Matlali Lesole
Maseru
Summary
Dedicated Cook Manager experienced in menu planning, food safety, and team leadership. Proven ability to manage large-scale events and enhance customer satisfaction through exceptional service. Dynamic Cook Manager with a strong background in team leadership and inventory management. Skilled in training staff and ensuring compliance with food safety standards, contributing to seamless catering operations and high-quality service delivery.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Cook Manager
SBA Catering and Decor Company
Maseru
06.2017 - Current
- Prepared diverse menu items in a high-volume catering environment.
- Managed kitchen staff to ensure efficient food production and service.
- Maintained food safety and sanitation standards in all cooking processes.
- Assisted with inventory management and ordered necessary kitchen supplies.
- Collaborated with event planners to customize menus for special occasions.
- Trained new kitchen staff on procedures and safety protocols.
- Monitored cooking equipment for proper operation and maintenance needs.
- Implemented portion control measures to ensure consistent food preparation standards.
- Maintained accurate inventory of all food items; ordered supplies as needed.
- Maintained cleanliness throughout entire work area including floors, walls, counters, shelves.
- Ensured compliance with health, safety, and sanitation standards in the kitchen area.
- Reviewed orders from wait staff for accuracy before being sent out to customers.
- Directed and supervised kitchen staff in the preparation, cooking, and presentation of food.
- Trained new employees on proper cooking techniques, equipment use, recipe adherence.
- Provided leadership by setting goals for kitchen staff and monitoring progress towards those goals.
- Developed new recipes to maintain customer interest and satisfaction.
- Adapted menu items to meet dietary restrictions or allergies upon request from customers.
- Managed payroll records for all kitchen staff including hours worked, wages paid.
- Identified potential problems within the kitchen environment and took corrective action when necessary.
- Planned menus and estimated food requirements according to budget restrictions.
- Resolved customer complaints in a professional manner by investigating issues and implementing solutions.
- Analyzed operational costs and identified areas for improvement in order to increase profits.
- Monitored quality of dishes at every stage of preparation and presentation.
- Prepared daily reports summarizing total sales figures for management review.
- Resolved customer complaints in a professional manner while maintaining high standards of service.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
- Directed preparation, delivery and service of catering and special meal requests.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Delegated work to staff, setting priorities and goals.
- Coached staff on strategies to enhance performance and improve customer relations.
- Distributed food to service staff for prompt delivery to customers.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Trained new employees to perform duties.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
Education
High School Diploma - Food Preparation/professional Cooking/Kitchen
Lesotho High School
Lesotho06-2018
Skills
- managed large-scale events and led a catering team
- Food safety
- Menu planning
- Team leadership
- Inventory management
- Customer service
- Recipe development
- Staff training
- Time management
- Catering coordination
- Sauce preparation
- Culinary techniques
- Menu pricing
- Food storage
- Kitchen management
- Meal planning
- Knife skills
- Waste reduction
- Food presentation
- Temperature control
- Grilling techniques
- Portion control
- Sanitation standards
- Food plating
- Pastry skills
- Ingredient sourcing
- Menu development
- Event planning
- Team management
- Food safety management
- Catering oversight
Affiliations
- Athletic
- Wolleyball
- Dancing(Lesotho High School)
- Athlete Dancer (Christian School)
Accomplishments
- 50% increases in client satisfaction (SBA Catering and Decor
- Completion of 30+ events(SBA caterin and Decor
Certification
- Dona@balos Chef School and Hospitality
- Certificate
- Food preparation
- Professional Kooking
Languages
Sesotho
First Language
English
Proficient (C2)
C2
References
References available upon request.
Timeline
Cook Manager
SBA Catering and Decor Company
06.2017 - Current
High School Diploma - Food Preparation/professional Cooking/Kitchen
Lesotho High School
Similar Profiles
Panpanyapan JangsuthimonPanpanyapan Jangsuthimon
In-house Guide at Now : Freelance Ex-Company : Seasons Holiday , SBAIn-house Guide at Now : Freelance Ex-Company : Seasons Holiday , SBA
Samara SantosSamara Santos
Planning Engineer at SBA Telecommunications - Tower CompanyPlanning Engineer at SBA Telecommunications - Tower Company
NITISH ANEJANITISH ANEJA
Co-owner and Business Development Manager at H.N. Designs-Interior Decor CompanyCo-owner and Business Development Manager at H.N. Designs-Interior Decor Company
POTSOKO LEROTHOLIPOTSOKO LEROTHOLI
Senior Sorter at Liqhobong Mining Development CompanySenior Sorter at Liqhobong Mining Development Company
Puleng TšehlaPuleng Tšehla
1st Year, 2nd Year and 3rd Year Linguistics Tutor, 1st Year Linguistics Workshop Facilitator at Rhodes University1st Year, 2nd Year and 3rd Year Linguistics Tutor, 1st Year Linguistics Workshop Facilitator at Rhodes University