LUCAS K NTHOBOGENG
Assistant Cook
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level assistant position. Ready to help team achieve company goals.
Overview
22
22
years of professional experience
4
4
years of post-secondary education
2
2
Languages
Work History
Head Chef
Camp Management Services Botswana
Maun, North West
07.2015 - Current
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Created recipes and prepared advanced dishes.
Senior Chef
Camp Management Services Botswana
Maun , North West
08.2014 - 09.2015
- Arranged for kitchen equipment maintenance and repair when needed.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Cook
Debswana Orapa And Letlhakane Mines
Orapa, Cebtral
07.2011 - 02.2012
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Measured and mixed ingredients according to precise recipes for best results.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Maintained food safety and sanitation standards.
Chef
Debswana Orapa And Letlhakane
Orapa, Central
03.2011 - 06.2011
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with staff members to create meals for large banquets.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Utilized culinary techniques to create visually appealing dishes.
- Implemented food cost and waste reduction initiatives to save money.
- Disciplined and dedicated to meeting high-quality standards.
Chef
Tati River Lodge
Francistown , North East
04.2009 - 12.2009
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Collaborated with staff members to create meals for large banquets.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Interacted with guests to obtain feedback on product quality and service levels.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Modernized work processes to reduce guest wait times and boost daily output.
- Cooked memorable dishes that brought new customers into establishment.
- Utilized culinary techniques to create visually appealing dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Implemented food cost and waste reduction initiatives to save money.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Junior Chef
The Selinda
Maun , North West
06.2006 - 08.2006
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Rotated through all prep stations to learn different techniques.
- Placed orders to restock items before supplies ran out.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Prepped daily menu items to quickly deliver upon request.
- Planned and directed high-volume food preparation in fast-paced environment.
- Modernized work processes to reduce guest wait times and boost daily output.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Seasoned and marinated cuts of meat, poultry and fish.
- Ordered new ingredients and supplies to meet expected needs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented food cost and waste reduction initiatives to save money.
- Utilized culinary techniques to create visually appealing dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Collaborated with staff members to create meals for large banquets.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef
Chobe GameLodge
Kasane, North West
01.2003 - 01.2005
Pizza Cook
Pizza house (Pty) Ltd
Francistown , North East
08.2001 - 12.2001
- Able to delegate and organise a team
- Exceptional attention to detail, always striving for the highest standards
- Hard-working, flexible, committed and loyalCOMPANY: Chobe Chilwero Lodge
Education
Botswana General Certificate Of Education - Olevel
Francistown Senior Secondary School
Francistown 02.1996 - 11.1999
Junior Certificate - Basic Education
Gold Mine Secondary School
Francistown Skills
Ingredient selection
Signature dish creation
Problem-solving
Equipment Maintenance
Employee training and development
Cost reduction
Kitchen Management
Menu planning
Performance assessments
Payroll and scheduling
Timeline
Head Chef
Camp Management Services Botswana
07.2015 - Current
Senior Chef
Camp Management Services Botswana
08.2014 - 09.2015
Cook
Debswana Orapa And Letlhakane Mines
07.2011 - 02.2012
Chef
Debswana Orapa And Letlhakane
03.2011 - 06.2011
Chef
Tati River Lodge
04.2009 - 12.2009
Junior Chef
The Selinda
06.2006 - 08.2006
Chef
Chobe GameLodge
01.2003 - 01.2005
Pizza Cook
Pizza house (Pty) Ltd
08.2001 - 12.2001
Botswana General Certificate Of Education - Olevel
Francistown Senior Secondary School
02.1996 - 11.1999
Junior Certificate - Basic Education
Gold Mine Secondary School