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
undefinedTimeline
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
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