Elisheva Williams

At the Discovery Vitality Healthy food studio in Sandton.

We offer healthy, delicious, engaging, and inspiring cooking classes to the larger Johannesburg community. We also host exclusive corporate events to a vast number of upmarket clients. We Cater for private executive, corporate dining, Team building and celebratory events.

Executive Chef at Discovery Vitality Healthy Food Studio (2020-03 – Present)

At the Discovery Vitality Healthy food studio in Sandton. We offer healthy, delicious, engaging, and inspiring cooking classes to the larger Johannesburg community. We also host exclusive corporate events to a vast number of upmarket clients. We Cater for private executive, corporate dining, Team building and celebratory events.

• Leads culinary education
• creates curricula and recipe development
• Manages kitchen operations.
• Design creative and innovative menus
• Training and development
• Manage ingredient inventory
• Ensure strict safety and sanitation standards
• Balancing creative teaching with administrative duties and staff supervision
• Close customer relations

Executive Chef at SLOW in the city Sandton and The Course Restaurant @SLOW in the city (2017-04 – 2020-02)

I was employed in April 2017 by OPEN FOOD GROUP, A year later the company was taken over by PURE FOOD GROUP.

• All menus – we changed our menu Three times a year
• Manage SLOW in the city corporate business lounge and A la carte restaurant 80 pax
• The Course Restaurant @ SLOW in the City. Managed Upmarket Taps and Grill restaurant, for 110 pax
• Training
• Exclusive Corporate conferencing – up to 80 pax
• Costing’s
• Stock counts, stock management and monthly food cost
• Disciplining staff and hiring of new staff
• Maintaining standards on behalf of Comair and Anchor Cuisine Group.
• Daily running of operations.
• Exclusive food pairing evenings which were held monthly.
• Private functions
• Assist With launching new menu’s at the slow lounge

Executive Sous Chef at Discovery Vitality Healthy Food Studio (2015-10 – 2017-03)

I was employed by Prue Leith Chefs Academy, but work at the Discovery Vitality Healthy food studio

• Product development for the course at the Healthy food studio
• Training staff on new courses and improving their food knowledge
• Manage catering functions and marketing events
• Costing’s
• Purchasing of stock for courses from our partner Woolworths
• Stock counts
• Disciplining staff
• Maintaining standards of Prue Leith Chefs Academy and Discovery Vitality
• Dealing with customers daily through training, complaints, and special request
• Daily running of operations
• Master classes with celebrity chefs Jan Hendrik Van der Westhuisen and David Higgs
• Exclusive events for Miss South Africa, Reach for a dream, Discovery Directors

Executive Sous Chef/Head of pastry at Morrells 5-star boutique hotel and wedding venue (2014-03 – 2015-10)

• Head pastry department and assist Head Chef in daily running of operations
• Assist Executive Chef with new menus
• Training
• Banqueting
• Costing’s
• Ordering of stock
• Stock counts
• Disciplining staff
• Maintaining standards of hotel
• Dealing with special request
• High Tea’s

Executive pastry chef - responsible for product development, training and managing the stores when required at Petit Fours Group (2013-10 – 2014-02)

• Assist with daily running of the franchise.
• Product development
• Training
• Managing produce that came and went to the different outlet from central kitchen
• Costing’s
• Assist with managing the different outlets in the manager absence
• Cash up
• Disciplining staff
• Maintaining standards of franchise

Head chef at Morrison’s Food Emporium (2012-03 – 2013-09)

Daily running of the food emporium

• Developing staff skills
• Creating new dishes for the menu
• Assisting in Pastry
• Overlooking the Bakery department and ensuring the bakery made the required products and supervise distributed to the correct restaurants/hotels
• Stock counts
• Costing’s
• Help with managing of the establishment in manager’s absence.
• Dealing with guest requirements daily.
• Disciplining staff
• Creating new lines of frozen and fresh meals for the deli

Owner at Beans Gourmet catering - Catering company (2006-05 – 2012-02)

• Ensuring staff maintained my business standards
• Basic Accounting
• Meeting potential clients
• Ensuring I was up to date with latest food trends
• Planning private dinners and corporate functions

Sous chef at Phinda private game reserve 5 Star (2004-08 – 2006-04)

Assist with managing the lodge’s kitchen

• Training unskilled staff from the community
• Assisting Executive chef when needed
• Maintaining standards
• Private dining
• Daily running of the kitchen based on occupancy
• Menu planning
• Stock counts

Chef de partie at The Cellars Hohenhort Hotel 5 Stars (2002-10 – 2004-07)

Chef de partie of hot kitchen

• Manage my department
• Come up with specials for the restaurant
• Ensuring standards were maintained from junior staff
• Help with stock counts
• Teaching trainees who came through the kitchen

Demi chef, promoted to Chef de partie and later to Senior Chef de partie at 12 Apostle Hotel 5 star (2000-12 – 2002-10)

Started in cold kitchen, then moved to veg section then to the grill.

• Running section on my own
• Coming up with new ideas for the menus
• Assisting the Chef on the pass when needed.
• Training new staff that joined the team.
• Maintaining standards in the kitchen
• Motivating staff

Trainee internship at Table bay Hotel 5 star (1999-12 – 2000-11)

I trained in the following departments: Cold kitchen of the Atlantic grill restaurant, the butchery, in The Conservatory restaurant and in banqueting when required. It was a great experience to work in so many departments in one hotel, especially a hotel with such high standards and incredibly inspiring chefs.

• Teamwork
• Time management
• Attention to detail
• Perseverance

Trainee at Silwood kitchens Cookery school (1999-10 – 1999-11)

Assisting with demonstration, supervision first year students in practical’s, assist with functions when needed

Trainee internship at BMW pavilion conference center (1998-08 – 1998-09)

Trainee internship at Mount Nelson Hotel – Cape Town (1998-06 – 1998-07)

Fish section and pastry department

Trainee internship at Blues restaurant – Camps Bay (1998-04 – 1998-05)

Cold kitchen and Pastry department

Trainee Internship at Vineyard Hotel (1998-01 – 1998-03)

Worked in the bakery, pastry department, Cold kitchen, pool kitchen