Nobuhle Ziphozakhe Mabaso

Nobuhle Ziphozakhe Mabaso

Founder & Director at Lovingly Plated
Lives in Johannesburg, South Africa

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About me

I am excited to bring my natural talent and passion for the culinary arts to guests and clients alike. I am currently seeking to further my professional experience internationally.

I have a background in hospitality, from food and beverage operations to food preparation, through my qualification in Professional Cookery and Kitchen Management.

My food and beverage experience extends from junior experience in front-of-house service as a server and hostess through student traineeships to extensive experience in the kitchen through my student traineeships in South Africa, a graduate internship opportunity in the USA between 2019 and 2021, and being a Commis Chef aboard Princess Cruises in 2022.

I am keen and inquisitive, as well as ever-curious to acquire new skills. I excel when I am supported by encouraging mentorship and leadership. Where there is an opportunity for development, I rise to the challenge to grow as an independent and proficient team player. I hold myself to the highest standard and have a keen eye for detail. I am also an optimistic teammate and serve as a proactive contributor within a team.

My proficiency in a kitchen environment includes:

- preparing fresh ingredients for cooking according to guest orders by following recipes and/or menus

- cooking food and preparing top-quality menu items promptly

- testing food to ensure proper preparation and temperature

- operating kitchen equipment safely and responsibly

- ensuring the proper sanitation and cleanliness of surfaces and storage containers

- ensuring food containers are properly dated and rotated as per policies

- ensuring food safety, hygiene, and HACCP policies are implemented

- having the ability to move, pull, carry or lift items weighing at least 18 kg or 40 lbs

- having the ability to work for extended periods standing, walking, or sitting

- having a positive outlook or attitude and an outgoing personality

- contributing creative and innovative ideas for dishes

- having an intrigue for different cuisines and a willingness to challenge myself

- having a professional appearance and adhering to personal hygiene protocol

- working aboard a cruise liner as a 1st Commis Chef

- having 2.5 years of experience within the hospitality industry

My experience and desire for a challenge allow me to venture into entrepreneurship with my food service business, Zukkinni Zen, which I envisage expanding further in the years to come.

Experience

3 years and 4 months

  • Founder & Director

    Lovingly Plated - Johannesburg, South Africa

    F&B kitchen
    September 2023 - Now · 7 months

    * I spearhead menu creation, ensuring high-quality, innovative, and diverse offerings by incorporating culinary trends and client preferences. * I establish and enforce stringent quality standards for food preparation and presentation while staying updated on culinary trends. * Additionally, I monitor costs for profitability, implement operational processes for enhanced productivity, integrate innovative ideas for a competitive edge, and lead branding efforts to establish a strong market presence, all while developing and implementing effective marketing strategies to drive customer acquisition.

  • 1st Commis Chef

    Princess Cruises - Santa Clara, CA, United States

    F&B kitchen
    June 2022 - November 2022 · 6 months

    - Primary responsibility of the Asian Line buffet station in World Fresh Marketplace buffet area which included line set-up (breakfast, lunch, and dinner buffet), collection and monitoring of food par levels on the line as per daily menus, replenishing food items on buffet line, ensuring front-of-house and back-of-house cleanliness and presentation according to public health regulations and standards. - Assisted with similar responsibilities on other buffet lines in World Fresh Marketplace buffet area including International line, Cold Islands, Pastry Shop and Bistro buffet line. - Interacting with guests to ensure and maintain guest service excellence to meet company targets.

  • Cook III

    The Little Nell - Aspen, CO, United States

    F&B kitchen
    November 2020 - February 2021 · 4 months

    - Primary responsibility of the garde manger station which included station set-up, mise-en-place preparation and production and plating of a la carte menu items. - Assisted with preparation and production of grill station and stewarding.

  • Cook III

    Ocean Edge Resort & Golf Club - Brewster, MA, United States

    F&B kitchen
    June 2020 - October 2020 · 5 months

    - Primary responsibility of the garde manger station which included station set-up, mise-en-place preparation and production and plating of a la carte menu items. - Assisted as expediter on the pass.

  • Cook III

    The Little Nell - Aspen, CO, United States

    F&B kitchen
    December 2019 - May 2020 · 6 months

    - Primary responsibilities in the production kitchen which included inventory packing and organization of storage areas for placing inventory as well as received and checked inventory deliveries and preparation of mise-en-place used in the main kitchen. - Assisted as expediter between main kitchen and production kitchen.

  • Kitchen Student Intern

    Fairlawns Boutique Hotel and Spa - Johannesburg, South Africa

    F&B kitchen
    August 2017 - October 2017 · 3 months

  • Kitchen Student Intern

    Riboville Boutique Hotel and Restaurant - Johannesburg, South Africa

    F&B kitchen
    February 2017 - April 2017 · 3 months

  • Kitchen Student Intern

    Fedics Growthpoint - Johannesburg, South Africa

    F&B kitchen
    July 2016 - September 2016 · 3 months

  • F&B Service Student Intern

    African Pride Melrose Arch, Autograph Collection® - Johannesburg, South Africa

    F&B service
    February 2016 - April 2016 · 3 months

Education

Languages

1 language

  • English

    Native or fluent

Personal information

Nationalities

  • South African

Skills

30 skills

  • Communication skills
  • Creative spirit
  • Culinary experience
  • Culinary skills
  • Decision making skills
  • Enthusiastic
  • F&B Kitchen
  • F&B service
  • Food Costing
  • Food pairing
  • Food Photography
  • Food Safety
  • Food server
  • Hospitality Industry
  • Innovative
  • Inventory control
  • Kitchen hygiene
  • Kitchen Trainee
  • Leadership skills
  • Microsoft Excel
  • Microsoft Word
  • Organisation skills
  • Proactive & responsible
  • Problem Solving Skills
  • Public Speaking skills
  • Reliable, Loyal, Honest
  • Team Coordination
  • TEAM LEADER
  • Team player
  • Time management skills

Additional Information

1 information shared

  • Certifications

    * STCW Fire Fighting and Fire Prevention - South African Maritime Safety Authority

    * STCW PERSONAL SURVIVAL TECHNIQUES - South African Maritime Safety Authority

    * STCW ELEMENTARY FIRST AID - South African Maritime Safety Authority

    * STCW CRISIS MANAGEMENT AND HUMAN BEHAVIOR TRAINING - Ocean Technologies Group

    * STCW PERSONAL SAFETY AND SOCIAL RESPONSIBILITY - Ocean Technologies Group

    * STCW CROWD MANAGEMENT ON PASSENGER SHIPS TRAINING - Ocean Technologies Group

    * STCW SECURITY AWARENESS - Marlins Training Limited

Connections
Sphesihle Nyaba
Commis Chef at Sotto Sopra
Brian Ian
Commis at four points by sheraton nairobi airport
Boipelo Phake
Alumni from The International Hotel School
Following
Hotel Indigo Grand Cayman - Recruitment in Europe Riviera Dining Group
Riviera Dining Group
Florida, United States
Soho House
Soho House
London, United Kingdom
Other members
Lashiate Makunike
Sandton, South Africa
Luthando Mtolo
Johannesburg, South Africa
Kutlwano Finger
Johannesburg, South Africa
Kevin Khesa
Johannesburg, South Africa
Mokgale Moabi
Pretoria, South Africa
View more
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