Professional Resume

Culinary Professional | Supply Chain | Data Analyst

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Professional Summary

I am a multidisciplinary Culinary Professional with extensive experience in high-volume kitchens, fine dining, and data-driven operational optimization. My expertise bridges classical culinary training with modern analytics, enabling me to design cost-efficient menus, streamline kitchen workflows, and transform operational data into actionable insights.

With a strong foundation in food production, supply chain management, and data science, I bring a unique perspective to hospitality and food operations — combining precision, creativity, and measurable performance. I thrive in fast-paced environments where quality, consistency, and efficiency are non-negotiable, guided by a mindset of continuous improvement through evidence-based decision-making.

Professional Experience

Chef de Partie

Iris Garden – Sandton

Full-time

Culinary Operations

  • Spearhead hot à la carte stations (grill, sauté, sauces), producing 200+ dishes per peak service.
  • Train and supervise junior cooks across service line operations, improving efficiency in food prep tasks
  • Support menu development through seasonal recipe testing and researching ingredients
  • Reduced food waste by 10% through FIFO rotation, accurate labeling, and optimal ingredient storage.
  • Maintained 100% compliance with HACCP (Hazard Analysis Critical Control Point), ISO 22000 Food Safety Management System (FSMS),through strict cleaning and sanitation

Pastry Operation

  • Manage daily pastry and dessert production, delivering 200+ baked goods and plated desserts
  • Increased monthly pastry sales by 25% by introducing seasonal dessert menus and signature items
  • Designed desserts that increased customer satisfaction rating by 20% boosting the bakery’s brand recognition.
  • Implemented new chocolate tempering, sugar sculpture, chocolate molding, and laminated dough techniques, increased repeat customer visits by 20%.
  • Collaborated with local suppliers to source fresh ingredients, reducing ingredient costs by 10%.

Commis Chef

Casa Toscana Lodge – Pretoria

Contract

Culinary Operations

  • Prepared and plated breakfast, lunch, and à la carte dinners for 300+ covers per shift on peak services.
  • Executed buffets, platters, and plated menus for banquets and themed events for up to 400 guests.
  • Prepared and organized ingredients for over 200 dishes through mise en place and batch-cooking.
  • Performed daily cleaning tasks, including dishwashing, cleaning kitchen surfaces, and equipment in compliance with public health regulations.

Procurement & Inventory Management

  • Assisted with ordering and received supplies reducing stockouts by 20%.
  • Monitored stock levels, and ensured proper storage of ingredients to minimize spoilage and stock loss.
  • Performed stock audits, expiry checks, and shelf monitoring
  • Verified quality, weight, and temperature of incoming deliveries
  • Monitored portion control and ingredient usage to support cost accuracy
  • Implemented FIFO rotation to reduce spoilage and improve freshness

Chef Trainee / Internship

Protea Hotel by Marriott® Fire & Ice – Menlyn

Internship

Culinary Operations

  • Assisted with appetizers, sauces, and mains for 300+ guests per service
  • Supported events with over 500 guests by setting up buffet stations and preparing salads and platters.
  • Developed strong skills in sautéing, grilling, braising, sous-vide, and plating techniques

Operational & Kitchen Support

  • Followed standardized recipes for cost control and waste reduction
  • Managed mise en place and station setup for multiple shifts
  • Maintained the cleanliness of work surfaces and kitchen appliances during food production
  • Supported stock checks and basic inventory operations
  • Documented and monitored temperatures in accordance with HACCP protocols.

Education & Certifications

Diploma in Professional Cookery & Kitchen Management

International Hotel School

  • Culinary Arts & Kitchen Management
  • Facilities Management, Purchasing Management & Leadership Management
  • Planning and Control for Food & Beverage Operations
  • Occupational Health & Safety

Supply Chain Management

Rutgers University

  • Logistics & Distribution
  • Global Procurement and Sourcing
  • Planning & Demand Forecasting
  • Supply Chain Analytics and Business Intelligence
  • Manufacturing and Production

Data Science Specialization

Johns Hopkins University

  • Computer Science - Programming languages (R, SQL / Databases)
  • Mathematics - Statistical Inference, Probability, & Regression Models
  • Data Management & Wrangling - Data Collection, Cleaning, Visualization
  • Machine Learning & AI - Supervised & Unsupervised Learning

Professional Certifications

IBM Data Analyst Certification Microsoft Power BI Certification Microsoft Excel Certification IT Support Specialist ServSafe Food Handler Certification

Skills & Tools

Culinary & Operational Skills

Menu Engineering & Forecasting Recipe Development & Food Costing Advanced Cooking Techniques Advanced Knife Handling Pastry & Dessert Production Procurement & Inventory Management HACCP & ISO 22000 Food Safety

Technical Skills & Tools

Python & R Programming SQL & Database Management Excel & Data Analysis Power BI & Data Visualization Pandas & NumPy Web Development Git & Version Control