Luke
Chef with skills in fine dining, farm-to-table cuisine, and culinary entrepreneurship
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About
My goal one day is to own a guesthouse with a farm on the property. There I will forage and prepare meals based on ingredients collected. To do this, I will require all the knowledge I can get, in terms of cooking skills and techniques.
Experience
Trainee Chef at Le Franschhoek Hotel & Spa (2016-10 – 2018-05)
Trainee in Sauvage Kitchen, Fine Dining
- Hot and Cold kitchen Mise en Plac
- Portioning meat, Fish and poultry products
- Bread making using various techniques
- Assist with stock take
- Plating various dishes
- Liaising with Head chef or other seniors about menu items
- Keeping workstation and fridges clean at all times
Commis Chef at Westin (2018-11 – 2020-09)
- Griller in Showkitchen37, using a charcoal grill
- Meat, fish and Poultry preparation using various techniques
- Creating specials for the menu
- Promoting and selling meals paired with craft drinks
- Live cooking and discussing meals with guests
- Plating dishes for service
- Assisting other kitchens with preparation e.g. Banqueting
Owner & Chef at Fuego by Luke (2020-11 – 2022-01)
- Small Business selling meals daily
- Marketing and promoting to those who still worked during Covid
- Food preparation
- Stock control
- Hygiene management according to HACCP
- Recipe costings
Commis Chef at Westin (2022-01 – 2022-04)
- Hot kitchen cook
- Meat, Poultry and Veg preparation
- Assisting Banqueting kitchen with functions
- Canape preparation and serving in the Executive lounge
- Cold kitchen and Pastry cook
Commis Chef > Chef de Partie at Protea Hotel Tygervalley (2022-04 – 2025-09)
- All round chef (banqueting, hot kitchen, cold kitchen, pastry)
- Preparation of all menu items
- Training new staff and other trainees
- Capturing Invoices
- Stock control & stock take, Placing orders via Birchstreet for the kitchen
- Talking to various guests and cooking to their needs
- Chemical training with Ecolab
- Food safety and handling certificate via FCS
- Food temperature logs
- Roster making
- Creating Banqueting menus daily
- Green Team member, Planting herbs and vegetables
Owner & Chef at Fuego by Luke (2025-11 – Present)
- Cooking and meal preparation
- Costing recipes
- Stock Controlling
- Private Functions
- Cooking meals on a fire e.g. Smoked Chicken, Pulled Beef
- Guest Satisfaction
- Taking orders during the week and doing sales every Friday
Education
Bachelors – Parow Highschool (2010-01 – 2014-12)
