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I have been a involved in the culinary industry, mainly pastry, for approximately ten years. I pursued many different sources of experience during my progress through the industry and continue to gather as much knowledge as possible.
I am seeking to prove my value in an international setting as I have achieved creative freedom over the pastry department in my current working environment.
Pastry Sous Chef
Legacy hotels and resorts - Johannesburg, South AfricaBakery/PastrySeptember 2016 - Now · 2 years and 5 months
EnglishNative or fluent100%
- Ability To adapt
- Good computer skills
- Good team worker
- Inventive and creative
- Staff managment
- Time managment
The school that I studied with is Capsicum Culinary Studio. I Spent two separate six month courses in a professional chef and diploma in pastry respectively. They both hold city and guilds accreditation.
My instagram account: chef_dca