Detailed-oriented Sous chef with 15years plus of experience in classical and contemporary cooking styles and talents in high-volume production, casual, fine and banquet dining and catering for special events. Proficient in strategic planning, cost analysis and purchasing with a track record of turning around struggling operations. Proven abilities in customer service, production, collaboration and team building.
Knife skills, plating, menu creation
Multi tasking, team management,
Stock taking, creating rotas
Pro active, problem solving techniques
Creative, well spoken, accounting
Hands on
Excellent communication
1.Sous Chef- The Ivy Collection Marlow
In the United Kingdom..Jan 2023 to Jun 2023
2. Sous Chef - The Claudes and Choules: In Pershore, Worcestershire in the United Kingdom..Jun 2023 to Dec 2023
3. Head Chef- Borruso’s Pizza & Pasta
Jan 2011 to Jun 2022 in Kenilworth, Cape Town South Africa
Realistic interests. I like work activities that include practical, hands on problem solving and solutions. I like to work with plants, animals and physical materials such as wood, tools and machinery. Also love travelling and reading current affairs books
