Nthabiseng Mogotsi
Sous Chef
Pretoria
Summary
Adept at leading high-volume kitchens. Enhanced Blue Valley Golf Estate's reputation through meticulous food presentation and innovative flavor combinations. Expertise in cost control and inventory management, coupled with a talent for mentoring teams, significantly boosted kitchen efficiency and culinary excellence. Skilled in food safety and passionate about customer service, consistently deliver exceptional dining experiences. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 3-year background in high-end restaurant industry. Seasoned Sous Chef specializing in cuisine. Successful 4year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
Overview
5
5
years of professional experience
8
8
years of post-secondary education
Work History
Sous Chef
Blue Valley Golf Estate
Pretoria
01.2023 - Current
- 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.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Junior Sous Chef
Monate Game Lodge
Modemolle
01.2022 - 12.2023
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Prepped daily menu items to quickly deliver upon request.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Oversaw cleanliness of each station in kitchen.
- Adapted swiftly by mastering new recipes to meet guest dietary needs.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Developed unique menu items and plating presentations.
- Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
- Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.
- Ordered food items for upcoming events per sous chef request.
Commis Chef
Valley Logde
Magaliesburg
01.2020 - 12.2021
- Rotated through all prep stations to learn different techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Prepped daily menu items to quickly deliver upon request.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Education
Diploma - Diploma in Food Service Managment
Vaal University of Technology
Vanderbijlpark, South Africa 03.2014 - 01.2022
No Degree - Certificate in Food Safety And Hygiene Training
Riberio Healthcare Center
Pretoria, South Africa 01.2022 - 02.2022
Skills
Food preparation
Food safety
Cost control
Inventory management
Recipes and menu planning
Plating
Team leadership
Customer service
Safe food handling
Kitchen leadership
Kitchen management
Food presentation
Timeline
Sous Chef
Blue Valley Golf Estate
01.2023 - Current
Junior Sous Chef
Monate Game Lodge
01.2022 - 12.2023
No Degree - Certificate in Food Safety And Hygiene Training
Riberio Healthcare Center
01.2022 - 02.2022
Commis Chef
Valley Logde
01.2020 - 12.2021
Diploma - Diploma in Food Service Managment
Vaal University of Technology
03.2014 - 01.2022
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