Robert Phillander Email and Phone Number

I started my culinary journey in 2019 where I studied at Capsicum Culinary studios. Apart of the requirement to complete my studies was to work in the industry for 5 month thus I started my WIL(Work Integrated Learning) at Sun International Times Square. Apart of my experience as a student was working with the former master chef Australia judges George Calombaris, Matt Preston and more closely with Gary Mehigan and his team at Appetite fest 2019. I also had the opportunity while being a student to run a plated diner for the Sun Slots VIP guests along side one of my Sous chef at Sun international Times Square. Within a 2 month of completing my WIL, my executive Sous chef asked me if I could work for them after completing my work integrated learning program. When I became an employee at Sun international my experience grew exponentially because I had the opportunity to work in the many outlets owned by sun international Times Square which included; Tatso buffet, Tatso Lounge Bar, Guy Feiri, Banqueting and Kung Fu Cowboy. Tatso buffet : I worked egg station, made different food for chafing dishes and cooked different foods for lunches that the buffet offered Tatso Lounge Bar : I worked a full menu dedicated to room service and walk guests which included dishes from burgers to curries to sandwiches to breakfast options Guy Feiri : I worked cold, hot and pastry section in the restaurant. I had to know how to prepare and plate all dishes from starters to burgers, to mains, to salads, to desserts. Banqueting : I worked different functions that either required plated menus, buffet menus, simple smackers and many more. King Fu Cowboy: I worked hot kitchen which was mostly burger but included hotdogs and sandwiches. During the the pandemic while still working at sun international but with limited hours I also worked in a café on my off days. Working at Rachellas Café, I had to prepare dishes on the menu per customer, keep record of stock and create lists of what was in and out of stock. I had to bake fresh bread(ciabatta) every 2-3 days. I had to bake, assemble and decorate cakes and cupcakes. I also had to ensure that cleaning and food safety was being followed accordingly.