Summary
Overview
Work History
Education
Skills
Timeline
Generic

Zizipho Lubobo

Guernsey

Summary

Dynamic Chef de Partie with 7 years of experience in high-end culinary environments, specializing in menu development and kitchen management. Recognized for creating innovative dishes while upholding exceptional food safety standards and contributing to a vibrant and efficient kitchen atmosphere. Proven track record of leading and inspiring culinary teams under pressure to ensure outstanding dining experiences. Eager to leverage culinary expertise and leadership skills to enhance a progressive kitchen team.

Overview

8
8
years of professional experience

Work History

Chef De Partie

Slaughterhouse Bar and Eatery
05.2025 - Current
  • Prepare and cook high-quality dishes, ensuring menu specifications and standards are met.
  • Supervise and train junior kitchen staff, maintaining food safety and hygiene standards.
  • Collaborate with Head Chef to develop new menu items, contributing to innovative culinary offerings.
  • Assist in inventory management and ordering supplies, ensuring adequate stock levels.
  • Maintained well-organized mise en place to keep work consistent.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Monitored food production to verify quality and consistency.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Chef De Partie

The Imperial Hotel and Coast Restaurant
06.2023 - 05.2025
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Operated all kitchen equipment safely to prevent injuries.
  • Complied with portion and serving sizes as per restaurant standards.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Planned and directed high-volume food preparation in fast-paced environment.

Cook 1

JW Marriott Savannah Plant Riverside District
01.2022 - 01.2023
  • Prepare and cook dishes across multiple kitchen sections, ensuring quality and consistency.
  • Maintain cleanliness and organization in compliance with health and safety regulations.
  • Assist in inventory management, receiving, and storing deliveries to ensure stock levels.
  • Support senior chefs in recipe development and presentation of dishes.
  • Gained versatile experience in various cuisines, contributing to a dynamic kitchen environment.

Chef de Partie

Camissa House Boutique Hotel
12.2019 - 03.2020
  • Ensured kitchen operations met 5-star standards, supporting management and maintaining readiness.
  • Processed invoices, managed kitchen orders, and coordinated with suppliers for seamless operations.
  • Displayed high competence and professionalism, contributing to luxury guest experiences.

Commi Chef

Manna Bay Boutique Hotel and Cammisa House
06.2018 - 11.2019
  • Conducted stock takes and managed inventory, ensuring accurate records and timely orders.
  • Prepared and served breakfast buffet, maintaining high standards of quality and punctuality.
  • Assisted in the preparation of high-tea and three-course dinners, supporting senior chefs.
  • Gained experience in pastry, grill, and sauce sections, enhancing culinary skills.
  • Maintained a clean kitchen environment, adhering to health and safety regulations.
  • Monitored food storage and inventory levels, optimized stock control to reduce waste and enhance cost-efficiency.

Student Trainee

The Crazy Horse Gastro Pub
06.2017 - 12.2017
  • Supported the prep team and rotated through various sections during lunch and dinner, enhancing versatility.
  • Gained comprehensive skills by alternating between workstations, improving adaptability and efficiency.
  • Contributed to a dynamic kitchen environment, ensuring smooth operations and timely service.
  • Enhanced teamwork and collaboration by assisting different sections, fostering a cohesive work atmosphere.

Education

Diploma - Food Preparation & Cooking

Capsicum Culinary Studio
Port Elizabeth, South Africa
12.2017

Certificate - Basic Barista Training

Origin Barista Academy
Cape Town, South Africa
02.2018

Diploma - Patisserie

Capsicum Culinary Studio
Cape Town, South Africa
12.2018

Skills

  • Culinary Skills
  • Kitchen Management
  • Creativity
  • Inventory management
  • Cuisine knowledge
  • Menu development
  • Time Management
  • Team Player
  • Recipe development
  • Food spoilage prevention
  • Proper food handling
  • Dessert preparation
  • Pastry preparation
  • Plating

Timeline

Chef De Partie

Slaughterhouse Bar and Eatery
05.2025 - Current

Chef De Partie

The Imperial Hotel and Coast Restaurant
06.2023 - 05.2025

Cook 1

JW Marriott Savannah Plant Riverside District
01.2022 - 01.2023

Chef de Partie

Camissa House Boutique Hotel
12.2019 - 03.2020

Commi Chef

Manna Bay Boutique Hotel and Cammisa House
06.2018 - 11.2019

Student Trainee

The Crazy Horse Gastro Pub
06.2017 - 12.2017

Diploma - Food Preparation & Cooking

Capsicum Culinary Studio

Certificate - Basic Barista Training

Origin Barista Academy

Diploma - Patisserie

Capsicum Culinary Studio

Similar Profiles

CREATE PROFILE
Zizipho Lubobo