Karabo Sebuse
Austin,TX
Summary
I am a motivated hard working individual with sound human relations. I can adapt to many changes and always up for a new challange
Overview
5
5
years of professional experience
Work History
Line Cook
Barton Creek Country Club
09.2023 - Current
- Checked food temperature regularly to verify proper cooking and safety.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
Trainee Chef
Fairmont Austin
06.2022 - 06.2023
- Received positive feedback from supervisors for exceptional teamwork and adaptability during busy shifts.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Maintained proper food handling procedures to ensure safe and sanitary food service operations.
- Checked expiration dates, rotated food, and removed any items that were no longer usable.
- Consistently met high standards of food quality and presentation, receiving praise from both supervisors and customers.
Line Cook
Kalahari Resorts & Conventions
02.2019 - 02.2020
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
Education
Capsicum Culinary Studio
South AfricaSkills
Professional Attitude
Food safety knowledge
Cleanliness standards
Knife Skills
Following cooking methods
Stock Rotation
Timeline
Line Cook
Barton Creek Country Club
09.2023 - Current
Trainee Chef
Fairmont Austin
06.2022 - 06.2023
Line Cook
Kalahari Resorts & Conventions
02.2019 - 02.2020
Capsicum Culinary Studio