Ruanda Hewetson Sous Chef Olive Chef School

Ruanda Hewetson

Sous Chef

Matriculated in 2008 from Oosterland High School in Secunda.

For as long as I can remember I have had a love for food and cookery. My entry into the world of gastronomy began with my induction into Olive Chef School. On completion of my Advanced Diploma in Culinary Art I qualified in 2009.

Thereafter stationed at Sirrocco, Drydock in Knysna for my in-service period during 2010.

2011 – Continuing my career in cuisine; I worked as Chef de Partie (starters and vegetable section) at DW Eleven Thirteen, Johannesburg. (Recognised among the Top 100 Restaurants in South Africa, 2011)

Devotion to the art of epicurism and an opportunity at my old academy lead to my appointment as Kitchen Manager and Chef de Partie in 2012 at Olive Chef School.

As a Young Chef I take pride in my work quality. I am proficient and acknowledged for my consistent discipline in paperwork and control of stock-management, crucial in efficient catering. My actively functionary position in the Olive Chef School brigade is one I cherish.

My duties include:

  • Running of Kitchen
  • Kitchen Hygiene
  • Stock Control
  • Assisting in Classes
Ruanda Hewetson Sous Chef Olive Chef School student class
Ruanda Hewetson Sous Chef Olive Chef School Vegetarian aubergine roulade served with garnishes.
Ruanda Hewetson Sous Chef Olive Chef School Rolling shortcrust dough for a blind baking evaluation, with a rolling pin and dough on a floured surface.
Ruanda Hewetson Sous Chef Olive Chef School