Professional Summary
Passionate, detail-oriented Chef with strong fine-dining foundations and 5-star hospitality pedigree, including Relais & Châteaux and acclaimed safari lodges. Skilled in classical French techniques, cold kitchen specialisation, menu design, and complex dietary management.
Proven track record in inventory control, team leadership, and high-pressure pass management. Following a successful career pivot into retail during the pandemic hospitality shutdown, now fully prepared and eager to return to professional kitchens in a Sous Chef, Junior Sous Chef, or senior Chef de Partie role.
Core Competencies
Professional Experience
- Designed and executed diverse daily menus, including English breakfast, afternoon high tea, and 4-course à la carte dinners for high-net-worth international guests.
- Expertly managed and accommodated all complex dietary requirements (e.g., vegan, gluten-free, severe allergies) without compromising quality or presentation.
- Led garnish, plating, and service for an intimate high-end setting of 20+ guests per sitting.
- Managed the kitchen pass during peak service times, ensuring efficient communication, timely plating, and consistency across all orders.
- Controlled inventory and reduced food waste through meticulous stock rotation, accurate forecasting, and managing supplier liaison.
- Deputised for the Head Chef, overseeing daily operations, staff scheduling, and maintaining quality standards across all kitchen sections.
- Specialized in the Cold Kitchen station, producing high-end items such as cured salmon, refined duck terrine, canapés, and formal high tea components.
- Gained valuable experience across Hot Kitchen stations: Meat, Fish, Game, Poultry, Stocks, and Classical Sauces under Head Chef Gerth Davids.
- Trained extensively under acclaimed Chefs Peter Tempelhoff and Ashley Moss in a top-tier fine dining environment.
- Mastered 14 classical French techniques, along with advanced methods including sous-vide, hot/cold smoking, confits, and modern molecular elements.
- Transitioned into retail during the pandemic-related hospitality shutdown, maintaining professional continuity and financial stability while the fine-dining sector remained severely restricted.
- Delivered high-volume customer service in a fast-paced environment, consistently meeting sales targets and handling complex client requests under pressure.
- Managed stock rotation, inventory accuracy, and supplier coordination — skills directly transferable to kitchen cost control and waste reduction.
- Collaborated effectively within a diverse team, developing strong communication and problem-solving abilities that support brigade leadership.
- Maintained personal culinary practice and stayed current with industry trends in preparation for a full return to professional kitchens.
Education, Certifications & Languages
Education & Certifications
Languages
Availability & Contact
I am immediately available and actively seeking a return to professional kitchens. I am particularly interested in Sous Chef, Junior Sous Chef, or senior Chef de Partie positions in fine dining, luxury lodges, or high-end hotels.
Open to Local & International Opportunities
Based in Cape Town, South Africa (Asylum Permit Holder). I am ready to relocate for the right role.
For international employers: I am seeking positions that can assist with work visa / permit processes, flights, and initial relocation support. I am prepared to complete all required documentation and medicals promptly.