Lauren Horne
Port Elizabeth
Summary
Dynamic Senior Sous Chef with a proven track record at Gorah Elephant Camp, excelling in recipe development and kitchen management. Passionate about culinary artistry, I effectively trained staff and implemented waste reduction strategies, enhancing efficiency and food safety compliance. Committed to delivering exceptional dining experiences while fostering a collaborative kitchen environment.
Overview
14
14
years of professional experience
Work History
Senior Sous Chef
Gorah Elephant Camp
Addo
11.2016 - Current
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
- Maintained accurate records of invoices related to food purchases for accounting purposes.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Trained kitchen workers on culinary techniques.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Sous Chef
Hacklewood Hill Country House
Port Elizabeth
10.2012 - 02.2016
- Supervised cooks and other kitchen personnel during meal services.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Trained new hires in proper cooking techniques and recipes.
- Established standard procedures for plating presentations.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Liaised closely with kitchen and front-of-house personnel.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Junior Chef
The Plantation
Port Elizabeth
01.2012 - 03.2012
- Attended regular staff meetings led by Head Chef or Sous Chef for updates on menu changes or specials.
- Organized stockroom shelves by product type, expiration date, and other criteria.
- Complied with established recipes while preparing meals according to specifications provided by Head Chef or Sous Chef.
- Adhered to all safety standards when handling kitchen equipment and food products.
- Replenished supplies as needed throughout the shift to maintain adequate inventory levels.
- Prepared ingredients for cooking, including washing, peeling, cutting and seasoning vegetables.
Education
NQF Level 3 - Hospitality
Port Elizabeth College
Port Elizabeth11-2011
High School Diploma -
Uitenhage High
Uitenhage12-2007
Skills
- Food safety compliance
- Recipe development
- Inventory management
- Equipment maintenance
- Menu planning
- Culinary artistry
- Employee training
- Time management
- Allergy awareness
- Kitchen management
- Strong work ethic
- Staff scheduling
- Food safety
Timeline
Senior Sous Chef
Gorah Elephant Camp
11.2016 - Current
Sous Chef
Hacklewood Hill Country House
10.2012 - 02.2016
Junior Chef
The Plantation
01.2012 - 03.2012
NQF Level 3 - Hospitality
Port Elizabeth College
High School Diploma -
Uitenhage High
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