Mamie Mbuyamba

Dedicated and highly disciplined Culinary Professional with 16 years of consistent experience in the hospitality industry. A proactive Sous Chef with a proven track record of managing kitchen operations, ensuring service efficiency, and maintaining 5-star quality standards. Recently completed City & Guilds/Capsicum certifications, bridging extensive practical experience with modern culinary theory.

I thrive in high-paced environments and am committed to providing the calm, precise, and consistent leadership required to deliver an effortless morning breakfast experience at Mama Shelter.

Sous-Chef at POD Camps Bay (2024-12 – Present)

• Operational Leadership: Manage daily kitchen operations, ensuring prep and service standards consistently meet 5-star expectations.
• Efficiency & Flow: Streamlined lunch mise en place to ensure zero downtime during peak service hours.
• Quality Control: Enforced strict recipe standardization for taste, portioning, and presentation, resulting in consistent output.
• Stock & Waste Management: Proactively manage inventory levels, minimizing waste while ensuring all service requirements are met.

Culinary Intern (Brigade Integration) at The Twelve Apostles Hotel and Spa (2025-12 – 2026-04)

undertaken concurrently with full-time Sous Chef role at POD Camps Bay

• High-Volume Execution: Worked within a high-performing, 5-star brigade across Cold, Grill, Hot, and Pastry sections.
• Adaptability: Quickly integrated into complex kitchen workflows, assisting the Head Chef in maintaining precision during high-occupancy breakfast shifts.
• Professional Development: Applied advanced classical techniques and fine-dining standards directly into daily service operations.

Breakfast Cook at Blackheath Lodge (2010-09 – 2024-12)

• Breakfast Mastery: Managed end-to-end breakfast service for 50+ guests daily for 14 years.
• Reliability: Built a reputation for long-term consistency, punctuality, and the ability to maintain a calm kitchen environment.
• Guest Experience: Focused on delivering high-quality, vibrant breakfast moments that contributed to guest satisfaction.

Professional Cookery Certificate in Culinary Arts – Capsicum Culinary Studio (2026)

Level 2 Diploma in Food Preparation & Culinary Arts – City & Guilds (2026)

Hospitality Principles & Food Safety in Hospitality – City & Guilds (2026)