Commis Chef Kitchen Manager

JASMINE JOURD

Upington, NC 064******* ************.**@*****.***

A calm and well put together individual with a focused mind. EXPERIENCE

JAN 2019-JULY

2022

JASMALLIAM GUESTHOUSE-BREAKFAST CHEF

Prepared breakfast and on occasion lunch and dinner. Offsite and onsite catering whichincluded setup of dining hall, purchasing ingredients and sourcing crockery, cutlery etc. 11 SEP 2019- 15

SEP 2019

SUN ARENA AT THE TIME SQUARE- COMMIS CHEF

I worked at the annual Appetite fest alongside industry giant, I undertook various roles such as measuring out ingredients, setting up stations for master classes and assisting with the service of a 6 course champagne dinner

8 DEC 2019- 13

SEP 2019

CHEF QUENTIN- COMMIS CHEF

I worked at the Kamers Makers Festival at a stall serving health wraps. My duties were to prep ingredients and serve customers to order. Speed was an important factor. 11 NOV 2019- 11

JAN 2020

SUN ARENA AT THE TIME SQUARE-COMMIS CHEF

I was placed in three different areas for the duration of my placement. In the main kitchen I worked in banqueting, catering for up to 400 people. I worked at Prive where I worked cold kitchen and pastry.sto

27 NOV 2020-

28 NOV 2020

REUBEN’S AND CO CAFÉ

Assisted with prep and service during an event held at the Val de Vie Polo club for more than 400 guests.

13 JAN 2022-13

MAY 2022

DROS UPINGTON- KITCHEN MANAGER

I held the position of kitchen manager which included responsibilities such as making sure all sections had enough prep, filling in where I could, stocktaking daily and weekly, sourcing ingredients from suppliers, physically going to buy fresh produce weekly. Training new staff and old staff. Closing up shop, assisting the front of house manager and barmen with stocktaking for the bar. 22 AUG 2022-

PRESENT

GROOTBOS PRIVATE NATURE RESERVE- DEMI CHEF DE PARTIE Currently occupying the position of demi CDP in pastry. This entails keeping the pastry department of both lodges prepped up, making sure working areas are clean and sanitized, receiving and packing away stock, transporting prep between lodges, following dietary requirements of guests and lastly running lunch service, dinner service and events such as weddings, bomas, working villas as a private chef.

EDUCATION

2012-2016 UPINGTON HIGH SCHOOL

Obtained a National Senior Certificate with an average of 74% with disinctions in 2 subjects 2018-2021 CTIA

Maintained an average of 80% and above for the duration of my training REFERENCES

• Mr. Ashraf Rodriquez: Executive Sous Chef Sun Arena (Work): 082-***-**** (Email) ***************@****************.***

• Ms. Samantha Marshall Lecturer: CTIA (email) *******@****.**.**

• Carmen Janse van Vuuren: General Manager Dros Upington (Work) 054-***-****

• Chef Clarissa Bulewan: Head Chef of Pastry at Grootbos Private Nature Reserve (work) 078-***-**** SKILLS ACTIVITIES

• Attention to detail

• Fast learner

• Problem solving

• Logical thinking

Part time Bcom Acc student, Bake custom cakes and

treats per order.

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