Michaela Pearson

I began my culinary journey in high school and trained at the International Hotel School, gaining hands-on experience and a CTH Level 4 Diploma And we on to gain my level 3 diploma in pastry at baked Academy,being internationaly recognised as a professional cookery and pastry chef I worked at emporiers place as a commi chef at there 5 star recognised establishment dorial hotel there rain kichen where it just made me what to learn more and now I am currently working as a sue chef at grasia de dose as a independent contractor Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings. Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.

• Themba, Head Chef of Reign at Emperors Palace, 073 182 4371, Emperors Palace
• Lungile, Reign - Emperors Palace, 062 417 6394, Emperors Palace
• Christopher, Lecturer at IHS Benoni, 083 563 48784, IHS Benoni
• Clare, Russel, Executive Chef & Projects Manager, 071 641 5037, Baked Academy
• Richerd/ co owner of Grasia de dose. +27 81 474 3054
• Byren/ head chef of Grasia de dose,+27 66 215 3426

• Emperor’s palace
• 64 jones road Kempton Park
• Johannesburg
• 30 May 2024
• To whom it may concern:
• Greetings
• My name is Lungile Tshikosi, sous chef at reign restaurant in emperor’s palace and I was responsible for overseeing Michaela Pearson as she was with us for her 4 months traineeship, hence the letter of recommendation.
• Michaela has shown great understanding of what is expected of her in her role as a trainee in our kitchen, she very driven and passionate about cooking and being a chef, she has performed her given tasks in the kitchen with vigor and eagerness and willingness to finesse which ever given tasks. She showed understanding with regards to having everything ready in time for each service and just how important it is. She has shown great interest in learning as much as she possibly could and question what she did not understand which I feel makes for a great trainee.
• She has also proven to us that she is going to make a great chef. By stepping up when she was needed most on more than one occasion, when we were short staffed and didn’t have a pastry chef, she showed team work and stepped up and got the job done together with her fellow trainee.
• I think I speak for everyone when I say Michaela will make a great chef one day and that she did exceptionally well during her time at reign restaurant as a trainee.
• Please do not hesitate to contact me for any further information with regards to the above mentioned individual.
• Culinary regards
• Lungile Tshikosi
• Reign Sous Chef
• Ltshikosi@emepalace.com
• 011 928 1727

Key Achievements & Skills

Culinary Expertise: Successfully created and executed diverse dishes across multiple cuisines during training and professional experience, including fine dining, pastry, and high-volume hotel service.

Leadership & Management: Co-managed kitchen operations at Grasia de Dose, overseeing café service, hotel breakfast, and functions alongside the Head Chef, demonstrating multitasking and team leadership in a small-staff environment.

Event & Function Experience: Planned and executed menus for functions, conferences, and private events at Grasia de Dose and Emperors Palace, maintaining high standards under pressure.Professional Training: Completed formal culinary education at International Hotel School and Baking Academy, developing strong technical and creative skills.

High-Pressure Service: Worked independently at Emperors Palace, managing sections from cold, grill, pan, and pastry stations, including breakfast buffet set-ups and high-volume functions.

Safety & First Aid: Certified in first aid, ensuring kitchen safety and preparedness for emergencies.

Operational Efficiency: Improved workflow, inventory management, and food consistency across multiple services and kitchens.Mentoring & Teamwork: Trained junior chefs and temporary staff, fostering a productive, professional kitchen environment.

Recognition: Positive feedback from guests and management for quality, efficiency, and reliability in both training and professional roles.