Senior Pastry Chef - FEEDEM Catering Group
(2025-02)
- Customizing menus to suite each student/staff member individually (dietary needs).
- Recipe development for rotational/seasonal menus.
- Health and Safety representative. Conducting monthly checklists.
- Menu planning for daily breakfast/lunch and supper as well as special functions.
- Catering for special diets/ restrictions.
- Stock take and sign in.
- Functions Co-ordinating.
- Managing tuckshop pastry production.
- Placing orders.
- Menu rotation.
- Managing google drive ( Recipes, costing, budgeting)
- Food safety training.
- Implementing HACCP principles and application guidelines.
- Customer queries.
- Focusing on nutritional value of all meals prepared.
- Preparation of novelty cakes, confectioneries, biscuits, tarts and artisan breads.
- plating desserts.
Head Chef/Catering Manager - Empact
(2024-12 - 2025-01)
- Check Staff attendance.
- Issue out warnings/discipline hearings where necessary
- Weekly staff meetings.
- Motivate/Reward staff where needed
- Approve/Deny leave days/sick days. Fill in necessary documents.
- Attend hearings.
- Manage daily PRP for staff attendance and submit monthly.
- Stock control. Place and receive orders, write out credit notes.
- Use work system.
Head Chef/Kitchen Manager - Expresso Café/ The Hub
(2024-07 - 2024-11)
- Responsible for the smooth running/functioning of factory production.
- High volume/pressure kitchen function.
- Delegating tasks to staff to ensure maximin production.
- Attending to all administrative duties( Calculating costing spreadsheets, emailing necessary suppliers, price checking between suppliers to determine best value for money, Conducting user manuals, PowerPoint demos of machinery.)
- Disciplining staff when necessary.
- printing, copying recipes, manuals for staff to follow
- Providing medical assistance for staff injury on duty.
- Setting rules and regulations for staff to follow.
- In charge of daily work/cleaning/lunch schedules of staff.
- Fire fighter training
- Setting meetings for special requests/ changes in daily activities.
- Answering all calls.
- Sitting in on staff reviews/hiring/dismissing staff.
- Ensuring daily target for orders are met.
- Conducting special diets menus.(Health restrictions, Religious believes, Allergens, Vegan, Special preferences etc.)
- Checking out stock to various stores/cafes.
- Recipe development, cost effective, value for money recipes.
- Consistency in mass production
- Answer emails daily.
- Draw up quotes for functions.
- Order necessary ingredients/hire equipment/platters/table clothes/cutlery etc.
- Keep track of GP percentage through resale, functions, daily meals sold.
- Manage wastage, fill out waste forms and submit monthly.
- Perform regular health and safety checks, fill out and submit necessary documents.
- Handle complaints from client appropriately.
- Test new recipes in kitchen.
- Manage functions ( make sure set-ups are done to clients satisfaction. Cook & plate menu items. Ensure function set up gets broken down correctly.
- Manage three sites accordingly. Make sure menus, resale and functions are satisfactory to each client.
- Write up and send weekly menus to three clients.
- Ensure all dietary restrictions are provided for.
- Ensure costings all have all have at least 35% mark-up on quotes.
- Workout and update costings of resale accordingly.
- Make sure staff fill out correct daily documentation for Q&A.
- Manage KPIs.
- Ensure every audit assessment gets passed.
- Train staff where necessary. ( staff development)
- Ensure Kitchen maintains correct hygiene according to HACCP.
- Ensure kitchen and office gets locked and unlocked daily.
- Handle/mange petty cash/ transport money/ slips get submitted.
- Ensure driver makes deliveries/ collections on time. Fill in for drivers where and when necessary. Do routine check-ups at other units.
- Attend monthly meeting with G.M and RM. Report on operations.
- Recipe development.
- Compare suppliers.
- Food preparation, french pastries, doughnuts, artisan breads, confectionaries,cakes, cupcakes.
- Operating and maintaining machinery.
- purchasing and budgeting
- Instruct and supervise subordinates.
- Quality control
- Ensuring factory gets cleaned and maintains necessary hygiene standards.
- Decision making.
- Managing and handling heavy machinery for mass production.
- Ensuring quality and consistency with employees and machinery.
- Troubleshooting
- Supply chain for all stores. Keeping up with store demands and resolving conflict and other issues.
- Focusing largely on mass scale production.
- Analyzing and ensuring factory is HACCP compliant.
- Health and safety representative in factory.
- Ordering equipment, ingredients and chemicals.
- Implementing constructive, productive kitchen.
- Training staff.
- Testing new recipes that meet company requirements.
- Problem solving.
- Employee reviews.
- Hiring of new staff.
- Managing kitchen staff work schedule/hours.
- Conducting meetings.
Senior Pastry Chef - FEEDEM Catering Group
(2020-01 - 2024-06)
- Customizing menus to suite each student/staff member individually (dietary needs).
- Recipe development for rotational/seasonal menus.
- Health and Safety representative. Conducting monthly checklists.
- Menu planning for daily breakfast/lunch and supper as well as special functions.
- Catering for special diets/ restrictions.
- Stock take and sign in.
- Functions Co-ordinating.
- Managing tuckshop pastry production.
- Placing orders.
- Menu rotation.
- Managing google drive ( Recipes, costing, budgeting)
- Food safety training.
- Implementing HACCP principles and application guidelines.
- Customer queries.
- Focusing on nutritional value of all meals prepared.
- Preparation of novelty cakes, confectioneries, biscuits, tarts and artisan breads.
- plating desserts.
Pastry CDP chef - Myatt Café and chocolatier
(2018-11 - 2019-03)
- Focusing on plating, fine dining, monthly menu changing responsibility. No repetition.
- Stock control(Daily).
- Costing of ingredients and recipes.
- Menu planning
- Placing orders
- Leading a small team for daily baking operations. (Tasks and responsibilities).
- Creating quotes for potential clients.
- Equipment functioning maintenance.
Pastry chef - Tessas Bakery Milnerton
(2017-08 - 2018-09)
- Focusing on fine arts, confectionary, decoration.
- Brainstorming new designs for confectionery.
- Responsible for Front Of House display units.
- Stock control and maintenance.
- Special orders for customers.
- sharing ideas for displays, plating of delicacies, table layouts.
- Managing tills occasionally.
Breakfast Chef - 35 On Washington Street
(2016-03 - 2017-03)
- Focusing on French style baking and confectionery.
- Baking fresh breads every day.
- Sweet French Pastry item of the day.
- Set out buffet menu for the day.
- plan menu for next day.
- Work according to gust numbers and dietry requirements.
- Decorating dining hall.
- Creating my own layout for buffet station.
- shopping for ingredients.
- Ensuring dining hall gets cleaned correctly daily.
Demi Pastry Chef - Ludick's Lodge
(2015-04 - 2015-09)
- Checking daily menus meet dietary needs of clients.( lunch, dinner and dessert.
- plating dessert.
- Re-purposing left over items to minimize wastage.
- Answering telephonic calls for meal bookings.
- Dealing face to face with clients, maintaining satisfactory standards.
- Placing orders.
- Checking plating is consistent of all meals.
