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Pastry Chef

Johannesburg, Gauteng, South Africa
October 12, 2019

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Curriculum Vitae


Elana Barnard

Date of Birth: 18 January 1976

Identity number: 760***-****-***

Gender: Female

Dependants: 1 (Boy, 15)

Home Address: ** **** ******


Cape Town



Contact Details: 021-***-**** (Home)

084-***-**** (Cell & WhatsApp)

Secondary Education: Grade 12 (Sr. Certificate, ’94)





Home Economics

Business Economics

Tertiary Education: Hospitality Resources Africa:

Certificate Hotel Management – 1995

Prestige College:

Office Administration (Word, Excel, Outlook) – 2005


Farm Film Productions

61 Loop Street, Cape Town

Period: 05 Nov 2018 – 31 March 2019

17 Sept 2018 – 05 Oct 2018

13 Nov 2017 - 26 April 2018

Position: Resident Chef (Temporary)

Salary: R9000

Reference: Tracey Snare (Chief Financial Officer / HR)

Landline: 021-***-****


Capo Cabana Guesthouse


Period: 19 June 2017 – 31 October 2017

Position: Resident Chef

Salary: R9000

Reference: Mariette Kirby (Manageress)

Cell: 065-***-****

Reason for leaving: Business being restructured

Park Inn @ Radisson

Foreshore, Cape Town

Period: 6 March 2017 – 14 June 2017

Position: Junior Sous Chef/Pastry

Salary: R8000 (permanent)

Reference: Executive Chef Nigel

Cell: 071-***-****

Landline: (021-***-****

Responsibilities: Delegate duties to cdp`s and commi chefs, weekly stocktaking, running pass for ala Carte service, prepare menu items for desserts, making desserts for conferences and functions.

Radisson Blu Hotel

Granger Bay

Period: 14 Nov 2016 - 4 March 2017

Position: CDP, Pastry

Salary: Hourly (Inn Staff)

Reference(s): Executive Chef Norman

Head of Pastry: Chef Candice

Landline: (021-***-****

Responsibilities: Baking desserts for big function, weddings and daily conferences, preparations for A La Carte service

Reason for leaving: Accepted higher position @ Park Inn @ Radisson, Foreshore

V & A Hotel (Newmark Hotel)

V & A Waterfront

Period: 24 December 214 - 29 February 2016

Position: CDP-Pastry

Salary: R6 000

Reference: Stefan Muller, Executive Chef (passed away )

Landline: (021-***-****

Gavin Bridges, Ex-Sous Chef

Currently Executive Chef @ The Vue Sky Bar Lounge,

Green Point, Cape Town

Contactnumber: (021-***-****(landline)

Reason for leaving: Resigned to take care of things at home after husband passed away

on the 5th February 2016.

AfoodAffair Catering

Parow Industria Millenuim Park, Steenberg Rd

Period: September2013 - June 2014

Position: Chef in Charge

Salary: Adhock Basis

Reference: Belinde Davidson (Owner)

Cell: 083-***-****

Landline: (021-***-****

Bugz PlayPark

Okavango Rd, Kraaifontein

Period: June 2012 - April 2013

Position: Chef in Charge

Salary: R10 000

Reference: Jadrick(Owner)

Landline: (021-***-****

Cups & Saucers Coffee Shop

Period: January 2011 - November 2011

Supplied the coffee shop with fresh daily baked cakes, quiches, brownies, etc. in a private capacity and freelanced as function chef occasionally.

Coral International Hotel (Now Hilton Hotel)

Corner of Buitengracht Str, Cape Town

Period: 14 October 2010 - 31 December 2010 (Contract - 3 months)

Position: CDP Pastry

Salary: R4500

Reference: Chef Stefan Muller (Ex-Executive Chef)

Landline: (021-***-****

Cell: 076-***-****


Cape Gate, Brackenfell

Period: 24 March 2009 - 15 November 2009

Position: Chef/ Kitchen Manager (Deli & Hot Foods)

Salary: R9000

Reference: HR Department

Landline: (021-***-****

The Wellness Warehouse

Kloof Street, Cape Town

Period: March 2008 -15 November 2009

Position: Executive (Creative) Chef

Salary: R 7500

Reference: Lindy Anderson (Operations Manager)

Cell: 083-***-****

Karien Boolsen (Executive Director)

Cell: 082-***-****

Landline shop: 021-***-****

Fruit & Veg City (Food Lovers Market)

Willowbridge Centre, Tygervalley

Period: June 2006 - February 2008

Position: Executive Chef (Hot Foods - HMR)

Salary: R6000

Reference: Lindy Anderson (Operations Manager)

Cell: 083-***-****

Valerie Ricciardi (Ex-Store Manager)

Cell: 083-***-****

Landline Shop: 021-***-****

Old Oak Spar


Period: November 2005 - January 2006

Position: Chef (Hot Foods - HMR)

Salary: R4500

Reference: Landline-021-***-****

CTICC, Cape Town

(Cape Town International Convention Centre)

Period: June 2003 - December 2003 (6month contract)

Position: Chef de Partie (Cold Kitchen)

Salary: Hourly Rate

Peer’s Cafe

Main Rd, Fish Hoek

Period: September 2002 - April 2004

Position: Executive Chef

Salary: R4500

Reference: Owners Emigrated

Poplars Restaurant ( Now Nitida)


Period: December 2000 - July 2002

Position: Chef de Partie (Hot Kitchen)

Salary: R3000

Reference: Jacques Botha (Ex-owner)

Cape Town Days Inn Hotel

Buitengracht Street, Cape Town

Period: November 1998 - December 1999

Position: Kitchen Assistant (Temp)

Salary: Hourly rate

Reference: Garth Tupper

Cape Rendezvous Hotel (Protea Hotel)


Period: February 1996 - January 1997

Position: Internship/ Kitchen assistant

Salary: R1000

Reference: Garth Tupper(General Manager)

“I can confidently say that I am honest, reliable, very hard working and a dedicated person. My experience has taught me to be a very capable person who is able to produce high quality work whether it is through teamwork or my own. Furthermore, I believe that respect and loyalty towards your superiors and colleagues should be maintained and practiced on a daily basis. Whatever is required of me, I am always eager to improve both my skills and knowledge regardless of the task at hand.”

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