I hold a Food and Beverage Operations Diploma obtained from the University of Johannesburg. I currently work as a Junior Sous Chef and, therefore, have vast working experience in, but not limited to, managing staff and work schedules, performing stock take accurately and ensuring that stock levels are on par, creating menus for conferences and special events/holidays, ensuring that the kitchen is constantly clean where food preparations are done, ensuring food is cooked and stored accordingly and placing orders and receiving them accordingly just to mention a few. I have also worked as a Customer Service Specialist which has, in conjunction with my current position, enabled me to acquire soft skills such as the ability to pay attention to detail, delivering excellent customer service, healthy and safety, planning and administration and team work.