Gina Kamps

Culinary Arts & Hospitality Management

Cape Town

Summary

After completing a degree in hospitality management, I decided to pursue my love of food and enrolled at Silwood for the cordons bleus certificate course. I have developed an understanding and confidence in French cookery and pastry. I am a strong team player and guest satisfaction is my top priority. I work well under pressure, am able to multitask and adapt to challenging circumstances both in the kitchen and front of house hospitality. Ideally, I would love to combine my skillset from both qualifications.

Overview

year of professional experience

Work History

Intern

La Residence Suite Hotel

04.2023 - 06.2023

Supported staff members and gained valuable experience working in a 5 star boutique hotel , applying learned concepts directly into relevant work situations
Worked front of house participating in opening and closing procedures, guest check in and departures, staff handover at shift change and …
Enhanced guest satisfaction by promptly addressing concerns and providing personalised solutions, handled guest excursions and private bookings.

Hospitality Intern

Brenaissance

09.2022 - 12.2022

This was a wedding venue, where I coordinated diverse teams, establishing clear roles and responsibilities for effective collaboration during events.

Skills

Customer Service
Team Management
Food Hygiene
Event Coordination

Catering
Fast learner
Attention to detail

Interests

Placed 2nd in the young chefs & bakers challenge sponsored by RCL

Catered an event for ClemonGold, serving 360 Canapés

Education

2024: Silwood School of Cookery,

Cordons Bleaus certification

Theory of Cookery
Practical Cookery
Sugarcraft
Baking
Wine (Wine of South Africa 112)
Art of the table
Menu Compilation - French
Nutrition

2021-2023: The Independent Institution of Education,

Bachelor of Hospitality Management

Courses passed with distinction:

Basic accounting
Business Management
Hospitality Management
Hospitality marketing
Small business managment
Work intergrated learning

2008-2020: St Stithians Girls College

IEB National Senior Certificate

Restaurant Work Experience

DUSK RESTAURANT, STELLENBOSCH

As part of my curriculum at Silwood, I was granted the opportunity to work under Chef Callan Austin for a period of time. The fine dining restaurant's main focus was in-house fermentation and “whole process” cooking; embracing a steadfast zero-waste ethos. During my time there I rotated through many sections with my main focus being on the hot starters.

UCOOK, Cape Town

I interned at UCOOK for a period of time as part of the Silwood course. I gained an understanding of recipe development and logistics. What I enjoyed most about UCOOK was learning the entrepreneurial skills it took to run such a successful company.

PRIVATE CHEFFING, SOUTH AFRICA

I was granted the opportunity to cater for private functions for groups up to 50 pax. ClemonGold was one of my biggest clients where I executed an end of year function for the company. I have also catered for private chef gigs over the festive season. My menu's range from plated meals of up to five courses, and include a more contemporary family-style service as well.

Timeline