Thapelo Maluleka

• Prepare high-quality meals while maintaining hotel food standards.
• Supervise hot kitchen operations during busy service periods.
• Manage daily food preparation and mise en place.
• Conduct stock counts and assist with food ordering.
• Apply HACCP food safety procedures and FIFO stock rotation.
• Minimise food waste through effective portion control.
• Maintain a clean and organised kitchen environment.
• Work collaboratively with chefs and kitchen staff.

• Delivered excellent customer service.
• Prepared specialty coffees.
• Mixed alcoholic and non-alcoholic cocktails.
• Assisted with table setup.
• Developed communication and upselling skills.

• Assisted with breakfast, banqueting and à la carte service.
• Prepared salads, sandwiches and buffet items.
• Served conference groups of up to 150 guests.
• Maintained buffet presentation.
• Followed food safety procedures.