PUSELETSO TONY MTSHWENI

• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Monitored food quality and presentation to maintain high standards.

• Prepared food items such as meats, poultry, and fish for frying purposes.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Monitored food quality and presentation to maintain high standards.

• Grilled meats and seafood to customer specifications.
• Plated and presented all dishes to match established restaurant standards.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Kept kitchen clean and organized by performing daily maintenance tasks.

• Prepare ingredients for the daily cold station such as house salad and desserts.
• Plate and present dishes attractively and consistently.
• Control portion sizes and reduce food waste.
• Clean workstation and equipments after each shift.
• Make dressings and vinaigrettes from scratch and keep them fresh.
• Check ingredients freshness and report spoiled or low stock items.

Diploma