Nobesuthu Ndeya

Nobesuthu Ndeya Is A High Energy Chef With Over 7+ Years Of Comprehensive Experience Working In The Food Industry Specifically In 4 To 5 ☆ Hotel Kitchen.

She Is Passionate About Food Safety

And Delivery High Quality Food Services Consistently Ensuring That Every Dish Meet The Highest Standards.

Nobesuthu Thrives In High Pressure Environments

And Is Skilled At Adapting Quickly To The Fast-paced Ever Changing Nature Of The Restaurants And Hotel Industry.

Her Experience Has Equipped Her With The Ability To Maintain Excellent Standards While Working Under Pressure, Ensuring Guest Satisfaction Even During Busy Service Periods.

Currently Available To Start

Immediately, Nobesuthu Is Eager To Contribute He Skills To A Dynamic Kitchen Team , Where She Can Continue To Grow Professionally And Make A Positive Impact.

Chef De Partie - STOCK & STABLE RESTAURANT

(2026-03)

• Managed hot kitchen section
• Prepared fine dining meals for International guests.
• Assisted with menu preparation and daily mise en place.
• Manage daily operations within assigned kitchen section.
• Prepare and present meals for both Ala- Carte and Buffet service.

Demi Chef De Partie - STOCK & STABLE RESTAURANT

(2024-01 - 2026-02)

• Assisted across all kitchen Section.
• Prepared sauces garnishes and desserts.
• Maintained hygiene and food safety standard.
• Assist with stock rotation and storage.
• Follow food safety and hygiene procedures.
• Assist during busy service periods.

Commie Chef - MOUNT NELSON HOTEL

(2020-01 - 2023-12)

• Assisting in the preparation of ingredients and mise en place to ensure smooth kitchen operations.
• Assisting senior chef with various tasks including food plating and portioning and ensuring orders are completed on time.
• Assisting with the inventory and stock rotation ensuring fresh ingredients are always available.
• Handling Fast-paced kitchen Environments especially during busy service periods while maintaining calm and efficiency.
• Continuously improving culinary skills by learning from seniors chefs and Participating in training opportunities

Commie Chef - CTICC (CAPE TOWN INTERNATIONAL CONVENTION CENTER)

(2018-06 - 2019-12)

• Supporting the kitchen team in dishes from the menu,ensuring that preparation and cooking process aligns with the restaurant's are Standard and recipe.
• Assisting specific section such as pastry or cold food ensuring are prepared according to set standards.
• Ensuring workstations equipment and utensils are kept clean sanitized and organized throughout the shift.
• Following strick health and safety protocols ensuring the kitchen adhere hygiene standards maintaining a safe working environment.

Course - Hospitality Level 3 - Eastcape Midland College (2014-02 - 2015-12)