Summary
Overview
Work History
Education
Skills
Languages
Contact
Best Time/Day for contact
Education and Training
Interests
References
Timeline
Generic
Tumelo Sebego

Tumelo Sebego

31 De La Rey Ave, Generaal De Wet, Bloemfontein

Summary

Hardworking individual known for being honest and trustworthy. Trained in basic cooking methods and eager to learn from successful cooks and chefs. Seeking the chance to be a chef at a great establishment.
Energetic individual committed to working in fast-paced restaurant environments. Calm and poised and considered true team player. Fast learner with proven history of efficiency and detail-oriented work. Trained chef promoting effective food training and desire to learn new skills.

Overview

7
7
years of professional experience

Work History

Line Cook

The Atlantic Inn
Block Island
05.2025 - 09.2025
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Adhered to sanitation policies at all times when handling food products.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Worked closely with management team in order to meet budget goals while maintaining high quality standards.
  • Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Created and implemeted ideas for the pastry station
  • My pastry special got included in the menu.

Line Cook

Spring Run Country Club
Estero
10.2024 - 05.2025
  • Consistently prepared food items according to recipes, portioning, and waste control guidelines.
  • Maintained cleanliness of food preparation areas, cooking surfaces, and utensils.
  • Restocked kitchen supplies to ensure availability of necessary items.
  • Operated kitchen appliances including blenders, ovens, and grills for food preparation.
  • Organized storage areas for easy access to all essential items.
  • Assisted with prep work such as washing vegetables and butchering meat as required.
  • Collaborated with staff regarding orders and menu changes to ensure smooth operations.
  • Adhered to sanitation policies while handling food products at all times.

Line Cook

Country Club of Darien
Darien
05.2024 - 10.2024
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Organized the storage area to ensure that all necessary items were readily accessible.
  • Responded quickly to any customer complaints or concerns about their dining experience.
  • Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Adhered to sanitation policies at all times when handling food products.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Ensured that all dishes were prepared according to recipe specifications.
  • Tracked inventory levels of all products used in the kitchen on a daily basis.

Line Cook

The Club At The Strand
Naples
11.2023 - 05.2024
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Operated various kitchen appliance such as a blender, oven, grill, etc.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Communicated effectively with other staff members regarding orders and menu.
  • Cooked multiple orders simultaneously during busy periods.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Grilled and deep fried various foods from meats to potatoes.

Culinary Intern

Naples Grande Beach Resort
Naples
03.2022 - 03.2023
  • Worked alongside senior team members to learn related job tasks and roles.
  • Handled basic issues and problems under direct supervision, escalating more complex issues to appropriate standards.
  • Identified recipe ingredients and made sure each was prepared for.
  • Rotated food stocks, using older items first and tossing expired products.
  • Kept kitchen properly cleaned and maintained and all items put away after use.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Made meals in accordance with company standards and requirements.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Checked quality of food products to meet customer satisfaction.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Set up work stations prior to opening to minimize prep time.

Trainee Chef

Food and Beverage Institute
Bloemfontein
09.2021 - 12.2021
  • Identified recipe ingredients and made sure each was prepared for.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Kept kitchen properly cleaned and maintained and all items put away after use.
  • Rotated food stocks, using older items first and tossing expired products.
  • Handled presentation standards and portion control requirements.

Chef Trainee

Eunice Girls Hostel
Bloemfontein
03.2021 - 08.2021
  • Handled presentation standards and portion control requirements.
  • Checked dates on food to maintain proper rotation, discarding expired items.
  • Kept kitchen properly cleaned and maintained and all items put away after use.
  • Monitored quality, presentation and quantities of plated food across line.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food
  • Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
  • Established controls to alleviate supply and food waste.

Trainee Chef

Lochs Hoek
Bloemfontein
10.2020 - 12.2020
  • Rotated food stocks, using older items first and tossing expired products.
  • Kept kitchen properly cleaned and maintained and all items put away after use.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.

Trainee Chef

Food and Beverage Institute
Bloemfontein
01.2019 - 12.2020
  • At the FBI I was exposed to various functions ranging from small corporate events to large weddings and food expos
  • My duties at the FBI included venue set-ups, menu planning, and preparation of dishes as well as plating and serving of all the dishes
  • Over the past 12 months I was exposed to all areas of the kitchen and I am confident that I am competent in the application of all 14 cooking methods as well as the preparation of various stocks, soups, sauces, hot and cold starters, main courses and desserts
  • I am also confident in my preparation skills of meats, fish, poultry and all vegetables
  • During my time spent at the FBI, I feel that I am always available to assist with any additional duty that has to be performed that does not form part of my formal training
  • I am always willing to go the extra mile and often assist with practical demonstration preparations as well as skills training programs offered to the general public
  • I also attended a workshop offered at the FBI on the correct use and application of cleaning chemicals in the kitchen, and I am confident that I can safely prepare, cook and store food items in order to avoid cross contamination and food spoilag

Education

Associate of Arts - Patisserie Studies

Food And Beverage Institute Bloemfontein
Bloemfontein, South Africa
06.2020

Associate of Arts - Food Preparation and Culinary Arts

Food And Beverage Institute Bloemfontein
Bloemfontein, South Africa
12.2019

Grade 12 (Matric) -

Bloemfontein South High School
Bloemfontein, Free State, South Africa, South Africa
12.2011

Skills

  • Drivers License : Yes
  • Proper Food Storage
  • Kitchen Sanitation
  • Food Preparation
  • Bulk Food Preparation
  • High Hygienic Standards
  • Basic Cooking Methods
  • Works Well Under Pressure
  • Customer Service
  • Teamwork and Collaboration
  • Food Handlers Certification
  • Opening and Closing Procedures

Languages

  • Fluent in English (Speak, read and write)

Contact

31 De La Rey Ave, Generaal De Wet, Bloemfontein, South Africa 9301

Best Time/Day for contact

Between 9 am - 3pm on Tuesday

Between 9am - 11am on any other business day.

Education and Training

Bloemfontein, Free State, South Africa,Bloemfontein, South Africa,Bloemfontein, South Africa

Interests

Music, Art, Books, Fashion, Cooking and Entrepreneurship

References

Jarine Mostert Position : Operations Director (Food & Beverage Institute) Telephone : 083 561 6224

Lesley Jacobs Position : Program Director (Food & Beverage Institute) Telephone : 083 456 5623

Michele Fourie Position : Operations Chef (Food & Beverage Institute) Telephone : 079 942 4935

Ashley Teger: Sous Chef (Naples Grande Beach Resort) Telephone: +1 (646) 715 4343

Lizaria Fontan: Outlet Sous Chef (Naples Grande Beach Resort) Telephone: +1 (862) 340 8284

Kristofer Jubinville: Executive Chef (Spring Run Golf Club), Executive Sous Chef (Bonita Bay) Telephone: +1(239) 961 8777

Timeline

Line Cook

The Atlantic Inn
05.2025 - 09.2025

Line Cook

Spring Run Country Club
10.2024 - 05.2025

Line Cook

Country Club of Darien
05.2024 - 10.2024

Line Cook

The Club At The Strand
11.2023 - 05.2024

Culinary Intern

Naples Grande Beach Resort
03.2022 - 03.2023

Trainee Chef

Food and Beverage Institute
09.2021 - 12.2021

Chef Trainee

Eunice Girls Hostel
03.2021 - 08.2021

Trainee Chef

Lochs Hoek
10.2020 - 12.2020

Trainee Chef

Food and Beverage Institute
01.2019 - 12.2020

Associate of Arts - Patisserie Studies

Food And Beverage Institute Bloemfontein

Associate of Arts - Food Preparation and Culinary Arts

Food And Beverage Institute Bloemfontein

Grade 12 (Matric) -

Bloemfontein South High School

Similar Profiles

CREATE PROFILE
Tumelo Sebego