Pastry Chef
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Hello, my name is Thakgala Machaba. A passionate and skillful pastry chef with a strong desire to grow my career.
Coppa restaurant – Pastry Chef
2022–2024
Key responsibilities- Recipe development and mis en plas , baking and preparation of cakes,pastries,chocolate tempering, jams and fillings, egg based desserts, choux pastries, macarons and tarts, meringue desserts and mousses, ganache desserts and truffles .Kitchen safety and ensuring a clean and orderly work place. Keeping orders of stock updated.
Owners- Mirlene and Patrick Souza
Contact : +27 64 488 9090
DW Eleven-13- Commis pastry chef
2022 – 2022 (2 months)
Key responsibilities – Maintaining safety and sanitation. Preparing different components of each dessert dish for serving/opening hours. Mis en plas. Preparation of 5 star dishes, gastronomic desserts. Making of sorbets and gelato, mousses and truffles, tarts and choux pastries, macarons and madeleines. Fruit gels, praline , fillings and meringues.
Contact : currently have no contact
Africa Pride Hotel Melrose Arch (school provided)
2019-2020 & 2021 ( 3 months at a time)
Duties as a student were to apply what I have learnt from school and gain hands on experience from experienced chefs in the industry. I had shifts in different departments of the kitchen to gain as much experience as possible, such as banquet, breakfast buffet shift, pastry and hot kitchen.
St Andrews Hotel and Spa – Student intern ( school provided)
Simultaneously working at interchangeably
Fauchil Hotel – Student intern ( school provided)
Duties as a student were to apply what I have learnt from school and gain hands on experience from experienced chefs in the industry. I had shifts in different departments of the kitchen to gain as much experience as possible, such as banquet, breakfast and lunch buffet shift, pastry and hot kitchen.
Capsicum Culinary Studio - Rosebank
2019-2022
I covered all major theoretical, practical and work place components of kitchen operations, culinary practice and patisserie skill elements.
[SAQA 101697
2014 -2018
