Judy Sebaea
Chef
Meadowlands Soweto,GP
Summary
My most achievement is that I have learn to be more calm in busy time, and stil achieve the best, and when dealing with food I put all my efforts as it is my passion, I have learn to work well with team or individual.
Overview
12
12
years of professional experience
Work History
Preparing Break-fast cooking lunch, Salads
Fedics Standard Bank
- Helping in fuction
- Working in store, serve customers weighs food grasting Menu
- Clean the kitchen and fridge
- Duration: Two Months (Training)
- Contact person: Executive Chef (Shain)
- Contact Numbers: 076 371 8665
Saxon Boutique Hotel Villias and Spa
- Duration: Two Days Function
- Responsibility: Making starters and desert in pastry kitchen
- Contact person: Executive Chef (David Huggs)
- Contact Numbers: 082 825 124
- E-mail Address: davidh@saxon.co.za
Master Chef South Africa
- Duration: Two Weeks
- Responsibility: Assistance in Culinary Team
- Contact person: Chef Arnold Tanzer
- Contact Numbers: 083 4546 439
Chef Supervisor
Tsebo
08.2024 - Current
- Built relationships with local farmers markets to source fresh produce directly from growers at advantageous prices.
- Troubleshot equipment issues in the kitchen quickly so as not to disrupt operations or compromise food safety.
- Reviewed vendor contracts to negotiate better pricing on ingredients, lowering operational costs while maintaining quality standards.
- Managed staff scheduling to ensure optimal coverage during peak service hours without compromising quality or efficiency.
- Resolved conflicts between team members amicably while taking steps to prevent future issues.
- Achieved high customer satisfaction by consistently creating and presenting high-quality dishes.
- Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
- Developed creative and innovative menu items, resulting in increased sales and positive customer feedback.
- Utilized seasonal ingredients in menu development, offering fresh options that appealed to customers'' preferences.
- Maintained a clean and sanitary kitchen environment, ensuring compliance with health codes and regulations.
- Participated in community outreach efforts such as cooking demonstrations or charity events to increase brand visibility and goodwill.
- Collaborated with front-of-house staff to provide seamless dining experiences for guests.
- Supported cost control initiatives through careful monitoring of ingredient usage and portion sizes, reducing overall expenses.
- Oversaw catering events from planning to execution, ensuring client satisfaction and repeat business opportunities.
- Streamlined food preparation processes for faster service times and better quality control.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef
Csgfood
03.2022 - 07.2024
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Chef Trainer
Ukwezaholdings
03.2017 - 12.2018
- Assisted in budget management for the culinary program by monitoring inventory levels and purchasing necessary supplies in a cost-effective manner.
- Collaborated with other chef trainers to design new courses, ensuring a well-rounded curriculum for culinary students.
- Delivered engaging and hands-on training sessions, enabling trainees to gain practical experience in various cooking styles.
- Coordinated special workshops focusing on specific cuisines or techniques, broadening the scope of the culinary program offerings.
- Created customized lesson plans tailored to individual trainee needs, addressing skill gaps and maximizing learning outcomes.
- Established strong lines of communication with both staff members and trainees which led to an enhanced learning environment.
Hilton hotel sandton
03.2014 - 07.2014
- Department: Hot kitchen, Cold Kitchen Break fast Pastry & Bangute
- Duration: One year four Month (01 March to 31 July 2014)
- Contact person: Rejoice Moyo
- Contact Numbers: 011 322 1530
Education
Grade 12 - Matric
Raphela Secondary School
Community service
City Year South Africa
Food Preparation and culinary Arts
Hospitality Trainers & Associates
Skills
Friendly, positive attitude
Teamwork and collaboration
Computer skills
Customer service
Problem-solving
Time management
Calm under pressure
Verbal communication
Excellent communication
References
- Rejoice, Moyo, Chef le Cuisine (Hilton Hotel Santon), 082 738 9048
- Miss Pabatso, Mashongoane, Foreman, 078 194 7084, Mentor
Interests
Sports: Tennis, Cooking, Banking, Reading
Accomplishments
Basic First Aid and Fire Fighting
TRAINING
- Place: Rand Clinic (Net-care)
- Duration: Seven Days
- Responsibility: Assistance Pastry Chef (Kitchen
- Contact Person: Nompumelelo Mazibuko
- Contact Number: 083 661 7932
Timeline
Chef Supervisor
Tsebo
08.2024 - Current
Chef
Csgfood
03.2022 - 07.2024
Chef Trainer
Ukwezaholdings
03.2017 - 12.2018
Hilton hotel sandton
03.2014 - 07.2014
Preparing Break-fast cooking lunch, Salads
Fedics Standard Bank
Saxon Boutique Hotel Villias and Spa
Master Chef South Africa
Grade 12 - Matric
Raphela Secondary School
Community service
City Year South Africa
Food Preparation and culinary Arts
Hospitality Trainers & Associates