Mortmer Adriaanse

I would like to apply for a commis chef. I have almost 2 years of experience in the field of hospitality. I graduated from Chef Training & Innovation Academy (CTIA) three years. I graduated with QCTO Level 2.

I graduated with a Cape Wine Academy Preliminary Wine Course. I'm quite versatile in my field, I can work hots; wets; dry and even colds. I enjoy working on pastry because I enjoy the science behind baking on how you can mix ingredients together to form a coagulation.

I'm also very meticulous in my craft. I've also learned how to think outside of the box with certain menu items and how to make a well-balanced menu. Something else that sets me apart for the rest is that I don't fold under presser, the presser helps me to stay in a constant rhythm.

My commitment to maintain a and organized kitchen will be of great value to the restaurant and kitchen. I'm confident in my culinary expertise, leadership skills, and dedication to excellence, making me an idea candidate for this role.

Commis Chef - Protea Hotel Durbanville - Durbanville

(2021-08-03 - 2021-08-11)

Commis Chef - Oude Werf Hotel Stellenbosch - Stellenbosch

(2022-03-14 - 2022-04-01)

I worked as breakfast chef the whole time I was there. I've learned plenty of things regarding teamwork and how to balance my ego.

Commis Chef - Protea Hotel Durbanville - Durbanville

(2022-04-04 - 2023-12-30)

I oversaw a few things (repacking the freezer, counting stock, working grill section and desserts). Working here has really challenged me mentally, with the overwhelming workload and challenges that it faced. Through all of that it made me stronger and helped me to think on my feet.

Commis chef - Ischia restaurant Stellenbosch - Stellenbosch

(2024-05-13 - 2024-08-02)

I worked cold section, so oversaw the appetizers and desserts. While working there I learned what it takes to open a whole new business. There I learned how much effort went into perfecting recipes.

Assistant cook - Regent Sever Seas Cruise Ship

(2024-09-03 - 2026-03-13)

While working here I learned how to be patient with myself, cause it's not a marathon. Here I learned how to work with ingredients I never got to work with before. Which gave me so much more confidence in myself.

Matric - De Kuilen High School (2015 - 2019)

City & Guilds diploma professional culinary arts - CTIA Chefs Training and Innovation Academy (2020 - 2022)

City & Guilds diploma professional patisserie - CTIA Chefs Training and Innovation Academy (2020 - 2022)

Preliminary Wine Course - Cape Wine Academy