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I am a passionate pastry chef with 9 years experience in high end restaurants/hotels.
Started my cheffing career at the age of 30 at Le Quartier Francais in the Cape Winelands, under world renowned chef Margot Janse. I spent five years under her guidance, where after I got offered a head pastry chef position at Open Door Restaurant in Cape Town. Here I explored the field of bread baking a lot more intense and started doing artisan sourdoughs by hand. I am currently the head pastry chef at Boschendal, a wine estate in the Cape Winelands with multiple outlets.
I am self taught and have a very good knowledge of my field through self-study.
I would like to gain international experience as a pastry chef, and be able to learn more.
Head Pastry Chef
Boschendal wine estate - Stellenbosch, South AfricaBakery/PastryAugust 2017 - Now · 1 year and 5 months
Head Pastry Chef
Open Door Restaurant - Cape Town, South AfricaBakery/PastryApril 2015 - April 2017 · 2 years and 1 month
Le Quartier Francais - Franschhoek, South AfricaBakery/PastryDecember 2009 - March 2015 · 5 years and 4 months
National diploma in F&B management
Cape Town Hotel School - Cape Peninsula University of Technology (CPUT) - Cape Town, South AfricaJanuary 2002 - December 2004
AfrikaansNative or fluent100%
EnglishNative or fluent100%
- Ability to multitask
- Cost control
- Exellent communication
- Fast paced decision making
- Inventive and creative
- Menu planning
- Motivational Skills
- Recipe development
- - Strong attention to detail
- Strong time management
- Very good team player
- Well organized person