Summary
Overview
Work History
Education
Skills
Timeline
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REFILOE Mosehle

REFILOE Mosehle

Pastry Chief
Johannesburg

Summary

Im a dedicated Chef, flour and sugar has always been my bestfriends and being a professional is key.

Proven ability to manage kitchen operations, lead teams, create menus, and maintain high standards of food quality and hygiene. Passionate about delivering exceptional dining experiences and committed to continuous learning in diverse kitchen environments.

Overview

13
13
years of professional experience
2019
2019
years of post-secondary education

Work History

Pastry Chef

The Marabi Club
09.2021 - Current
  • Manage Mise en Place for sauces, purees, vegetables, and fish.
  • Run and manage a section independently.
  • Conduct stock rotation and assist with stock-taking.
  • Maintain hygiene and cleanliness per health standards.
  • Prepare and cook dishes according to menu and presentation guidelines.
  • Assist with plating to ensure consistency.
  • Participate in menu development and special dietary requirement adaptations.
  • Communicate effectively with the team to ensure smooth service.

Pastry Chef

Ofentse
02.2021 - 09.2021
  • Maintained well-organized mise en place to keep work consistent.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Pastry Chef

Thokozani Shongwe
07.2018 - 03.2020
  • Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
  • Maintained well-organized mise en place to keep work consistent.
  • Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.

Pastry Chef

Munitte Smith
11.2017 - 06.2018
  • Second in charge in pastry
  • Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.

Pastry Chef

Andy
02.2017 - 11.2017
  • Running the section and helping out at the pass.
  • Adapted to high-pressure service environments through multitasking.
  • Helping out with ordering and menu development.

Pastry Chef

Cassie Davis
11.2014 - 12.2016
  • Prepped for banquets and special events.
  • Managed buffet service.
  • Involved in menu planning and plating for wine dinners and weddings.

Pastry Chef

Munitte Smith
03.2014 - 11.2014
  • Ran cold and sauté sections.
  • Conducted daily stock takes and prep.

Pastry Chef

David Higgs
03.2012 - 11.2014
  • Responsible for mise en place, baking, and dessert preparation.
  • Assisted with inventory and stock control.

Education

Culinary Arts -

HTA School of Culinary Arts
01.2020 - 01.2022

Matriculated -

Rondebult
01-2004

Skills

  • Fine Dining
  • Pastry Arts
  • French Cuisine
  • Knife Skills
  • Menu Creation
  • Quality Control
  • Inventory Management
  • Staff Leadership
  • Customer Service
  • Microsoft Office
  • Food Styling
  • Cost Management
  • Organized
  • Multitasker
  • Problem Solver
  • Trustworthy
  • Self-Motivated
  • Team Player

Timeline

Pastry Chef

The Marabi Club
09.2021 - Current

Pastry Chef

Ofentse
02.2021 - 09.2021

Culinary Arts -

HTA School of Culinary Arts
01.2020 - 01.2022

Pastry Chef

Thokozani Shongwe
07.2018 - 03.2020

Pastry Chef

Munitte Smith
11.2017 - 06.2018

Pastry Chef

Andy
02.2017 - 11.2017

Pastry Chef

Cassie Davis
11.2014 - 12.2016

Pastry Chef

Munitte Smith
03.2014 - 11.2014

Pastry Chef

David Higgs
03.2012 - 11.2014

Matriculated -

Rondebult

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REFILOE MosehlePastry Chief