Experience

International Hotel School
• Patisserie Lecturer

The International Hotel School Pretoria
• Patisserie Lecturer

  • Mar 2020 - Present


The Food and Beverage Institute and Patisserie Academy

• Junior Lecturer - Advanced Patisserie

  • Jul 2018 - Dec 2018

  • Assistant Junior Pastry Lecturer • Advanced Pastry Theory Lecturer • Assist Chef Nicolas D. van der Walt. • Assistant Junior Pastry Lecturer • Advanced Pastry Theory Lecturer • Assist Chef Nicolas D. van der Walt.



Olivedale Superspar

• Germany
• Retail Groceries
• 1 - 100 Employee

• Bakery Manager/Head Confectioner/Cake Specialist

  • Feb 2017 - Jun 2018

  Duties of managing bakery section such as: 1. Product development 2. Staff training 3. Mass production in the bakery 4. Costing on products including VAT 5. Staff management and dispute handling. 6. Written customer orders and correct distribution to appropriate departments. 7. Ordering of stock, receiving and storage thereof and wastage control. 8. Working with customers daily to provide customer service. 9. Incoming and Outgoing telephone calls. 10. Training staff 11. Implementing of health and safety training. 12. Cleaning rosters and temperature checklist Duties of Cake Specialist such as: 1. Baking of cakes/sponges 2. Preparation of creams, fillings and glazes. 3. Cake filling, assembly, carving and decoration. 4. Decorative mediums such as compound chocolate, couverture chocolate, sugar boiling, isomalt pouring, pastillage, figurine making, gumpaste, fondant covering, airbrushing, sugar pulling, chocolate paste. 5. Time management. 6. Creativity development. 7. Wastage calculation according to cake carving. 8. Cake costing and quotation, invoice, and receipt of payment. 9. Training of interns. 10. Correct and appropriate storage of assembled cakes, sponges, fillings and decorations. Show less



Saxon Hotel, Villas and Spa

• South Africa
• Hospitality
• 1 - 100 Employee

• Chef De Partie - Patisserie

  • Mar 2016 - Jan 2017

  ➢Production in main pastry kitchen with duties that include: ➢ Preparation of Paste Baked Products such as puff pastry, choux, sable, sucree etc. ➢ Preparation of tarts, tortes, pies, slices, biscuits, rusks, breakfast pastries and breads. ➢ Preparation of cakes and sponges for finish products such as Swiss rolls, Slab Cakes, cupcakes, small cakes, eggless and flourless cakes. ➢ Preparation of meringue-based products such as Pavlova, Macarons etc. ➢ Preparation of frozen desserts such as Ice creams, sorbets, parfait etc. ➢ Preparation of egg set desserts such as crème Brûlée and crème caramel. ➢ Preparation of gelatin set desserts such as mousses and gelee. ➢ Preparation of fruit-based desserts ➢ Preparation of sweets and confections ➢ Preparations of hot and cold sauces, creams, fillings, and glazes. ➢ Following a cleaning roster to preform appointed tasks. ➢ Portioning of desserts. ➢ Chocolate tempering. ➢ Following the correct and exact recipe of the establishment. ➢ Neat and professional appearance in the workplace. ➢ Use of appropriate health and safety measurements. ➢Service for Qunu Restaurant, Banqueting and Terrace Restaurant from the main kitchen. Show less



Petit Fours Patisserie & Cafe

• United States
• Restaurants

• Pastry Chef/Culinary Arts/Front of House

  • 2015 - 2015

  ➢Controlling costs and maintaining of storage procedures. ➢ Maintain and design kitchen. ➢ Plan, prepare and control of the budgets. ➢ Plan menus to include specific dietary requirements. ➢Worked front of house, gaining experience with customer relations. ➢Controlling costs and maintaining of storage procedures. ➢ Maintain and design kitchen. ➢ Plan, prepare and control of the budgets. ➢ Plan menus to include specific dietary requirements. ➢Worked front of house, gaining experience with customer relations.

• Commis Chef - Patisserie

  • 2014 - 2014

  ➢Communicating effectively in the workplace. ➢ Maintaining safety and health practices according to food safety. ➢ Use of different food preparation methods. ➢ Control costs and maintain storage procedures. ➢ Prepare a variety of baked items such as paste baked product, cakes and sponges, desserts, aerated dessert, fermented products, creams, fillings, glazes, hot/cold sauces, chocolate, and sugar garnishes. ➢Communicating effectively in the workplace. ➢ Maintaining safety and health practices according to food safety. ➢ Use of different food preparation methods. ➢ Control costs and maintain storage procedures. ➢ Prepare a variety of baked items such as paste baked product, cakes and sponges, desserts, aerated dessert, fermented products, creams, fillings, glazes, hot/cold sauces, chocolate, and sugar garnishes.



By Word of Mouth

• South Africa
• Events Services
• 1 - 100 Employee

• Commis Chef - Hot Kitchen

  • 2014 - 2014

  ➢Communicating effectively in the workplace. ➢ Effective and safe use of knives to develop knife skills. ➢ Maintaining safety and health practices according to food safety. ➢ Use of different food preparation methods. ➢ Control costs and maintain storage procedures. ➢ Prepare a variety of dishes such as meat, poultry, fish, shellfish, stocks, soups, sauces, pasta, vegetable, rice, pulse, farinaceous, cold preparation, egg and savory dishes. ➢ Implement basic pastry techniques. ➢Communicating effectively in the workplace. ➢ Effective and safe use of knives to develop knife skills. ➢ Maintaining safety and health practices according to food safety. ➢ Use of different food preparation methods. ➢ Control costs and maintain storage procedures. ➢ Prepare a variety of dishes such as meat, poultry, fish, shellfish, stocks, soups, sauces, pasta, vegetable, rice, pulse, farinaceous, cold preparation, egg and savory dishes. ➢ Implement basic pastry techniques.