section, ensuring smooth and efficient service during busy periods.
• Take responsibility for managing the pass during service, ensuring accurate plating, presentation and timely dispatch of all dishes.
• Coordinate communication between the kitchen brigade and front-of-house team to ensure seamless service and customer satisfaction.
• Conduct quality control checks across all kitchen sections, ensuring every dish meets the restaurant's standards for taste, presentation and consistency before leaving the kitchen.
• Supervise and support junior chefs and kitchen assistants, providing guidance, training and mentoring to maintain high culinary standards.
• Prepare, cook and present dishes to specification while maintaining consistency and attention to detail.
• Ensure mise en place is completed efficiently and all sections are fully prepared for service.
• Monitor food quality, portion control and stock levels to minimise waste and maximise efficiency.
• Ensure strict adherence to food safety, hygiene and HACCP standards at all times.
• Maintain high standards of kitchen cleanliness, organisation and equipment maintenance.
• Ensure all kitchen staff adhere to company uniform, grooming and professional presentation standards.
• Assist with stock rotation, ordering, inventory control and reducing food wastage.
• Support the Head Chef and Sous Chef with the day-to-day running of the kitchen and step into leadership responsibilities when required.
• Remain calm and organised under pressure, ensuring exceptional food quality and efficient service during high-volume operations.
• Foster a positive, collaborative and professional working environment within the kitchen brigade.

Chef De Partie - Raw Catering Services Company (4-Star Catering Services)

(2025-07 - 2025-08)

• Assist in managing an assigned kitchen section, ensuring food is prepared and presented to the required standards.
• Prepare, cook and present dishes according to recipes, specifications and service standards.
• Complete all mise en place before service to ensure the section is fully prepared.
• Support the Senior Chef de Partie, Sous Chef and Head Chef with the daily operation of the kitchen.
• Monitor food quality, portion control and presentation to ensure consistency across all dishes.
• Assist with stock control, stock rotation and inventory management to minimise waste.
• Ensure compliance with food safety, hygiene and HACCP regulations at all times.
• Maintain a clean, organised and safe work environment throughout service.
• Operate kitchen equipment safely and report any maintenance issues.
• Work collaboratively with other kitchen sections to ensure efficient service and timely delivery of dishes.
• Assist with receiving, checking and storing deliveries in accordance with food safety standards.
• Support the training and guidance of Commis Chefs and kitchen assistants when required.
• Adapt quickly during busy service periods while maintaining attention to detail and quality.
• Follow company recipes, standard operating procedures and kitchen policies.
• Contribute to a positive, professional and team-oriented kitchen environment.

Commis Chef - La Boheme Wine Bar & Bistro (4.5-Star Restaurant)

(2024-02 - 2025-06)

• Assist senior chefs with the preparation and cooking of dishes across various kitchen sections.
• Prepare ingredients, including washing, chopping, portioning and measuring, to support daily kitchen operations.
• Carry out mise en place to ensure all ingredients and equipment are ready before service.
• Follow recipes, cooking methods and presentation standards to ensure consistency and quality.
• Maintain high standards of food hygiene, cleanliness and food safety in accordance with HACCP regulations.
• Ensure workstations, kitchen equipment and utensils are cleaned and sanitised before, during and after service.
• Assist with receiving, checking and storing stock, ensuring correct stock rotation using the FIFO (First In, First Out) method.
• Monitor ingredient quality and report any shortages or quality concerns to senior chefs.
• Support the kitchen team during busy service periods by assisting wherever required.
• Learn and develop culinary techniques under the guidance of the Senior Chef de Partie, Sous Chef and Head Chef.
• Assist with plating and garnishing dishes to the restaurant's presentation standards.
• Help minimise food waste by following correct preparation, portioning and storage procedures.
• Ensure compliance with company policies, health and safety regulations, and kitchen procedures.
• Work effectively as part of the kitchen brigade to ensure smooth and efficient service.
• Maintain a professional attitude, demonstrate a willingness to learn, and contribute positively to the overall success of the kitchen.

Commis Chef - Feedem Group

(2023-03 - 2024-01)

• Assist chefs with basic food preparation, including washing, peeling, chopping and portioning ingredients.
• Prepare mise en place to ensure ingredients and equipment are ready for service.
• Support the kitchen brigade with daily food preparation and cooking tasks as directed by senior chefs.
• Maintain cleanliness and organisation of kitchen workstations, equipment and storage areas.
• Wash and sanitise kitchen utensils, equipment and food preparation surfaces in line with hygiene standards.
• Assist with receiving, unpacking and storing deliveries, ensuring correct stock rotation (FIFO).
• Follow food safety, hygiene and HACCP procedures at all times.
• Learn and apply basic cooking techniques under the guidance of senior chefs.
• Assist with simple cooking tasks and plating dishes according to established recipes and presentation standards.
• Monitor ingredient freshness and report any quality concerns to senior members of the kitchen team.
• Help minimise food waste by following correct preparation, storage and portion control procedures.
• Ensure all kitchen equipment is cleaned, maintained and stored correctly after use.
• Work collaboratively with the kitchen team to ensure smooth and efficient service.
• Follow instructions from the Head Chef, Sous Chef and Chef de Partie while demonstrating a positive attitude and willingness to learn.
• Maintain a professional appearance and adhere to company uniform and grooming standards.
• Demonstrate reliability, punctuality and a strong work ethic while developing culinary knowledge and practical kitchen skills.

National Diploma - Hospitality & Catering Services (N4–N6 National Certificate) - College of Cape Town

Grade 12 - Muizenberg High School (2020)