I am driven, hard working and self motivated. With proven ability to perform under pressure without compromising the quality willing to learn in order to grow, follows instructions and accept constructive criticism. Ability to work independently and with a team. Detail oriented with good communication skills. I strive to establish myself as a distinctive culinary artist, by learning and training in an upscale, mentally stimulating and challenging environment.
commis chef, 11/2013
to Current The Ritz Carlton naples resort. (5 star 5 Diamonds hotel) – 2600 Tiburon Dr, Naples,
Worked a la carte breakfast line at a five star restaurant
Preparing of proteins dishes, soups, salads and vegetables for an all day dining restaurant. And plating desserts
Prepared food items consistently and in compliance with recipes, portioning,waste control guideline and dietary restrictions. .
Worked hot and cold kitchen with team members for banquets function of up to 900 people.
Trained new kitchen staff.
Direct guest interactions on Omelet, Pasta And Carving Stations
Maintain clean and sanitary work station. Proper handling, storing and rotation of products.
Following proper methods of closing, opening of kitchen and shift handover.
culinary trainee, 08/2012
to 08/2013 Roodeplaat dwa training centre – 185 Francis Baard Street, Pretoria,
Actively involved in cycle menu planing.
Daily preparation of buffet breakfast, lunch and dinner.
Restaurant buffet set up.
Lead cook for small group functions.
Assisted in Ordering and Control of inventory.
Maintaining a clean, sanitary and hazardous free working environment in accordance with HACCP Standards.
culinary trainee, 04/2011
to 07/2011 TUT Denisburg restaurant ( 4 star du jour restaurant ) – Private Bag X680 Pretoria 0001 Staatsartillerie Road,
Assisted chefs in preparation and service of various foods in assigned work situations including pantry items, salads, soups, sauces, and with pre-preparation of ingredients for entrees.
Store and properly handle raw or prepared foods and non-food supplies.
Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures.
Prepare mise-en-place for banquets functions.
National Diploma in hospitality management: Hospitality management,
2012 Tshwane University of Technology - Private Bag X680 Pretoria 0001 Staatsartillerie Road,