Steven Madonono
Cape Town ,South Africa
Summary
Dedicated Executive Chef with over 23 years of experience. Demonstrated history of meeting company goals and promoting best practices. Thrives under pressure and adapts to challenges with ingenuity and resilience.
Overview
25
25
years of professional experience
Work History
Executive Chef,
Thorn Tree Lodge (5 Star)
Mogadishu , Somalia
10.2023 - Current
- Managed all aspects of the kitchen, ensuring smooth operation.
- Improved kitchen efficiency by streamlining cooking processes.
- Ensured high-quality dishes with meticulous attention to detail.
- Fostered a positive work environment, boosted team morale.
- Developed diverse, seasonal menus that showcased local ingredients and aligned with culinary trends.
- Partnered with suppliers to procure fresh, quality ingredients, enhancing menu offerings.
- Collaborated with suppliers to source high-quality ingredients for the lodge's restaurant.
- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
- Trained junior staff for optimal performance and skill development.
- Supported restaurant manager in implementing cost control strategies, contributing to overall kitchen efficiency.
- Monitored inventory levels, ensured timely replenishment of stock.
- Created monthly budget report for kitchen operations, ensuring accurate financial planning. for short and medium term budget allocations.
- Recommended adjustments based on analysis of financial data related to labor costs and inventory expenses.
- Performed regular quality checks on food to ensure excellence in presentation and flavor. on food presentation and taste before service.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Instituted a rotation system to minimise food waste.
Executive Sous Chef
The One & Only Resort Cape Town
Cape Town , South Africa
10.2022 - 07.2023
- Managed the daily operations of a high-volume kitchen by prioritising tasks and ensuring food safety standards.
- Coordinated catering services for special events, exceeding client expectations and enhancing brand reputation.
- Prepared gourmet dishes, achieving high customer praise.
- Sourced local, sustainable ingredients, elevating dish quality and supporting seasonal menu innovation.
- Kept abreast with latest culinary trends updating menu offerings regularly.
- Coordinated catering services for special events, meeting client expectations flawlessly.
- Led daily staff briefings facilitating better communication among the team members.
- Resolved kitchen conflicts swiftly ensuring smooth operation of the kitchen team.
- Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
- Supported head chef with stock control and rotation, minimizing waste with FIFO systems.
- Coached 58 staff on food service standards, ensuring consistent delivery of quality aligned with brand guidelines.
- Monitored temperatures of freezers and refrigerators to maintain food safety standards. to verify correct storage and temperatures.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Head chef
Table Mountain Aerial Cableway
Cape Town , South Africa
02.2019 - 06.2021
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Achieved 5 star rating by delivering exceptional dishes and prompt service.
- Trained and managed kitchen staff, conducting performance reviews and implementing disciplinary actions to enhance team accountability.
- Created and delivered innovative dishes that attracted new customers and increased repeat business.
- Maintained accurate inventory records of food and supplies to support efficient kitchen operations. to prepare and plan vendor orders.
- Oversaw chefs, cooks, and kitchen support staff to ensure efficient kitchen operations and high-quality food service.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Instituted a rotation system to minimise food waste.
- Applied culinary expertise toward development of seasoned, complex and specialty foods.
- Forecasted demand and ordered optimum level of supplies to prevent spoilage.
Executive chef
The Indulge Restaurant
Accra , Ghana
01.2017 - 01.2018
- Managed recruitment, development and training activities to equip team of 45 with extensive skill set and detailed product knowledge to facilitate operational excellence.
- Collaborated with restaurant management to enhance operational performance and streamline processes.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Demonstrated creativity and attention to detail in plate presentation; enhanced visual appeal.
- Ensured consistency in food presentation to uphold brand reputation.
- Built strong relationships with suppliers, ensuring consistent access to high-quality ingredients at competitive prices.
- Fostered positive working relationships with suppliers, securing quality ingredients at competitive prices.
- Implemented health and safety regulations, ensuring a safe work environment.
- Reduced kitchen errors by 35% in 8 months by elevating communication between front-of-house and kitchen staff.
- Led recruitment, development, and training initiatives for team of 45, enhancing skills and product knowledge to support operational excellence.
- Detailed and confirmed guest profiles, communicating expectations to Front-of-House (FOH) and Back-of-House (BOH) staff.
- Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
Executive chef
The Farmington Hotel
Monrovia , Liberia
01.2015 - 02.2017
- Cultivated strong supplier partnerships, ensuring consistent access to quality ingredients at competitive prices.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Streamlined kitchen operations for optimal efficiency and productivity.
- Mentored 34 junior kitchen staff, enhancing their skills to consistently meet or exceed company standards.
- Created and launched innovative dishes that drove repeat business and enhanced customer loyalty.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Properly handled and stored raw ingredients, minimizing illness and cross-contamination risks.
- Meticulously checked delivery contents to verify product quality and quantity.
- Attended relevant industry events for keeping up-to-date with culinary trends.
- Considered seasonal product pricing and availability when developing new dishes.
- Fostered positive working relationships with suppliers, securing quality ingredients at competitive prices.
Chef de Partie
Royal Caribbean Cruise Ship
Washing DC , California
04.2001 - 09.2002
- Executed daily food production tasks under tight deadlines during service hours.
- Prepared diverse dishes in high-volume kitchen environment on cruise ship.
- Assisted in menu planning, incorporating seasonal ingredients and guest preferences.
- Collaborated with team to maintain high food safety and sanitation standards.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Organized the daily mise en place in order to prepare meals efficiently.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Abided by company standards in terms of portion and serving sizes.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
Education
First Class Cabin Catering Certificate - Airline Catering
Gulf Airlines
Manama, Bahrain Higher National Diploma - Culinary
Cape Town College
Cape Town , South Africa Skills
- Food safety
- Quality control
- Recipe scaling
- Cost optimization
- Menu costing
- Food pairing
- Inventory management
- Forecasting
- Budget management
- Event coordination
- Use of kitchen equipment
- Kitchen equipment safety
- Regulatory standards
- Spoilage prevention
- Leadership
- Team training
- Performance assessments
- Adaptability in kitchen
- Workflow optimization
- Cultural culinary techniques
- Food preparation
- Multitasking
- Kitchen equipment safety
- Customer loyalty
- Food trend awareness
- Budget planning
- Seasonal planning
- Effective communication
- Problem solving
- Supplier relations
- Inventory control
- Food safety
- Spoilage prevention
- Kitchen equipment safety
Personal Information
- English (Speak - Read - Write)
- Afrikaans (Speak - Read - Write)
- Xhosa (Home Language)
Timeline
Executive Chef,
Thorn Tree Lodge (5 Star)
10.2023 - Current
Executive Sous Chef
The One & Only Resort Cape Town
10.2022 - 07.2023
Head chef
Table Mountain Aerial Cableway
02.2019 - 06.2021
Executive chef
The Indulge Restaurant
01.2017 - 01.2018
Executive chef
The Farmington Hotel
01.2015 - 02.2017
Chef de Partie
Royal Caribbean Cruise Ship
04.2001 - 09.2002
First Class Cabin Catering Certificate - Airline Catering
Gulf Airlines
Higher National Diploma - Culinary
Cape Town College