Reabetswe Bodibe

Detail-oriented chef with experience managing kitchen crews in high-volume, metropolitan restaurants. Proven in optimizing processes, ensuring food quality, and supporting staff training and development

Commis chef at AFRICAN PRIDE (2019-04 – 2019-07)

• Mise-en-place & Prep: Preparing workstations by chopping, peeling, and portioning ingredients for various stations
• Basic Cooking & Assisting: Executing basic cooking tasks such as blanching, roasting, and making sauces, as well as assisting with plating under supervision
• Cleaning & Hygiene: Maintaining a clean and sanitized workspace to meet strict health and safety standards, including in-depth cleaning of kitchen equipment
• Stock Control: Unpacking deliveries and rotating stock in refrigerators and storage areas to minimize spoilage
• Communication: Reporting low inventory or equipment malfunctions to senior chefs and working well within the team

Commis chef at SEVEN VILLA SPA & HOTEL (2019-09 – 2019-11)

• Mise-en-place & Prep: Preparing workstations by chopping, peeling, and portioning ingredients for various stations
• Basic Cooking & Assisting: Executing basic cooking tasks such as blanching, roasting, and making sauces, as well as assisting with plating under supervision
• Cleaning & Hygiene: Maintaining a clean and sanitized workspace to meet strict health and safety standards, including in-depth cleaning of kitchen equipment
• Stock Control: Unpacking deliveries and rotating stock in refrigerators and storage areas to minimize spoilage
• Communication: Reporting low inventory or equipment malfunctions to senior chefs and working well within the team

Commis chef at MICHELANGELO HOTEL (2020-04 – 2020-06)

• Mise-en-place & Prep: Preparing workstations by chopping, peeling, and portioning ingredients for various stations
• Basic Cooking & Assisting: Executing basic cooking tasks such as blanching, roasting, and making sauces, as well as assisting with plating under supervision
• Cleaning & Hygiene: Maintaining a clean and sanitized workspace to meet strict health and safety standards, including in-depth cleaning of kitchen equipment
• Stock Control: Unpacking deliveries and rotating stock in refrigerators and storage areas to minimize spoilage
• Communication: Reporting low inventory or equipment malfunctions to senior chefs and working well within the team

Commis chef at PROTEA FIRE & ICE HOTEL (2024-03 – 2025-01)

• Mise-en-place & Prep: Preparing workstations by chopping, peeling, and portioning ingredients for various stations
• Basic Cooking & Assisting: Executing basic cooking tasks such as blanching, roasting, and making sauces, as well as assisting with plating under supervision
• Cleaning & Hygiene: Maintaining a clean and sanitized workspace to meet strict health and safety standards, including in-depth cleaning of kitchen equipment
• Stock Control: Unpacking deliveries and rotating stock in refrigerators and storage areas to minimize spoilage
• Communication: Reporting low inventory or equipment malfunctions to senior chefs and working well within the team internship at THE BROADMOOR (2025-03 – Present)
• Mise-en-place & Prep: Preparing workstations by chopping, peeling, and portioning ingredients for various stations
• Basic Cooking & Assisting: Executing basic cooking tasks such as blanching, roasting, and making sauces, as well as assisting with plating under supervision
• Cleaning & Hygiene: Maintaining a clean and sanitized workspace to meet strict health and safety standards, including in-depth cleaning of kitchen equipment
• Stock Control: Unpacking deliveries and rotating stock in refrigerators and storage areas to minimize spoilage
• Communication: Reporting low inventory or equipment malfunctions to senior chefs and working well within the team
• Learning & Training: Actively learning different cooking techniques, recipes, and procedures to build skills and advance to higher roles like chef de partie

Diploma in food preparation and culinary arts – HTA SCHOOL OF CULINARY (2019 – 2023)