Cassandra Hein

I am a results-driven and highly adaptable hospitality professional, combining strong culinary expertise with efficient kitchen administration. I have the ability to lead within a fast-paced kitchen environment while simultaneously managing key operational functions such as stock control, ordering, staff coordination, and reporting.

I take a hands-on leadership approach, actively contributing to

Commis Chef role at Mecure Hotel (Accor).

Support daily kitchen operations while coordinating administrative and reporting functions. Assist with quotations, supplier documentation, and stock-related records, ensuring compliance with food safety and hygiene standards.

Chef de Partie role at Mecure Hotel.

Assist in management of health and safety practices. Ensure adherence to food preparation, storage, and sanitation procedures. Maintain quality and control costs in volume food service. Coordinate with Sous Chef and Executive Chef on daily requirements.

Used Innkeeper software for bookings and data capturing. Communicated with guests and managed reservations. Handled guest emails and daily correspondence.

Supervisor role at The Weinberg (Am Weinberg).

Trained staff and helped set up new menu. Managed food pass and coordinated kitchen operations. Built and led a reliable team.

Supervised kitchen staff and assisted with menu implementation. Managed food pass and daily kitchen coordination, and trained and mentored team members.

Conducted wine pairing and food costing. Handled petty cash and reorganized filing systems. Delegated staff tasks and implemented health and safety standards.

Oversaw lodge operations, staff delegation, and compliance. Conducted food costing, wine pairing, and petty cash handling, and implemented health and safety standards.

Managed administrative duties and dispute resolution. Handled large quantities of money and oversaw casino operations.

Led kitchen service, menu preparation, and guest service. Operated Pilot POS system.

Made flight bookings, managed files, and ordered office supplies.

Received barista training, served guests, and polished cutlery.

Food and Beverage Specialist role at Phakalane Golf Estate.

Diploma in Hospitality Management from the International Hotel School in Cape Town, South Africa.