Tinevimbo Lisah Moyo
Winter Park,South Africa
Summary
I am a young culinary professional with background in high-standard kitchen environments, ready to contribute to new team. Committed to maintaining excellence in food preparation and presentation, ensuring customer satisfaction. Known for collaborative approach and adaptability, able to handle changing demands and support colleagues effectively.
Overview
2
2
years of professional experience
Work History
Chef Intern
Devils Thumb Ranch Resort & Spa
Tabernash, CO
07.2024 - Current
- Completed comprehensive food safety training courses, maintaining compliance with all health department regulations.
- Enhanced customer satisfaction by creating visually appealing and delicious dishes.
- Streamlined kitchen operations for increased efficiency by implementing effective time management practices.
- Contributed to a positive work atmosphere by fostering open communication amongst team members and addressing any conflicts promptly and professionally.
- Gained proficiency in preparing various international cuisines, broadening the range of dishes offered at the establishment.
- Developed strong multitasking abilities to manage multiple orders simultaneously, ensuring prompt service.
- Collaborated with fellow interns and staff to maintain a clean and organized workspace, promoting a positive work environment.
- Upheld high standards of cleanliness and sanitation at all times to ensure compliance with food safety regulations and maintain an exceptional dining experience for guests.
- Exhibited strong teamwork by providing assistance to other kitchen staff as needed during busy service times.
- Mastered various culinary techniques, resulting in the timely preparation of high-quality meals.
- Ensured proper portioning of ingredients, minimizing waste and maximizing profitability for the restaurant.
- Supported front-of-house staff by expediting orders efficiently, leading to an increase in overall customer satisfaction ratings.
- Received consistent praise from customers and team members for exceptional culinary skills and attention to detail.
- Cleaned kitchen counters, refrigerators, and freezers.
Commis Chef
Misty hills country hotel
Muldersdrift, Johannesburg, South Africa
03.2023 - 06.2023
- Kept operations running smoothly and efficiently by keeping workspaces organized, clean and ready for service
- Mastered preparation and presentation of A la carte menu items
- Worked in the pastry kitchen, cold kitchen, and hot kitchen
- Helped open the kitchen by completing tasks, including deep cleaning, and preparing ingredients
- Prepared food using various equipment, such as ovens, microwaves, gas cookers and fryers
- Kept kitchen operations efficient and organized by storing kitchen supplies in designated areas
- Prepared ingredients for dishes as requested by chefs, carrying out tasks such as peeling, chopping and washing
- Independently prepared up to 50 meals, snacks and side dishes without assistance or supervision
- Proactively helped chefs during difficult and time-sensitive tasks, throughout busy restaurant periods
- Followed recipes and customer request details to prepare high-quality, delicious meals
- Maintained cleanliness and organization of kitchen stations and storage areas
- Supported chefs in managing food preparation to achieve high-quality, precise plating and presentation standards
- Prepared for busy periods by organizing ingredients and restocking supplies in line with expected demand
- Prepared dishes for up to 100-200 guests at catering events
Commis Chef
Riboville Boutique Hotel and Restaurant
Waterfall, Midrand, South Africa
10.2022 - 11.2022
- Prepared, cooked, and served food while maintaining high quality standards for food preparation and presentation
- Upholding company procedures and executing daily and weekly procedures, including temperature checks, and food labeling, dating, and storage
- Assisting in the food preparation process
- Cooking and preparing elements of high quality dishes
- Preparing vegetables, meats and fish
- Assisted other Chefs
- Helping with deliveries and restocking
- Assisting with stock rotation Cleaning stations
- Contributing to maintaining kitchen and food safety standards
Education
Diploma - Professional Cookery and Kitchen Management HEQF level 6 With American Hotel & Lodging Education
The International Hotel School
Sandton, Sunninghill05.2025
NQF level 4 Matric Certificate - Bachelor Pass: 7 subjects
Krugersdorp high school
Krugersdorp11.2020
Skills
- Food Preparation
- Knife Skills
- Cooking techniques
- Sanitation Practices
- Allergen awareness
- Basic cooking methods
- Effective Communication
- Kitchen Safety
- Food Plating
- Ingredient station set up
References
- Andrew Rosefeld ,Chef de cuisine ,Ranch house restaurant,Devils thumb ranch,+1 (908) 377-2822
- Khethinkosi Mpanza, Pastry kitchen C.D.P, Misty Hills Country Hotel, +27 62 618 4854, chefmistyhills@rali.co.za
- Liezl Catsavis, Executive Head Chef, Riboville Boutique hotel, +27 72 862 3998, gm@riboville.com
- Elliot Mohutsiwa, Work Integrated Learning Facilitator, International Hotel School, +27 11 804 5533, Elliotm@hotelschool.co.za
Hobbies and Interests
- Cooking
- Singing
- Public speaking
- Poetry
Languages
English
Full Professional
Timeline
Chef Intern
Devils Thumb Ranch Resort & Spa
07.2024 - Current
Commis Chef
Misty hills country hotel
03.2023 - 06.2023
Commis Chef
Riboville Boutique Hotel and Restaurant
10.2022 - 11.2022
Diploma - Professional Cookery and Kitchen Management HEQF level 6 With American Hotel & Lodging Education
The International Hotel School
NQF level 4 Matric Certificate - Bachelor Pass: 7 subjects
Krugersdorp high school