Jean J Botha

Work History

Executive Chef

City Club Raleigh

06.2024 - 01.2025

Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Oversaw business operations, inventory control, and customer service for restaurant.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Utilized culinary techniques to create visually appealing dishes.
Developed new recipes and flavor combinations to enhance customer dining experience.
Implemented food cost and waste reduction initiatives to save money.
Participated in food tastings and taste tests.
Developed close relationships with suppliers to source best ingredients.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Worked closely with front-of-house staff to facilitate excellent customer service.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Sous Chef

Perry's steak house

02.2023 - 06.2024

Training staff on the company's standards
Ensuring all staffs prep are done before service
Ordering produce and meats from vendors
Scheduling staffs shift and ensuring off days and time off requests
Closing kitchen down when all staff has left and filling paperwork for next day at the end of shift
Opening the kitchen and go over all staff prep list to ensure no over prepping would lead to food waste
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Coordinated with team members to prepare orders on time.
Butchering meat and use of band saw
Prep sauces for service
Worked closely with front-of-house staff to facilitate excellent customer service.

Line Cook

Kiawah Island Club

10.2021 - 02.2023

Prepare multiple orders simultaneously during peak periods with a high accuracy rate, ensuring customer satisfaction and repeat business
Set up and prepare cooking supplies and workstations during opening and closing to maximize production
Create identical dishes numerous times daily with consistent care, attention to detail, and quality
Change and sanitize cutting boards, benches and surfaces between tasks to avoid cross-contamination
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

Senior Sous Chef

Grandfather Golf and Country Club

05.2019 - 10.2021

Inspected kitchen to observe food preparation quality and service, food appearance and cleanliness of production and service areas
Create recipes and prepare advanced dishes
Monitor line processes to maintain consistency in quality, quantity and presentation
Handled and stored food to eliminate illness and prevent cross contamination
Maintained well-organized mise en place to keep work consistent
Placed orders to restock items before supplies run out
Inventoried food, ingredients and supply stock to prepare and vendor orders
Initiated training for new team members on culinary techniques to improve production and increase kitchen workflow
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Line Cook

Mar A Lago

10.2018 - 05.2019

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customers satisfaction and repeat business
Set up and prepared cooking supplies and workstations during opening and closing to maximize production
Create identical dishes numerous times daily with consistent care, attention to detail and quality
Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Grilled meats and seafood to customer specifications.
Prepared and cooked full course meals based on restaurant recipes and specifications.

Line Cook

Grandfather Golf and Country Club

05.2018 - 10.2018

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customers satisfaction and repeat business
Set up and prepared cooking supplies and workstations during opening and closing to maximize production
Create identical dishes numerous times daily with consistent care, attention to detail and quality
Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination
Maintained well-stocked stations with supplies and spices for maximum productivity.

Chef De Partie

Russel's On The Port

03.2017 - 08.2017

Maintained well-organized mise en place to keep work consistent
Operated all kitchen equipment safely to prevent injuries
Prepared items for roasting, sauteing, frying and baking
Rotated stock to use items in FIFO order
Preparing the stocks (sauces) for cooking
Mentored kitchen staff to prepare each for demanding role
Sanitize all counters properly to prevent foodborne illness

Chef De Partie

Asara Wine Estate And Hotel

10.2015 - 02.2017

Maintained well-organized mise en place to keep work consistent
Operated all kitchen equipment safely to prevent injuries
Prepared items for roasting, sauteing, frying and baking
Rotated stock to use items in FIFO order
Preparing the stocks (sauces) for cooking
Mentored kitchen staff to prepare each for demanding role
Sanitize all counters properly to prevent foodborne illness

Trainee

Foliage

02.2015 - 08.2015

Learned new materials, processes and programs quickly
Attended training courses to build understanding of processes, techniques and industry
Increase training efficiency by working closely with supervisor and co-workers, asking questions, and giving honest, detailed feedback
Maintained high levels of efficiency during training by taking detailed notes and asking questions
Shadowed senior team members to learn all related jobs

Trainee

Haute Cabriere

02.2015 - 08.2015

Learned new materials, processes and programs quickly
Attended training courses to build understanding of processes, techniques and industry
Increase training efficiency by working closely with supervisor and co-workers, asking questions, and giving honest, detailed feedback
Maintained high levels of efficiency during training by taking detailed notes and asking questions
Shadowed senior team members to learn all related jobs

Trainee

Le Franschhoek Hotel And Spa

01.2014 - 08.2015

Learned new materials, processes and programs quickly
Attended training courses to build understanding of processes, techniques and industry
Increase training efficiency by working closely with supervisor and co-workers, asking questions, and giving honest, detailed feedback
Maintained high levels of efficiency during training by taking detailed notes and asking questions
Shadowed senior team members to learn all related jobs
Worked alongside executive chef with menu planning and preparing for wine dinners

Summary

Overview

Work History

Executive Chef

Sous Chef

Line Cook

Senior Sous Chef

Line Cook

Line Cook

Chef De Partie

Chef De Partie

Trainee

Trainee

Trainee

Education

National Diploma In Professional Cooking -

Skills

Personal Information

Certification

Languages

Timeline

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