NAONGA SUSANNAH MWALI
Jonesville
Summary
I am a goal oriented girl who loves to follow through with ambitions. I am a good communicator And I can work under pressure which is one of my strengths because I produce good and impressive Results. I also have a good sense of understanding and challenges given are my weakness but I grab That one kind of challenge as an opportunity to be the best I can be. And being able to prepare Different kinds of food is my dream and I do wish to pursue it with a clear conscious that I can Do it and achieve my goals, I also have good team spirit and can work well with others. I can describe myself as an ambitious young lady who is able to take any opportunity given and make A huge impact and an asset to an company or restaurant I am taken into
Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Chef Trainee
Honey Brake Lodge, Outfitters. Gun Club
10.2025 - Current
- Assisted in meal preparation and presentation, ensuring adherence to safety and hygiene standards.
- Collaborated with senior chefs to develop new recipes and improve existing menu items.
- Operated kitchen equipment efficiently, maintaining cleanliness and functionality during service hours.
Trainee Chef
Coastal orange beach
02.2025 - 09.2025
- Was in prep kitchen for the first weeks of February bulk production
- Moved to the line beginning of March till now, worked on expo, outside and inside pantry and burrito and french toast station
- Worked in between morning and night shifts during the busy season
- Worked in oyster bar involving shucking oysters and pulling and thawing out RNAS oysters used for baked oysters which had different toppings including pimento cheese and bacon with jalapeno relish with oyster butter and gambino bread to serve, cajun oysters with tabasco butter breadcrumbs with cheddar cheese and gambino bread to serve
- In between shifts would assist the Chef in filleting grouper fish and watch demonstrations on deboning and filleting tuna
Head Chef
Skotch Kart
12.2023 - 01.2025
- Ensuring orders go out perfectly
- Menu preparing and cooking and demonstrating to the other chefs
- Make sure all work surfaces, work stations, kitchen, fridges and storages are well kept and clean
- Ordering of stock and rotating FIFO ensuring all food stuffs are still fresh and well kept
- Communication with the management group for any issues with receiving stock from suppliers
- Also took part in food preparation, plating, cleaning, and any prep needed in the kitchen
- Make smoothie bowls and salads
- Make sweet and savoury crepes
- Total Number of Months: 1 year
Second Cook
The Greenbrier Resort
03.2022 - 03.2023
- Worked in the Main Dining Room from the 22nd March 2022 to the 06th of May in the Garde manger were we prepared salads, soups and butter plates for service
- Dishes in the Main dining room where Five onion soup, Caesar salad, Cauliflower salad, Bourbon Tart and Foie gras
- During summer moved to a kitchen near the outdoor pool called Treetops Cafe from May 7th to September the 10 also worked on the Garde manger where i prepared sauces, dressings, sandwiches, grilled vegetables, salads, chicken salads and chicken sandwiches, shrimp cocktails and antipasto
- In the same kitchen would also work on the grill making salmon, burgers, chicken breast, shrimp and pineapples. Also worked on the sauté station sautéing fish strips for fish tacos .Also got to make beef, chicken and pork tacos, buffalo wraps and nachos
- On the 11th of September moved back to the Main dining room working in Breakfast
- My duties in the main kitchen is working on the fruit station making smoothies, fruit plates and platters .On the pancake station i made waffles, pancakes and lox bagels .Moved to the meat station where i cooked bacon, links and patties and moved to the scramble station.
- Total Number of Months: 12 Month
Porter, prep lady and Tex max (commis chef)
Spur Borrowdale
06.2021 - 06.2021
- Cleaning walls, under bars, chip fryers
- Cooking wings, beef and chicken schnitzel, nachos, wings, hake fillets
- Preparing breakfast dishes
- Total Number of Months: 2 weeks
Commis chef
Queen of hearts
12.2019 - 03.2020
- Preparing and cooking finger foods
- Preparing salads
- Preparing and cooking fries and onion rings
- Total Number of Months: 3 Months
Education
Diploma - Hospitality and Catering
SAHTC Hospitality School
03.2023
Food And Preparation ;Patisserie Theory - Culinary Arts
SAHTC Hospitality
Harare Zimbabwe12-2020
Skills
- Proficient in English
- Proficient in computer applications
- Special Awards/Certifications: C
- Baking basics
- Food preparation
- Knife skills
- Cooking techniques
- Sanitation practices
- Food presentation
- Allergen awareness
- Waste reduction
- Ingredient selection
- Basic cooking methods
- Effective communication
- Cleanliness and sanitation
- Kitchen safety
- Measuring and portioning
- Stock rotation
- Food storage
- Ingredient station set up
- Workstation organization
- Teamwork
- Teamwork and collaboration
- Time management
- Attention to detail
- Multitasking and organization
- Cleaning and sanitization
Accomplishments
- ServSafe Allergens
- Mental Health First Aid
- Food Protection Manager Examination
- In the process of completing Rouxbe program
At my recent training program was able to get the following certificates;
Certification
- Certificate in food Handlers Course
- Certificate in Mental Health First Aid
- Certificate in ServSafe Food Protection Manager
- Certificate in ServSafe Allergens
- Diploma I’m patisserie
- Diploma in food preparation and principles
- Certificate in food preparation and cooking
Languages & Level
English
Interests and Activities
I have interest in cooking foods of different cuisines, I also love watching cooking shows an follow ups on the famous chefs like Bobby Flay, I try out new foods from shows and cook books and magazines
Timeline
Chef Trainee
Honey Brake Lodge, Outfitters. Gun Club
10.2025 - Current
Trainee Chef
Coastal orange beach
02.2025 - 09.2025
Head Chef
Skotch Kart
12.2023 - 01.2025
Second Cook
The Greenbrier Resort
03.2022 - 03.2023
Porter, prep lady and Tex max (commis chef)
Spur Borrowdale
06.2021 - 06.2021
Commis chef
Queen of hearts
12.2019 - 03.2020
Diploma - Hospitality and Catering
SAHTC Hospitality School
Food And Preparation ;Patisserie Theory - Culinary Arts
SAHTC Hospitality
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