Sinenhlanhla Mkhasibe

• Elevated guest dining experiences by crafting exquisite cold appetizer, sauces sand seafood dishes like smoked salmon salad, tuna tartare and lobster bisque, consistently praised for presentation and taste.
• Managed & optimized complex mise en place efficiency, maintaining high standards for cold kitchen operations for precision in salads, appetizers and desserts, while plating cold dishes such as charcuterie, pâté and terrines
• Played a pivotal role in designing display for buffet setups, featuring elaborate cold platters such as charcuterie, cheese boards, fruit platters and canapés that delighted guests and exceeded expectations.
• Ensured HACCP compliance and implemented waste reduction strategies, lowering waste by 12%.
• Innovatively plated luxury dishes like avocado lobster rolls and seafood ceviche, enhancing the restaurant's culinary reputation.
• Prepared ingredients (portioning, chopped, storing food etc) & contributed to luxury dining experiences and cooking innovative dishes according to recipes, quality, standards and checklist.
• Maintained cleanliness according to SOPs, food handling and GHP

• Specialized in Italian, French, and Mediterranean cuisine, contributing to signature menu items. • Supervised junior chefs across hot and cold sections, ensuring consistency and quality of luxury dining dishes. • Monitored and checked if food has been cooked correctly with the right cooking techniques • Followed the company’s safety and security policies and procedures by reporting maintenance needs, accidents or any unsafe working conditions. • Managed inventory and stock rotation, reducing overstock by 15%. • Responsible for completing daily checklists for preparation and food storage. • Ensuring that all guests’ needs are met by encouraging teamwork with all the other chefs to an effort to produce the highest quality of food. • Attended regular briefings and meetings with the executive chef to ensure smooth running of operations. • Supported the Chef De Partie and Sous chefs in creating new dishes and recipes. • Trained junior chefs in culinary techniques and food safety protocols. • Quality control; monitored ingredient freshness and waste reduction initiatives, ensuring compliance with hotel sustainability goals

• Perfected key techniques in Continental, International & Mediterranean cuisine, focusing on refined food presentation.
• Led preparation of fusion and continental dishes, delivering impeccable presentation.
• Oversaw kitchen operations(team work, communication, etc) during peak hours, ensuring seamless service.
• Introduced batch-prepping techniques that improved efficiency by 20%.
• Worked closely with the Chef De Partie to ensure correct mise en place production from my station and smooth running of service for the day.
• Engaged with front of house team to create cohesive experience for guests.
• Managed the cold kitchen, responsible for creating intricate, desserts, appetizers and salads with a focus on freshness.
• Cooking (hot and cold kitchen) and supporting senior chefs and following instructions to ensure consistency
• Assisted the Demi Chef de Partie in the production and distribution of food items according to requirements.
• Ensured that the work place and storage areas are up to the hotel’s standards and policy of maintaining cleanliness.
• Ensured all ingredients are stored at proper temperatures and handling food in compliance with hygiene standards
• Helped with inventory management including receiving and storing supplies
• Conducted stock rotations and ensured strict adherence to HACCP standards for food safety.

• Supported the execution of fine dining experiences, working under the direction of senior chefs to prepare high-quality dishes with a focus on Continental and Mediterranean cuisines.
• Delivered luxury dining experiences by expertly preparing high-quality dishes, including truffle pasta, beef tartare, carpaccio and wagyu beef steak.
• Conducted regular inventory assessments to maintain and ensure a seamless operation of meal services.
• Worked closely with the pastry team to prepare signature desserts, such as panna cotta, pavlova, crème bruléé, tiramisu and so forth, ensuring timely production and plating during service.
• Actively contributed to menu updates by researching and testing new ingredients, aligning with current culinary trends.
• Supported the restaurant’s sustainability goals by introducing creative solutions for repurposing leftover ingredients.
• Achieved consistent recognition for upholding the restaurant's standards in cleanliness and food safety.
• Prepared and organized all cold kitchen ingredients, ensuring consistency in salads, appetizers, and desserts such as crispy calamari salad and mushroom tart.

• Excelled in executing intricate Continental and Mediterranean dishes for banquets hosting up to 250 guests with a focus on international cuisines. • Proposed and implemented changes to cold kitchen processes, resulting in a 15% improvement in preparation times. • Collaborated with other departments to create thematic dining experiences for special events, enhancing guest satisfaction. • Prepared intricate cold kitchen items, such as steak, egg and avocado salad, halloumi salad, Greek salad, salmon tartare, burrata salad, prawn cocktail, fruit salad, malva pudding, crème brulee, pavlova etc. • Had a positive attitude during high peak times, assisting and working closely with the rest of the kitchen team. • Wrote daily wine, dry store, food requisitions and kitchen transfers on appropriate forms for the approval of the executive chef in order to achieve high stock rotation in the desired station. • Reduced waste by streamlining inventory management and introducing efficient stock rotation practices. • Carried orders from my senior chefs in their corrective manner • Maintained Marriott’s high standards of cleanliness and organization in kitchen operations.