Kudzai Lameck Rukweza
Sous Chef
Nelspruit
Summary
Dynamic Sous Chef with over 8 years of experience in international cuisine, recognized for a proven ability to uphold exceptional standards in taste and presentation. Expertise in collaborating with head chefs and kitchen teams to thrive in high-pressure environments, ensuring seamless and efficient operations. Strong skills in menu planning, food preparation, and quality control consistently exceed expectations. Committed to culinary excellence and fostering a positive team atmosphere while adapting to evolving kitchen demands.
Overview
8
8
years of professional experience
1
1
Language
Work History
Junior Sous Chef
Afrikiko Leisure Center
Hoedspruit
01.2022 - 01.2025
- Managed provision collection and storage with 100% compliance to inventory protocols, reducing stock discrepancies by 15% through accurate documentation and rotation practices.
- Produced high-volume meals daily (up to 500 covers), strictly following company recipes and standards, contributing to consistent guest satisfaction scores above 90%.
- Collaborated with the Sous Chef and Chef de Partie to refine production techniques, improving prep efficiency by 20% through proactive feedback and recipe adherence.
- Maintained galley hygiene and equipment sanitation, supporting Public Health inspection scores of 95% or higher, and reducing cleaning time by 10% through optimized routines.
- Delivered prepared dishes to multiple outlets with zero delays during peak service hours, enhancing kitchen-to-service coordination, and reducing wait times by 12%.
- Assisted senior chefs in daily operations, contributing to the smooth execution of themed events and buffet setups, serving over 500 guests.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Developed unique menu items and plating presentations.
Commis Chef
LaBagutte
Hoedspruit
01.2019 - 01.2021
- Maintained consistent food quality and presentation, contributing to a 10% improvement in guest satisfaction scores.
- Followed all cleaning procedures, reducing sanitation violations to zero during inspections.
- Assisted senior cooks in leading and mentoring trainees, improving team efficiency, and reducing time by 15%.
- Served food on service lines with precision, achieving company presentation standards, and enhancing visual appeal.
- Followed recipes to exact specifications, minimizing food waste by up to 12% through portion control and smart prep.
- Communicated effectively with kitchen and service teams, streamlining food delivery, and reducing delays during peak hours.
- Ensured proper garbage separation, supporting environmental compliance, and reducing disposal errors by 20%.
- Performed additional tasks assigned by senior management, demonstrating flexibility, and a proactive work ethic.
- Advised superiors on substandard or incorrect products received, helping to improve procurement quality and reduce returns.
- Maintained high hospitality standards toward crew and guests, contributing to a more welcoming and professional dining atmosphere.
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Prepped daily menu items to quickly deliver upon request.
Cook
Khaya Ndlovu manor house
Hoedspruit
01.2017 - 01.2019
- Delivered an epic guest experience consistently, contributing to a 12% increase in positive dining feedback.
- Produced and prepared all basic menu items with precision, achieving consistent plating standards across multiple outlets.
- Operated within various kitchen sections, identifying and correcting seasoning imbalances to maintain flavor integrity.
- Followed menus, recipes, and preparation methods provided by the culinary department, achieving 100% compliance during internal audits.
- Assisted in fulfilling special dietary requests and allergy accommodations, including gluten-free options, with a 98% accuracy rate.
- Reported machinery and technical faults promptly to the Chef de Cuisine, reducing equipment downtime by 10%.
- Maintained cleanliness and condition of assigned stations and service areas, achieving a 15% improvement in sanitation scores.
- Executed clear-down routines post-service, ensuring all items met the company’s appearance standards.
- Demonstrated familiarity with cruise services and activations, responding accurately to Sailor inquiries, and enhancing guest engagement.
Education
No Degree - General Studies
Cyril Clerk
Nelspruit, South Africa 04.2001 -
Skills
Timeline
Junior Sous Chef
Afrikiko Leisure Center
01.2022 - 01.2025
Commis Chef
LaBagutte
01.2019 - 01.2021
Cook
Khaya Ndlovu manor house
01.2017 - 01.2019
No Degree - General Studies
Cyril Clerk
04.2001 -
Languages
English Native Speaker
Additional Information
References
Company: Jo-Annes cafe Ghana
- Mr MartinTel:+233244613677
- +263772945876
- email:joannescafegh@gmail.com
Company:LaBaguatte
- Ukuthula.bushlodge@gmail.com
- tel:+27636517466
Company :Khaya Ndlovu Manor House .
- tel +27825685951
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