OSCAR MALABA

Ensured seamless kitchen operations while adhering to dietary requirements. Oversaw food standards in 3 different camps. Cordinated with procurement that weekly orders to maintain inventory availability. Also supervised bush banqueting

Trained junior chefs, collaborated with suppliers, and ensured exceptional food quality and presentation. Conducted inventory take mid month and end of month also ensuring policies such as fifo are adhered to during issuance of stock

• Doing orders, stock take, setting up new menus, writing up recipes, training chefs, ensuring food quality is up to standard and well presented entertaining and doing interactive cooking with guests

• Prepping for guest meals, ensuring the kitchen is clean for the next day, managing staff and managing guest dietaries accordingly
• Prepare menus on a weekly basis and moving from one lodge to the next
• Ensuring that the meals prepared are on the same standard

• Prepping, overseeing of meals for3 lodges and assisting when the head pastry chef is sick managing staff, guest dietaries when the Executive Chef is on leave, plating, cooking lunch and dinners, assisting the Executive Chef with menu planning

• Section: Back starters - Container prep, Filleting marlin, Plating tuna tartar, Plating marlin tartar Section: Front starters, Cleaning quail breasts and legs cooking risotto, making smoked tomato puree, Cooking prawns, Cleaning and filling passion fruits and Plating front starters

• Prepping lunch, assisting chefs in demonstrations with their prep and executing, supervising1st years practical, assisting evening classes such as steak masters

• Section: Sauce Prep for service and running service on pots, making potato Dauphines, making Lamb, Duck, Springbok jus, making parmesan velouté, char cauliflower, make curry sauce, make tenkals and make mashed potatoes

• Section pastry: Duties: making and baking brick pastry cones, making lime dust, sponge cake, by Pastilles, Caramel popcorn, popcorn butter, plating making canelés, disks and mousses Butcher bird section: Cleaning quail bird, making a chicken mousse, mushroom bitterballen, soft boil quail eggs and injecting them with mushroom mousse, pickling daikon, chiffonade brick pastry

• Duties: Prep for service, making duck, pork jus, chiffonade leeks, making stocks, running pots and pass