Gregory Yorke

Dear Human Resources Manager. In July 2016 I graduated with a diploma and Certificate in Food Preparation and Culinary Art from Fusion Cookery School. I ama Commis Chef. My culinary career began at Butlers Restaurant, event venue Hillcrest. I worked as a Commis Chef from July 2016 to June 2017.Thereafter I joined the Beverley Hills Hotel (Umhlanga Rocks) culinary staff. During my employ there I gained much experience and insight into hotel food preparation. I worked as a Commis Chef from July 2017 to November 2017. Were during my training I worked in Country Clubs and ala carte kitchens were I found my feet .

 My long term goal is to become a executive Pastry chef and to run my own department to make exquisite desserts .To learn and grow My personal attributes include punctuality, commitment, loyalty, dedication,  willingness to learn .To go the extra mile to become successful in my culinary career and Im a cooperative team player who gives attention to detail want to grow in this industry and further my career I want to be able to do more and be more also broaden my horizons want to work with experience chefs to develop and grow in this industry and flourish in  my career as chef. Im just lacking the experience in pastry its something I really enjoy doing and have a passion for .

I studied at Fusion Cooking School I got a diploma and certificate in Food Preparation and Culinary Art.