Experience

FOOD JAMS

• South Africa
• 1 - 100 Employee

• Partner

  • Jan 2021 - Present

  Food Jams is a party where cooking and eating is only half the fun. We host any celebration you can think of at our venues or in the comfort of your own home. Our friends in Johannesburg - we'll be jamming up a storm with you in our new home soon! Food Jams is a party where cooking and eating is only half the fun. We host any celebration you can think of at our venues or in the comfort of your own home. Our friends in Johannesburg - we'll be jamming up a storm with you in our new home soon!



Jocelyn Myers-Adams Hospitality and Consulting Services

• Managing Director

  • Oct 2019 - Present

  Tailor made and curated hospitality resource and solutions to restaurants, hotels, eventing companies and private clients. Tailor made and curated hospitality resource and solutions to restaurants, hotels, eventing companies and private clients.



Salt Hospitality Consultants

• South Africa
• Hospitality

• Partner, Industry Consultant

  • Jul 2018 - Present



South African Chefs Association

• Portfolio Director

  • Jul 2015 - Present

• Member Board Of Directors

  • Jul 2021 - Jul 2023



Sun International

• South Africa
• Gambling Facilities and Casinos
• 700 & Above Employee

• Executive Chef

  • Feb 2013 - Mar 2018

  The Table Bay Hotel

• Executive Chef Tournant and Acting Executive Chef

  • Jun 2009 - Feb 2013

  The Table Bay Hotel



CG Consulting

• South Africa

• Chef Consultant

  • Jan 2008 - May 2009

  Consultant for Conrad Gallagher, Michelin Star Chef and Scoundrel Clients: Hospitality Property Fund-Relaunch of entire F and B program for Mount Grace and the Rosebank Sun International-High volume F and B infrastructure, assessment and roll out of improved mandates on various properties Various Cape Town Restaurants Executive Chef at Geisha Restaurant Consultant for Conrad Gallagher, Michelin Star Chef and Scoundrel Clients: Hospitality Property Fund-Relaunch of entire F and B program for Mount Grace and the Rosebank Sun International-High volume F and B infrastructure, assessment and roll out of improved mandates on various properties Various Cape Town Restaurants Executive Chef at Geisha Restaurant



Food Fanatics

• Cape Town Area, South Africa

• Executive Chef

  • Apr 2006 - Dec 2007

  Organising and executing multiple high volume functions and events Menu development and training Organising and executing multiple high volume functions and events Menu development and training



M/Y Symphony II

• St. Vincent Island Vessel

• Head Chef

  • Jan 2005 - Nov 2005

  Menu Development Executing 5 star menus for up to 70 guests Provisioning in Eastern America and Bahamas Menu Development Executing 5 star menus for up to 70 guests Provisioning in Eastern America and Bahamas



M/Y Paragon

• British Cayman Island Vessel

• Head Chef

  • May 2004 - Nov 2004

  Menu Development Executing 5 star dinner parties for up to 30 guests Provisioning in Cote D'Azur, Corsica and Sardinia waters Menu Development Executing 5 star dinner parties for up to 30 guests Provisioning in Cote D'Azur, Corsica and Sardinia waters



South Long Island Nature Boutique

• Whitsunday Islands, Australia

• Executive Chef

  • Nov 2003 - Mar 2004

  Kitchen Management Development and execution of all food for up market eco lodge Provisioning through helicopter or water access Kitchen Management Development and execution of all food for up market eco lodge Provisioning through helicopter or water access



Fission Catering

• Coolum Beach, Australia

• Owner/Head Chef

  • Mar 2003 - Oct 2003

  Consulted for various restaurants Execute private functions Cooking lessons for clientele base Consulted for various restaurants Execute private functions Cooking lessons for clientele base



M/Y Shanti

• Luxembourg Vessel

• Head Chef Consultant

  • Feb 2003 - Mar 2003

  Development of menus for chef to execute for season Development of menus for chef to execute for season



Zuma Restaurants

• United Kingdom
• Restaurants
• 700 & Above Employee

• Sommelier

  • Jun 2002 - Jan 2003

  Responsible for selecting wines and sakes to create list Wine stock control, sales and GP Staff and management training Organization and operation of promotional events Attendance of wine tours, tastings and functions at internationally esteemed wineries Responsible for selecting wines and sakes to create list Wine stock control, sales and GP Staff and management training Organization and operation of promotional events Attendance of wine tours, tastings and functions at internationally esteemed wineries



Ramsay's

• London, United Kingdom

• Chef de Partie Stage

  • May 2002 - Jun 2002

  Paid work stage at Gordon Ramsay's 3 star Michelin Restaurant Paid work stage at Gordon Ramsay's 3 star Michelin Restaurant



Oliver & Bonacini Hospitality

• Canada
• Hospitality
• 400 - 500 Employee

• Patissiere/Garde Manger/Entremetier/Poissonier/Saucier/Jnr Sous

  • 2000 - 2002

  Responsible for preparation and presentation of all dishes Executed different levels of training Responsible for organization and maintenance of each station Responsible for preparation and presentation of all dishes Executed different levels of training Responsible for organization and maintenance of each station



Jamie Kennedy at the ROM

• Toronto, Canada Area

• Garde Manger/Patissiere/Entremetier

  • 1999 - 2000

  Executing various levels of training for chef apprenticeship Executing various levels of training for chef apprenticeship



Oliver & Bonacini Hospitality

• Canada
• Hospitality
• 400 - 500 Employee

• Garde Manger

  • 1998 - 1999

  Executed various levels of training for chef apprenticeship Executed various levels of training for chef apprenticeship