Siyasanga Zanazo

Im a hard worker and I'm enjoying to work with team .

Cooker at Crispy King (2024-07 – 2025-09)

• Mise en Place: Complete "prep" work like washing, peeling, chopping vegetables, and butchering meats.
• Menu Cooking: Execute dishes during service (e.g., grilling, sautéing, or frying) while following specific portion sizes and plating instructions.
• Consistency: Ensure every dish matches the restaurant's quality, taste, and presentation standards.
• Order Management: Multitask across several orders simultaneously to ensure all table items are ready at the same time.
• Temperature Control: Monitor and log fridge/freezer temperatures and ensure food is cooked to safe internal temperatures.
• Cross-Contamination Prevention: Maintain separate workstations for raw meat, seafood, and produce.
• Cleaning: Sanitize surfaces, equipment, and utensils throughout the shift and perform "deep cleans" of ovens and fryers.
• Waste Management: Follow "First In, First Out" (FIFO) rotation to minimize spoilage and manage food waste logs.
• Stock Monitoring: Alert the Sous Chef or Manager when ingredients are running low.
• Receiving Deliveries: Check incoming produce for freshness and store it immediately in the correct temperature-controlled area.
• Labeling: Ensure all prepared items are dated, labeled, and stored in airtight containers.

Grade 11 – Manzomthombo senior secondary school (2021)