Olorato Gobagoba
Gaborone,Botswana
Summary
Accomplished culinary professional with extensive expertise in decision-making, special dietary requirements, and food presentation artistry. Demonstrates proficiency in menu development, crisis management, and time management. Exhibits leadership excellence with strong analytical skills, gourmet cooking abilities, and HACCP certification. Adept at recipe creation, stock rotation management, kitchen management, food and beverage pairing, cost reduction strategies, and effective communication. Committed to enhancing culinary experiences while driving operational efficiency and innovation within the kitchen environment.
Innovative Executive Chef known for elevating culinary experiences and leading kitchen teams to new heights. Delivered transformative menu enhancements and streamlined kitchen operations, resulting in award-winning dining experiences. Adept at fostering collaborative atmosphere and driving continuous improvement in high-pressure environments.
Overview
10
10
years of professional experience
4
4
years of post-secondary education
Work History
Executive chef
African Bush Camps
Maun , Botswana
01.2024 - Current
- Monitoring inventory and purchasing supplies from approved suppliers adhering to the budget
- Hiring and Training kitchen staff on the new menus for the new camp
- Training and assisting other sister camps with developing their menus
- Assisting and directing kitchen staff in meal preparation, creating, plating and delivery
- Leading pre-service meetings
- Hosting VIP'S
- Set and implementing kitchen Standard and Operating procedures
- Orders and evaluate the quality of food delivered
- Determining plating and presentation plans
- Ensures kitchen hygiene procedures are followed
- Oversee the day to day runnings of the kitchen, lead and motivate and develop the team
- Implement and maintain HACCP standards
-
-
Executive Sous Chef
&Beyond
Ngorongoro Crater , Tanzania
08.2023 - 01.2024
- Focus on training the pastry section
- Create high dishes with emphasis on presentation and taste
- Properly prepare food and schedule staff shifts
- Monitor and maintain kitchen equipment
- Provide innovative suggestions to enhance kitchen performance
- Train New Staff and order food supplies
Sous Chef & Executive Chef
Great Plains Conservation (Selinda Camp)
Maun, Botswana
11.2019 - 07.2023
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Streamlined kitchen processes by implementing effective time management strategies.
- Updated kitchen equipment on regular basis, improving operational efficiency.
- Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
- Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Maintained total control to maximise guest satisfaction and team productivity.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Incorporated guest feedback in experimentation and creation of new signature dishes.
- handling the ordering of fresh goods and dry goods for the camps weekly and monthly.
- Conducting stock Counts and managing inventory
CDP / Suite Chef
Great Plains Conservation (Duba Plains)
Maun , Botswana
02.2017 - 11.2018
- Transformed under-utilised ingredients into special menu items.
- Reduced food waste to improve profitability.
- Supervised all kitchen staff to maintain high quality standards.
- Implemented cost-effective strategies in purchasing and inventory management.
- Developed new recipes for a diverse culinary experience.
- Created balanced meal plans abiding by dietary restrictions.
- Trained junior chefs to enhance their professional skills.
- Responded to dietary concerns and food allergies, creating dishes that met guests needs and palates.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Assisting the Suite manager in hosting guests before, during and after meals.
- Organizing on the go breakfasts for guests, Bush brunches, Dinners and breakfasts.
- Engaging with guests at the interactive kitchen, preparing meals while interacting and engaging conversation with them
Assistant baker
Moghul Catering Services
Gaborone, Botswana
08.2016 - 12.2016
- Supported creation of new recipes enhancing variety offered to customers.
- Managed orders from customers, ensuring accuracy and timeliness of delivery.
- Assisted head baker to maintain high standards of food hygiene and cleanliness in the kitchen.
- Utilised recipes accurately, resulting in consistent product quality.
- Prepped ingredients for next day's production to streamline processes.
- Ensured freshness of baked goods by following proper storage procedures.
- Completed basic maintenance on baking equipment to maintain optimal performance.
Trainee Chef/Intern
Garden Court
Durban, South Africa
01.2015 - 06.2015
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Successfully delivered on tasks within tight deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Supported head chef during busy periods, increasing overall productivity levels.
- Gained proficiency in using various kitchen equipment for optimal cooking results.
- Developed understanding of diverse cuisines to create exciting menu options.
- Learned new recipes quickly, expanding the restaurant's menu offerings.
- Showcased adaptability by filling in different roles as needed during peak hours.
- Practised knife skills under guidance of experienced chef, improving precision and speed.
- Achieved high levels of guest satisfaction, testing food before service to verify correct preparation and temperature.
- Controlled and minimised food waste.
- Used batch cooking equipment to create multiple meal items at once.
Education
Certificate in Fundamental of the Hotel Industry - Hospitality
Realic Educational Services
Gaborone,Botswana 03.2012 - 09.2012
Certificate in Structure of Travel & Tourism - Hospitality
Realic Educational Services
Gaborone 03.2012 - 09.2012
Certificate in Retail Travel Operations - Hospitality
Realic Educational Services
Gaborone 03.2012 - 09.2012
Diploma In Professional Cookery (NQF LvL 5) - Hospitality
Garankuwa Hotel School
Gaborone,Botswana 01.2013 - 06.2015
Certificate In Kitchen Management - Hospitality
Boswa Culinary Institute
Maun 03.2023 - 03.2023
Skills
- Decision-Making expertise
- Special dietary requirements understanding
- Food presentation artistry
- Menu development proficiency
- Crisis management competency
- Time management mastery
- Leadership excellence with strong analytical skills
- Gourmet cooking
- HACCP certification
- Recipe creation
- Stock rotation management
- Kitchen management
- Food and beverage pairing
- Cost reduction
- Effective Communication
Affiliations
- Swimming
References
Assistant Kakole
Tel: 267 77724809
kakole@greatplainsconservation.com
Aliesha Pillay
Tel: +27031514 5500
Stuart Scott King
Tel: +255 768035726
Email: stuart.king@andbeyond.com
Timeline
Executive chef
African Bush Camps
01.2024 - Current
Executive Sous Chef
&Beyond
08.2023 - 01.2024
Certificate In Kitchen Management - Hospitality
Boswa Culinary Institute
03.2023 - 03.2023
Sous Chef & Executive Chef
Great Plains Conservation (Selinda Camp)
11.2019 - 07.2023
CDP / Suite Chef
Great Plains Conservation (Duba Plains)
02.2017 - 11.2018
Assistant baker
Moghul Catering Services
08.2016 - 12.2016
Trainee Chef/Intern
Garden Court
01.2015 - 06.2015
Diploma In Professional Cookery (NQF LvL 5) - Hospitality
Garankuwa Hotel School
01.2013 - 06.2015
Certificate in Fundamental of the Hotel Industry - Hospitality
Realic Educational Services
03.2012 - 09.2012
Certificate in Structure of Travel & Tourism - Hospitality
Realic Educational Services
03.2012 - 09.2012
Certificate in Retail Travel Operations - Hospitality
Realic Educational Services
03.2012 - 09.2012
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