Disang Shadrack Mokhukhedi
Dubai
Summary
Dynamic Chef De Partie with extensive experience at Emirates Flight Catering, excelling in menu planning and food safety. Proven ability to lead diverse teams and enhance customer service, ensuring exceptional dining experiences. Committed to culinary excellence and adept at stock control, consistently delivering results in high-pressure environments. Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals. Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers. Enthusiastic professional eager to manage food and related costs, procedures, quality and back of house labor and budgets. Reliable, hardworking, and driven to provide guests with top-quality food. Works with professional to develop cost-effective specials and menu changes to achieve maximum sales.
Overview
1
1
year of professional experience
Work History
Chef De Partie
EMIRATES FLIGHT CATERING
DUBAI
06.2024 - Current
- Technical knowledge and capabilities
Ability to supervise a team.
Ability to work under sustained pressure.
Computer literacy.
Thorough knowledge of the professional industry in the hospitality environment.
Willingness to work long, extraordinary hours.
Strong knowledge of customer service, food safety practices, and nutrition.
Exceptional supervisory skills, with the ability to motivate and manage a diverse team.
Excellent communication and interpersonal skills.
Strong organizational and time management skills, with the ability to thrive in a fast-paced environment.
A passion for culinary excellence and a commitment to delivering outstanding guest experiences.
Computer skills (Microsoft Suite).
Behavioral Competencies
Decision-making ability.
Integrity
Interpersonal skills.
Ability to organize.
Delivering results, and meeting standards, and expectations.
Conflict resolution.
Good leadership ability and the ability to motivate a team.
Innovational
I can easily adapt to change.
KEY RESPONSIBILITIES
Menu planning and costing.
Ordering and stock control.
Implement health and safety regulations and standards.
Maintain operational equipment.
Staff Supervision.
EDUCATION AND TRAINING.
Grade 12, 2004.
Diploma in Food Safety. 2021
Certificate of Food Safety and Hygiene. 2021
Certificate Supervising Food Safety in Catering Level 3. 2021
Certificate in Professional Cooking and Food Safety, 2011.
Preparation. (SACA)
CERTIFICATE ISO 22000: Elements of Food Safety Management System (FSMS), 2021.
Professional training.
Basic Firefighting and Marshall Training Certificate
High-performance training, employment relations.
Guest interaction training.
SAI GLOBAL food safety and hygiene training for food handlers.
WORK EXPERIENCE
Junior Chef de Partie: Protea Fire & Ice, Cape Town Hotel by Marriott. 2011 to 2015.
Chef de Partie: Protea Hotel Fire & Ice, Menlyn by Marriott. 2015 to 2021.
Sous Chef: Protea Hotel Fire & Ice by Marriott, 2021 to 2024.
Skills
- Menu planning
- Food safety
- Nutritional knowledge
- Stock control
- Culinary techniques
- Customer service
Languages
English
First Language
References
References available upon request.
Timeline
Chef De Partie
EMIRATES FLIGHT CATERING
06.2024 - Current
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