Siliziwe Mhaga

• Trained new employees on best practices.
• Actively participated in team meetings, contributing ideas for improving store efficiency and customer satisfaction.
• Maintained a clean and safe work environment by following company guidelines and reporting any hazards or issues promptly.
• Exceeded performance targets consistently, demonstrating strong multitasking abilities under pressure.
• Working in a larder section and grill
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Prepared items for roasting, sautéing, frying, and defrosting.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Plated meals paying special attention to garnishes and overall presentation.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Implemented food cost and waste reduction initiatives to save money.
• Cleaning and refreshing refrigerators.
• Making sure everything is stored in a correct and right temperature.
• Checking temperature from refrigerators and records using Chomp and doing paperwork.
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• Working as a breakfast chef, larder and grill
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Rotated stock to use items before expiration date.
• Prepared items for roasting, sautéing, frying, and baking.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Plated meals paying special attention to garnishes and overall presentation.
• Develop new dishes and create specials to boost the company revenue

• Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
• Work as breakfast chef and larder
• Working on a pizza section and fryer section on my on
• Maintained a clean and sanitary work environment in compliance with health department standards.
• Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.

Prepared and managed hot buffet sections for breakfast, lunch, and dinner for 300 guests.

Monitored and minimized excess waste.

Ensure workspace cleanliness throughout all shifts.

Maintained optimal section conditions via proper preparation and temperature monitoring.

Making sure everything in my section is up to date and always follow fifo and regulations

Checking refrigerator and records

Created unique and flavorful dressings for salads.

Prepare all prep according to menu requirements for breakfast and dinner label and put dates.

Prepare buffet for breakfast dinner and lunch