Philisiwe Radebe

Professionally trained Chef with 5 years experience in multiple restaurant settings. Successful in making sure that food leaving kitchen is of high quality. I take pride in my ability to communicate with fellow chefs effectively and efficiently to ensure HACCP Food and Safety requirements are met.

Chef De Partie at Oku Restaurant and Yama Asian Eatery (2024-04 – Present)

• Support head chef with developing and executing new dishes according to Asian culture using South African ingredients and techniques.
• Lead a high-performing kitchen team during busy service hours.
• Monitoring of food consistency, quality and safety.
• Constant mise en place to keep a healthy kitchen environment.

Chef De Partie at Loch Logan Hotel (2021-08 – 2024-03)

• Serve breakfast, lunch and supper buffets per request.
• Prepare kitchen stations to be able to fully operate on my own.
• Inventory check and ordering.
• Re-develop menu to latest food trends with relevant market food pricing.
• Training of incoming apprentices.
• Food preparation before service and mise-en-place after service.

Internship Awardee at Le Calabash Petit Conservatoire De La Cuisine, France (2022-12 – 2022-12)

• Learnt of the French Cuisine through highly skilled chefs.
• Worked with seasonal, fresh and local ingredients together to create tasty and fresh dishes.
• Toured the City to gain insight and knowledge about their culinary history.

Diploma in Culinary Arts in Culinary Arts – Culinary And Hospitality Academy, Bloemfontein (2020-02 – 2021-11)

Certificate in Professional Cookery NQF Level 4 in Professional Cookery – Culinary And Hospitality Academy, Bloemfontein (2021-11)

High School Matric Qualification – St Michaels School For Girls (2016-07 – 2019-11)