Tatani Nyathi
Stanley ,Falkland islands east
Summary
Adaptable and enterprising Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Seasoned Sous Chef specializing in English and Asian cuisine. Successful 21 years record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
Overview
21
21
years of professional experience
4
4
Certifications
1
1
Language
Work History
Head.chef.
Stepping.stones.Nursery.
10.2024 - Current
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef Supervisor
Naafi Falklands Islands
10.2021 - 09.2024
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed close relationships with suppliers to source best ingredients.
- Assisted with menu development and planning.
- Monitored food and labor costs to verify budget targets were met.
- Modified recipes to accommodate dietary restrictions and allergies.
- Resolved conflicts between team members amicably while taking steps to prevent future issues.
- Developed creative and innovative menu items, resulting in increased sales and positive customer feedback.
- Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Advanced employees'' professional growth through regular performance evaluations and constructive feedback sessions.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Achieved high customer satisfaction by consistently creating and presenting high-quality dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Ensured consistent presentation of dishes by establishing plating standards and providing training to kitchen staff members.
Sous Chef
Wild Horizon Lookout Cafe
05.2017 - 09.2021
- Mentored kitchen staff to prepare each for demanding roles.
- Monitored food production to verify quality and consistency.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Utilized culinary techniques to create visually appealing dishes.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Implemented food cost and waste reduction initiatives to save money.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Monitored food and labor costs to verify budget targets were met.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Participated in food tastings and taste tests.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Developed close relationships with suppliers to source best ingredients.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Chef De Partie
Ilala Lodge Hotel
08.2003 - 02.2017
- Coordinated with vendors to order supplies and maintain high quality standards.
- Cooked memorable dishes that brought new customers into establishment.
- Collaborated with staff members to create meals for large banquets.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared items for roasting, sautéing, frying, and baking.
- Implemented food cost and waste reduction initiatives to save money.
- Monitored food and labor costs to verify budget targets were met.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
Education
Diploma In Workplace Safety And Management - Food Preparation
Alison
OnlineCertificate In Restaurant Operations And Services - Food Service
Alison Online University
OnlineCertificate - Food Science
Food Allergies
United KingdomCertificate - Foods, Nutrition, And Wellness Studies
Food Safety And Hygiene
United KingdomCertificate In Food And Preparation And Service - Food And Nutrition
Hotel School Department of Adulthood Education
Bulawayo ZimbabweCertificate In Introduction To.child Care.and.prot - Child.minding.
Alison
UK 10.2024
Skills
Mentoring and Coaching
Certification
Licensed Chef level 3 🇬🇧 standard
Education
Bulawayo Zimbabwe ,United Kingdom ,United Kingdom,Online ,true,Online
Languages
3
Contact
Victoria Falls, Mat North 263013
Timeline
Head.chef.
Stepping.stones.Nursery.
10.2024 - Current
Chef Supervisor
Naafi Falklands Islands
10.2021 - 09.2024
Sous Chef
Wild Horizon Lookout Cafe
05.2017 - 09.2021
Chef De Partie
Ilala Lodge Hotel
08.2003 - 02.2017
Diploma In Workplace Safety And Management - Food Preparation
Alison
Certificate In Restaurant Operations And Services - Food Service
Alison Online University
Certificate - Food Science
Food Allergies
Certificate - Foods, Nutrition, And Wellness Studies
Food Safety And Hygiene
Certificate In Food And Preparation And Service - Food And Nutrition
Hotel School Department of Adulthood Education
Certificate In Introduction To.child Care.and.prot - Child.minding.
Alison
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