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Professional CV Template: Stand Out and Impress R133,33   Add to cart
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Professional CV Template: Stand Out and Impress
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User This professional CV sample is a ready-to-use template designed to help you create a standout resume and excel in your assignment. It showcases essential sections, formatting, and content that employers value in a strong curriculum vitae.

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  • April 23, 2024
  • 2
  • 2023/2024
  • Other
  • Unknown

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magumisechelsea

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MELODY MOYO
46 Southend avenue, Seaview, Durban

+27837718544 & 0658594359

moyomelody932@gmail.com

DOB: 8/12/1974



CORE • Health and hygiene enforcement • Special events
QUALIFICATIONS • Inventory oversight • Workflow optimization
• Proficiency in cooking • Food portioning
• Food prep • Food plating and presentation
• Equipment cleaning • Sanitation management



PROFESSIONAL Dedicated Chef de Partie with expertise in food preparation and presentation,
SUMMARY spanning from kitchen operations to plate presentation. Proven track record of
working independently and collaboratively with head and sous chefs to deliver
exceptional culinary experiences. Skilled in motivating and leading kitchen staff to
maintain productivity in high-pressure environments. Known for consistently staying
ahead of orders while ensuring top-quality food production. Collaborative team
player with a proactive approach to learning and professional development.


EXPERIENCE CHEF DE PARTIE, 01/2022 - 11/2023
Granny Mouse Country House, Midlands, South Africa

• Used proper cleaning supplies and methods to disinfect counters where rawmeat,
poultry, fish and eggs had been prepared.
• Planned dishes to reduce food costs and maximize gross profits.
• Upheld standards by assessing ingredient quality and final products.
• Followed strict health and safety guidelines in kitchen.
• Prepped foods to be roasted, sautéed, fried and baked.
• Prepared and cooked high quality food following recipes and menu
guidelines.
• Conducted regular stock counts of ingredients and kitchen supplies,ordering
low stocks when needed.


Reason for leaving: Lack of growth opportunities
Reference Number (Billard - Head Chef): 0744297528

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