Tiisetso Moeletsi

Accomplished and visionary head chef with proven expertise in leading high-performing kitchens and creating exceptional dining experiences. I excel in designing innovative menus, controlling costs, and ensuring consistent food quality, safety, and presentation. Strong leadership and staff management skills; I mentor, motivate, and inspire kitchen teams to achieve excellence under pressure. Adept at resolving conflicts with professionalism, building trust with staff and customers, and maintaining a positive, efficient work environment. Highly skilled in supplier management, inventory control, and operational efficiency, I consistently balance creativity with profitability to drive customer satisfaction and business growth.

Key Strengths

• Leadership & Team Development: Build, mentor, and lead cohesive kitchen brigades that deliver consistent excellence.
• Creative Menu Design: Craft seasonal, innovative, and profitable menus aligned with customer preferences and market trends.
• Operational Excellence: Skilled in cost control, inventory management, supplier relations, and maximizing kitchen efficiency.
• Food Quality & Safety: Uphold the highest standards of hygiene, safety, and consistency in every dish served.
• Conflict Resolution & Professionalism: Tackle challenges with discretion, fairness, and tact, while fostering teamwork.
• Customer Experience Focus: Dedicated to creating memorable dining experiences that enhance brand reputation.

Oversees and supervises kitchen staff. Assists with menu planning, inventory, and management of supplies. Ensures that the food is top quality and that the kitchen is in good condition. Keeps stations clean, and complies with food safety standards.

Researched new culinary techniques to innovate dishes and improve customer satisfaction.

Directed culinary operations at upscale restaurant in Dublin, Graystones, Ireland.

Supervised eight cooks and 15 kitchen personnel in high-volume preparation of entrées, specialty dishes, and desserts.

Developed unique menu offerings and artistic plate presentations to attract clientele.

Established standardized recipes to uphold consistent food quality and maximize guest satisfaction.

Contributed to creation and enforcement of policies for streamlined kitchen operations.

Hands-on experience in creating diverse, innovative menus aligned with restaurant policies and standards. Proven success in designing dishes that achieve perfect harmony between appearance and taste. Committed to maintaining high food quality by training and supervising kitchen staff, and ensuring consistent performance. Skilled in enforcing hygiene and food safety standards at all stages of food preparation, maintaining a clean, organized, and compliant kitchen environment.

Directs food preparation while collaborating closely with the executive chef, contributing to the design of innovative food and drink menus. Produces high-quality dishes that excel in both taste and presentation. Oversees and supervises kitchen staff, assists with menu planning, inventory, and supply management, and ensures the kitchen operates efficiently and meets the highest standards of cleanliness and food safety. Provides creative suggestions and ideas to enhance kitchen performance, consistently driving quality, efficiency, and team excellence.

Provided high-level support to the Head Chef, specializing in the preparation of authentic Florentine cuisine. Oversaw daily recipe execution, food storage, cooking processes, and presentation to ensure consistent quality. Developed new recipes and advised on menu pricing, while researching and sourcing ingredients based on seasonal availability and superior quality.

Worked across all areas of the kitchen under the supervision of the Executive Chef, quickly acquiring new skills, and becoming a valuable member of the kitchen team. Assisted in brainstorming and developing new menu items and daily specials, focusing on locally sourced, seasonal ingredients to create innovative, high-quality dishes.