Desan Govender

I am a 27 year old south african, on a culinary journey, qualified and practised in only 5 star establishments, locally and internationally, creating experiences and atmosphere through innovation and creativity in fine dining with the highest hygiene and code standards. I am certified in culinary arts and patisserie with +5 years experience in the field ranging from catering companies, hotels and international cruiseliners.

Since starting my career in 2018 i have experienced a wide range of the industry starting at the Elangeni and Maharani hotel, leaving only to continue my studies with i trained and was employed at The Oyster Box Hotel, after which i joined CunardUK aboard the Queen Elizabeth 2 in the UK as a patisserie chef before returning back to South Africa and joining at The Pencil Members Club in Umhlanga.

NATIONAL CERTIFICATE IN PROFESSIONAL COOKERY (SAQA ID 14111, NQF4).

CITY&GUILDS ACCREDITATION: LEVEL 2 DIPLOMA IN FOOD PREPARATION AND COOKING (CULINARY ARTS).

• LEVEL 1 PREPARE FOOD FOR COLD PRESENTATION.
• LEVEL 2 SAFETY AT WORK.
• LEVEL 2 HEALTHIER FOODS AND SPECIAL DIETS.
• LEVEL 2 PREPARE, COOK AND FINISH STOCKS, SOUPS AND SAUCES.
• LEVEL 2 PREPARE, COOK AND FINISH FISH AND SHELLFISH DISHES.
• LEVEL 2 PREPARE, COOK AND FINISH MEAT, POULTRY AND OFFAL.
• LEVEL 2 PREPARE, COOK AND FINISH VEGETABLES, FRUIT AND PULSES.
• LEVEL 2 PREPARE, COOK AND FINISH RICE, GRAIN, FARINACEOUS PRODUCTS AND EGG DISHES.
• LEVEL 2 PREPARE, COOK AND FINISH BAKERY PRODUCTS.
• LEVEL 2 PREPARE, COOK AND FINISH HOT AND COLD DESSERTS AND PUDDINGS.
• LEVEL 2 CATERING OPERATIONS, COSTS AND MENU PLANNING.
• LEVEL 2 FOOD SAFETY IN CATERING.
• LEVEL 2 CULINARY ARTS PRINCIPLES (EVOLVE TEST).

CONFEDERATION OF TOURISM AND HOSPITALITY DIPLOMA IN PROFESSIONAL CULINARY ARTS (CTH) (EXTERNAL VERIFICATION)

CTH LEVEL 4 DIPLOMA IN PROFESSIONAL CULINARY ARTS (CONTRIBUTING UNITS:)

• PREPARE, COOK AND FINISH COMPLEX FARINACEOUS DISHES.
• PREPARE, COOK AND FINISH HORS D’OEUVRES AND CANAPES.
• PREPARE, COOK AND FINISH COMPLEX FISH AND SHELL FISH.
• PREPARE, COOK AND FINISH COMPLEX PASTRIES, DESSERTS AND CONFECTIONARY.
• PREPARE, COOK AND FINISH COMPLEX MEAT, POULTRY AND GAME.
• PREPARE, COOK AND FINISH COMPLEX SAUCES AND DRESSINGS.
• PREPARE, COOK AND FINISH TERRINES, BALLONTINES, GALANTINES AND PATES.
• PREPARE, COOK AND FINISH COMPLEX VEGETABLES AND SALADS.
• PREPARE, COOK AND FINISH COMPLEX YEAST PRODUCTS.
• MENU PLANNING AND COSTING OF COMPLEX DISHES.
• SELF-MANAGEMENT IN THE PROFESSIONAL KITCHEN.
• NUTRITION, ALLERGENS AND SUSTAINABILITY.

MANAGING EXECUTIVES AWARD CULINARY ARTS PATISSERIE PROGRAMME (2019).

SAGE PASTEL ACCOUNTING: SAGE PARTNER INTERMEDIATE VER.12 (2015).

RONALD NAIR AND ASSOCIATES – PROJECT MANAGEMENT CERTIFICATE.

BASIC FIRST AID AND FIRE FIGHTING CERTIFICATES.