Salisbury - Cake Decorator - Pretoria, South Africa

Marlene Salisbury

Pretoria, South Africa


Cake Decorator


good knowledge of Royal icing and petenice and some chocolate

Work History

Pastry chef

Mydarlings Patisserie

From May 2013

MISSION: Producing for and managing the shop's display with fresh pastries
And cakes

OUTPUTS: Maintaining stock levels
Baking unfamiliar and favourite's cakes and tarts for sale
Decorating party, novelty and wedding cakes

ACHIEVEMENTS: Timely productions of creative orders

REFERENCE: Myda van Greunen 012 3621014

REASON FOR LEAVING: Looking to expand my skills


Head Chef

C'est La Vie Coffee shop and Party venue

From June 2012

MISSION: Producing the venue's own creative party cakes and sweet platters
that was purchased from outside caterers before

OUTPUTS: Setting up a platform to control the kitchen's stock including product
costs, food spread sheets and regulating food suppliers to reduce on the spot buying from non-suppliers.
Introducing a system to work to satisfactory food hygiene standards
Training staff to work to acceptable hygiene standards
To set up and maintain the venue's first stock management system

ACHIEVEMENTS: Significantly improving the kitchens time keeping and presentation quality

REFERENCE: Elise Barnard (Manager) 0126540220 / 0824916000

REASON FOR LEAVING: Seeking a more active role in a pastry orientated kitchen


Head Chef

Busy Bees

Up to April 2012

MISSION: To manage the daily functions of the kitchen

OUTPUTS: Preparing daily two meals and snacks from fresh produce timely for 75 children
Adhering to all medical and preferential dietary requirements
Maintaining the highest standard of Health and Safety and Food
Working within the rules of COSHH and HACCP
Contacting suppliers and managing stock levels
Motivating the children to explore with food by cooking with them
Planning and preparing for events like our summer fete

ACHIEVEMENTS: Receiving a five star rating on the last three Environmental Health inspections

REFERENCE: Jayne Lewis (Manager) 00447977468944

REASON FOR LEAVING: Immigrating back to South Africa


sous chef

Premier Travel Inn

From October 2006

EMPLOYMENT PERIOD: November 2004- Mei 2007

REASON FOR LEAVING: Opportunity to start new role

JOB DESCRIPTION: Assisting in training and development of new team members
Maximise profit through effective stock control, menu
planning and pricing
Managing staff rota's
Taking monthly stock takes
Leading team in dinner service

general grill chef

Peter Cliffe

June 2003 - October 2004

TOTAL EMPLOYMENT PERIOD: June 2003- October 2004

JOB DESCRIPTION: general grill chef

OVERALL JOB DESCRIPTION: Running kitchen during service times in preparing traditional
English pub meals and Sunday roasts


REFERENCE: Peter Cliffe (Manager) 00447801351861

trainee chef to commis chef

The Thistle Hotel

December 2001 - February 2003

TOTAL EMPLOYMENT PERIOD: December 2001- February 2003

OVERALL JOB DESCRIPTION: Based in larder section of kitchen and training in all facets of

REASON FOR LEAVING: Better work opportunity

REFERENCE: Charles Murray (Head chef) 00441438 355821

grill chef

The Millstream Pub

From November 1973



some of my previous work

Qualifications & Certifications

Prue Leith Chefs Academy

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