Steve Sutherland

My passion with food began shortly after I matriculated in 2004 where I secured a position Marc Guebert learning the techniques and methods to produce mouth watering French dishes. My culinary experience has since grown and I gain inspiration by the freshest produce and the love of combining flavours. Nothing brings me more pleasure that satisfying the tastebuds of fellow patrons.

Kitchen manager - Linksfield Golf Course

(2024-02 - 2024-09)

Linksfield golf course was a smaller role I've worked at in my career. It was a small restaurant that was mainly used for golfers playing golf daily and small golf events

• Work with my kitchen team to ensure prep was done correctly that service went well
• In charge of ordering the stock and making sure all the invoices were captured daily
• Making sure that the kitchen, walk-in fridges and store rooms were kept clean and tidy

SOUS Chef - EAGLE CANYON GOLF ESTATE

(2021-04 - 2023-09)

Eagle Canyon Golf estate is large estate with a beautiful golf course in the centre of the estate. We had a large kitchen that was responsible for two restaurants and the club house for the golfers. The one restaurant was Jessica's and the second restaurant was Coppa bar (which was mainly the club house for the golfers) each restaurant seated about 200 pax. We also held large events in our event room mainly for golf events, birthday parties and weddings.

• Help the head chef manage the kitchen and kitchen team daily
• Work with the kitchen team to ensure that prep was done for service helped preparing meals for customers and ran the pass in the absence of the head chef
• Help the head chef with ordering stock and weekly stock takes
• Helped with capturing the delivery orders daily
• Help to ensure that the kitchen was kept clean and all fridges, walk-in fridges and store rooms were cleaned and tidy
• Helped with keeping office files up to date such as staff files, auditing files, supplier files, fridge temperature files and kitchen hygiene files
• Help with doing nightly stock checks on high value items to ensure that stock wasn't missing and was portioned incorrectly

Head Chef - Dolci Café

(2017-02 - 2021)

Italian Restaurant run by a mother / daughter team. When beginning at Dolci Café, I did some training with the mother of the team, Luciana Righi while she still owned Amacord in Blairgowrie to learn more about authentic Italian cuisine.

• Managing the kitchen daily with the team
• Working with the team making sure stock is prepped, cooked and ready for service
• Taking daily inventory of produce, meats and dairy products
• Preparing orders and plating at the pass
• Ensuring all sanitisation and safety guidelines are met around the clock
• Ensuing kitchen is properly cleaned at the end of a shift and ready for the handover for the next shift
• Making sure the walk in fridge is correctly stocked and labelled with everything in its correct place

Sous Chef/ Head chef - Lola's on Long Street - Cape Town

(2015-07 - 2016-08)

Lola's on Long Street is an arty bistro situated on the corner of Long Street and Buiten street in Cape Town's CBD. The kitchen comprised of a small team of 4 chefs and my responsibilities included:

• Opening restaurant to prepare for breakfast service
• Making sure the produces is prepped, cooked and ready for service
• Preparing orders and plating at the pass
• Ensuring sanitisation and safety guidelines are met as well as ensuing the kitchen is property cleaned after service
• Ensuing produce orders are placed on a daily basis

Sous Chef - Pasta Café - Green Point Cape Town

(2014-09 - 2015-07)

Pasta Café was an Italian Pasta Restaurant situated in Green Point Cape Town, which has unfortunately since closed its doors.

• Preparing orders and plating at the pass
• Weekly stock take and ensuring order were placed timeously
• Ensuring sanitisation and safety guidelines were met at all times
• Stripping down the walk-in fridge and deep cleaning 3 times a week
• Ensuring that the roster schedule was in place for the forthcoming week

Temporary Position - Kloof Street House / Asoka

(2014-05 - 2014-09)

This was a temporary position at either Kloof Street House or Asoka where I filled in if they were short staffed.

• Ensuring that prep was ready in specified section
• Cleaning and sanitising of section
• Cleaning and sanitising fridge

Executive Sous Chef - Southern Sun Garden Court Sandton City

(2011-01 - 2013-04)

This position included running and managing the kitchen daily as well as meeting rooms and room service within the hotel.

• Working with the team making sure stock is prepped, cooked and ready for service
• Taking daily inventory of produce, meats and dairy products
• Ensuring all sanitisation and safety guidelines were met according to the Qpro system
• Ensuring fridges and freezers were cleaned and set to correct temperatures
• Ensuring filing was always up to date, stock take done on time and variances checked after each stock take
• Costings for meeting room menu's

Head Chef - East Lodge - Eastleigh

(2009-12 - 2011-01)

East Lodge is a well known Lodge situated in a residential area in Eastleigh offering bed and breakfast and authentic Portuguese cuisine.

• Opening and closing of restaurant
• Making sure the produce was prepped and ready for service
• Preparing orders and plating
• Ensuring that the roster schedule was in place for the forthcoming week
• Ensuring sanitisation and safety guidelines were met at all times
• Stock take and placing produce orders

Head Chef - Bistro 277

(2004-12 - 2009-11)

I started at Bistro 277 in December 2004 beginning my apprenticeship under Marc Guebert. I was trained in each section for six months and after three years was promoted to Sous Chef. In 2007, the restaurant was bought by Diane Starling who promoted me to Head Chef.

• Making sure the produce was prepped and ready for service in each section assigned to
• Ensuring that the roster schedule and holiday roster was in place
• Ensuring sanitisation and safety guidelines were met
• Taking stock and placing produce orders
• Opening and closing the kitchen
• Preparing orders and plating at the pass

Edenvale High School (2004)

City and Guilds Diploma