Otsile Mmopi
Gaborone,Botswana
Summary
Passionate and motivated, hands-on chef seeking a position in an organization offering dedicated culinary services. Bringing very good culinary insight, knowledge of standard food preparation and storage techniques and experience working in fast-paced high-volume environments and coordinating various cooking stations. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
19
19
years of professional experience
Work History
Chef
Red Flick
2021.01 - Current
- Responsible for day-to-day operations of the kitchen, coordinating buffet presentations, ensuring quality and consistency, developing menu recipe cards, tracking food production and inventory, supervising kitchen areas, and maintaining relations with suppliers.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Chef
Dreams Botswana Manu
2020.01 - 2021.01
- 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.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- 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.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Senior Chef
Wilderness Safari
2018.01 - 2020.01
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Obtained fresh, local ingredients to lower grocery costs.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Enhanced overall dining experience by crafting innovative and visually appealing culinary creations.
Head Chef (Staff Cafeteria)
Executive Catering
2015.01 - 2018.01
- Prepared dishes for sight holders, responsible for day-to-day kitchen operations, meeting health regulations, coordinating buffet presentations, developing menu recipe cards, tracking food production and inventory, supervising kitchen areas, and maintaining relations with suppliers.
Self Employed
2QH Holdings (Proprietary) limited
2011.01 - 2015.08
- Catered for corporate events and small occasions with registered company.
Graduate Trainee - Chef
Cresta Marakanelo Hotels
2010.01 - 2011.01
- Gained hands-on experience in recipe formulations, menu development, and daily kitchen operations.
Bakery Chef
Butterfield Bakery Confectionary and Desserts
2009.01 - 2010.01
- Responsible for overseeing the preparation and production of all baked goods and pastries, including design, creation, execution, and presentation.
Chef in the hot section
Fairground Holdings
2008.08 - 2008.12
- Responsible for food preparation, planning, and kitchen management, maintaining cleanliness, checking finished products, assisting in menu development, and assessing customer satisfaction.
Chef
Curry Pot
2007.07 - 2007.10
- Assisted the Senior Chef with menu writing, managed culinary and banquet service staff, cleaned and sanitized work areas, prepared ingredients, rotated and stored food items, and washed dishes and utensils.
Assistant Chef
Grand Palm Hotel & Casino Resort
2006.01 - 2006.05
- Cooked, handled, and stored food according to regulations, ordered supplies, prepared dishes, controlled food storage, and maintained cleanliness.
- Managed time efficiently when completing multiple tasks, ensuring smooth flow of kitchen operations during busy service periods.
- Assisted head chef in cooking dishes according to ingredients.
- Chopped ingredients and garnishes.
- Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
- Checked food inventory and ordered ingredients.
- Assisted in inventory management, ensuring proper stock levels for optimal kitchen performance.
- Played a key role in catering special events such as weddings and corporate functions, delivering exceptional dining experiences for clients.
Education
Diploma in Professional Cookery -
Institute of Hotel and Tourism Management
Mmabatho, Northwest Province01.2005
I.G.C.S.E. Certificate -
The Learning Centre School
Gaborone, Botswana01.2003
Skills
- Experience of working in a high-volume kitchen with quick turnover
- Excellent communication skills: Ability to interact effectively with customers and other personnel
- Food Costing
- Inventory management
- Hot Kitchen: All starches and meats
- Cold Kitchen: Salads & Desserts
- Portion and cost control
- High Volume production capability
- Strong organizational skills with attention to detail and quality
- Ability to effectively prioritize, organize and tasks
- Menu and Food Preparation Knowledge - ability to consistently prepare food according to specifications
- Ability to work cohesively with fellow colleagues as part of a team
- Also gained experience on, A la Carte, mass cooking and outside catering.
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Kitchen Management
- Food presentation
- Meal Preparation
- Effective Communications
- Kitchen Operations
- Grilling Techniques
- Kitchen equipment operation and maintenance
- Ingredient Knowledge
- Verbal and written communication
- Frying techniques
- Recipes and menu planning
- Hospitality service expertise
- Food plating and presentation
- Allergen awareness
- Sauce preparation
- Sanitation Guidelines
- Food pairing
- Plating techniques
- Recipe creation
- Workflow Optimization
- Sanitation Practices
- Staff Coordination
- Banquets and catering
Roles And Responsibilities
- In this position I was responsible for the day-to-day operations of the kitchen, ensuring quality, consistency, and team member development in all levels of the kitchen. Additionally, I was responsible for meeting all company and Ministry of Health rules and regulations.
- Coordinated buffet presentations
- Ensured all buffet kitchen operational quality aspects were met
- Developed preliminary menu and revised as needed. Developed menu recipe cards and food production specifications to ensure quality, consistency, and portion control measures.
- Met designated food cost goals with menu and program.
- Scheduled all kitchen organization for fast and efficient functionality in line with activity forecasts.
- Tracked all critical areas of food production including food temperatures and sanitation levels to ensure food hygiene, safety, and quality of the restaurant.
- Supervised the different areas of the kitchen and managed the entire work shift, ensuring respect of the maximum waiting times as defined, checked the presentation and temperature of dishes, etc.
- Coordinated with serving staff in order to ensure that service ran smoothly.
- Tracked and inventory, including rotation, par levels, performing physical inventory, and ordered or discontinued relevant items.
- Coordinated and ordered new food inventory items and, maintained excellent relations with suppliers.
References
- Ms. Segomotso Banda, Group Human Resource Manager, Cresta Hotel, Marakanelo (Pty) Ltd., +267 391 2222, http://www.cresta-hospitality.com
- Mrs O C Masire, Managing Director, Butterfield Bakery, oremasire@gmail.com, 26772106334
- Mr Boitshoko Ketlareng, Food & Beverage Manager, Fairground Holdings, +267 3975555/ 3651600, info@fgh.co.bw
Hobbies and Interests
- Playing football
- Traveling
- Visiting new places
Training
2005-01-01, First Aid Level One Certificate, Ingozi Medicals, South Africa
Timeline
Chef
Red Flick
2021.01 - Current
Chef
Dreams Botswana Manu
2020.01 - 2021.01
Senior Chef
Wilderness Safari
2018.01 - 2020.01
Head Chef (Staff Cafeteria)
Executive Catering
2015.01 - 2018.01
Self Employed
2QH Holdings (Proprietary) limited
2011.01 - 2015.08
Graduate Trainee - Chef
Cresta Marakanelo Hotels
2010.01 - 2011.01
Bakery Chef
Butterfield Bakery Confectionary and Desserts
2009.01 - 2010.01
Chef in the hot section
Fairground Holdings
2008.08 - 2008.12
Chef
Curry Pot
2007.07 - 2007.10
Assistant Chef
Grand Palm Hotel & Casino Resort
2006.01 - 2006.05
Diploma in Professional Cookery -
Institute of Hotel and Tourism Management
I.G.C.S.E. Certificate -
The Learning Centre School
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