Lilandi Coetzee

Experience

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  Sondéla Nature Reserve

  Jan 2013 - Jan 2016

  2. 5 star plating3. 7 rooms, 14 guest max4. Training of students• Workplace coaching• One on one training• Menu presenting• Menu planning• Costing• Hygiene, safety and storage• Stock take• Placing orders• Plus central5. Menu planning• Setup of menu• Starter, Man, Dessert• Dietary requirements• Allergens6. Costing• Menu costing and food costing7. Admin • Stock take• Deliveries• Issues• Reductions• Food costing• Leave forms• Sick notes Daha az göster

  • Training Manager - Chef Skills

    Jan 2015 - Jan 2016

  • Guesthouse Chef

    Jan 2014 - Jan 2015

  • Training Manager - Chef Skills

    Jan 2014 - Jan 2014

  • Chef Internship

    Jan 2013 - Jan 2014
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  International Hotel School

  Mar 2016 - Jan 2019

  Go out to properties where the student work and see how the progress is. Also you have Tutorial weeks where theory class is given for a week and Culinary weeks where practical class is given.

  • Senior Culinary Arts Lecturer

    Jan 2018 - Jan 2019

  • Culinary Arts Lecturer

    Jan 2017 - Jan 2019

  • Trainee Assessor

    Mar 2016 - Jan 2017
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  THYME Culinary Freelance

  Jan 2023 - now

  Culinary Freelance

  Marking of Tests, Workbooks and Assignments.Practical Assessments Theoretical classesTesting/Making of recipes and presentation/photosTutoring

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  School of Transformation

  Jan 2025 - now

  Culinary Arts Lecturer