Sibongile MTHOMBENI
Katlehong
Summary
Is grow within my position gaining more experience within the company and culinary industry as whole. Overcoming any challenges I might come across in daily responsibilities within my position and the kitchen overall. Working hard and be à possible team player while continuing growing into new positions and into being a senior. Through hard work I am striving in taking culinary industry into greater heights of success and productivity this might seem à bit too ambitious but only limits are set for myself and currently I have none.
Overview
8
8
years of professional experience
Work History
Junior Sous Chef
Marketcaterers Saffron kitchen
Johannesburg , South Africa
08.2023 - I currently work here
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Recorded waste on company inventory system to account for stock loss.
- Maintained high standards of food hygiene and safety, adhering to legal and company policies.
- Established clear standards for cooking, garnishing and presenting food.
- Worked collaboratively to reduce food waste and implemented creative ways to give second life to ingredients.
- Led a team of junior chefs, providing training and guidance to improve skills and foster a collaborative work environment.
- Directed junior chefs, enhancing skills and promoting teamwork
Junior Sous Chef
Market Caters and Saffron kitchen
08.2023 - Current
Student Chef- Junior Chef
Market Caters and Saffron kitchen
Johannesburg
10.2017 - 09.2019
- As I started as a student, I started working at storeroom learning and practicing FIFO, The storeroom principles while also cleaning and packing the arriving stock and went to preparation areas like vegetable prep-area and both poultry and butchery where I've learnt different types of cuts of meat cuts and Preparing Koftas, Satays and Supremmes.
- Hot kitchen is where I was learning recipes and cooking meals as per order and client's requests and learnt some Indian Cuisine as well as Saffron kitchen catered for Halaal.
- Pastry kitchen where I was helping with orders as well, plating and learnt some of the warm puddings like sticky toffee pudding and malva pudding.
- Cold kitchen that's where I got spent time and the Head Chef realized that I was gaining a lot of knowledge, I started working as a junior and Chef, working hand in hand with the Hod of cold Kitchen where I was given a chance to be responsible with daily orders and being in charge of weekends mice en place and Monday orders preparations.
- Preparing and plating lunch and Dinner Starters
- Cold Canapés /finger Snack
- Pates and Terrines
- Mezze and dips
- Dietries like vegetarian and Gluten-free
- Menu Reading
- Cold Canapés platters
- Tea-breaks: Mid-Mornings, Arrivals, Afternoons
- Making Jams and Preserves
- Recipe developer
- Preparing salad tubs and bowls
- Baking breads
Education
Grade12 - PHYSICAL SCIENCES
Mpontsheng Secondary school
South Africa 2007
Professional Food Preparation and Cookery - Culinary Arts
The Swiss Hotel School
2018
Diplôme D’Honneurs - Culinary Arts
Le Calabash School of Cooking,
Yzeures, Sur-Creuse, France 2023
Custom Section
- City and Guilds Diploma UK international Diploma in food Preparation and cooking.
- Merit in level 2 food Safety in Catering
- Acknowledgement letter for hard work from company.
- Le Calabash Internship Beneficiary: Diplôme D’Honneurs on Stage de formation perfectionnement Cuisinier.
Timeline
Junior Sous Chef
Marketcaterers Saffron kitchen
08.2023 - I currently work here
Junior Sous Chef
Market Caters and Saffron kitchen
08.2023 - Current
Student Chef- Junior Chef
Market Caters and Saffron kitchen
10.2017 - 09.2019
Grade12 - PHYSICAL SCIENCES
Mpontsheng Secondary school
Professional Food Preparation and Cookery - Culinary Arts
The Swiss Hotel School
Diplôme D’Honneurs - Culinary Arts
Le Calabash School of Cooking,