Summary
Overview
Work History
Education
Skills
Languages
Certification
Timeline
Generic

Shelton Muleya

Johannesburg,South Africa

Summary

Hardworking chef with over 10 years of experience in maximizing guest satisfaction with exceptional food. Train, discipline and motivate team members to new levels of excellence. Proven history of innovative dishes, effective leadership and maximized productivity. Accomplished multitasker with disciplined approach.

Overview

17
17
years of professional experience
1
1
Certificate

Work History

Kitchen Supervisor

TOTALCARE LIVING
10.2020 - Current
  • Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
  • Scheduled and rotated staff for adequate coverage and fair distribution of workload.
  • Encouraged team camaraderie and professionalism to meet high quality standards.
  • Adhered to food cost and waste reduction initiatives to save money.
  • Set up and broke down kitchen for service.
  • Ensured staff remained accountable for safety, quality, consistency and adherence to organization's standards and procedures .
  • Utilized proper cleaning techniques and infection control procedures to eliminate illness and prevent cross-contamination.
  • Evaluated food products to verify freshness and quality.
  • Monitored kitchen for food preparation quality and service, food appearance, and cleanliness of production and service areas.

Sous Chef

Pembury Retirement Village
11.2017 - 10.2020
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Monitored food and labor costs to verify budget targets were met.
  • Collaborated with staff members to create meals for large banquets.

Assistant Kitchen Manager

The Dinner
02.2014 - 11.2017
  • Assisted executive chef in cooking dishes according to ingredients.
  • Trained new kitchen staff on proper food handling and preparation techniques.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Followed recipes and instructions to achieve quality and presentation standards.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Prepared and cooked quality meals in the high-volume, fast-paced service environment.

Station Chef (Chef Departure)

Mediterranean Restraunt
04.2012 - 02.2014
  • Plated every dish to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals.
  • Ensured staff adhered to published policies and procedures to meet high-quality standards.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Mentored kitchen staff to prepare each for demanding roles.

Assistant Executive Chef

Helderfontein Hotel
01.2009 - 04.2012
  • Controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Oversaw business operations, inventory control, and customer service for hotel.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Prepared meals to generate repeat business.
  • Interacted with guests to obtain feedback on product quality and service levels.

Sous Chef

Al Fiume Ristorante
03.2007 - 01.2009
  • Acted as Head Chef (Chef de Cuisine) to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Collaborated with staff members to create meals for large banquets, including meat and fish.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Monitored food production to verify quality and consistency.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Education

Advanced Technical Diploma in Professional Cookery - Culinary Arts

Victoria Falls School of Culinary Arts
Zimbabwe

Culinary Associate's Diploma - Culinary Arts

The Chef School SA
South Africa

Skills

  • High-Volume Dining
  • Food handling and Presentation
  • Delegating Work
  • Coaching and Mentoring
  • Kitchen Management
  • Equipment Maintenance
  • Collaboration and teamwork
  • Oral and written communication skills
  • Strong Work Ethic
  • Creative Thinking
  • Organization & time management
  • Team Leadership

Languages

English
Native or Bilingual

Certification

  • Certified Sous Chef, The Chef school SA
  • Certified Chef of the Year, Al Fiume, SA
  • Food Handler and Safety Certificate, Riverplace place hotel, SA
  • Fire Safety Awareness, Riverplace place hotel, SA

Timeline

Kitchen Supervisor

TOTALCARE LIVING
10.2020 - Current

Sous Chef

Pembury Retirement Village
11.2017 - 10.2020

Assistant Kitchen Manager

The Dinner
02.2014 - 11.2017

Station Chef (Chef Departure)

Mediterranean Restraunt
04.2012 - 02.2014

Assistant Executive Chef

Helderfontein Hotel
01.2009 - 04.2012

Sous Chef

Al Fiume Ristorante
03.2007 - 01.2009

Advanced Technical Diploma in Professional Cookery - Culinary Arts

Victoria Falls School of Culinary Arts

Culinary Associate's Diploma - Culinary Arts

The Chef School SA

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