Army, chef
Jean J Botha
National Guard Army
Raleigh,NC
13
Years of experience
1
Certification
2
Languages
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Work History
Sous Chef
1 Year 6 Months- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Enlisted Soldier
1 Year 6 Months- Secured and protected military property, assets, and personnel.
- Operated and maintained armored vehicles.
- Performed as fire team member during situational training exercises and infantry dismounted battle drills.
- Trained in infantry tactics, weapons and medical procedures for well-rounded field support.
Executive Chef
7 Months- 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
1 Year 4 Months- 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
1 Year 4 Months- 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
2 Years 5 Months- 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
7 Months- 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
5 Months- 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.
Cook
7 Months- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Communicated closely with servers to fully understand special orders for customers.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Chef De Partie
5 Months- 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
1 Year 4 Months- 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
6 Months- 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
6 Months- 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
1 Year 7 Months- 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
Education
National Diploma In Professional Cooking
Skills
Inventory Control
Streamlined Food Preparation Area
Culinary Preparation
Prioritization and Time Management
Culinary Equipment Administration
Event Catering Expertise
Expertise in Culinary Methods
Plate Design and Arrangement
Food Safety Standards Knowledge
Food Safety Practices
Innovative Recipe Creation
Efficient Band Saw Techniques
Personal Information
Title: Chef
Certification
ServeSafe - expires 11/2029
General Meat Grading, Cutting and Application
Languages
Afrikaans
English
Languages
5,5
Timeline
Sous Chef
Perrys Steakhouse & Grille
04.2025 - CurrentRead More
Enlisted Soldier
National Guard Army
04.2025 - CurrentRead More
Executive Chef
City Club Raleigh
06.2024 - 01.2025Read More
Sous Chef
Perry's steak house
02.2023 - 06.2024Read More
Line Cook
Kiawah Island Club
10.2021 - 02.2023Read More
Senior Sous Chef
Grandfather Golf and Country Club
05.2019 - 10.2021Read More
Line Cook
Mar A Lago
10.2018 - 05.2019Read More
Line Cook
Grandfather Golf and Country Club
05.2018 - 10.2018Read More
Cook
Admirals Cove Country Club
10.2017 - 05.2018Read More
Chef De Partie
Russel's On The Port
03.2017 - 08.2017Read More
Chef De Partie
Asara Wine Estate And Hotel
10.2015 - 02.2017Read More
Trainee
Haute Cabriere
02.2015 - 08.2015Read More
Trainee
Foliage
02.2015 - 08.2015Read More
Trainee
Le Franschhoek Hotel And Spa
01.2014 - 08.2015Read More
International Hotel School
National Diploma In Professional Cooking
Read More