Timo Mthethwa

I am a polite, well-groomed, articulate and diligent individual with experience working in a busy organization attending to the needs of customers and clients whenever necessary in an eager and helpful manner. In addition to being an excellent team player and task delegator, I am also very good at working independently under pressure. It is my genuine passion for people that makes it easy for me to be the best employee and a good colleague.

I am always approachable, cheerful and have good observational skills. I am currently searching for a challenging role in an intriguing organization that is looking to recruit talented, bright and goal-driven people like me.

Chef at Durnacol Skills Innovation Hub/ FET College (2009-09 – 2010-07)

• Prepare high quality meals for residents, campus staff and guests
• Ensure all food production sections are always clean
• Work with manager to manage stock and ensure cost effective purchasing
• Prepare and set up the dining area and prepare meals for functions
• Perform all opening & closing procedures for the coffee shop
• Daily cash registry & cash up for the coffee shop

Senior Chef at Newcastle Inn Hotel (2010-11 – 2012-01)

• Cooking up tasty, nutritious and well-balanced meals.
• Maintain standards of food hygiene and health & safety.
• Ensure profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costing and checks.
• Determine how food should be presented and create decorative food displays.
• Stock control and maintain good relations with suppliers.
• Direct and coordinate the activities of staff.
• Create a healthy and welcoming work environment for employees.

Chef De Partie (Hot Section) at Newcastle Mediclinic Private Hospital (2012-03 – 2015-06)

• Coordinate and manage the kitchen hot section operation.
• Supervision, mentoring and training of trainees.
• Approving the requisition of products and other necessary food supplies.
• Cooking up tasty, nutritious and well-balanced meals for patients according to their special diets and cultural needs.
• Maintaining the correct level of fresh, frozen and dry goods.
• Ensuring the highest standards of hygiene, sanitation and safety are met at all times.
• Plan, prepare and invoice meals for staff conferences and board members.

Chef De Partie (Hot Section) at The Backyard Catering (2018-05 – 2019-11)

• Working as part of highly motivated staff.
• Coordinating, managing, and taking full responsibility for hot section operations.
• Determine how food should be presented and create decorative displays.
• Minimize waste and maintain controls to attain forecasted food cost.
• Prepare, cook, and maintain high quality dishes according to company standards.
• Ensure all food is prepared efficiently, consistently, and within required time frames.
• Ensure compliance with food safety, hygiene and company policies and procedures.

Financial Associate at Avbob Mutual Society (2024-05 – Present)

• Promote and sell insurance products to individuals and businesses.
• Develop and maintain strong relations with clients.
• Identify client’s insurance needs and recommend appropriate products.
• Provide exceptional customer service and follow-up.
• Meet and exceed sales target.
• Collaborate with team members to achieve company goals.
• Maintain accurate records of sales activities and customer interaction.
• Ensure commitment to the FAIS Fit & Proper requirements.

Matric Certificate – Dannhauser Secondary School (2003 – 2003)

Catering & Entrepreneurship (Diploma) in Food preparations, Food costing, Food & beverages, Stock control, Customer services, Communications, Entrepreneurship & Software training – Oval Institute of Further Education (2007 – 2007)

Computer Literacy & Call Centre Administration (Certificate) in Introduction to Computer, Microsoft Word, Microsoft Excel, Telephone Skills, Telephone Skills, Behavioral Skills, Call Centre Communications & Customer Services. – Havatech Skills Training College (2008 – 2008)