Roberto Burger
Commis Chef
Stellenbosch Golf Club, Stellenbosch, Capetown, Western Cape
Summary
Ambitious individual promoting a strong understanding of the food and beverage industry. Knowledgeable in food stock rotation and kitchen safety. Pursuing a position as a Commis Chef in the downtown area at Protea Hotel Technopark Stellenbosch .
Explore different restaurants around Stellenbosch to gain more knowledge and understanding of how things work in the food&beverage industry. Cooking is art and art needs to be sold.
Overview
5
5
years of post-secondary education
Work History
Commis Chef
Protea Hotel Marriott
Stellenbosch
- Measuring meal ingredients accurately for the chef de partie
- Preparing meals by washing, peeling, and chopping fruits and vegetables and seasoning different kinds of meat
- Preparing basic salads and sauces for meals, as directed by the chef de partie
- Receiving deliveries and verifying that all ordered items are received and are good quality
- Taking inventory of restaurant supplies and notifying the supervisor when stock is low
- Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers
- Cleaning and ensuring that all the work stations are organized and properly sanitized
- Preparing all the meal items to be presentable as instructed by the chef de partie
Education
International High Field Qualification In Catering - Chef Training
Stellemploy
Stellenbosch 01.2021 - 01.2023
Qualified Junior SASSA Sommelier - Sommelier
Sommelier Academy
Stellenbosch 01.2017 - 06.2020
Skills
Measuring and portioning
Cleanliness and sanitation
High hygienic standards
Menu Planning
Bulk Food Preparation
Cooking techniques
Portion Control
Knife Skills
Food presentation
Basic cooking methods
Recipe Development
Cleanliness
Salad Making
Timeline
International High Field Qualification In Catering - Chef Training
Stellemploy
01.2021 - 01.2023
Qualified Junior SASSA Sommelier - Sommelier
Sommelier Academy
01.2017 - 06.2020
Commis Chef
Protea Hotel Marriott