I believe I meet the employers criteria because I’m very passionate about my career, so this makes me very professional and respectful to my seniors and colleagues.
I’m still young and eager to grow and learn for the best chefs so I can become a great chef/ leader one day.
At my age I’m also quite experienced as I’ve had a privilege to work in the USA where I was exposed to top class hospitality service work under a great Michelin stared chef.
I’m also currently an executive sous chef at The Chefs Table and through this role I have gained leadership skills and the important admin knowledge of running a kitchen such as stock take, food cost, menu development, staff rostering ect…
International hotel school diploma in culinary arts
City and guilds level 2 diploma in culinary arts
CTH level 4 diploma in culinary arts
700 Drayton cooking school (USA) certificate in specialist in culinary arts
Mansion on Forsyth park( JW Marriott)
Line Cook
USA Savannah Georgia
July 2018- July 2019
The Chefs Table
Senior Chef De Partie
South Africa
September 2019- January 2021
The Pencil Club
Sous chef
South Africa
January 2021- April 2022
The Chefs Table
Executive Sous Chef
South Africa
April 2022- current
I enjoy relaxing and watching cooking shows to inspire me such as
The final table
Iron chef
Chopped
The chefs table.
I enjoy working out whenever I have time especially deadlifting and squats.
