Summary
Overview
Work History
Education
Skills
English
Timeline
Generic
Muzi Derosario

Muzi Derosario

Haed Chef
Mpumalanga ,Hazyview

Summary

Dynamic Sushi Chef with extensive experience at Adega Restaurant, renowned for crafting innovative sushi rolls that enhanced customer satisfaction. Skilled in fish filleting and effective communication, I successfully managed inventory and reduced waste, contributing to a thriving kitchen environment while adhering to stringent food safety standards.

Overview

2026
2026
years of professional experience
4
4
Languages

Work History

Sushi Chef

Adega Restaurant
  • Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
  • Prepared high-quality seafood, rice and ingredients for sushi.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Supported restaurant growth by developing innovative new sushi roll recipes that garnered positive reviews from patrons.
  • Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
  • Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
  • Managed inventory effectively, reducing waste while ensuring the consistent availability of necessary ingredients for daily operations.
  • Maintained well-organized mise en place to keep work consistent.
  • Enhanced customer satisfaction by crafting visually appealing and delicious sushi rolls with precision and attention to detail.
  • Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
  • Encouraged positive work culture by fostering a supportive environment where employees felt empowered to learn and grow in their roles.
  • Participated in staff meetings proactively contributing ideas for continuous improvement of both service quality and overall atmosphere.
  • Placed orders to restock items before supplies ran out.
  • Maintained high-quality standards for ingredients by sourcing fresh, sustainable seafood from local suppliers.
  • Streamlined kitchen operations through the implementation of effective time management and organizational strategies.
  • Supported front-of-house staff during busy periods by efficiently executing orders according to guest specifications.
  • Maximized guest satisfaction with timely order completion during peak hours without compromising quality or presentation.
  • Collaborated with management to create seasonal menu options based on market availability and emerging culinary trends.
  • Demonstrated versatility in the kitchen by preparing various Japanese cuisine dishes beyond sushi, such as sashimi, ramen, and tempura.
  • Ensured a memorable dining experience for guests through anticipating needs, providing recommendations, and addressing any concerns with professionalism.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Set up and broke down kitchen for service.
  • Monitored food production to verify quality and consistency.
  • Participated in food tastings and taste tests.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Evaluated food products to verify freshness and quality.
  • Developed close relationships with suppliers to source best ingredients.
  • Implemented food cost and waste reduction initiatives to save money.
  • Coordinated with team members to prepare orders on time.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Assisted with menu development and planning.
  • Utilized culinary techniques to create visually appealing dishes.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Disciplined and dedicated to meeting high-quality standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Pioneered sustainability initiative, sourcing ingredients from local and responsible suppliers.
  • Fostered collaborative kitchen environment, training new chefs in art of sushi making.

Haed Chef

At Sanbonani Hotel Resort and Spar
09.2021 - Current
  • Hired, managed, and trained kitchen staff.
  • 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.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • 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.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained well-organized mise en place to keep work consistent.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
  • Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
  • Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
  • Fostered culture of creativity and excellence in culinary arts, leading by example and encouraging innovation among staff.
  • Secured significant increase in repeat customers, curating seasonal menu that highlighted local ingredients.
  • Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
  • Boosted team morale and reduced turnover by developing comprehensive training program for new chefs.
  • Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
  • Achieved recognition in renowned culinary publications, elevating restaurant's status and attracting wider clientele.
  • Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
  • Elevated dining experience by pioneering innovative menu items that catered to diverse dietary preferences.
  • Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
  • Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
  • Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
  • Engaged with customers to gather feedback, using insights to refine dishes and service.
  • Initiated sustainability audit, reducing environmental impact with eco-friendly practices and sourcing.
  • Spearheaded community outreach events to raise brand awareness and cultivate local partnerships.
  • Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
  • Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.
  • Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.
  • Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.
  • Enhanced customer satisfaction by introducing customer feedback system, directly addressing concerns and preferences.
  • Monitored food production to verify quality and consistency.
  • Coordinated with team members to prepare orders on time.
  • Assisted with menu development and planning.
  • Participated in food tastings and taste tests.
  • Implemented food cost and waste reduction initiatives to save money.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed close relationships with suppliers to source best ingredients.
  • Utilized culinary techniques to create visually appealing dishes.
  • Set up and broke down kitchen for service.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Evaluated food products to verify freshness and quality.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Worked closely with front-of-house staff to facilitate excellent customer service.

Head Chef

At Labuena Vida
04.2021 - 09.2021
  • Hired, managed, and trained kitchen staff.
  • 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.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • 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.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained well-organized mise en place to keep work consistent.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
  • Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
  • Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Evaluated food products to verify freshness and quality.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Utilized culinary techniques to create visually appealing dishes.
  • Set up and broke down kitchen for service.
  • Developed close relationships with suppliers to source best ingredients.
  • Disciplined and dedicated to meeting high-quality standards.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Implemented food cost and waste reduction initiatives to save money.
  • Participated in food tastings and taste tests.
  • Assisted with menu development and planning.
  • Coordinated with team members to prepare orders on time.
  • Monitored food production to verify quality and consistency.
  • Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
  • Secured significant increase in repeat customers, curating seasonal menu that highlighted local ingredients.
  • Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.
  • Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
  • Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
  • Elevated dining experience by pioneering innovative menu items that catered to diverse dietary preferences.
  • Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
  • Spearheaded community outreach events to raise brand awareness and cultivate local partnerships.
  • Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
  • Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.
  • Achieved recognition in renowned culinary publications, elevating restaurant's status and attracting wider clientele.
  • Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
  • Boosted team morale and reduced turnover by developing comprehensive training program for new chefs.
  • Initiated sustainability audit, reducing environmental impact with eco-friendly practices and sourcing.
  • Fostered culture of creativity and excellence in culinary arts, leading by example and encouraging innovation among staff.
  • Engaged with customers to gather feedback, using insights to refine dishes and service.
  • Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.
  • Enhanced customer satisfaction by introducing customer feedback system, directly addressing concerns and preferences.
  • Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
  • Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.

Sushi Chef /sous Chef

Kuka Cafe
03.2018 - 03.2021
  • Prepared high-quality seafood, rice and ingredients for sushi.
  • Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Supported restaurant growth by developing innovative new sushi roll recipes that garnered positive reviews from patrons.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
  • Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
  • Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
  • Managed inventory effectively, reducing waste while ensuring the consistent availability of necessary ingredients for daily operations.
  • Maintained well-organized mise en place to keep work consistent.
  • Enhanced customer satisfaction by crafting visually appealing and delicious sushi rolls with precision and attention to detail.
  • Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.

Education

Certificat In Professional Cooker - Hospitality And Tourism

Ej Singwane High School
Mpumalanga Shishila
2017

Skills

Fish filleting

English

Please feel free to contact me on my number

0794858424

Timeline

Haed Chef

At Sanbonani Hotel Resort and Spar
09.2021 - Current

Head Chef

At Labuena Vida
04.2021 - 09.2021

Sushi Chef /sous Chef

Kuka Cafe
03.2018 - 03.2021

Sushi Chef

Adega Restaurant

Certificat In Professional Cooker - Hospitality And Tourism

Ej Singwane High School

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