I consider myself as someone who thrives out of their comfort zone. When it comes to innovation in the kitchen I am imaginative and open-minded, unafraid to push the boundaries. I am curious by nature so I love to experiment and try new techniques. I always approach my work with high energy and enthusiasm and strive to be a problem solver. I believe I am an excellent communicator and am able to provide clear and direct instruction. My major strengths lie with my cooperative and altruistic spirit. I am able to function well within a team environment and am able to approach colleagues in a friendly and empathetic manner. My most recent job saw me as the Head Pastry Chef for the AC Hotel by Marriott in Cape Town. There I was in charge of a team of two, a Demi Chef and a Commis Chef. A part from running service, I was responsible for majority of the recipe development and assisted the Executive Chef with costings of dishes. I was responsible for the training of my team. I was responsible for all orders for the section and worked extensively with our suppliers to source the best ingredients. Stocktake was a part of my monthly functions. During my tenor at the AC I also receive training in Firefighting, Level one First Aid, International Food Hygiene and HACCP Procedures as well as being exposed to training in Chocolatiering with the Chocolate Academy South Africa’s Minette Smith. During my time at Woolworths I worked on projects that saw me developing new and innovate ideas using Woolworths Speckled Eggs and Chuckles chocolate ranges. I was also exposed to gluten free development and also worked extensively with the “ready-to-go” department. During my time at La Residence I was given free reign on all dessert development as the menu changed daily. Part of my functions were to produce all confectionaries, pastries, breads and desserts. I mastered chocolate work during this time as well as various forms of pastry production, breads and macaroons. During my time as Head Pastry chef at Chefs Warehouse and Canteen I was responsible for all dessert production as well as overseeing the cold starters section. During my time there I mastered Ice creams, sugar work and all manners of set desserts and mousses.