Design
Prestin Horner
Chef
Johannesburg
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with all cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational english skills.
High-performing Chef offering 2 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Forward-thinking professional offering more than 2 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven cooking skills.
Adaptable and enterprising sous chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Professional Chef adept at expertly managing and guiding team of 20 kitchen personnel in production of fine dining cuisine. Well-versed in overseeing construction, quality and deliverance of each plate.
Self-motivated baker with 2 years of expertise preparing memorable dishes with fresh ingredients. Well-trained in all cuisines. Master in baking and advertising.
Proficient Sous Chef highly competent at operating in fast-paced, demanding environments. Adaptable professional with success handling challenges. 2-year background in high-end restaurant industry.
Overview
1
1
year of professional experience
3
3
years of post-secondary education
Work History
Chef
Radisson Red
Johannesburg
09.2021 - 11.2022
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with staff members to create meals for large banquets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Cooked memorable dishes that brought new customers into establishment.
- Interacted with guests to obtain feedback on product quality and service levels.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Modernized work processes to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Coordinated employee schedules and developed staff teams to boost productivity.
- Verified compliance in preparation of menu items and customer special requests.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef
Anti Social Social Club
Johannesburg
11.2021 - 03.2022
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Interacted with guests to obtain feedback on product quality and service levels.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with staff members to create meals for large banquets.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Collaborated with other personnel to produce and modify menus and selections.
Chef
Rising Tide
Johannesburg
07.2021 - 02.2022
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Cooked memorable dishes that brought new customers into establishment.
- Verified compliance in preparation of menu items and customer special requests.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Interacted with guests to obtain feedback on product quality and service levels.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Placed orders to restock items before supplies ran out.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with other personnel to produce and modify menus and selections.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Developed kitchen staff through training, disciplinary action and performance reviews.
Education
QCTO Professional Chef - Culinary Studies
Capsicum
Rosebank 06.2020 - Current
Skills
Performance assessments
undefinedInterests
Marketing
Gaming
Timeline
Chef
Anti Social Social Club
11.2021 - 03.2022
Chef
Radisson Red
09.2021 - 11.2022
Chef
Rising Tide
07.2021 - 02.2022
QCTO Professional Chef - Culinary Studies
Capsicum
06.2020 - Current
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