SANDISWA NONKULULEKO MAGIDELA

• Maintained adherence to dietary restrictions while preparing food for students with health concerns.
• Ensure food is cooked safely, hygienically, and served on time.
• Maintain cleanliness and sanitation of kitchen, utensils, and dining areas.
• Monitor food stock levels and assist with ordering supplies as needed.

• Captured procurement data for schools and districts
• Verified procurement documentation
• Communicated with service providers and school principals

• Processed and followed up on supply orders
• Maintained face-value forms and document flow
• Assisted with quotation collection and reporting

• Verified invoices and linked to Purchase Orders via Logis
• Maintained registers and supplier documentation
• Ensured invoice accuracy and checked funding availability

• Logged user requests and conducted market analysis
• Assisted with travel bookings and bid documentation
• Linked procurement needs to budget and compiled monthly reports
• Increased productivity with well-organized record keeping systems.

• Initiated service provider payments
• Verified invoices and payment documents
• Compiled submissions and district/school reports
• Filing and general administrative support

• Managed registration, renewal, and licensing of government vehicles
• Maintained vehicle usage, maintenance, and repair records
• Processed transport claims and conducted vehicle inspections
• Scheduled registrations and managed vehicle documentation

• Assisted the Head Chef with menu planning and food presentation for a luxury safari lodge experience
• Ensured kitchen operations ran smoothly and efficiently during breakfast, lunch, and dinner services
• Supervised and trained junior kitchen staff to maintain high standards of food hygiene and preparation
• Monitored stock levels and coordinated with suppliers to maintain kitchen inventory
• Maintained a clean, safe, and organized kitchen environment in compliance with health regulations
• Assisted in developing seasonal and locally inspired dishes tailored to guest preferences
• Collaborated with front-of-house staff to deliver timely and high-quality meals for individual guests and group bookings
• Played a key role in upholding the lodge’s reputation for culinary excellence

• Managed front office operations and inquiries
• Organized meetings, tenders, and RFQ submissions
• Maintained central databases and processed invoices
• Coordinated staff travel and attended briefing sessions

· Planned menus and developed new recipes tailored to guest preferences

· Managed kitchen operations, ensuring food quality, consistency, and presentation standards

· Supervised and trained kitchen staff, promoting teamwork and efficiency

· Maintained inventory levels, performed regular stock takes, and coordinated with suppliers

• Ensured adherence to hygiene and food safety standards
• Monitored kitchen safety procedures and equipment maintenance
• Worked closely with the purchasing department for timely and cost-effective procurement
• Obtained feedback from guests to improve meals and service
• Created staff rosters and delegated responsibilities to ensure smooth kitchen operation.