Carina Garrett
Chef & Front Of House
Boksburg
Summary
To Whom It May Concern,
I am writing to express my interest in potential opportunities within your establishment. Over the past ten years, I have gained extensive experience in the restaurant industry, working across a range of prestigious restaurants in both South Africa and France. My career journey has spanned various roles, from waitstaff to junior chef, and ultimately to a managerial position.
My passion for cooking began in my childhood, growing up in a home where my grandparents instilled a deep love for food and the culinary arts. With a wealth of experience in both front-of-house and back-of-house operations, I am currently seeking a position where I can contribute my skills in either capacity.
As a young, dynamic, and energetic professional, I pride myself on my ability to quickly adapt and learn in fast-paced environments. I possess a keen attention to detail, strong communication skills, and a proven track record of organizational and leadership abilities.
I would welcome the opportunity to discuss any available positions that align with my qualifications. Please find my CV attached for your review.
Thank you for considering my application. I look forward to hearing from you.
Yours sincerely,
Carina Garrett
Overview
12
12
years of professional experience
9
9
Certifications
1
1
Language
Work History
Head Chef
Sebule Restaurant
11.2024 - Current
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Created recipes and prepared advanced dishes.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Chef De Cuisine & General Manager
1 On Steenbok Boutique Hotel
02.2022 - 02.2024
- Oversaw all aspects of hotel operations, including financial management, maintenance, and housekeeping services.
- Created menus and designed corresponding recipes.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
Sous Chef
JAN 1 Michelin Star Restaurant in France
05.2018 - 09.2019
- Filling in when the head chef is off. Doing orders, monitoring hygiene, menu changes, checking all mise en place and assisting wherever necessary in the kitchen.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Assisted with menu development and planning.
- Developed close relationships with suppliers to source best ingredients.
Sous Chef
La Petite Colombe
07.2017 - 05.2018
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Collaborated closely with the head chef to develop recipes.
- Monitored food production to verify quality and consistency.
Sous Chef
Foliage by Chris Erasmus
05.2017 - 07.2017
- Worked in this role for two months while La Petite Colombe was under construction, performing full sous chef responsibilities and contributing across all kitchen sections
Senior Chef De Partie
The Tasting Room by Margot Janse
12.2016 - 04.2017
- Running the fish section.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Expedited smooth service through clear communication with front-of-house staff regarding order statuses, special requests, or potential delays due to unforeseen issues in the kitchen.
- Reason for leaving: Restaurant closed down
Junior Sous Chef
The Shortmarket Club (Part of Luke Dale Roberts Establishment)
06.2016 - 12.2016
- I have been employed across various Luke Dale Roberts establishments since February 2015, transitioning between new restaurant openings, pop-up events, and other venues within the group
- Placing orders, monitoring quality of food, stock rotation, hygiene of kitchen, farm visits, running the pass & helping in any section where needed. Predominantly Larder & sauce Section.
- Reason for leaving: the closing of the Tasting Room. It was my last opportunity to work with Margot Janse.
Senior Chef De Partie
The Test Kitchen by Luke Dale Roberts
01.2016 - 06.2016
- During this me I spent an additional 2 months at the Luke Dale Roberts pop up, at The Saxon Hotel in Johannesburg, South Africa where I proceeded to work sauce section.
Chef De Partie
The Pot Luck Club by Luke Dale Roberts
02.2015 - 01.2016
- Managed Larder section as well as sauce section.
- Reason for leaving: Received the opportunity to go work at The Test Kitchen by Luke Dale Roberts.
Junior Chef De Partie
The Cape Grace Hotel
10.2014 - 02.2015
- Reason for leaving: Accepted position at The Pot Luck Club
- Assisted the Chef de Partie in managing the section.
Demi Chef de Partie
The Planet Restaurant – Belmond Mount Nelson Hotel
12.2013 - 10.2014
- I began my training at Mount Nelson hotel & received the privilege to stay on as a permanent member of staff. I predominantly ran the Larder section of Planet Restaurant alone but went on to become a reliever in all sections of main kitchen including Meat, Garnish, etc.
Education
Grade 12 -
Pretoria Girls High
Grande Diploma - Culinary Arts & Wine
Prue Leith Chefs Academy
01.2013 -
Skills
Food safety regulations
Performance assessments
Signature dish creation
Food safety
Staff training
Inventory rotation
Kitchen management
Recipe creation
Certification
Grande diploma in culinary arts & wine
References
- Tyrone: 083 282 9777
- 1 On Steenbok: 012 054 5933
- Luke Dale Roberts HR: 021 447 0134
- Chris Erasmus: 072 437 5536
- Prue Leith Chefs Academy: 012 654 5203
- (All original qualifications & documentation available upon request)
Timeline
Head Chef
Sebule Restaurant
11.2024 - Current
Chef De Cuisine & General Manager
1 On Steenbok Boutique Hotel
02.2022 - 02.2024
Sous Chef
JAN 1 Michelin Star Restaurant in France
05.2018 - 09.2019
Sous Chef
La Petite Colombe
07.2017 - 05.2018
Sous Chef
Foliage by Chris Erasmus
05.2017 - 07.2017
Senior Chef De Partie
The Tasting Room by Margot Janse
12.2016 - 04.2017
Junior Sous Chef
The Shortmarket Club (Part of Luke Dale Roberts Establishment)
06.2016 - 12.2016
Senior Chef De Partie
The Test Kitchen by Luke Dale Roberts
01.2016 - 06.2016
Chef De Partie
The Pot Luck Club by Luke Dale Roberts
02.2015 - 01.2016
Junior Chef De Partie
The Cape Grace Hotel
10.2014 - 02.2015
Demi Chef de Partie
The Planet Restaurant – Belmond Mount Nelson Hotel
12.2013 - 10.2014
Grande Diploma - Culinary Arts & Wine
Prue Leith Chefs Academy
01.2013 -
Grade 12 -
Pretoria Girls High
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