Thabang Siphuma

Intern Commis Chef All rounder Sushi & Pizza - Saint Restaurant Sandton - Sandton

(2021-03 - 2022-04)

To assist in the mise en place in the station
Washing of Sushi Rice (Washing multiple times to remove the starch)
Cooking of sauces & Rice Seasoning (teriyaki sauce, Rice vinegar)
Filleting of salmon, Removing skin, bones insuring less wastage of salmon while cutting
Chopping of Vegetables (Cucumber, Avocado, Carrots, Radish)
Cooking and cleaning of Prawns
Making of orders (California rolls, Maki, Fashion sandwich, Handroll, salmon roses, Sashimi, Nigiri, Deep fried California rolls, Tempura prawns, poke bowls, dragon rolls, Philadelphia rolls, Bean curd)
Platting Skills and ability to work in a fast paced environment
Knife skills
To assist in the mise en place
Cleaning of the station
Setting up the station with the necessary equipment for production of the day
Making Of fresh Dough each Morning
Preheating wood oven pizza oven
Cutting of cold meats (Ham, salami, pepperoni, Chorizo)
Cutting of Vegetables and Fruits
Cooking of pizzas in a pizza wood oven And making of different kinds of pizzas
Cutting of pizza
Storing and labelling foods with dates and in Air tight containers
Usage of Pizza Rolling Machine for rolling out pizza Dough consistently, and Usage of mixing machine for the mixing of pizza Dough

Sushi Chef - Country club Johannesburg - Johannesburg, Gauteng

(2022-08 - 2024-05)

THE COUNTRY CLUB JOHANNESBURG - Johannesburg, Gauteng

To assist with planning, organising, directing and controlling the day to day running of the station
Compliance with a correct food production schedule
To be aware of daily updates to the production schedule through checking all function sheets at the beginning of your shift
To make suggestions for improvement of the operation within the station
To assist with recipe development as required by the Executive Chef
Ensure ALL food is produced according to standardised recipes
To be responsible for all standard stock items in your department as well as all the equipment, and to ensure that the equipment is used for the purpose for which it was designed
To supervise and ensure the cleanliness and hygiene in my department area according to the set standards and health regulations
To maintain safe working conditions for all staff in the kitchen
To ensure that the proper receiving, storage and rotation of products to comply with the standards and to ensure quality in the kitchen
To follow all procedures and guidelines as established by the Restaurant
To ensure minimum waste and maximise thorough usage of food through careful ordering, proper and well-organized storage and creative use of leftover food
To conduct exact food stock-takes daily, weekly and monthly
To ensure a fast and efficient food service to the patrons

Sushi Chef DE partie - Spar South Africa

(2024-06)

Sushi Chef - Spar South Africa

(2020-02 - 2021-02)

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