Summary
Overview
Work History
Education
Skills
Mission
Products
Sustainability - Description
Team
Customers
Financials
Accountants
Company
Timeline
Generic

Chef Shalati Thage

Waterkloof Glen

Summary

Personable and creative individual with passion for culinary arts, committed to delivering high-quality dishes and memorable dining experiences. Possesses foundational culinary techniques and skills in kitchen safety, hygiene, and food preparation. Aims to bring innovative flavors and efficient service to create positive impact in any culinary setting.

Offering solid foundation in culinary principles and strong desire to excel in kitchen environment. Brings understanding of basic cooking techniques and ability to follow recipes precisely, ensuring consistency and quality. Ready to use and develop skills in menu planning and ingredient sourcing in executive chef role.


Culinary professional with deep commitment to delivering high-quality dining experiences. Expertise in crafting unique recipes and leading kitchen teams to consistent excellence. Known for adaptability and collaborative approach, ensuring smooth operations and customer satisfaction.

Overview

23
23
years of professional experience

Work History

Excecutive Chef , Director

Shalati Thage Enterprises Pty Ltd
01.2016 - Current
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service
  • Private Chaffing
  • Cooking and Baking Lessons
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
  • Instituted mentorship program for junior chefs, providing guidance and support to nurture their professional development.
  • Reduced food waste significantly, introducing composting program and revising portion sizes.
  • Spearheaded series of cooking workshops for community, building brand loyalty and engaging with wider audience.
  • Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
  • Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
  • Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
  • Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
  • Curated wine pairing list that complemented menu offerings, enhancing overall dining experience.
  • Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
  • Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
  • Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
  • Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
  • Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
  • Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
  • Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
  • Coordinated with team members to prepare orders on time.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.
  • Assisted with menu development and planning.
  • Utilized culinary techniques to create visually appealing dishes.
  • Participated in food tastings and taste tests.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Facilitated cross-functional collaboration for improved decision-making processes within the organization.
  • Negotiated favorable contracts with vendors for reduced costs and improved service quality.

Founder

Shalati Thage Business Enterprise (Pty) Ltd
01.2016 - Current
  • Company Overview: Shalati Thage Business Enterprise (Pty) Ltd was founded by Shalati Thage and her daughter, Ntsako Boitumelo Thage, in 2016
  • The company specializes in agro-processing unique products such as chillies, chilli sauces, chilli paste, pesto, jam, and an assortment of dry seasonings
  • They focus on delivering flavorful sauces, seasonings, and promoting a healthy lifestyle by sourcing high-quality, natural ingredients
  • Established the company to provide a wide range of home baked products, catering services, and chilli products
  • Worked alongside her mother and sisters in the Kruger National Park Bush Braai since 2022
  • Focused on delivering the best catering experience with high-quality meals and pastry products
  • Shalati Thage Business Enterprise (Pty) Ltd was founded by Shalati Thage and her daughter, Ntsako Boitumelo Thage, in 2016
  • The company specializes in agro-processing unique products such as chillies, chilli sauces, chilli paste, pesto, jam, and an assortment of dry seasonings
  • They focus on delivering flavorful sauces, seasonings, and promoting a healthy lifestyle by sourcing high-quality, natural ingredients
  • The company has served notable clients including the World Health Organisation and the United Nations Development Programme
  • Delivered exceptional customer service by addressing client concerns promptly and effectively resolving issues.
  • Built a positive organizational culture that fostered creativity, innovation, and employee engagement.
  • Oversaw financial management activities such as budgeting, forecasting, and cash flow monitoring for improved financial stability.
  • Developed key operational initiatives to drive and maintain substantial business growth.
  • Conducted target market research to scope out industry competition and identify advantageous trends.
  • Guided team members through periods of change by providing clear communication on expectations and objectives moving forward.
  • Ensured compliance with industry regulations while maintaining ethical business practices at all times.
  • Created organization's mission and vision statements for use by employees.
  • Negotiated favorable contracts with suppliers, reducing costs while maintaining product quality.
  • Achieved long-term sustainability for the organization through responsible decision-making processes grounded in ethics.
  • Implemented efficient operational processes to optimize productivity and resource allocation.
  • Navigated company through regulatory landscapes, ensuring compliance with all industry standards and laws.
  • Streamlined operations, implementing efficient workflow processes that cut down on project completion times.
  • Led company through successful rebranding effort, refreshing brand image to appeal to broader audience.
  • Enhanced customer satisfaction, providing exceptional service and promptly addressing inquiries and concerns.
  • Established and maintained strong relationships with customers, vendors and strategic partners.
  • Collaborated with legal, accounting and other professional teams to review and maintain compliance with regulations.
  • Created succession plans to provide continuity of operations during leadership transitions.
  • Represented organization at industry conferences and events.
  • Devised and presented business plans and forecasts to board of directors.

Intern

Ivory Manor Boutique Hotel
01.2022 - 12.2023
  • Completed a 12month internship as part of culinary and pastry training

Employee

Eskom
01.2002 - 01.2013
  • Worked at Eskom from 2002 to 2013

Education

Diploma - Culinary Arts And PastryProgramme Combined

CTIA Chef's Training And Innovation Academy
Pretoria
06-2024

Culinary And Pastry Programme Combined - Chef's Training & Innovation Academy

CTIA Culinary Arts
Pretoria
06-2024

Skills

  • Food safety
  • Relationship building
  • Strategic thinking
  • Quick learner
  • Menu planning
  • Strategic planning
  • Marketing
  • Cost control
  • People management
  • Entrepreneurial and innovative
  • Computer skills
  • Menu development
  • Team management
  • Ethics and integrity
  • Hospitality service expertise
  • Outstanding communication skills
  • Employee development
  • Inventory control
  • Professionalism and etiquette
  • Budget control
  • Safe food handling
  • Customer service
  • Kitchen operations oversight
  • Food prep planning
  • Catering and events
  • Rules and regulations
  • Banquets and catering
  • Food presentation
  • Food plating and presentation
  • Corporate communications
  • Recipe creation
  • Fine dining
  • Menu supervision
  • Food service safety training
  • Allergy awareness

Mission

To provide an exceptional catering experience with high-quality meals and pastry products, exceeding client expectations and building long-term relationships.

Products

  • Wedding Cakes
  • Birthday Cakes
  • Custom Cupcakes
  • Muffins
  • Scones
  • Desserts
  • Dinner Rolls
  • Quiches
  • Buffet and Platters
  • Breakfast Options
  • Chilli Sauces and Pastes
  • Corporate Meals

Sustainability - Description

Committed to environmental sustainability by using recyclable or biodegradable packaging and composting fresh produce leftovers.

Team

  • Shalati Claudia Thage, Founder (Chef), Worked at Eskom from 2002 to 2013, established the business in 2016, completed culinary training with CTIA Culinary Arts, interned at Ivory Manor Boutique Hotel.
  • Chef Xolane Bongane Zwane, Head Chef, Worked at Emperors Palace D’Real Grand Hotel, Silver Star Casino, and African Pride Melrose Arch Hotel.
  • Chef Lutendo Ndumo, Executive Chef, Holds a diploma from Capsicum Culinary Studio, worked at The Marion on Nicol Boutique Hotel and Nobleman Boutique Hotel.

Customers

  • General Public
  • World Health Organisation (WHO)
  • United Nations Population Fund (UNFPA) South Africa
  • Government Employee Medical Scheme (GEMS)
  • FAOZA
  • Bophelo Impilo School

Financials

Available upon request.

Accountants

TAA Tax and Accounting Services (Pty) Ltd, Mr. MMA Thage, CA(SA), 076 124 5371, taatax@outlook.com

Company

Shalati Thage Business Enterprise (Pty) Ltd, 2016/502964/07, 162 Beethoven Street, Waterkloof Glen, Pretoria, 0181, 012 998 8465, 076 905 4585, shalatim4@gmail.com

Timeline

Intern

Ivory Manor Boutique Hotel
01.2022 - 12.2023

Excecutive Chef , Director

Shalati Thage Enterprises Pty Ltd
01.2016 - Current

Founder

Shalati Thage Business Enterprise (Pty) Ltd
01.2016 - Current

Employee

Eskom
01.2002 - 01.2013

Diploma - Culinary Arts And PastryProgramme Combined

CTIA Chef's Training And Innovation Academy

Culinary And Pastry Programme Combined - Chef's Training & Innovation Academy

CTIA Culinary Arts

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Chef Shalati Thage