Mthulisi Anod Sibanda
Hobe Sound,FL
Summary
Dynamic Executive Chef-classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Skilled in menu creation, kitchen staff management and culinary direction. Recognized for upholding highest standards and developing compelling seasonal menus. Diversely knowledgeable on all aspects of commercial kitchen operations.
Overview
14
14
years of professional experience
Work History
Executive Chef
Tiki 52
Jupiter, FL
10.2019 - Current
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Created daily specials based on seasonal ingredients and customer feedback.
- Developed and implemented menus catering events and private parties.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Ensured compliance with health department regulations by implementing proper sanitation/food handling procedures.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
Executive Sous Chef (Seasonal)
Oyster Harbors Club
Osterville, MA
05.2016 - 10.2019
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Trained new hires in proper cooking techniques and recipes.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Created a positive work environment by encouraging teamwork among staff members.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Developed daily specials utilizing seasonal ingredients.
Executive Sous Chef
Jupiter Hills Country Club
Jupiter, FL
10.2009 - 10.2019
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Monitored inventory levels to ensure adequate supplies on hand.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
Sous Chef
Edgartown Yacht Club
Edgartown, MA
05.2014 - 10.2017
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
Education
Bachelor of Science - Business Management
University of Phoenix
Tempe, AZ05-2015
Associate of Applied Science - Culinary Arts
Lincoln Culinary Institute
West Palm Beach 03-2012
Skills
- Vendor Relationship Management
- Ingredients Selection
- Banquets and catering
- Safe Food Handling
- Order Management
- Staff Scheduling
- Kitchen Staff Management
- Menu Planning
- Food and beverage pairing
- BOH Operations
- Food Stock and Supply Management
- Forecasting and planning
- Team Leadership
- Inventory Management
- Food preparation techniques
- Restaurant Operations
- Budgeting and cost control
- Menu development
- Food Prep Planning
- Attention to Detail
- Creative Thinking
- Fine Dining
- Coaching and Mentoring
Accomplishments
3x Defending Champion - Tequesta Chili Cook Off
Timeline
Executive Chef
Tiki 52
10.2019 - Current
Executive Sous Chef (Seasonal)
Oyster Harbors Club
05.2016 - 10.2019
Sous Chef
Edgartown Yacht Club
05.2014 - 10.2017
Executive Sous Chef
Jupiter Hills Country Club
10.2009 - 10.2019
Bachelor of Science - Business Management
University of Phoenix
Associate of Applied Science - Culinary Arts
Lincoln Culinary Institute
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