Solomon Motladiile Motse
Bloemfontein
Summary
Responsible professional skilled in ingredient preparation, batch cooking and plating. Brings stamina for lifting heavy items and standing for long periods of time. Knowledgeable and precise individual committed to maintaining clean, orderly kitchen and delivering high-quality, delicious food.
Skilled Line Cook with background in fast-paced, high-volume restaurant environments. Experience includes preparing meals to order, plating and presenting dishes, and maintaining kitchen cleanliness. Strengths encompass knowledge of food safety regulations, culinary techniques, and inventory management. Previous work has demonstrated ability to keep up with rush hours while maintaining quality control and efficiency.
Passionate culinary professional known for high productivity and efficient task completion. Possess specialized skills in menu planning, food safety compliance, and inventory management. Excel in fast-paced environments using strong problem-solving, communication, and teamwork abilities to deliver exceptional dining experiences.
Resourceful line cook offers several years of experience working stations at restaurants. Skilled in following recipes and food presentation specifications and assisting at serving lines. Equipped with in-depth kitchen equipment operations expertise.
Overview
19
19
years of professional experience
Work History
Line Cook
Bay head yacht club
New Jersey
05.2024 - 11.2024
- Developed strategies to enhance food-presentation aspects of catering and retail environments.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Executed proper techniques when preparing menu item ingredients.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Received and stored food and supplies.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
- Ensured that all dishes were prepared according to recipe specifications.
- Cooked multiple orders simultaneously during busy periods.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Verified kitchen staff followed all recipes and portion serving guidelines correctly.
- Grilled and deep fried various foods from meats to potatoes.
- Conducted regular maintenance checks on equipment ensuring proper functioning order.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Followed proper food handling methods and maintained correct temperature of food products.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
- Performed basic knife skills such as dicing onions or slicing meats.
- Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
Line Cook
Pine tree golf club
Florida
11.2023 - 05.2024
- Developed strategies to enhance food-presentation aspects of catering and retail environments.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Executed proper techniques when preparing menu item ingredients.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Received and stored food and supplies.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
- Ensured that all dishes were prepared according to recipe specifications.
- Cooked multiple orders simultaneously during busy periods.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Verified kitchen staff followed all recipes and portion serving guidelines correctly.
- Grilled and deep fried various foods from meats to potatoes.
- Conducted regular maintenance checks on equipment ensuring proper functioning order.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Followed proper food handling methods and maintained correct temperature of food products.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
- Performed basic knife skills such as dicing onions or slicing meats.
- Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
Line Cook
St Andrews club
Florida
11.2022 - 05.2023
- Replenished food items from inventory and rotated ingredients.
- Followed proper food handling methods and maintained correct temperature of food products.
Line Cook
Bay head yacht club
New Jersey
05.2022 - 11.2022
- Replenished food items from inventory and rotated ingredients.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Followed proper food handling methods and maintained correct temperature of food products.
Chef De Partie
Protea hotel fire and ice Marriott Menlyn
Pretoria
10.2018 - 01.2022
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Monitored temperatures of prepared food and cold-storage areas.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
Line Cook
Protea hotel willow lake by Marriott
Bloemfontein
11.2013 - 10.2018
- Prep grill section to prepare for service
- Portion steaks for service
- Making different kinds of burger Parties
- Making sure that the section Preparing is upto the standard
Line Cook
Windmill casino restaurant
Bloemfontein
09.2005 - 10.2013
Education
Some College (No Degree) - Hospitality And Tourism Management
Mother FET Hotel School
Bloemfontein 03-2004
High School Diploma -
Batlharotlhaping High School
Kuruman 01-1999
Skills
- Prep work
- Recipe preparation
- Food presentation
- Ingredient inspection
- Portioning
- Food rotation
- Order accuracy
- Cleanliness standards
- Dish preparation
- Roasting techniques
- Food storage procedures
- Foodservice sanitation
- Quality control
- Team collaboration
- Recipe adherence
- Head chef collaboration
- Time management
- Recipe customization
- Server communication
- Grilling techniques
- Allergen awareness
- Kitchen station setup
- Salad preparation
- Ingredient preparation
- Equipment maintenance
- Food safety standards
- Menu planning
- Knife skills
- Meat cutting
Languages
English
Upper Intermediate
B2
Timeline
Line Cook
Bay head yacht club
05.2024 - 11.2024
Line Cook
Pine tree golf club
11.2023 - 05.2024
Line Cook
St Andrews club
11.2022 - 05.2023
Line Cook
Bay head yacht club
05.2022 - 11.2022
Chef De Partie
Protea hotel fire and ice Marriott Menlyn
10.2018 - 01.2022
Line Cook
Protea hotel willow lake by Marriott
11.2013 - 10.2018
Line Cook
Windmill casino restaurant
09.2005 - 10.2013
Some College (No Degree) - Hospitality And Tourism Management
Mother FET Hotel School
High School Diploma -
Batlharotlhaping High School