Chelsea Smith

Dynamic and passionate Chef with formal training from Capsicum Culinary Studio in Cape Town and handson experience in diverse culinary environments, including boutique-catering, high volume franchised bakeries, and five-star hotel kitchens. Proven ability to create refined desserts, pastries and baked goods while maintaining high standards of quality, presentation and hygiene. A proactive team player with strong attention to detail, a dedication to excellence, and a continual drive to learn and innovate in the world of culinary.

Pastry Junior Sous - Belmond Mount Nelson Hotel

(2025-01)

• Assisted the Pastry Sous chef and Executive pastry chef in the daily operations and supervision of the pastry kitchen.
• Trained and mentored junior staff, ensuring the consistency and adherence to recipes and hygiene standards.
• Oversaw preparation and presentation of high-quality desserts, pastries and baked goods in line with the hotel's standards.
• Participated in seasonal menu planning, introducing innovative dessert ideas using fresh and local ingredients.
• Maintained high standards of cleanliness and organisation in the kitchen, adhering to HACCP and food regulations.
• Managed inventory, ordering supplies and reducing waste while controlling food costs.
• Assisted in quality checks and coordinated with other kitchen departments for smooth service.

Pastry Senior Chef De Partie - Belmond Mount Nelson Hotel

(2023-01 - 2024-12)

• Oversee the pastry team, providing guidance and ensuring adherence to standards.
• Train new pastry team members on pastry techniques and providing ongoing coaching and development opportunities.
• Participate in the production of pastry items, including desserts, pastries, bread, chocolate and specialty items, ensuring consistency and quality in every product.
• Assisting the Sous chef in pastry production and collaborate with sous chef and kitchen team to develop new menu items.
• Maintain cleanliness and organisation of the pastry kitchen
• Monitor and manage production schedules to meet customer demands and deadlines.

Pastry Chef De Partie - Belmond Mount Nelson Hotel

(2022-01 - 2023-12)

• Master skills and tasks assigned to me by my supervisors.
• Manage sections assigned to me and supervise staff
• Always act in a professional manner using the company's mission, vision & values.
• Strive to exceed guest expectations and train the culinary team to go from great ti better.
• Communicate daily with supervisors to ensure open lines of communication
• Ensure all kitchen colleagues are aware of standards and procedures. Support and motivate kitchen colleagues.

Demi Chef - Belmond Mount Nelson Hotel

(2021-01 - 2022-12)

• Conduct training with commis chefs to meet the standards.
• ensure service is run efficiently and monitor and maintain the guest experience by ensuring that every one of our guests receive personalised attention and experiences every time.
• To ensure that Mise en place requirements are planned, actioned and handed over in accordance with SOP.
• Section is set up and managed to maximize productivity and in accordance with Health and Safety and company guidelines.

Commis Pastry Chef - Pepperclub Hotel

(2019-01 - 2021-12)

• Maintain good personal hygiene and sanitation at the workplace
• My responsibilities involved baking, preparing and decorating sponges, cakes and desserts.
• Create decorative food displays, assist in the preparation, cooking, garnishing, and presentation of food

Baker - From My Kitchen

(2018-01 - 2019-12)

• Ensure that standards are met
• Monitor sanitation practices to ensure that standards and regulations are followed
• Check the quantity and quality of received products
• Order or requisition food and other supplies needed to ensure efficient operation
• Inspect supplies, equipment, and work areas to ensure conformance to established standards Maintain uniform standards

Patisserie Intern - Knead Bakery & Wholesale

(2018-01 - 2018-12)

Responsibilities involved working with & alongside colleagues in preparing, baking & finishing off of a wide range of baked goods. These included a variety of cakes & biscuits; sponge, dough & pastry products, as well as a selection cold & hot desserts.

Assistant Baker - Carmel Catering & Events

(2017-01 - 2017-12)

Responsibilities involved the preparation, baking & finishing off of an extensive range of home-baked products. This included wedding & birthday cakes as per the client's request; an assortment of homebaked biscuits as well as a wide variety of other desserts & pastry products. In addition to the aforementioned responsibilities, I also played a role in the administration of the necessary day-to-today business procedures such as the pricing and invoicing of products.

Diploma - Patisserie - Capsicum Culinary Studio (2018-01 - 2018-12)

STCW Course - Maritime Safety Training and Development (2017-01 - 2017-12)

Level 2 Award - Food Safety in Catering - Baobab Development Solutions (2017-01 - 2017-12)

Matric Certificate - Queenstown Girls' High School (2016-01 - 2016-12)