Kaone Dube
Kaone Dube
Chef
Sector: Hospitality
Salary: €5000 / Monthly
(Age: 28 years)
Centurion, Gauteng, South AfricaAbout
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Academic Level Diploma
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Industry Food & Beverage
PROFESSIONAL SUMMARY
Availability: Seeking a chef position in Perth, Australia, with visa sponsorship, available for relocation from August 30th, 2025.
Professional Summary:
I am a highly skilled and adaptable chef and sous chef with extensive experience across fine dining, luxury yachting, ski resorts, and private catering. With a strong foundation in Culinary Arts, Wines, and Spirits, I have honed my expertise in menu creation, kitchen management, provisioning, and dietary accommodations.
Having successfully completed four full charter seasons as a sole chef on private and charter yachts, I am well-versed in high-pressure, fast-paced kitchen environments, ensuring consistency, quality, and guest satisfaction. Additionally, my experience as a pastry chef in prestigious ski resorts and fine dining establishments demonstrates my well-rounded skills in both savoury and pastry cuisine.
I thrive in dynamic settings and I am eager to contribute my personal expertise to a hospitality-driven team in Australia, bringing innovation, precision, and international culinary influence to the kitchen.
Education
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2025 - Present
University Of South Africa
Bachelors In Commerce
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2021 - 2021
Superyacht Training Academy, Cape Town
Superyacht Chef & STCW
STCW ● Culinary Arts & Wine Diploma ● Powerboat Level 2 ● Personal Watercraft License ● VHF ● IYT Yacht Chef ● ENG1 ● Barista
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2019 - 2021
The Hurst Campus Culinary Academy
Advanced Diploma In Culinary Arts & Wine
Three year advanced diploma that covered in class practicals, theory as well as real life kitchen experience
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2015 - 2018
University of Witwatersrand, Johannesburg
Bachelor of Arts, General
Incomplete degree as I was not happy with what I was studying at the time and rushed into making the decision to go to school without thinking about where I see my future going.
Experience
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2024 - 2025
Alikats Mountain Holidays & Ski Resort
Sous Chef (Pastry)
● Led the pastry section, producing high-quality desserts for both catered and self-catered chalets. ● Prepared a variety of pastries and desserts in the prep kitchen, ensuring timely delivery to respective diners. ● Maintained high standards of food quality, presentation, and hygiene in line with company expectations.
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2024 - 2024
Motor Yacht Glasax
Sole Chef
● 22m private/charter yacht ● Started a galley file of the inventory, temperature logs and cleaning schedules organized and re-packed and cleaned the galley ● Organized a galley layover template and rough template for last minute charters
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2023 - 2024
Mikasa Luxury Yacht Charters
Sole Chef/ Hostess
● 26m charter yacht – heavy itinerary ● Run the day-to-day operations of the kitchen. I am solely in charge of creating and preparing weekly menus for my crew and the guest on board the vessel. ● I run weekly provision/ shopping lists and base my food orders on the budgets and food preferences given. ● I assist my stews with bar service and barista service when needed. ● I ensure the vessels meets Health and Safety regulations and make sure the standard operating procedures for the galley/kitchen are followed correctly. ● Occasionally assist on deck where I am needed and can help out • Occasionally assist the stews with interior detailing
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2022 - 2022
Snowcoach Ski Holidays
Sous Chef
● Supervised a team of 4 cooks and provided guidance to ensure quality and consistency of dishes ● Adjusted recipes and cooking techniques to accommodate special dietary requests and allergies ● worked closely together with the Head Chef to create daily menus and creative plating of the rustic style menu.
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2022 - 2022
Motor Yacht Royal Falcon One
Sole Chef
● 41m private/charter yacht ● in charge of crew meals and guest meals. handle all provisioning. make sure the galley, fridge, freezer and storage spaces are up to health and safety standards. ● Designed and implemented a menu that was compliant with dietary restrictions and food allergies ● Collaborated with my chief stew to ensure guest satisfaction and a high quality dining experience
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2021 - 2021
Homespun @ The Andros
Senior Pastry Chef De Partie
May 2021 — October 2021 ● Ran the pastry section during preparation and service, trained juniors in the craft of pastry and bakery. ● Ordered the necessary foods for the days to come ● Expected to design desserts and treats for room service and tea parties, as well as assist the Executive Pastry Chef with the fine dining dessert plaiting.
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2020 - 2020
Oku Asian Eatery
Commis Chef Grill
This was my second round of practicals after the country re-opened from the COVID pandemic, unfortunately I could not continue at SYN as all the staff were retrenched within the first three months of lockdown. ● Worked fish, grill and pastry sections of the kitchen ● Helped the senior chefs with submitting orders, cleaning and maintenance of the fridge and storerooms as well as taking care of the herb garden. ● Helped the Executive and Sous Chef with plating food during service after cooking food a la minute.
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2019 - 2020
Exhibit A by SYN
Pastry Chef De Partie
● started as a trainee and left as a senior pastry chef ● Assisted the Executive Pastry chef with food orders and preparations ● Ran pastry kitchen during service
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2018 - 2019
Boschendal
Commis Chef at Die Werf Kitchen Boschendal
I completed my training as a junior chef focused on Larder section and Garnish under the supervision of my Senior Chefs and Sous Chef who was required to sign off my hours only when she was satisfied with my performance in the kitchen
Honors & awards
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2021
Clemengold Gin Mixing Competition
We were given a citrus infused gin in culinary school and tasked with designing a cocktail I made my ingredients from scratch Mothers Ruin (Negroni) Fermented Mandarin Juice (I made myself) Spiced Vermouth (I made my own)