Lesolo July

Passionate and dedicated professional chef with a proven track record in kitchen leadership, menu development, and delivering exceptional culinary experiences. Strong background in food production, cost control, hygiene standards, and team management.

Professional Chef - Indaba Hotel

(2024-01)

• Collaborated with the head chef to recruit, train, and evaluate kitchen staff.
• Created new entrees for restaurant menus and specials.
• Oversaw daily kitchen operations and ensured high food quality and consistency.
• Evaluated food production and labor costs to minimize waste and reduce fees.
• Ensured compliance with health, safety, and hygiene standards.
• Reference: Romanlin Govender

Assistant Chef - Maharishi Invincibility Institute

(2024-01 - 2026-01)

• Developed and cooked exciting, memorable dishes.
• Planned and spearheaded menu development and recipe testing.
• Prepared cooking equipment and ensured proper hygiene standards.
• Assisted head chef in day-to-day kitchen operations.
• Reference: Anthony Morris | 074 241 1401

Sous Chef - LUX.CRAVE

(2026-01)

• Assisted in menu planning and development for events and private dining.
• Managed kitchen operations during events and high-volume services.
• Maintained inventory, ordered supplies, and controlled food costs.
• Trained and supervised junior chefs and kitchen staff.
• Ensured high standards of food presentation and customer satisfaction.
• Reference: Mogau | +27 678 038 787

Qualification in Progress - Johannburg Culinary and Pastry School (2025-01)

High School Graduate - Rusplaas Christian Model School (2022-01)