Law Mhuka

Dedicated and passionate Chef with extensive experience in food preparation, kitchen operations, and maintaining the highest standards of food quality, hygiene, and safety. Skilled in à la carte, buffet, and banquet service, with strong knowledge of HACCP procedures, inventory control, and team leadership. Seeking a Chef de Partie position with a reputable hotel or cruise line where I can contribute my culinary expertise, work efficiently in a fast-paced multicultural environment, and continue to grow professionally while delivering exceptional dining experiences to guests

Chef de Partie to Head chef - The Glen boutique hotel

(2017-01 - 2021-04)

Prepared and cooked high-quality meals for restaurant, buffet, and banquet service.

• Assisted with menu planning and daily food production.
• Maintained excellent food presentation and portion control.
• Ensured compliance with HACCP food safety and hygiene standards.
• Managed stock rotation, inventory control, and proper food storage.
• Worked efficiently under pressure during busy service periods.
• Collaborated with the kitchen team to deliver consistent, high-quality meals.
• Maintained cleanliness and organization of the kitchen and workstations.
• Reduced food waste through effective stock management and careful preparation.
• Assisted in training junior kitchen staff and maintaining high operational standards

Breakfast head chef - Pineapple house boutique hotel

(2021-04)

• Prepare and cook high-quality dishes for breakfast, lunch, and dinner service.
• Manage daily operations of the assigned kitchen section.
• Ensure all food is prepared according to recipes, quality standards, and presentation guidelines.
• Maintain strict HACCP food safety and hygiene standards.
• Monitor stock levels, receive deliveries, and ensure proper food storage and stock rotation (FIFO).
• Minimise food waste through effective portion control and inventory management.
• Assist with menu planning and the development of new dishes.
• Train, supervise, and support junior chefs and kitchen assistants.
• Work closely with the Head Chef and Sous Chef to ensure smooth kitchen operations.
• Maintain a clean, organized, and safe working environment.
• Deliver excellent service during buffet, à la carte, and banquet operations while meeting service deadlines.

Culinary Arts - Bluebery collage (2017)