As one of the most professional sous chefs in the hospitality sector, I pride myself on performing at the highest level each and every day. I am very much part of the next generation of African chefs.
I am capable and willing to test myself in any environment.
City and guilds culinary arts
City and guilds food and beverage
Coco Safar
Sous chef
Plate meals paying special attention to garnishes and overall presentation of plates I send out
Collaborated with vendors to source desired recipe ingredients while maintaining tight costs
Maintained well organised misen place to keep work consistentÂ
Trained and Supervised the work of other junior chefs
Supervising the work of 15 chefs
Ensuring that the kitchen is adequately stocked by Odering stock for hot kitchen and pastry
Creating Roster for the kitchen
Assisting the head chef with menu planning and execution
Prepare items for high tea, serve, present and explain the dishes to the guests
Dough it out/ Self employed
Catering chef
I baked novelty cakes, prepare meals for functions or snacks for cocktail functions when my
clients don't have the time.
MSC Musica
Assistant pastry chef
Responsible for preparation of basic pastry creams sugar free pastry creams, sugar free sponge
cakes,filling and garnishing of choux pastry of the day and assist with the making of ice cream.
Responsible for procuring ingredients, scaling, preparing, and finishing in accordance with
standardized procedures and corporate specifications
Labelle Bistro and bakery
Pastry Chef
Responsible for managing and maintaining a high standard of kitchen hygiene, food storage and
work practices in accordance to restaurant policies and procedures
Supervision of deli section and replenishing of cakes
Production of pastries and desserts for the restaurant's menu
Reading
Watching shows
Hiking
