Ayanda Myakayaka

Ensured accurate portioning and presentation, assisted training of junior kitchen staff, executed mise en place and managed food-preparation stations during peak periods to maintain timely, high-quality output.

Prepared and plated dishes with attention to consistency and quality, maintained positive team environment, and received and verified deliveries to ensure ingredient freshness.

Assisted senior chefs in ingredient preparation and dish execution in a fast-paced kitchen, collaborated on meal presentation to restaurant standards, and monitored stock levels to support inventory management.

Completed hospitality training covering food safety, hygiene practices, customer service excellence, staff coordination, and culinary arts including recipe development and menu planning.

Completed Grade 12 with coursework in entrepreneurship, business studies, nutrition, and food science providing foundational skills for kitchen and restaurant management.

Comprehensive training in food safety and hygiene standards as part of an MSc curriculum (certificate/coursework indicated).

Hospitality training covering food safety, hygiene practices, hospitality management principles, and culinary arts including food preparation and menu planning.

Completed N4, N5, and N6 vocational certificates in cooking, food preparation, and culinary management demonstrating foundational to intermediate culinary skills and kitchen supervision knowledge.

Completed Grade 12 with introductory coursework in entrepreneurship, business studies, nutrition, and basic food science relevant to kitchen and restaurant management.