Nobuhle Mkhize

Head Chef

Talent

Durban, KwaZulu-NatalMember since June 28, 2026

Computer literateMultitaskingBasic knowledge of health and safetyGood verbal and written communication skillsDetail-OrientatedNeatness and HygieneGood Problem solving skillsPositive team player

Hire this person

Send a job offer directly to this candidate

Computer literateMultitaskingBasic knowledge of health and safetyGood verbal and written communication skillsDetail-Orientated

About

Keen to launch a career in an organisation where I can further develop, while growing with the organisation. As a person who has always been involved in a range of activities, I have developed a responsible and mature approach to any task that I undertake or any situation that I am presented with. I am a person who is willing to learn and always up for new challenges.

Experience

Head chef - Redlands hotel

(2011-09)

To provide outstanding customer service to guest
Responsible for the day to day running of the kitchen
To provide information regarding our menu and services
Time management in taking orders and serving of food and drinks to our guest
To cost menus and price plan of products
To be responsible for creating and responding to quotations
To maintain hygiene, health and safety standards in the work place
To train and evaluate staff performance
To conduct interviews and assess the need for staff and placement
To maintain stock, ordering and stock takes
To hand over shift report to staff members of the next shift
Handle general office correspondence
Preparation of staffing or shift roster
Self driven, self motivated, and self motivated
Excellent communication skills in English and isiZulu
Skills to work independently and as part of a team

Head chef - Itaga Lodge

(2010-09 - 2011-08)

Undertaking all menus planning which demonstrates recommended current nutritional guidelines that meet our cliental dietary requirements
Responsible for creating and responding to quotations
To train and evaluate performance of our store room clerk on FIFO (FIRST IN FIRST OUT) standards, stock rotation par levels, recording of stock inventory reports, hygiene and safety in the store room
Determine quantities to be cooked and size of portion to be served taking into account food cost
To plan and review menus according to cycles
To allocate tasks to kitchen staff
To run daily functions
To provide feedback on functions and catering evaluations
Conduct interviews and assess the need of staffing and placement
To create weekly shift roster for kitchen staff
Oversee our banqueting department (conference, weddings and events)

Sous chef - Fordoun hotel and spa

(2009-09 - 2010-08)

Supervise and participate in food preparation according to menu planning
Training of chefs and waitrons
To plan and present menus and cost involve
Co-ordinate food service activities to have meals prepared according to schedule times and different dietary goals of the client e.g.: Diabetic, Vegetarians, etc.
Inspects, supervises and participates in the cleaning of the kitchen
Train employees in food preparation and food handling techniques, time management, health and safety in the kitchen and food presentation, reviewing and evaluating work
Package and freezes sample of all served food to comply with health regulations
Operate all food service equipment and machinery
Maintains records of food prepared and served and Supplies used
Assists in evaluating new recipes and products