Nobuhle Mkhize

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.

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

Diploma - Professional Cookery - Icesa City campus (2008-01 - 2009-12)

Grade 11 - Sukuma comprehensive (2006-01 - 2006-12)