Summary
Overview
Work History
Education
Skills
Certification
Languages
Custom
Timeline
Generic
Yolandre Barnard Engels

Yolandre Barnard Engels

Khomas, Windhoek

Summary

Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.

Overview

2026
2026
years of professional experience
1
1
Certification

Work History

Au Pair

Dr S Laker
Windhoek
02.2025 - Current
  • Assisted with homework and provided educational support for school projects.
  • Prepared healthy meals and snacks based on dietary preferences and restrictions.
  • Coordinated schedules for outings, playdates, and family events with parents.
  • Communicated regularly with parents about children's progress and daily experiences.
  • Prepared meals, snacks and refreshments for children according to dietary needs and restrictions.
  • Provided transportation to school, extracurricular activities, and other appointments.
  • Participated in family events such as birthday parties or holidays celebrations.
  • Communicated with parents about daily activities and any concerning behaviors.
  • Created nutritious meals according to dietary guidelines set by parents.

Chef Intern

Village Garden, Windhoek Country Club & Am Weinberg
Windhoek
  • Prepared ingredients by chopping, slicing, and measuring for daily menus.
  • Assisted chefs in cooking and plating dishes in a fast-paced kitchen.
  • Maintained cleanliness of workstations and adhered to food safety standards.
  • Stocked supplies and organized kitchen inventory for efficient operations.
  • Collaborated with team members to ensure timely food service during peak hours.
  • Learned various cooking techniques under the guidance of experienced chefs.
  • Operated kitchen equipment including ovens, grills, stoves and fryers.
  • Checked freshness of food ingredients before use.
  • Inspected finished plates prior to serving to guests ensuring high presentation standards were met.
  • Cleaned prep areas, utensils, pots, pans and other kitchen equipment after use.
  • Followed all health department regulations for proper food handling procedures.
  • Organized walk-in coolers and freezers ensuring optimal safety conditions were maintained at all times.
  • Worked closely with sous chefs to understand their daily tasks and responsibilities.
  • Ensured proper food storage and rotation of stock in the kitchen.
  • Kept up-to-date with current menu items and specials.
  • Took orders from wait staff and prepared them quickly and accurately.
  • Maintained a clean, safe and sanitary work environment.
  • Learned different methods of food preparation such as baking, roasting, boiling.
  • Prepared various meats, seafoods and vegetables for cooking purposes.
  • Communicated effectively with team members to ensure efficient service operations.
  • Rotated food stocks, using older items first and tossing expired products.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Set up work stations prior to opening to minimize prep time.
  • Executed proper techniques when preparing menu item ingredients.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Distributed food to service staff for prompt delivery to customers.

Education

Highfield Level 3 Diploma Professional Chef (RQF) - CHEF

Silver Spoon Academy
Windhoek
02-2025

Matric/Gr12 -

Windhoek High School
Windhoek
11-2022

Skills

  • Culinary techniques
  • Food safety standards
  • Menu planning
  • Time management
  • Team collaboration
  • Effective communication
  • Food safety practices
  • Meal planning
  • Customer service
  • Menu development
  • Inventory management
  • Food presentation
  • Roasting techniques
  • Kitchen equipment operation and maintenance
  • Pantry restocking
  • Cooking techniques
  • Grilling and deep frying skills
  • Plating techniques
  • Equipment maintenance
  • Cost control
  • Flavor pairings
  • Grilling techniques
  • Food inventories
  • Waste control
  • Sanitation practices
  • Multitasking and organization
  • Special diets
  • Temperature control
  • Stock ordering

Certification

  • Namibia Senior Secondary Certificate
  • First Aid Level A
  • Basic Fire Extinguisher Course (Industrial)
  • Basic Kitchen Hygiene, Personal Hygiene, Chemical Safety, Ware Washing & Hand Washing
  • Highfield Level 2 (RQF) Food Safety for Catering & Health And Safety
  • Highfield Level 3 (RQF) Professional Chef

Languages

Afrikaans
First Language
English
Proficient (C2)
C2

Custom

  • References :- Attached

Timeline

Au Pair

Dr S Laker
02.2025 - Current

Chef Intern

Village Garden, Windhoek Country Club & Am Weinberg

Highfield Level 3 Diploma Professional Chef (RQF) - CHEF

Silver Spoon Academy

Matric/Gr12 -

Windhoek High School

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Yolandre Barnard Engels