Title
About
Chef Junelle has over 30 years of experience in the Hospitality Industry as will appear from the
attached Qualification Certificates and CV. Her experience includes working as chef for various
restaurants one of which she owned, owning, and working as chef within various catering
companies, running her own food production company and time with a food group as in-house
chef and innovator.
This company has an international footprint, giving her the opportunity to travel, mingle and
then, take positive influence from other cultures and their comestibles.
Her strengths include her ability to impart knowledge, to teach and train her staff.
Her organizing skills, attention to detail and ability to prepare in advance will filter through to the
team within which she will be working and stand all in good stead. These qualities have served
her well in the past in motivating her staff to desire being part of a team that strives for
excellence.
As alluded to above, her ability to take positive influence from other cultures has spurred on her
creative and innovative spirit which is always infectious to the rest of the team. Her encouraging
enthusiastic demeanor will keep her team strong and bode well for the excellence that the group
strives for continuously.
During her time at her own food production company, Lardiere Fine Foods, she was able to fully
come to grips with understanding of food production in all its facets. The seasonality of produce
encouraged her to experiment with the preserving, canning, curing and fermenting of produce
into a format best representing the end product.
At her time with the food group, she studied and then utilised nutritional and specially allergen
information of food products. This resulted in more complete labelling and packaging of produce
to meet those requirements necessitated by International Standards; the clientele of the Singita
Group is international.
Chef Junelle has a specific flair for recipe and specially menu, development.
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