Rostin Munsami
Naples,FL
Summary
Detail-oriented Chef focused on balancing creativity and taste against budget and scheduling requirements. leads the team skillfully to consistently execute exceptional events to meet and exceed guest expectation. Excels at overseeing teams, inventory and quality control.Remembering to continuously seek to improve ,learn and grow.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Banquet Chef
Ritz-Carlton Naples Resort
Naples, FL
09.2023 - Current
- Developed menus and recipes for special events according to client specifications.
- Developed daily production schedules for the culinary team and monitored performance to ensure quality standards were met.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Conducted regular staff meetings to discuss menu changes, operational updates, and Guest feedback.
- Created cost-effective menus that increased Guest satisfaction and profitability.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
- Coordinated special events from start to finish including menu selection, staffing needs, equipment requirements.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Identified areas for improvement within the culinary team such as training requirements or workflow adjustments.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Resolved conflicts between culinary team members and provided guidance as needed.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
- Performed quality assurance checks on all finished products before they left the kitchen area.
Restaurant Chef
Ritz Carlton Naples Resort
Naples, FL
12.2021 - 09.2023
- Planned and prepared meals according to restaurant menus, recipes and special requests.
- Lead a brigade of 23 cooks and chefs.
- Task to open 2 new restaurants ,Speakeasy Bar and Fine dining seating.
- In room Dining , 3 Meal restaurant ,Lobby Lounge Bar,Speakeasy Bar, PDR events, poolside restaurant doing up 1000 covers a day during season
- Assisted in creating cost-effective menus while exceeding guest needs and expectations.
- Managed culinary Team schedules, ensuring adequate coverage at all times during service hours.
Executive Chef/F&B Operations Manager
Protea hotels karridene by Marriott
Durban, Kzn
11.2019 - 10.2021
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Controlled labor costs through effective use of staff scheduling techniques.
- Analyzed guest feedback data to improve existing recipes or create new ones.
- Provided guidance and support for Sous Chefs during peak service hours.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Participated in industry conferences and culinary competitions as a representative of the Hotel.
- Worked closely with the Emea Marriott team ,to create a global Menu selection for all Middle east and Africa hotels to use as foundation to create Menu standardization.
Sous Chef
Protea hotels Edward by Marriott
Durban, Kzn
03.2019 - 10.2019
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- 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.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
Head Chef
Chicanos Gastro Pub
Durban, Kzn
08.2018 - 02.2019
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Monitored food production to guarantee quality standards were met.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Addressed Guest complaints promptly and professionally while maintaining high standards of Guest service.
Chef De Partie
Princess Cruises
Los Angeles, CA
01.2015 - 07.2018
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Main Galley Deck 6 Grill Station up 2500 covers for each service.
- Gardemanger lead chef servicing up to 3000 guest for each meal period
- Upscale steakhouse lead chef ,servicing 250 guest for dinner service
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.United states public health service inspection.
J1 Internship Cook
Ritz Carlton Naples Beach Resort
Naples, FL
11.2013 - 11.2014
- Maintained cleanliness and organization of work areas, storage areas, refrigerators, freezers.
- Steakhouse ,saucier ,fish,grill,saute station.
- Beach side restaurant serving 2000 guest daily
Snr Chef De Partie
Blue Waters Hotel
Durban, Kzn
02.2013 - 10.2013
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
Chef De Partie
Alpine Heath Resort
Durban, Kzn
01.2010 - 01.2013
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Steakhouse Lead chef ,
- Pizzeria Lead Chef
- Gardemanger lead chef
- Pastry Lead chef
- Banquets Lead chef
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Improved performance of team members resulting in high-quality meals produced daily.
Education
Bachelor of Arts - Culinary Arts
Ihs London Institute of Culinary Arts City & Guild
South Africa/England01-2010
Skills
- Quality Assurance
- Menu Engineering
- Large Scale events
- Detailed Classic haute cuisine,Quick fast pace service,exceptional fine dining
- Dietary Requirements understanding and fundamentals
- Staff Training
- Inventory Management
Affiliations
- Making Myself available for hotel and resort openings to enhance my overall attributes.To understand what the foundation requires in order to be successful.
- Doing Charitable events such has the Naples winter wine festival raising funds for the underprivileged at the same time networking with other talented chefs sharing ideas and concepts.
- Doing Task force within Marriott world to seek best practices.
Accomplishments
- Princess Cruises Employee of the Year
- Ritz Carlton Naples Beach Employee of the Quarter Nominations
- Ritz Carlton Naples Tiburon Leader of the quarter Nominations and winner
- Ritz Carlton Naples Tiburon Leader of the Year
- leading In Room Dining finish Number one For Ritz Carlton us/canada Region
- Winner of the Florida Gulf Coast tourism star awards for culinary Innovations
Certification
- Food Safety : Managing the Haccp System
- ServSafe Management certified
- Food and beverage Management Certified
- Planning and controls for food and beverage operations
- Management of food and beverge operations
Languages
English
Native/ Bilingual
Websites
References
References available upon request.
Timeline
Banquet Chef
Ritz-Carlton Naples Resort
09.2023 - Current
Restaurant Chef
Ritz Carlton Naples Resort
12.2021 - 09.2023
Executive Chef/F&B Operations Manager
Protea hotels karridene by Marriott
11.2019 - 10.2021
Sous Chef
Protea hotels Edward by Marriott
03.2019 - 10.2019
Head Chef
Chicanos Gastro Pub
08.2018 - 02.2019
Chef De Partie
Princess Cruises
01.2015 - 07.2018
J1 Internship Cook
Ritz Carlton Naples Beach Resort
11.2013 - 11.2014
Snr Chef De Partie
Blue Waters Hotel
02.2013 - 10.2013
Chef De Partie
Alpine Heath Resort
01.2010 - 01.2013
Bachelor of Arts - Culinary Arts
Ihs London Institute of Culinary Arts City & Guild
- Food Safety : Managing the Haccp System
- ServSafe Management certified
- Food and beverage Management Certified
- Planning and controls for food and beverage operations
- Management of food and beverge operations
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