Summary
Overview
Work History
Education
Skills
Timeline
Generic

Maxwell Mkhize

Hobe Sound,FL

Summary

Dynamic culinary professional with extensive experience at Jupitor Country Club, excelling in food preparation and kitchen organization. Proven ability to enhance customer satisfaction through exceptional service and strong multitasking skills. Committed to maintaining high standards of sanitation and food safety, ensuring compliance with health regulations while reducing food waste through strategic planning.

Overview

16
16
years of professional experience

Work History

Cook

Jupitor Country Club
02.2025 - Current
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

Chef De Partie

P&O Cruise, Carnival U.K
01.2019 - 12.2024
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.

Cook

Nowegian Cruise Liners
09.2016 - 05.2017
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

Chef

Fedics Catering
07.2015 - 08.2016
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.

Sous Chef

Zimbali Country Club
02.2014 - 05.2015
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

Chef

Njiwa Safari
02.2013 - 01.2014
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.

Culinary Demonstrator

Amaciko Cookery
01.2012 - 11.2012
  • Established strong relationships with store managers and staff, collaborating on promotional events for increased brand exposure.
  • Collaborated with fellow demonstrators on best practices for presentation techniques resulting in increased effectiveness across the entire team.
  • Spoke with interested customers and provided additional product information.
  • Improved overall customer satisfaction ratings through attentive service and detailed explanations during product demonstrations.

1st Cook

Disney's Animal Kingdom
09.2010 - 09.2011
  • Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
  • Implemented effective time management strategies, prioritizing tasks based on urgency and complexity during busy shifts.
  • Supported cost control efforts through portion monitoring, accurate ingredient measuring, and minimizing unnecessary expenses.
  • Consistently upheld restaurant reputation for exceptional cuisine by ensuring a strict adherence to established quality benchmarks and promptly addressing any guest feedback.

Culinary Demonstrator

Hope4Future
03.2009 - 08.2010
  • Established strong relationships with store managers and staff, collaborating on promotional events for increased brand exposure.
  • Collaborated with fellow demonstrators on best practices for presentation techniques resulting in increased effectiveness across the entire team.
  • Spoke with interested customers and provided additional product information.
  • Contributed to the achievement of sales targets through persuasive communication skills while presenting products to potential buyers.
  • Assisted in the development and implementation of new demonstration scripts, leading to more consistent messaging and increased audience engagement.
  • Ensured proper setup and breakdown of demonstration areas, maintaining a clean, organized, and visually appealing space for customers.
  • Improved overall customer satisfaction ratings through attentive service and detailed explanations during product demonstrations.
  • Provided valuable feedback to management regarding consumer preferences, leading to improved marketing strategies and product development.
  • Evaluated consumer feedback post-demonstration, identifying areas for improvement and adapting presentation strategies accordingly.
  • Delivered high-quality training sessions for new demonstrators, ensuring consistent messaging across all presentations within the team.
  • Managed inventory control at demonstration sites accurately tracking items utilized throughout each event ensuring seamless replenishment for future engagements.

Education

Diploma in Culinary Arts - CULINARY

International Hotel School
Westville Campus Durban
03-2009

Skills

  • Customer service
  • Cooking
  • Cleaning and organization
  • Food handling
  • Food preparation
  • Multitasking and organization
  • Kitchen organization
  • Strong attention to safe food handling procedures
  • Cooking techniques
  • Sanitation
  • Hospitality and service industry background
  • Allergen awareness

Timeline

Cook

Jupitor Country Club
02.2025 - Current

Chef De Partie

P&O Cruise, Carnival U.K
01.2019 - 12.2024

Cook

Nowegian Cruise Liners
09.2016 - 05.2017

Chef

Fedics Catering
07.2015 - 08.2016

Sous Chef

Zimbali Country Club
02.2014 - 05.2015

Chef

Njiwa Safari
02.2013 - 01.2014

Culinary Demonstrator

Amaciko Cookery
01.2012 - 11.2012

1st Cook

Disney's Animal Kingdom
09.2010 - 09.2011

Culinary Demonstrator

Hope4Future
03.2009 - 08.2010

Diploma in Culinary Arts - CULINARY

International Hotel School

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Maxwell Mkhize