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I am a positive leader and can work under intense pressure without compromising on standards. I have worked in different restaurants with a variety of cuisines both locally and internationally. This has allowed me to be creative in my approach to menu design and planning. I strive to balance delicious, beautifully presented food with profitability.
Head Chef at Idiom Wines, Sir Lowry’s
October 2019 – Current
Executive Chef at The Moveable Feast, Cape Town
May 2018 – April 2019
Head Chef at Fire Fish (Kove Collection), Cape Town
July 2017 – April 2018
Sous Chef at Margan Restaurant (1 Chefs Hat), Broke - NSW Australia
November 2016 – June 2017
Executive Chef at Coopmanhuijs Botique Hotel (5*), Stellenbosch
July 2012 – October 2016
Started as Demi CDP: July 2012 - September 2012 CDP: September 2012 - November 2012
Sous Chef: November 2012 - June 2014
Executive Chef: June 2014 - October 2016
Commis Chef at Indochine @ Delaire Graff Estate, Stellenbosch
August 2011 – June 2012
Trainee: August 2012 - January 2012 Commis: February 2012 - June 2012
Capsicum Culinary Studio, Pinelands
January 2011 – July 2011
City and Guilds Certificate in Food Preparation
Stellenbosch University, Stellenbosch
February 2007 – November 2009
Left school to follow my passion and dream of becoming a chef