Khanya Matsego
Johannesburg, GP,Gauteng
Summary
Adept at kitchen management and inventory control, I honed my skills at The Greenbrier Resort, mastering recipe development and enhancing food safety practices. My attention to detail and effective communication facilitated successful banquet executions, showcasing my ability to lead and innovate in high-pressure environments.
Overview
3
3
years of professional experience
Work History
Lead Banquets second pastry cook
The Greenbrier Resort
White Sulphur Springs, WV
01.2024 - Current
- I worked under the Executive Pastry Chef, as well as the Assistant Executive Pastry Chef, with the development of recipes and the plating of certain desserts for different types and sizes of parties.
- Assisted in the making of chocolate showpieces.
- Managed the production of the PM shift for banquets, plate-ups, as well as some outlet production.
- Made and managed the making of chocolate garnishes.
- Oversaw ordering food storeroom orders to be able to do production during the shift, as well as dry store orders for the pastry shop.
- Kept up with the inventory of the products that we make, and of the items that we have in stock.
Commis Chef / Intern
Investec Bank
Sandton, GP
09.2022 - 11.2022
- Preparing food for the line as well as helping make food on the line during service
- Plating food during service for al a carte as well as plating for banquets and preparing for banquets
- Making and packaging heat and eat foods
- Assisted in ordering food items for the Chef in charge
Commis Chef/ Intern
Saxon Hotel, Villas and Spa
Sandton, GP
04.2022 - 06.2022
- Producing breads, flavoured butters, variety of desserts
- Producing purees, baked good for breakfast, teatime as well as banquets and a la carte service
- Produced stocks such as fish, beef, chicken
- Organising the fridges and freezer when receiving stock and putting products away
Education
Professional Chef Program - NQF level 6
The Swiss Hotel School South Africa
Ferndale, GP 11-2024
Bachelor Matric Certificate -
Grace Trinity School for girls
Alberton, GP01.2020
Skills
- Kitchen management
- Inventory control
- Ordering stock
- Stock rotation
- Excellent communication skills
- Attention to detail
- Cooking and baking techniques
- Food safety and hygiene
- Safe food handling practices
- Knowledge of HACCP guidelines
- Recipe development
- Time management
Timeline
Lead Banquets second pastry cook
The Greenbrier Resort
01.2024 - Current
Commis Chef / Intern
Investec Bank
09.2022 - 11.2022
Commis Chef/ Intern
Saxon Hotel, Villas and Spa
04.2022 - 06.2022
Professional Chef Program - NQF level 6
The Swiss Hotel School South Africa
Bachelor Matric Certificate -
Grace Trinity School for girls
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