Lindy Mojapelo

I am a hardworking, challenge fearless person who seizes every opportunity that come her way, I am very eager for information and a very fast learner and willing to take initiative when given the platform, aiming for nothing more but success with a positive attitude in everything I do, very much a great team player but also willing to lead when needs be. 

• Sous chef  at Wetnose Animal Rescue shelter ( 1st September till  to date )
• Head chef/ hospitality trainer at 2KL Eatery (2nd feb –march 30th 2022)
• On call Private chef for Confetti Bush.
• Was relieved of my duties as the Pastry commi chef/Restaurant assistant  at The Regency Apartment Hotel  60% of the establishment was retrenched due to 

COVID/19 (from 25th February 2019-June 2020) 

• Co-pastry chef de partie/Pizza chef at Protea Hotel Loftus (30-Aug2018-20Feb 2019) 
• Pastry commi chef/bar assistant at Time Square Casino in Menlyn(15-March-25 th Oct 2017) 
• Cold Chef  de partie at Brasserie de Paris from (1st feb-1march 2017) 
• Temporary Junior sous chef at Eco Park Lodge , Centurion (23 Nov 2016- 28th Jan 2017)
• Chef  trainee with Tasha’s Restaurant Mandela Square and Menlyn Maine ( 29th Aug -30 Oct 2016) 
• Chef trainee  with Southern Suns ( 7 Mar-6 May 2016) 
• Chef trainee with Protea Hotel Manor ( 28 Sep -13 Nov 2015) 
• Chef trainee with Protea Hotel Fire and Ice ( 12 May- 3 Jul 2015) 
• Waitressing for school functions at Hoërskool C.R. Swart (2013) 

• Chefpreneur certificate of completion from Wakanda Food Accelerator program.
• Graduate with a Diploma in professional cookery and hotel management  at Capital Hotel School and Training Academy 
• 2013 Matriculant from Hoërskool Staatspresident C.R. Swart