Tebogo Kgatla
218 Paul Roos Avenue, Pretoria
Summary
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.
Overview
5
5
years of professional experience
Work History
J1 Intern
JW Marriott Marco Island, Beach Resort
07.2024 - 07.2025
- Managing time by organizing and prioritizing kitchen duties to prepare and serve food quickly
- Sustaining high level of kitchen sanitation practices
- Acquiring knowledge in relation to the importance of wellness and nutrition when creating and cooking recipes.
- Performing all kitchen tasks including peeling and cutting vegetables and fruits.
- Assisting with banquet plate up and delivering food to various functions in the establishment.
- Ensuring food waste is kept to a minimum.
- Working hand in hand with the chefs to ensure that all daily targets are met.
- Ensuring that the workstation has an adequate amount of supplies and tools throughout the duration of service.
- Ensuring all food items are prepared, handled and stored in a safe manner in accordance with all HACCP guidelines.
- Learning menu items produced by assigned station
- Prioritizing guest satisfaction to ensure a return to the establishment.
- Company contact name: Christopher Huey (Chef de Cuisine)
- Company contact tele: +1 734-904-0512
- Company contact email: christopher.huey@marriott.com
- Total Number of Months: 12
Commis Chef and Pastry Chef
Doppio Zero
08.2021 - 05.2024
- Conserving clean and organized work areas at all times to bring safety and quality to the food preparation process.
- Maintaining a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Preparing meals efficiently under time constraints for timely service during peak hours.
- Demonstrating strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Managing time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Changing and sanitizing cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Reducing food waste significantly by implementing proper portion control and storage techniques.
- Enhancing teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Company contact name: Marco Smit
- Company contact tele: +27 61 516 1253
- Company contact email: marco@doppio.co.za
- Total Number of Months: 33
Baker
The Pantry Bread and Co
03.2021 - 05.2021
- Assisting the Executive Chef to conduct stock taking every 2 days in the week
- Aiding in preparing the starter doughs for all the bread rolls, croissants as well as the pies
- Baking a variety of bread rolls every day to be served at the bakery
- Assisting in baking a variety of pies and clutter-free
- Company contact name: Derrick
- Company contact tele: +27 12 991 0659
- Company contact email:
- Total Number of Months: 2
Commis Chef
Blu Saffron
02.2020 - 03.2020
- Labeling and dating products for safekeeping, sanitation and maintaining knowledge of base sauces, stocks and soups preparation
- Demonstrating correct cooking techniques by preparing staff meals 3 days in a week
- Working with diligence and preparing every dish with speed and dedication
- Preparing various pastry goods for the Executive Chef in the hopes of changing the winter menu
- Company contact name: Richard Tuckey
- Company contact tele: +27 12 346 0223
- Company contact email: blusaffron@mweb.co.za
- Total Number of Months: 1
Education
Culinary Arts and Patisserie
International Hotel School
05.2022
Skills
- Computer Literacy
- Professionalism and etiquette
- Outstanding communication skills
- Knowledge of Food Safety
- Creativity
- Time Management
- Goal-oriented mindset
- Attention to detail
- French B
- Chocolate Work
- Sugar Craft
- Highly Dependable
- Excellent Attention to Detail
- Adaptable and fast learner
- Quick learner
Languages & Level
English: Native
Sepedi: Fluent
French: Intermediate
Afrikaans: Intermediate
Spanish: Beginner
Hobbies and Interests
Reading, Experimenting with new dishes, Graphic design, Content creation, Sports such as volleyball and basketball
Awards
IB CAS (Creativity, Action and Service) Award, Higher Honour Roll, Honour Roll, High School Global Citizen Award
Timeline
J1 Intern
JW Marriott Marco Island, Beach Resort
07.2024 - 07.2025
Commis Chef and Pastry Chef
Doppio Zero
08.2021 - 05.2024
Baker
The Pantry Bread and Co
03.2021 - 05.2021
Commis Chef
Blu Saffron
02.2020 - 03.2020
Culinary Arts and Patisserie
International Hotel School
Similar Profiles
Kai DoradoKai Dorado
Front Desk Agent at JW Marriott Marco Island Beach ResortFront Desk Agent at JW Marriott Marco Island Beach Resort
INDRAJIT SURYAWANSHIINDRAJIT SURYAWANSHI
Demi chef de partie at Omni Mount Washington ResortDemi chef de partie at Omni Mount Washington Resort
MARITZA GREENFIELDMARITZA GREENFIELD
Hostess at Hyatt Regency Coconut Point ResortHostess at Hyatt Regency Coconut Point Resort
Vijay PadayacheeVijay Padayachee
Project Manager at DLV project managers and engineersProject Manager at DLV project managers and engineers
Mantsha ChoeuMantsha Choeu
TECHNICAL MANAGER at SOILLABTECHNICAL MANAGER at SOILLAB