karabelo jantjie

I have extensive food handling experience and earned a Hospitality and Catering Management N6 certificate at Sedibeng College in Vanderbijl park, Gauteng, South Africa. I am confident that I have the skills and experience necessary to follow, learn your menu and to excel in the kitchen at your establishment. I had a year of culinary internship where I worked at Ocean Edge Resort and Golf Club under Linx Tarven as a line cook, I had to be organized and fast. Being a line cook taught me to be tough mentally and physically as I have to make sure that I have prepped food for my station, setting up all the mise en place and going over the service plan with other chefs. Therefore, I took that knowledge to The Phoenician: Scottsdale Luxury Collection where I had to put my knife skills to use in banqueting where I had to chop, dice, slice and see that the food is prepared and cooked perfectly, handled safely and presented with pride and also I had to circle around the kitchens to gain more skills and techniques by keeping up with the kitchen in sanitary standards. I am now working for Chefs on The Move at Rhythm Lounge under Chef Thomas were I have to think on my feet and know that even if it's not busy, there's always work in the kitchen. I have so much more to learn in this industry and I am more than willing to do so. I am also willing to relocate to the desired location.

As a cook I am passionate about food preparation and would love the opportunity to gain more knowledge and skills 

I had a year of culinary internship where I worked at Ocean Edge Resort and Golf Club under Linx Tarven as a line cook, I had to be organized and fast. Being a line cook taught me to be tough mentally and physically as I have to make sure that I have prepped food for my station, setting up all the mise en place and going over the service plan with other chefs. Therefore, I took that knowledge to The Phoenician: Scottsdale Luxury Collection where I had to put my knife skills to use in banqueting where I had to chop, dice, slice and see that the food is prepared and cooked perfectly, handled safely and presented with pride and also I had to circle around the kitchens to gain more skills and techniques by keeping up with the kitchen standards. I also worked with Chef Thomas under chefs on the move at Rhythm Lounge then became a kitchen manager at Tlhabane Lifestyle Cafe.

I have my grade 12 certificate and Hospitality and Catering management N6 at Sedibeng College