NTANDOYENKOSI NKOSI
Park City,UT
Summary
Resourceful Front Line Cook known for high productivity and efficient task completion. Skilled in time management, kitchen equipment operation, and food safety protocols. Excel at teamwork, adaptability, and stress management to thrive in fast-paced kitchen environments. Prioritize clear communication and collaboration to deliver high-quality culinary experiences.
Responsible professional skilled in ingredient preparation, batch cooking and plating. Brings stamina for lifting heavy items and standing for long periods of time. Knowledgeable and precise individual committed to maintaining clean, orderly kitchen and delivering high-quality, delicious food.
Dedicated professional experienced in environments. Focused and collaborative team player skillful in communicating and translating customer requests. Offering deep understanding of food safety, osha and health code requirements.
Overview
2
2
years of professional experience
Work History
Front Line Cook
Pendry Hotel
Park City, Utah
12.2023 - Current
- Maintained communication with waitstaff regarding special requests from customers.
- Performed basic maintenance tasks such as changing lightbulbs or unclogging drains.
- Checked temperatures of cooked foods to ensure they were properly cooked through.
- Monitored food supplies and placed orders with approved suppliers when necessary.
- Responded quickly and efficiently to customer requests or complaints regarding food quality or service issues.
- Ensured that all prepared dishes met presentation standards prior to serving customers.
- Prepared and cooked food items according to standard recipes and menu specifications, using various kitchen equipment.
- Stocked inventory appropriately for efficient operation of the restaurant kitchen.
- Maintained accurate records of daily transactions including cash register receipts.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Grilled and deep fried various foods from meats to potatoes.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Kept stations stocked and ready for use to maximize productivity.
- Received and stored food and supplies.
general worker
page 28_SA
Dundee, South Africa
06.2022 - 11.2023
- Preparation of food to be served to guests, do decorations, quality control of the food to be served, Runner to replenish food on the buffet sections, Carving meat, the meat stands for guests, Making omelets and the other types of eggs
trainee chef
Bellaire suites hotel
Durban, South Africa
02.2024
- Preparation of food to serve to guests, Station preparation, Pasta making, Checking of stock, Breakfast making at the buffet, Overseeing the food that is going out to the guests, Filleting meat and making steak portions, Grilling meat, Cooking seafood, Making desserts
Education
College Diploma - CULINARY ARTS
International Hotel School
DURBAN CAMPUS05-2021
Skills
- Sauce preparation
- Temperature Control
- Cooking techniques
- Food presentation
- Menu Planning
- Knife Skills
- Portion Control
- Special diets
- Portioning
- Food rotation
- Inventory Management
- Ingredient Preparation
- Food Allergen Safety
- Computer Skills
- Sanitation Standards
- Recipe Development
Telephonenumber
0783414073
Whatsappnumber
+14352148844
Emergencycontactdetails
0813358891, 0733442181
Besttimetocontact
ANYTIME OF THE DAY
Skypeid
live:ntando746
Countryofcitizenship
SOUTH AFRICA
Countryofresidence
United States
Dateavailabletostarttraining
AS SOON AS POSSIBLE
Skillsandqualifications
IsiZulu, English, excellent
Personal Information
- Place of Birth: VRYHEID
- Date of Birth: 06/26/01
- Gender: MALE
References
- Desmond Deveraj, head lecture, +27 31 267 4700, Ddeveraj@hotelschool.co.za
- THAMSANQA TREVOR ZULU, OWNER, 0638215056, trevorzulu2121@gmail.com
- NOMFUNDO, snr SOUS CHEF, 031 3324485
- Casey Wigmore, culinary lecture, 083 666 858, CaseyW@hotelschool.COM
- PENDRY Chef Kevin: 213-503-9802 (Executive Chef)Chef Zama: 435-729-0647( Banquet chef )
Hobbies and Interests
- I play sports
- I love reading receipt books
- Reading books and cooking books about current trends about gastronomy food
- Mixology is what I love doing on my free time
Timeline
trainee chef
Bellaire suites hotel
02.2024
Front Line Cook
Pendry Hotel
12.2023 - Current
general worker
page 28_SA
06.2022 - 11.2023
College Diploma - CULINARY ARTS
International Hotel School