Laudon Fourie

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
• Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.

• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect.
• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
• Spearheaded successful catering events, showcasing our restaurant's signature dishes while maintaining impeccable standards of service.

• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
• Coordinate and supervise work of kitchen staff
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters
• Plan and price menu items
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
• Season and cook food according to recipes or personal judgment and experience
• Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs
• Schedule staff hours and assign duties
• Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control
• Maintain food and equipment inventories, and keep inventory records
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
• Portion, arrange, and garnish food, and serve food to members
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters
• Turn or stir foods to ensure even cooking
• Observe and test food to determine if it has been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
• Season and cook food according to recipes or personal judgment and experience
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
• Prepare relishes and hors d'oeuvres
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs
• Ensure station was prepped and food was cooked to our chef's preference.

• Butcher and dress meats, poultry, or shellfish, or cut and bone meat prior to cooking
• Maintain sanitation, health, and safety standards in work areas
• Create specialty dishes and develop recipes to be used in dining facilities
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
• Season and cook food according to recipes or personal judgment and experience
• Portion, arrange, and garnish food, and serve food to members
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
• Ensure food is stored and cooked at the temperature by regulating temperature of ovens, broilers, grills, and roasters
• Prepare all soups, stocks, sauces and most braising in our establishment
• Keep records & recipes.

• Running pool side restaurant and kitchen.
• Overseeing cooks and servers to ensure great overall service.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
• Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.

• Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time
• Verify that prepared food meets requirements for quality and quantity
• Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions
• Maintain sanitation, health, and safety standards in work areas
• Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs
• Schedule & guide staff
• Returned to the club and was made Junior Sous Chef
• Serve salads, vegetables, meat, breads, ladle soups and sauces, portion desserts
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
• In charge of saute station.

• Turn or stir foods to ensure even cooking
• Season and cook food according to recipes or personal judgment and experience
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Prepared and cooked meals according to recipes and customer specifications.
• Developed strategies to enhance catering and retail food service revenue and productivity goals.

• Mix ingredients such as pancake or waffle batters
• Prepare dough, following recipe
• Bake breads, rolls, cakes, and pastries
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
• Menu development, coming up with different dessert recipes
• Scrub and polish counters, steam tables, and other equipment.

• Was introduced to French Cuisine for the first time, working under the tutelage of a renown Chef, Laurent Deslandes
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
• Season and cook food according to recipes
• Maintain sanitation, health, and safety standards in work areas
• Clean, stock, and restock workstations and display cases
• Measure ingredients required for specific food items being prepared.

• Learn how to cook using different techniques
• Learn how to check raw ingredients for maturity, processing and cooking of ingredients
• Learn how to clean food preparation areas, cooking surfaces and utensils
• Learn health & safety sanitation.

• Provide support to technical sales staff regarding product characteristics
• Diagnose, troubleshoot, and resolve hardware, software, or other network and system problems, and replace defective components when necessary
• Gather data pertaining to customer needs, and use information to identify, predict, interpret, and evaluate system and network requirements
• Analyze equipment performance records to determine any need for repair or replacement
• Consult with users, administrators, and engineers to identify business and technical requirements for proposed system modifications or technology purchases
• Document procedures for hardware and software installation and use
• Work with personnel and facilities management staff to install, remove, or relocate user connectivity equipment and devices.

Answered phone calls and emails.

Solved customer issues offering great customer service.