Precious Masendu

A professional with interest in providing an efficient and cost effective food service. Focused self driven, honest, loyal, and hardworking, enjoy responsibilities, challenge of new work and committed to success. Have a strong leadership, team building and organisational skills and an ability to communicate effectively verbally and in writing at all levels of operation.

Able to work with minimum supervision and to work effectively with people of different cultural backgrounds. Copes with new environments and can work under pressure. A passion for quality. Able to work in a team.

High energy levels and commitment.

Senior Chef de Partie - Kelvin Grove Club Terrace Kitchen (5 Star Fine Dining) - Newlands Cape Town

(2011-11 - 2017-08)

• Grilling meat and preparation of different sauces.
• Preparation of all salads & desserts
• Plating all the starters & desserts
• Ordering stock
• Training of new staff
• Ensure that all statutory hygiene requirements are diligently followed
• Helping other sections when there is shortage of staff (e.g. grill section, vegetable section & pass)
• Assist with regular stock takes as and when required

Sous Chef - Mmuthlwa Lodge and Lalanathi Guest House

(2009-03 - 2011-08)

• Preparation of breakfast, lunches and dinners buffet style.
• Checking in guests and assist with general administration functions
• Constantly update all menus, paying special attention to seasonal availability
• Ensure that all menus are correctly calculated to ensure maximum gross profit
• Constantly train all staff to effect good portion control and pleasing presentation of dishes
• Ensure that sufficient stocks of all materials are being kept and stored under the correct conditions
• Liaise with management daily regarding special requirements, VIP's functions, etc.
• Ensure that all statutory hygiene requirements are diligently followed
• Ensure that maintenance problems are promptly reported
• Keeping daily attendance registers and ensuring that any absenteeism is reported to management without delay
• Ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment
• Assist with regular stock takes as and when required

Assistant Chef - Thula Manzi Guest Lodge - Midrand

(2008-03 - 2009-03)

• Menu planning
• Preparation of breakfast, lunches and dinners buffet style and ala carte
• Checking in Guest
• Ordering stock

Sauce Chef - Café 41

(2007-01 - 2008-02)

• Preparation of all sauces
• Assist with administration function
• Performing ad-hoc tasks

Sous Chef - Stratford Lodge - Bulawayo

(2006-01 - 2006-12)

• Menu planning
• Preparation of breakfast, lunches and dinners
• Taking and checking stock
• Checking in Guest and showing them around
• Preparation of all sauces
• Assist with administration function
• Performing ad-hoc tasks

Food Preparation Teacher - Sizinda Vocational Training Centre - Bulawayo

(2004-01 - 2005-11)

• Scheming daily work
• Research and notes preparation for students
• Delivering lectures and practical
• Prepare and marking assignments
• Setting and marking of internal mock tests
• Prepare students for final examinations through past paper revisions

All Round Chef - Flame Dinners - Bulawayo

(2002-12 - 2003-12)

• Preparation of burgers, sauces and salads
• Assist with administration function
• Performing ad-hoc tasks

Professional Cookery National Certificate - Food preparation, Pastry making, Commodities, Nutrition and hygiene, French, Business communication, Costing and bookkeeping (2001 - 2002)

Further Education Trainer’s Course - Assessment and evaluation, Course organization and curriculum development, Educational psychology, Educational communication, Project research, Teaching practic

National Certificate - Life and Environmental Science; Basic Numeracy, Introduction to Applied Science, Environmental Literacy, English for Academic Purposes, Ethical information and

Bachelor of Consumer Science - Food and Nutrition; First Level: Introduction to Business Management, Introduction to Marketing Management, Introduction to consumer behavior, Food Preparation - University of South Africa

Ordinary Level - Five Ordinary Level subjects including English Language (1995 - 1998)