Evan Botha

• Managed daily kitchen operations, ensuring timely food preparation and service.
• Trained and supervised junior kitchen staff, fostering skill development and teamwork.
• Developed new menu items, incorporating seasonal ingredients to enhance guest experience.
• Streamlined inventory management processes, reducing waste and optimizing stock levels.
• Maintained high standards of food safety and hygiene compliance in all kitchen activities.

• Led kitchen operations, ensuring high standards of food quality and presentation.
• Developed innovative menu items, enhancing customer satisfaction and dining experience.
• Managed inventory processes to optimize ingredient usage and reduce waste.
• Trained and mentored junior staff on culinary techniques and safety protocols.
• Collaborated with suppliers to source fresh, sustainable ingredients for menu offerings.

Directed food preparation and service.

Oversaw complete inventory operations.

Coordinated inventory procurement while fostering positive supplier connections.

Specialized in handling seafood sourced directly from oceans.

• Led kitchen operations, ensuring high standards of food quality and presentation.
• Managed inventory processes to optimize ingredient usage and reduce waste.
• Trained and mentored junior staff on culinary techniques and safety protocols.
• Implemented efficient kitchen workflows, improving overall productivity during peak hours.
• Collaborated with suppliers to source fresh, sustainable ingredients for menu offerings.
• Placed orders to restock items before supplies ran out.

• Managed daily kitchen operations, ensuring high standards of food quality and presentation.
• Collaborated with head chef to develop seasonal menus, incorporating local ingredients and culinary trends.
• Oversaw inventory management, reducing waste through effective stock rotation and ordering practices.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

• Developed innovative menu offerings to enhance customer engagement and satisfaction.
• Streamlined kitchen operations, improving service efficiency and food quality.
• Managed supplier relationships to ensure timely delivery of fresh ingredients.
• We did pop up kitchens, catering gigs, music festivals and Sunday markets
• Trained staff on food preparation standards and safety protocols.

• Supervised kitchen staff to ensure adherence to quality standards and safety protocols.
• Developed and executed seasonal menu items, enhancing customer satisfaction and dining experience.
• Collaborated with front-of-house teams to optimize service efficiency during peak hours.
• Managed inventory control processes, minimizing waste and ensuring ingredient freshness.

• Supervised kitchen operations, ensuring high-quality food preparation and presentation.
• Developed and standardized recipes to maintain consistency across menu items.
• Trained junior chefs on cooking techniques and kitchen safety protocols.
• Collaborated with management to design seasonal menus based on ingredient availability.

• Prepared high-quality dishes in accordance with restaurant standards and recipes.
• Assisted in inventory management and ensured stock levels met operational needs.
• Maintained cleanliness and organization of kitchen spaces to comply with safety regulations.
• Collaborated with team members to enhance workflow efficiency during peak hours.