GOMOLEMO MAHLARE
Assistance Pastry Chef/ Sole Pastry Chef
Johannesburg,GP
Summary
I am a young and enthusiastic woman with a deep passion for culinary arts, pastry, and the hospitality industry in its entirety.
After a successful academic journey, I have been able to practice what I have learned in school and in the industry through hands-on training and work experience.
My adaptability in the kitchen makes me a valuable team player. I am also capable of assuming leadership roles and taking initiative when required. My key traits include being knowledgeable, task-oriented, hardworking, dependable, energetic, and enjoying interactions with people from diverse backgrounds.
My immediate goals are to advance as a chef, enhance my skills, gain a more practical understanding of the industry, and expand my professional network.
I am currently based in South Africa and seeking out-of-country visa sponsorship to return to the United States for the Summer 2026 season.
Overview
10
10
years of professional experience
Work History
Assistant Pastry Chef
The Mediterra
10.2024 - 05.2025
- Led the production and development of innovative artisanal bread offerings for daily a la carte dinner service that complemented the chef’s menu and elevated the dining experience
- Supported the Head Pastry Chef with plated desserts, pastries, and special event preparation
- Maintained a high standard of kitchen hygiene and organization in compliance with health and safety protocols
- Collaborated with culinary team to ensure timely and consistent service during high-volume dinner shifts
- Assisted in developing innovative pastry recipes that enhanced menu offerings and attracted new clientele.
- Collaborated with the culinary team to streamline production processes, improving kitchen efficiency and reducing waste.
- Implemented quality control procedures to ensure consistency in pastry presentation and taste, boosting member satisfaction.
Assistant Pastry Chef
Shorebreak Cafe
05.2024 - 10.2024
- Invited to join the dynamic Shorebreak Cafe team for its grand reopening in the summer of 2024
- Created innovative new items for sale at the cafe
- Participated in baking and decorating cakes for various events and themes
- Contributed to menu planning and seasonal updates by incorporating customer feedback and current food trends
- Interacted with customers to gather feedback and establish a loyal clientele through exceptional service and tasty products
Assistant Pastry Chef
Grey Oaks
10.2023 - 05.2024
- Help the Pastry Chef in planning and implementing the dessert menu.
- Prepare a diverse range of treats including cakes, cookies, pies, bread, and more.
- Innovate new and captivating desserts to refresh our menus and captivate the club members' attention.
- Crafted seasonal and holiday-themed pastry assortments.
Sole Pastry Chef
Wildcat Cliffs CC
05.2018 - 10.2021
- I pride myself being the sole pastry chef of the club for three summer seasons.
- Developed and experimented with new menus and recipes
- Introduced a new range of handcrafted ice creams
- Oversaw stock rotation to minimize wastage
- Managed buffets, special menus, and dinners
- Interacted with patrons to collect their feedback
- Created elaborate pastry items with consistent quality
- Ensured cleanliness in the pastry shop
- Applied cost-effective strategies while upholding quality standards
- Received praise and recognition from club members
Business Operations Specialist
Johannesburg
11.2016 - 05.2018
- Enhance the company's e-commerce site
- Partner with the marketing team to develop captivating campaigns
- Review customer feedback to enhance services and products
- Hold frequent team meetings for alignment and issue resolution
- Stay informed about industry trends for a competitive advantage
- Cultivate a positive work atmosphere that fosters creativity and innovation
Hospitality Intern
Ritz Carlton Naples Beach Resort
09.2015 - 09.2016
- Completed my first professional internship within a world‑class luxury hotel environment.
- Assisted the culinary team with daily production including banquet and garde mange preparations
- Gained foundational skills in kitchen organization, hygiene standards, and high‑volume service.
- Developed strong discipline, teamwork, and attention to detail in a fast‑paced culinary setting. Read through recipes and set up ingredients for the chef.
Education
Bachelor of Science - Hospitality
University of Pretoria
Pretoria, South Africa 04.2001 -
Master of Science - Real Estate
Property Practitioners Regulatory Authority
Sandton, South Africa 04.2001 -
Skills
Menu development
Timeline
Assistant Pastry Chef
The Mediterra
10.2024 - 05.2025
Assistant Pastry Chef
Shorebreak Cafe
05.2024 - 10.2024
Assistant Pastry Chef
Grey Oaks
10.2023 - 05.2024
Sole Pastry Chef
Wildcat Cliffs CC
05.2018 - 10.2021
Business Operations Specialist
Johannesburg
11.2016 - 05.2018
Hospitality Intern
Ritz Carlton Naples Beach Resort
09.2015 - 09.2016
Bachelor of Science - Hospitality
University of Pretoria
04.2001 -
Master of Science - Real Estate
Property Practitioners Regulatory Authority
04.2001 -