Barbara Nyambi
Chef De Partie
Johannesburg
Summary
Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.
Whilst working at the Country Club Johannesburg, I won the Master Chef competition in 2019.
Overview
14
14
years of professional experience
Work History
Chef De Partie
Clubmed
Tomanu
05.2022 - Current
- Preparing meals for lunch and dinner service
- Maintaining well-organized mise en place to keep work consistent.
- Collaborating with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Preventing cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Delegating duties to subordinates
- Ensuring that every lunch and dinner service runs smoothly
- Creating cost effective menus
- Operating all kitchen equipment safely to prevent injuries.
Private Chef
Mrs Sally Adams
Johannesburg
08.2020 - 04.2022
- Created customized meal plans based on client dietary restrictions and preferences.
- Provided easy-to-read cooking preparation instructions for clients.
- Shopped for ingredients.
- Safely packaged and labeled each individual meal.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to client requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Chef De Partie
Country Club Johannesburg
Johannesburg
11.2015 - 07.2020
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Operated all kitchen equipment safely to prevent injuries.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Cooked memorable dishes that brought new customers into establishment.
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Sanitized all counters properly to prevent food-borne illness.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Prepared items for roasting, sautéing, frying and baking.
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with staff members to create meals for large banquets.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Kitchen Supervisor
Coffee On Von Brandis
Johannesburg
09.2013 - 05.2015
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Controlled food costs and managed inventory.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Monitored food preparation, production, and plating for quality control.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Served consistent portions following recipes and control standards.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
Chef De Partie
Gia's Coffee Shop
Johannesburg
12.2009 - 04.2011
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Operated all kitchen equipment safely to prevent injuries.
Education
No Degree - Diploma in Professional Cookery
School of Hospitality And Tourism
Bulawayo, Zimbabwe 04.2001 -
No Degree - National Certificate in Professional Cookery
School of Hospitality And Tourism
Bulawayo, Zimbabwe 04.2001 -
Skills
Attention to taste
undefinedWork Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Chef De Partie
Clubmed
05.2022 - Current
Private Chef
Mrs Sally Adams
08.2020 - 04.2022
Chef De Partie
Country Club Johannesburg
11.2015 - 07.2020
Kitchen Supervisor
Coffee On Von Brandis
09.2013 - 05.2015
Chef De Partie
Gia's Coffee Shop
12.2009 - 04.2011
No Degree - Diploma in Professional Cookery
School of Hospitality And Tourism
04.2001 -
No Degree - National Certificate in Professional Cookery
School of Hospitality And Tourism
04.2001 -
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