
Juan Jacques Nel
Restaurants / Food Service
About Juan Jacques Nel:
I'm just a normal guy that loves to put his love on a plate. I'm arty, innovative and have a passion for what I do. I have been 6 years in the culinary industry and still enjoys it every single day.
Experience
I started at a place in montagu in 2014 as a casual doing paperwork, bartending and helping out in the kitchen.
My next journey was Protea hotels as a trainee till end of 2017 where I learned the basics of the hotel and how it works.
I left protea hotels to go to four cousins in 2018 for a few months. I worked in the kitchen, bartender and waiter. Where I build up the knowledge I have now.
In August 2018 I started at Pearl valley golf estate as a demi pastry chef/ cook. Did the baking, working on the pass, and cold section.
I had to leave pearl Valley in 2020 due to covid, the same year August I started at nederburg as a commis because that position was the only one available. I build myself up to being in charge of pastry. I started to stand in as a head chef doing the stocktake, ordering of the food and chemicals. Due to reasons as they didn't want to hire me as a permanent staff member I had to leave.
I started at Rhebokskloof in December 2021 till now. I'm a Chef de partie but mostly doing all the desserts and helping out everywhere.
Education
I didnt finish my management studies due to person issues.I would like to further it in any way. I studies at CPUT granger bay.
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· Reference: CPT006392-YG-1 · A well-established hotel/guesthouse in Durbanville is seeking a skilled and passionate Chef de Partie to join our kitchen team. The successful candidate will be responsible for managing a specific kitchen section, ensuring high-quality food preparat ...
CPT - Northern Suburbs9 hours ago
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