Foibe Kaheka
Windhoek,Namibia
Summary
Versatile Chef skilled in crafting personalized, healthy, and diverse culinary experiences for private households, lodges and restaurants. Background includes planning, preparing, and presenting meals that cater to specific dietary needs and preferences. Strengths include strong organizational skills, creativity in menu development, and adept at managing kitchen operations efficiently. Contributed to enhancing mealtime quality and satisfaction through attentive service and a flexible cooking style tailored to individual tastes and health requirements.
Overview
1
1
year of professional experience
Work History
Private Chef
Mylpaal
Tsintsabis
12.2023 - 07.2024
- Cooked for a family + guests and for the staff on Christmas
- Managed kitchen staff in the preparation of daily meals.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Menu planning and meal preparation of healthy high end cuisines
- Day to day running of the kitchen
- Managing the kitchen gardens and planning seasonal meals with produce
- Planned and prepared food following special diet needs.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Collaborated closely with each client to ascertain kinds of meals and foods that would meet needs.
- Prepared meals for freezing by labeling and packaging each meal.
- Monitored inventory levels of food items and placed orders with vendors accordingly.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Planned and prepared meals for private clients according to dietary requirements and preferences.
- Ordered food supplies, ensuring freshness and quality of ingredients.
- Designed creative dishes to showcase culinary talents as requested by clients
- Grocery shopping for clients
Head Chef
Bitterwasser
Hoachanas
12.2023 - 01.2024
- Prepared variety of foods according to exact instructions and recipe specifications.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Established portion control guidelines to reduce waste and maximize profits.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Checked quality of food products to meet high standards.
- Monitored quality, presentation and quantities of plated food across line.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Monitored food production to guarantee quality standards were met.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Cooked for 80 people with a daily planned menu
Education
Graduate Certificate - Culinary Arts
The Purple Fig
WindhoekSkills
- Event catering
- Ingredient sourcing
- Sanitation practices
- Meal preparation
- Passion for culinary arts
- Cooking techniques
- Nutritional advice
- Kitchen knife proficiency
- Sanitation and safety
- Budgeting and cost control
- Allergy awareness
- Special diet accommodation
- Menu planning
- International cuisine
- Recipe development
References
References available upon request.
Timeline
Private Chef
Mylpaal
12.2023 - 07.2024
Head Chef
Bitterwasser
12.2023 - 01.2024
Graduate Certificate - Culinary Arts
The Purple Fig