Natus Labuschagne

Reliable and punctual chef with 15+ years of hospitality and retail food-service experience. Skilled in hot and cold kitchen production, buffet service, stock control and high-pressure kitchen routines.

Chef - Midstream Superspar - Centurion

(2025-04 - 2026-07)

• Prepared hot kitchen meals, including curries and casseroles, for retail counters while maintaining freshness and consistency.
• Prepared specialised lunch packs.

Chef - Blue Waters Hotel - Durban North

(2021-06 - 2024-12)

• Prepared hot and cold dishes, including curries, casseroles, pasta, grills, salads, starters and desserts.
• Supported room service and buffet service with reliable preparation and timely replenishment.

Chef - Avonmore Spar & Kensington Superspar - Durban North

(2017-03 - 2021-06)

• Managed daily food preparation for retail counters and lunch orders for approximately 30 staff members.
• Completed weekly stock takes and supported efficient kitchen ordering and control.

Chef - Cherry Tree - Hilton

(2016-04 - 2016-05)

• Focused on pastry and dessert preparation and assisted with inventory management.

Chef - Royal Durban Golf Club - Durban

(2015-03 - 2015-12)

• Prepared food for golf events, functions and daily service requirements.

Chef - Belaire Suites Hotel – Cafe Jiran - Durban

(2012-01 - 2014-01)

• Scheduled kitchen staff, managed inventory and supported daily hotel-kitchen operations.

Pastry Chef - Stone Cradle - Rietvlei Dam

(2011-05 - 2011-08)

• Prepared desserts and coordinated buffet service.

Junior Chef - Irene Country Lodge, Centurion & KKS Vodacom Speak Easy Restaurant - Centurion & Midrand

(2010-04 - 2010-11)

• Assisted with daily kitchen operations and food preparation during diploma training.

Diploma - Culinary Arts - International Hotel School (2010)

Matriculated (2003)