Musa Athumani

Driven Trainee Chef with a proven track record in menu planning and food costing, alongside exceptional time management skills. Excelled in team collaboration and customer service, significantly enhancing dining experiences. Mastered food safety standards and inventory management, contributing to a well-organized kitchen environment. Demonstrated leadership in staff management, ensuring high standards of food and hygiene.

• Food preparation: Preparing and serving food that meets hygiene standards
• Kitchen management: Keeping the kitchen and food storage areas clean and organized
• Inventory: Collaborating with chefs to organize inventory requirements
• Equipment maintenance: Inspecting cooking equipment and reporting malfunctions to management
• Recipe development: Developing new recipes that are popular with customers
• Culinary training: Displaying culinary training at an accredited school
• Measurable achievements: Including three bullet points of measurable achievements for every job you list
• Impact of your work: Looking at outcomes where you exceeded goals, solved problems, or made improvements

Level II Diploma in processional cookery city&guilds

prueleith from South Africa

WSET,Wine sprit and education trust

1. For the experience
Different situation, different process: competitions are a lot different from your usual day-to-day work routine. Besides giving you a chance to see how other people work, you also get the opportunity to handle tasks that wouldn’t otherwise be on your to-do list. That helps you learn self-management in everything from menu planning to prompt service.

2. Boosted self-confidence and personal development
Showing a professional jury what you’re capable of and getting complete feedback from several industry experts is a golden opportunity in terms of personal development. Your own boss will never be able to evaluate you from this particular perspective