Summary
Overview
Work History
Education
Skills
Affiliations
Accomplishments
Certification
Languages
References
Timeline
Generic

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
Lesotho
06-2018

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

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Matlali Lesole