I am a qualified culinary chef who loves working with food. I completed my Culinary qualification in 2018 at International Hotel School. This entailed me working in hot and cold kitchen. In 2019, I completed a Patisserie qualification at International Hotel School and will graduate in April 2020. I have worked at Premier Hotel, Midrand where I served my Work Integrated Learning for Patisserie. I was awarded the opportunity to run the pastry station section whilst the pastry chef was on maternity leave. In the 4 months, I have gained responsibility in making sure that precision with ingredients and techniques where of high standard and also working well under pressure to service buffet and A La Carte customers. This experience enabled me to time manage, plan and execute. Recently, I worked at the Radisson Blu hotel in Sandton where I filled a temporary position as a pastry chef for a week. This enabled me to work with large quantities of pastry and bread and has given me the opportunity to prioritize my time and work under pressure. My short-term goal is to find employment in a well reputable establishment to share my skill and technique in Patisserie. I would be keen to find employment as a Pastry Chef or assistant Pastry Chef position. I am a team player, well organised, works extremely fast and accurate under pressure and love entertaining. I look forward in hearing from you Regards Michaela Albert 071 33 62 501