My teaching techniques help students plan and prepare healthy meals and cooking in a clean and safe environment.
Students learn to cook quickly and methodically while cleaning up after themselves.
Students learn different cooking techniques and methods on how to prepare meals.
Students are provided with information on understanding how all aspects of the Kitchen work.
I am a Qualified Cordon Bleu and Pastry Chef,
I have mentored Many students on various skills and cooking techniques.
All my students have learnt great cooking skills ad cooking techniques as well as health and safety skills when preparing meals.
cancellation fee of Twenty Pounds will be charged
A qualified Pastry chef with City and Guilds Qualifications to Level 4. I am able to maintain high standards of service in food preparation and service areas. Organised and reliable with good communications skills. I work very well as part of a team and able to work unsupervised. Experience of mentoring and training new junior team members. Always willing to learn new skills. Currently looking a support/assistant role in a Cookery school.
Creativity: able to create new and innovative breads and desserts with Knowledge of ingredients and ability to use them in a creative way
Team Skills: able to work in a team in a pressured environment.
Hand-Eye Coordination: able to work with knives, icing bags and other precision tools with excellent techniques in cutting and preparing food.
Working to high standards: making sure each piece of food is safe, prepared correctly and tasty.
Knowledge of Health and Safety and Food Health and Hygiene in a kitchen environment
Good Time Management Skills
Bringing up family 2012 to present
Driftwoods, Langebaan nr Capetown, South Africa
Serving Customers with drinks and food
Preparing cocktails and drinks
Working independently and as part of team
Training new employees
Pastry Chef 2010
The Mercer Restaurant, Threadneedle Street, London
Training as a Pastry chef under Warren Lee
Preparing and producing desserts for Restaurant and functions including ice creams and sorbets
Making pastry fillings and toppings for sweet and savoury pies
Kitchen staff 2007
The Lizzard Rock (Pub/sports Bar)
Helping to train new staff and training them in kitchen work
All spects of kitchen work
Head Pastry Chef
Flavour Café, Pietermaritzburg, South Africa 2006 to 2007
Making all pastries, desserts, cakes, muffins and special orders for parties
Stock ordering including collecting stock from suppliers
Training new staff and junior staff
Helping with orders and waitressing
Cashing up and key handling and some supervising of staff
Taking orders and bookings
Pastry Chef 2003 to 2004
Beverley Hills (5 star hotel), Durban
Preparing food for functions and restaurants - for VIP guests including Manchester United team.
2002 to 2003
Christina Martin's Cordon Bleu School of Food and Wine and Pastry course (completed 3 year course in 10 months)
Education and Training
National Qualifications Certificate in Professional Cookery (Level 4)
City & Guilds Certificate in Food Preparation and Cooking
City & Guilds Diploma in Food Preparation and Cooking (Culinary Arts)
Cape Wine Academy: Wine Service
Basic First Aid Certificate
Learning to play guitar, photography, crochet, knitting, sewing and Baking
References can be supplied
|at her home||at your home||By webcam|
|1 hour||Not available||Not available||£20|