Mosengwe Beatrice Maila
Delray Beach,FL
Summary
Accomplished supervisor at The Wine Room Kitchen, with a proven track record. Demonstrates expertise in diverse cooking skills and team leadership. Excels in menu planning and inventory management, contributing to seamless kitchen operations. Recent graduation with a bachelor's degree in nutrition provides valuable insights extending beyond traditional cooking skills. This complements culinary expertise, resulting in a well-rounded supervisor who prioritizes health, community, and excellence.
Overview
17
17
years of professional experience
Work History
Assistant Supervisor (Sous Chef)
The Wine Room Kitchen
08.2020 - Current
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with team members to prepare orders on time.
- Modified recipes to accommodate dietary restrictions and allergies.
- Inventory management and supply ordering to maintain fully stocked kitchen.
Lead Cook (hot and Cold Stations)
Mia Kitchen And Bar
08.2017 - 07.2020
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Assisted the executive chef with planning elegant appetizers to spark customer interest
- Recommended menu items for new dish development, holidays, special events and promotions
Lead Cook
50 Ocean
01.2013 - 01.2017
- Maintained composure and work quality while under stress
- Operated all kitchen equipment safely to avoid injuries
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
Pastry Chef and Garde Manger
Salt 7 Sushi And Prime Steak
01.2012 - 12.2013
- Collaborated with culinary team to create unique dessert offerings that complemented main dishes.
- Ensured optimal freshness of ingredients through proper storage and rotation procedures, maintaining highest quality standards.
Cook
Fresh Meadows Country Club
05.2010 - 12.2011
- Verified proper portion sizes and consistently attained high food quality standards
- Reduced food waste significantly by implementing proper portion control and storage techniques.
Cook
Addisson Country Club
08.2010 - 12.2010
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Cooking Intern
LifeMed Hospital
01.2007 - 12.2009
- Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information
- Communicated closely with Food service manager to fully understand special orders for patients, including those with food allergies and gluten intolerance
Education
Bachelor of Science - Human Nutrition
Nova Southeastern University
Davie, FL12.2023
Bachelors Degree - Culinary
Vaal University of Technology
South Africa04.2004
Skills
- Basic cooking procedure knowledge
- Diverse cooking techniques
- Pastry skills
- Quality Control
- Menu planning
- Inventory Management
- Food Safety
- Kitchen leadership
References
- Jesse Thompson,Sous Chef, (954) 892-9386, chefjessethompson@gmail.com, 50 Oceans and Mia Kitchen and bar.
- Greg Howell, Executive Chef, (727) 366-4161, executivechefgreghowell@gmail.com, La Nouvelle Manson.
Additional Information
It was an honor to work with Sun Sentinel South Fl and Boca Raton Magazine 2019 to publish my work.
Timeline
Assistant Supervisor (Sous Chef)
The Wine Room Kitchen
08.2020 - Current
Lead Cook (hot and Cold Stations)
Mia Kitchen And Bar
08.2017 - 07.2020
Lead Cook
50 Ocean
01.2013 - 01.2017
Pastry Chef and Garde Manger
Salt 7 Sushi And Prime Steak
01.2012 - 12.2013
Cook
Addisson Country Club
08.2010 - 12.2010
Cook
Fresh Meadows Country Club
05.2010 - 12.2011
Cooking Intern
LifeMed Hospital
01.2007 - 12.2009
Bachelor of Science - Human Nutrition
Nova Southeastern University
Bachelors Degree - Culinary
Vaal University of Technology
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