This is my profileContact via CazVid
Sesethu
Kitchen Manager
Contact
Competencies
Demonstrated experience with Administrative and operational coordination.
Demonstrated experience with Calendar, appointment and schedule management.
Demonstrated experience with Documentation and record keeping.
Demonstrated experience with Workflow organisation and prioritisation.
Demonstrated experience with Operational reporting and data accuracy.
Education
Summary
Kitchen Manager open to new opportunities
Experience
Kitchen Manager
Coordinated daily operations, production schedules, staff supervision and workflow planning.. Allocated responsibilities, monitored task completion and followed up with team members to keep priorities on track.. Maintained operational records, monitored stock levels and managed costs to support efficient service delivery.. Communicated with staff and management to resolve operational issues and maintain service standards.. Ensured compliance with health, safety and hygiene requirements and monitored quality standards.
Kitchen Supervisor
Coordinated daily activities and delegated tasks to support timely service delivery.. Conducted stocktakes, ordered supplies and checked equipment, maintaining accurate operational oversight.. Worked closely with team members to maintain consistent procedures, cleanliness and quality standards.
Kitchen Manager
Oversaw daily catering operations, staff scheduling, task delegation and performance supervision.. Monitored budgets and operating costs and prepared operational reports.. Coordinated client engagements and responded to customer concerns professionally.. Managed procurement, supplier communication, stock orders and inventory records.
Kitchen Supervisor
Supervised daily operations across three kitchens, coordinating workflow to deliver consistent service.. Managed supplier communication, stock orders, deliveries and inventory records.. Monitored quality control and ensured compliance with hygiene standards.
Executive Chef
Managed a catering operation serving 80–350 employees daily, coordinating workflow and service requirements.. Led a team of four, assigning duties and supporting day-to-day performance.. Maintained service standards and ensured adherence to food safety requirements.
Intern Chef to Chef de Partie
Completed a structured traineeship while studying at the International Hotel School.. Developed experience in banquet, service and kitchen operations in a fast-paced hospitality environment.