Elizabeth Ramothibe
Commis Chef at Sheraton Pretoria Hotel- Claim this Profile
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Topline Score
Bio
Credentials
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Certified Fire Marshall (FM)
Pulse TrainingJan, 2013- Sep, 2024 -
First Aid
Oryx Risk Management (Pty) LtdJan, 2013- Sep, 2024
Experience
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Sheraton Pretoria Hotel
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South Africa
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Hospitality
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1 - 100 Employee
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Commis Chef
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Jun 2014 - Present
Do “Mise an pluse” for the day get hand over on what's needed for day (functions when are the functions what needs to be done what's the theme for the day) Create menu’s for lunch and dinner Make sure the team is informed about the theme and menu (maxicon night and Italian lunch) Train student's on how to be a Chef and what's required Train my fellow commi chefs on what is required and who needs to do what Do a hand over, make sure everyone understands. Senior Commis Chef Performs other related tasks as assigned by management Assist other departments wherever necessary and maintain good working relationships To work closely with the Head Chef and General Manager to ensure the smooth running of the business Manage and maintain a clean working environment Hard worker who thrives on working under pressure Ensure that any a safe working environment is maintained at all times, reporting any hazards to line management immediately Assisting and supporting colleagues and managers in a team environment The ability to demonstrate a good knowledge of portion control, stock control and reducing waste Strong organizational skills and demonstrated ability to multi-task and prioritize in a fast-paced work environment and, of course, someone who takes great pride in producing high quality food at all times Possess good organisational skills with the ability to prioritise tasks and meet set deadlines Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods Excellent ability to communicate clearly, concisely, and openly in all interactions Good listening skills and ability to adapt Demonstrated ability to work with maximum accuracy, efficiency and attention to detail, maintaining a keen sense of urgency at all times Exceptional ability to use sound logic and good judgment at all times within a high-pressure work environment Show less
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Commis Chef
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2012 - 2013
Get task for the day from my senior Do my mise and pluse Do my lessons for the day (bake bread) theory and practical from my senior Do services as per order (pastry’s for 20 people) as training from my seniors Pastry Student: Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.) Work effectively within the kitchen brigade to ensure high quality customer service standards Individual personal career development opportunities Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes Have a passion for cooking and should be familiar with food items and food preparation standards Show less
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Education
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Hurst Campus
Business Management / French / Wine Appreciation Food Theory / Food Studies / First Aid / Fire Figh, ADVANCED FOOD AND WINE CHEFS DIPLOMA -
City & Guilds
LEVEL 2 DIPLOMA IN FOOD PREPERATION AND COOKING -
Topaz wine education
CAPE WINE AMBASSADOR
Community
