Jasmine Jourd

Currently a Demi Chef de Partie in pastry, responsible for prepping both lodges, maintaining hygiene, and managing stock. Handles dietary requirements and runs lunch, dinner, and private events.

Held the position of Kitchen Manager, overseeing prep, stocktaking, and ingredient sourcing. Responsible for training staff and assisting with front-of-house and bar stocktaking.

Assisted with preparation and service during an event at the Val de Vie Polo Club, catering to over 400 guests. Contributed to the smooth execution of the event's culinary needs.

Worked at the Kamers Makers Festival, preparing ingredients and serving health wraps to customers. Focused on speed and efficiency to manage customer orders effectively.

Placed in three different areas, including banqueting for up to 400 people in the main kitchen. Also worked in the cold kitchen and pastry section at Prive.

Worked at the annual Appetite Fest, assisting with various roles such as measuring ingredients, setting up master class stations, and aiding in the service of a 6-course champagne dinner.

Prepared breakfast, and on occasion, lunch and dinner. Managed offsite and onsite catering, including dining hall setup, ingredient purchasing, and sourcing crockery and cutlery.

Grade: 80% and above

Maintained an average of 80% and above for the duration of training. This comprehensive culinary education honed practical skills and theoretical knowledge.

Grade: 74%

Obtained a National Senior Certificate with an average of 74% and distinctions in two subjects. This foundational education provided a strong academic background.