Natasha Zibusiso Saungweme
CANBERRA,ACT
Summary
Dedicated culinary professional skilled in creating seasonal menus that cater to diverse dietary needs. Proven leadership in managing kitchen operations and staff, enhancing efficiency and customer satisfaction while adhering to health regulations.
Overview
13
13
years of professional experience
Work History
Chef
Baptist Catre
Canberra , ACT
03.2024 - Current
- Developed seasonal menus reflecting dietary needs and preferences of residents.
- Managed kitchen staff to ensure efficient meal service and operations.
- Prepared daily meals for residents using fresh, local ingredients.
- Planned menus, ordered supplies and managed kitchen staff.
- Implemented inventory control procedures to minimize food waste and costs.
- Ensured compliance with health regulations during food preparation and service processes.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
Commis Pastry Chef
Park Hyatt Canberra
Canberra, ACT
08.2015 - 07.2025
- Adhere to Health and Safety regulations to ensure kitchen policies are followed.
- Production of various pastry goods.
- Managed ordering and storage of stock to ensure optimal inventory levels.
- Attend to stock taking and ensure requisitions are collected and correctly stored.
- Collaborated with other kitchens to enhance customer satisfaction and uphold Hyatt International standards.
- Set up for the restaurant breakfast buffet.
- Work with teammates to ensure all tasks are completed to the specified standards.
- Engaged with guests to address queries and enhance their dining experience.
- Assist in updating the roster.
- Updated logs regularly to ensure accurate record-keeping.
Pastry Commis Chef
Hilton Hotel Johannesburg
Sandton , Johannesburg, South Africa
01.2015 - 06.2015
- Ensured cleanliness and organization of stations throughout shift to support efficient workflow.
Chef Commis
Westin
Mount Laurel , New Jersey
11.2013 - 11.2014
- Production of cakes, desserts, scones, muffins, tarts and pies.
- Breakfast Buffet setup; Croissants, danish, muffins, scones and assorted loaves of bread.
- Lunch and dinner Buffet; cakes, puddings, panna cotta, mousses.
- Collaborated with team to ensure timely food preparation.
- Maintained cleanliness and organization of kitchen and cool rooms.
- Trained new team members on kitchen procedures and best practices.
- Attended team building meetings and workshops.
Chef Intern
Grand Hyatt Hotel Kuala Lumpur
11.2013 - 11.2014
- Demonstrated live cooking techniques at events while engaging with guests.
- Production of food for events: weddings, birthday parties, bat mitzvah, and business meetings.
- Collaborated with team members to meet event deadlines, ensuring timely food service for various occasions.
- Trained and assisted new staff to enhance team performance and streamline onboarding.
- Maintained cleanliness and organization of kitchen, storerooms, and cool rooms to ensure efficient food preparation.
Education
Diploma - Culinary Arts
KDU University
Malaysia 10-2013
Diploma - City and Guilds
Petra College
Zimbabwe10-2005
Skills
- Attention to detail
- Time management
- Problem Solving
- Decision Making
- Leadership skills
- Teamwork
- Customer Service
- Multitasking flexibility
- Highly Motivated
- Effective communication
Languages
Proficient, Advanced
Personal Information
- Age: 36
- Hobbies:Creating Menus, Walking, Listening to Podcasts, Reading, Cleaning and Organising., Watching Netflix and working
Timeline
Chef
Baptist Catre
03.2024 - Current
Commis Pastry Chef
Park Hyatt Canberra
08.2015 - 07.2025
Pastry Commis Chef
Hilton Hotel Johannesburg
01.2015 - 06.2015
Chef Commis
Westin
11.2013 - 11.2014
Chef Intern
Grand Hyatt Hotel Kuala Lumpur
11.2013 - 11.2014
Diploma - Culinary Arts
KDU University
Diploma - City and Guilds
Petra College