Work experience

• Line cook

  The Ritz-Carlton

  2024.06-2025.06

  (a year)

  Company contact name: Vikram Chanana Company contact tele: 2395717039 Company contact email: vikram.chanana@ritzcarlton.com Total Number of Months: 12 Months Tasks/Responsibilities: Food preparation including washing chopping, and cutting ingredients and preparing sauces, soups, and other dishes. Set up workstations and ingredients and cooking main dishes, desserts, appetizers, and plating food according to guidlines. Clean and sanitize work areas, equipment, and utensils Store equipment at the end of shifts and dispose of spoiled food and waste. Working with executive chef and sous chef to ensure smooth service and that the food meets the establishment's standards for taste and quality whilst remaining compliant with health and safety regulations. Other responsibilities Monitor inventory and Assist sous chefs and head chef in the kitchen.
• Head Chef

  Genius VIP

  2023.11-2024.02

  (4 months)

  As Head Chef at Genius VIP, I led a talented kitchen team in creating bold, elevated dishes that reflected both my personal style and the brand’s luxury standards. I was hands-on in every aspect—from curating seasonal menus to training staff and maintaining top-tier food quality. My focus was always on delivering not just a meal, but a memorable dining experience every time.
• Head Chef

  Maureen Molefe

  2023.11-2024.02

  (4 months)

  Company contact tele: +27632651353 Company contact email: maureenkmolefe@gmail.com Duration: November From to February 2024 Total Number of Months: 3 months Tasks/Responsibilities: Preparing menu according to client specifications Order and purchasing of ingredients. Preparation and cooking of dishes, catering to large groups of guests. Maintaining high standard of food taste and quality whilst remaining compliant with health and safety regulations.
• Line Cook

  Top Notch Lifestyle

  2023.02-2023.05

  (4 months)

  As a Line Cook at Top Notch Lifestyle, I worked closely with the kitchen team to prepare high-quality dishes with precision and consistency. I was responsible for maintaining a clean and organized station, following recipes, and ensuring timely service during high-volume shifts. My role required strong attention to detail and a commitment to upholding the brand’s culinary standards.

Educational experience

• Capsicum Culinary Studio

  Advanced Culinary Arts programme

  2021.02-2023.07

  (3 years)

  At Capsicum Culinary Studio, I completed comprehensive training in both classical and modern culinary techniques. My studies covered a wide range of disciplines, including kitchen management, food safety, pastry arts, and international cuisine. This experience laid a strong foundation for my professional growth and deepened my passion for the culinary arts.

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Skills