Aobakwe Motabogi

Assisted with daily breakfast service, including buffet preparation, baking fresh pastries and maintaining high food presentation standards. Supported the pastry section with daily pastry preparation, baking finishing and plating. Prepared pastry components such as creams, sauces, fillings, sorbets, breads, sponges and garnishes according to recipes and kitchen standards.

Chef Intern - Monneaux Restaurant, Franschhoek - Franschhoek

(2025-10 - 2026-01)

• Assisted with daily breakfast service, including buffet preparation, baking fresh pastries and maintaining high food presentation standards.
• Supported the pastry section with daily pastry preparation, baking finishing and plating.
• Prepared pastry components such as creams, sauces, fillings, sorbets, breads, sponges and garnishes according to recipes and kitchen standards.
• Assisted in preparing and plating à la carte dishes and small functions.
• Worked collaboratively with the kitchen team in a professional, high pressure restaurant environment.

Chef Intern - Pearl Valley Golf Estate, Paarl - Paarl

(2024-10 - 2025-03)

• Assisted in the preparation of and execution of functions, ensuring timely service and consistent food quality.
• Rotated through the hot, lader, pastry section gaining hands-on experience in food preparation, plating and dessert making.
• Applied food safety and kitchen management principles, including HACCAP, FIFO, GIGO, ingredient labelling and proper stock rotation.

Chef Intern - La Paris Bistro, Franschhoek - Franschhoek

(2023-10 - 2024-02)

• Assisted with breakfast, lunch and dinner service ensuring consistency.
• Gained hand on experience in modern Asian fusion cuisine, learning new flavour combinations and cooking techniques.
• Prepared a variety of farinaceous dishes, including handmade pasta and gnocchi and artisan flatbreads while maintaining consistency.
• Developed food preparation techniques, including pickling, maceration and precise knife skills and a variety of knife cuts.

Trainee Chef - Meals on Main Cafe, Paarl - Paarl

(2022-02 - 2022-10)

• Gained practical experience in FOH and BOH operations.
• Assisted in the preparation of breakfast and lunch service in a training kitchen.
• Applied food safety, sanitation and professional kitchen practices during daily operations.

Matric - Technical High School, Klerksdorp (2016-01 - 2020-12)

3 Year Advanced Programme in Culinary Arts and Food & Beverage Services - Culinary Arts and Food & Beverage Services - The Hurst Campus Chef School, Paarl (2022-02 - 2026-02)