Summary
Overview
Work History
Education
Skills
Certification
Skills And Experience
Language Proficiency
Physical Address
Notice Period
Personal Information
Hobbies and Interests
Timeline
Generic

Daniella Iyambo

Windhoek

Summary

Exceptional Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.

Overview

6
6
years of professional experience
1
1
Certification

Work History

Caterer

Self Employed
01.2022 - Current
  • Provided friendly, courteous service to create memorable moments for guests.
  • Delivered catered food and supplies to facility for on-time set-up.
  • Enhanced client satisfaction by providing personalized catering services tailored to individual preferences and dietary requirements.
  • Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
  • Communicated with event coordinators and facility management to obtain appropriate catering accommodations.
  • Cleaned and organized kitchen stations to promote team efficiency.
  • Managed food inventory and supplies, reducing waste and maintaining optimal stock levels for diverse events.
  • Delivered outstanding customer service throughout the entire event planning process, resulting in repeat business from satisfied clients.
  • Replenished banquet stations and verified food temperatures and cleanliness of service areas.
  • Collaborated with event planners, venues, and vendors to ensure seamless integration of catering services into overall event design.
  • Transported meal and beverage trays from kitchen and bar areas to serve guest tables.
  • Implemented strict food safety standards, maintaining a clean and sanitary work environment at all times.
  • Coordinated logistical aspects of event setup and breakdown, minimizing disruptions to clients'' schedules.
  • Streamlined event preparation process for increased efficiency, ensuring timely delivery of high-quality catering services.
  • Offered vegetarian versions of frequently ordered entrees to appeal to health conscious customers.
  • Leveraged strong interpersonal skills to communicate effectively with diverse clientele regarding their unique needs and expectations.
  • Sourced and selected food and beverage suppliers for contracted events to maintain high standard of service.
  • Collaborated with clients to plan event venues, menus and budgets.
  • Led a team of catering staff to deliver exceptional service for various events such as weddings, corporate functions, and private parties.
  • Created numerous appetizer, entree and dessert options to enable creation of customized menus.
  • Developed innovative menu offerings that consistently received positive feedback from clients and guests.
  • Trained new catering staff members on company policies, procedures, and best practices to maintain consistent service quality across all events.
  • Optimized workflow processes within the kitchen environment for greater efficiency during food preparation stages.
  • Conducted walk-throughs of event areas to perform final inspections with customers and verify satisfaction of arrangements and provisions.
  • Tested recipes before inclusion in catering menu to verify accuracy of ingredients and preparation methods.
  • Established strong relationships with suppliers and vendors, ensuring reliable service and competitive pricing.
  • Continuously improved catering operations by staying informed on industry trends and incorporating best practices into daily routines.

Head Chef

THE CUPS
05.2021 - 12.2021
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Placed orders to restock items before supplies ran out.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Created recipes and prepared advanced dishes.
  • Maintained well-organized mise en place to keep work consistent.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
  • Participated in food tastings and taste tests.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed close relationships with suppliers to source best ingredients.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.
  • Worked closely with front-of-house staff to facilitate excellent customer service.

BAKER

Maca Maca Cafe
01.2021 - 04.2021
  • Produced consistently high-quality baked goods for customers.
  • Complied with health and safety codes to protect staff and customers.
  • Operated and maintained bakery equipment, including ovens and mixers.
  • Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.
  • Reduced waste and increased efficiency by accurately measuring ingredients and closely monitoring baking processes.
  • Maintained accurate inventory of baking supplies and ingredients.
  • Consistently met deadlines for catering orders by effectively prioritizing tasks according to urgency.
  • Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.

Chef Trainer

GOODNIGHT LODGE
09.2022 - 12.2022
  • Organized off-site catering events, showcasing trainee talent while promoting the culinary program to potential clients.
  • Collaborated with other chef trainers to design new courses, ensuring a well-rounded curriculum for culinary students.
  • Introduced modern culinary trends and techniques to the curriculum through continuous industry research.
  • Delivered engaging and hands-on training sessions, enabling trainees to gain practical experience in various cooking styles.
  • Created customized lesson plans tailored to individual trainee needs, addressing skill gaps and maximizing learning outcomes.
  • Facilitated team-building exercises within the kitchen environment, encouraging teamwork among trainees for efficient kitchen operations.
  • Established strong lines of communication with both staff members and trainees which led to an enhanced learning environment.
  • Raised awareness about food safety regulations among trainees through comprehensive lessons on sanitary practices in the kitchen.
  • Supervised and monitored students' use of tools and equipment.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Hired, managed, and trained kitchen staff.
  • Created recipes and prepared advanced dishes.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained well-organized mise en place to keep work consistent.
  • Utilized culinary techniques to create visually appealing dishes.
  • Participated in food tastings and taste tests.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Set up and broke down kitchen for service.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.

Pastry Intern

Taj Hotel
06.2019 - 12.2019
  • Scaled out and mixed ingredients according to recipes and procedures.
  • Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
  • Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
  • Created new dessert items for seasonal and special events.
  • Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
  • Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
  • Gained valuable experience working within a fast-paced professional bakery setting while adhering to deadlines.
  • Demonstrated versatility in creating a variety of pastries including breads, cakes, cookies, tarts, and confections.
  • Expanded knowledge of various baking techniques through hands-on practice and ongoing training under the supervision of skilled professionals.
  • Developed effective problem-solving skills by addressing challenges in the kitchen environment quickly and efficiently.
  • Contributed to successful events by preparing custom desserts for special occasions and catering orders.
  • Received praise from customers for providing memorable dining experiences through outstanding presentation and flavor combinations in pastries.
  • Upheld restaurant reputation for high-quality desserts by consistently producing exceptional products that exceeded expectations.
  • Managed time effectively to ensure timely completion of all assigned tasks during busy service periods.
  • Enhanced customer satisfaction by creating visually appealing and delicious pastry offerings.
  • Increased team morale by maintaining open communication and collaborating effectively with other kitchen staff members.
  • Supported kitchen operations by assisting with dishwashing, cleaning, and general maintenance tasks when needed.
  • Ensured consistent quality of pastries by following standardized recipes and maintaining a clean, organized workspace.
  • Maintained well-organized mise en place to keep work consistent.
  • Maintained high standards of food safety and hygiene through proper handling, storage, and sanitation practices.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
  • Cycled menus to keep offerings fresh and interesting for customers.
  • Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.

Culinary Intern

Taj Hotel
06.2018 - 12.2018
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Provided exceptional customer service when interacting with diners during special events or tastings, enhancing their overall experience.
  • Adapted quickly to new equipment or technology introduced into the kitchen workflow, showcasing a commitment to continuous learning.
  • Gained knowledge of dietary restrictions and allergens, allowing for safe meal preparation tailored to individual guest needs.
  • Learned proper food storage methods to maintain freshness and minimize waste within the kitchen setting.
  • Contributed to successful catering events by preparing ingredients, assembling platters, and serving guests with professionalism.
  • Demonstrated attention to detail while plating dishes attractively for optimal guest satisfaction.
  • Improved time management abilities by prioritizing tasks efficiently during busy shifts at the restaurant.
  • Cleaned kitchen counters, refrigerators, and freezers.
  • Maintained food safety and sanitation standards.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Managed opening and closing shift kitchen tasks.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.

Education

CERTIFACATE - Patisserie

INTERNATIONAL HOTEL SCHOOL
CAPE TOWN
01.2020

CERTIFICATE - Sugar Craft And Chocolate Work Specialization

INTERNATIONAL HOTEL SCHOOL
CAPE TOWN
01.2020

DIPLOMA - Culinary Arts

INTERNATIONAL HOTEL SCHOOL
CAPE TOWN
01.2019

Skills

  • Food Safety
  • Food presentation
  • Sanitation Practices
  • Quality Control
  • Wound Dressing
  • First AID
  • Team Management
  • Pastry Techniques
  • Ingredient Knowledge
  • Menu Planning
  • Training staff
  • Menu development
  • Recipe creation

Certification

I hereby certify that this form was completed by me and that the information is correct. I understand that any false or missing information can be the cause for dismissal if I am employed.

Skills And Experience

  • COMPETED IN COMPETITIONS
  • APPEARED ON A TV PROGRAMME
  • ASSISTANCE CHEF FOR WORKSHOPS
  • PERSONAL ASSISTANT

Language Proficiency

  • English
  • Afrikaans

Physical Address

4122, HANS DIETRICH GENSCHER STREET, Khomasdal, Windhoek, Namibia

Notice Period

As soon as possible

Personal Information

Citizenship: Namibian

Hobbies and Interests

SWIMMIMG

VOLUNTEERING 

READING


Timeline

Chef Trainer

GOODNIGHT LODGE
09.2022 - 12.2022

Caterer

Self Employed
01.2022 - Current

Head Chef

THE CUPS
05.2021 - 12.2021

BAKER

Maca Maca Cafe
01.2021 - 04.2021

Pastry Intern

Taj Hotel
06.2019 - 12.2019

Culinary Intern

Taj Hotel
06.2018 - 12.2018

CERTIFACATE - Patisserie

INTERNATIONAL HOTEL SCHOOL

CERTIFICATE - Sugar Craft And Chocolate Work Specialization

INTERNATIONAL HOTEL SCHOOL

DIPLOMA - Culinary Arts

INTERNATIONAL HOTEL SCHOOL

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Daniella Iyambo