Stanley Tapiwa Dzuramera

Chef Assistant

Gustavs

Neumünster

09.2023 - Current

Lifted and carried heavy materials.
Assisted in budget management by monitoring food costs and portion control measures for greater financial efficiency.
Adhered to dietary restrictions and accommodated allergies as necessary, fostering an inclusive dining experience for all guests.
Operated food slicers, grinders and chopper in accordance with safety guidelines.
Pushed, pulled and transported large loads and objects.
Collaborated with team members to ensure timely delivery of orders, improving overall dining experience for guests.
Monitored food temperature, discarding items not stored correctly.
Monitored inventory levels and communicated supply needs to management, reducing instances of stock shortages during service hours.
Provided support during special events and catering functions, ensuring consistent quality across all offerings.
Loaded dishes, glasses and tableware into dishwashing machines.
Followed recipes and instructions to achieve quality and presentation standards.
Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Cleaned and maintained work areas, equipment and utensils.
Cleaned and oiled kitchen equipment to maintain optimized function.
Contributed to cost-saving initiatives by suggesting alternative ingredients or suppliers without compromising quality or taste.
Trained new staff on food preparation and safety procedures.
Worked closely with front-of-house staff to address customer feedback or concerns promptly, fostering strong cross-functional teamwork within the restaurant setting.
Assisted in setting up and breaking down kitchen stations.
Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
Managed time efficiently by prioritizing tasks and multitasking effectively during peak service hours.
Developed new recipes by incorporating seasonal ingredients, resulting in increased positive feedback from customers.
Prepped ingredients ahead of time to increase cooking and service speed.
Followed food safety practices and sanitation guidelines.
Collaborated with head chef on menu development, incorporating customer feedback and industry trends to create innovative dishes that increased repeat business.
Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
Maintained high standards of food quality by routinely checking ingredients for freshness and adhering to proper storage procedures.
Excellent communication skills, both verbal and written.
Demonstrated leadership skills in managing projects from concept to completion.
Demonstrated respect, friendliness and willingness to help wherever needed.
Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
Resolved problems, improved operations and provided exceptional service.
Assisted with day-to-day operations, working efficiently and productively with all team members.
Demonstrated creativity and resourcefulness through the development of innovative solutions.
Adaptable and proficient in learning new concepts quickly and efficiently.
Developed and maintained courteous and effective working relationships.
Managed time efficiently in order to complete all tasks within deadlines.
Worked effectively in fast-paced environments.
Skilled at working independently and collaboratively in a team environment.
Gained strong leadership skills by managing projects from start to finish.
Passionate about learning and committed to continual improvement.
Acted as a team leader in group projects, delegating tasks and providing feedback.
Cultivated interpersonal skills by building positive relationships with others.
Proved successful working within tight deadlines and a fast-paced environment.
Applied effective time management techniques to meet tight deadlines.
Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
Participated in team projects, demonstrating an ability to work collaboratively and effectively.
Supported senior chefs with creative meal planning and recipe development.
Improved kitchen efficiency by proactively identifying areas for process improvement and implementing changes as needed.
Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
Participated in continuous professional development through attending workshops, trainings, and industry events to stay up-to-date on culinary trends and techniques.
Streamlined kitchen operations by implementing efficient food preparation techniques and proper equipment usage.
Showcased creativity through developing daily specials that showcased unique flavor combinations while utilizing available ingredients efficiently.
Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
Enhanced customer satisfaction by creating visually appealing and delicious dishes in a timely manner.
Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
Maintained high personal grooming standards and uniform presentation.
Trained new kitchen staff on proper food handling and preparation techniques.
Stocked and rotated food items according to expiration dates.
Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
Demonstrated adaptability by stepping into various roles within the kitchen when needed, maintaining smooth operations during staff absences or high-volume periods.
Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
Trained new staff members on kitchen procedures, contributing to the growth of a cohesive culinary team.
Verified food temperatures and quality ahead of service to maintain standards.
Replenished food and ingredients supplies to meet service demand.
Used variety of kitchen tools and appliances to prepare ingredients and meals.
Maintained composure and work quality while under stress.
Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
Prepared and cooked quality meals in high-volume, fast-paced service environments.
Prepared sandwiches, salads and other specialty items according to customer specifications.

Sous Chef

Signal Gun Wines

Cape Town

04.2018 - 04.2020

Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Set up and broke down kitchen for service.
Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
Disciplined and dedicated to meeting high-quality standards.
Planned and directed high-volume food preparation in fast-paced environment.
Worked closely with front-of-house staff to facilitate excellent customer service.
Coordinated with team members to prepare orders on time.

Chef De Patie

Nelson Mandela Bay Stadium

Port Elizabeth

02.2015 - 04.2019

Developed new recipes and flavor combinations to enhance customer dining experience.
Coordinated with vendors to order supplies and maintain high quality standards.
Operated all kitchen equipment safely to prevent injuries.
Modified recipes to accommodate dietary restrictions and allergies.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
Coordinated with team members to prepare orders on time.
Developed and cooked memorable dishes that brought new customers into establishment.
Led daily staff meetings to communicate expectations and review safety procedures.

Commis Chef

3 Fat Fish

Jeffreys Bay

08.2012 - 12.2013

Prepped daily menu items to quickly deliver upon request.
Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Assisted with menu development and planning.
Developed close relationships with suppliers to source best ingredients.
Assisted other chefs with ingredients preparation in support of recipes designed by head chef.

Summary

Overview

Work History

Chef Assistant

Sous Chef

Chef De Patie

Commis Chef

Education

Diploma - Culinary Arts

Skills

Certification

Interests

Gym, playing football

Timeline

Chef Assistant

Sous Chef

Chef De Patie

Commis Chef

Diploma - Culinary Arts

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