Chef Michael Massoumou

I started as a demi-chef de partie at the Café de Paris and Bizerca with the French Chef Laurent. I become a sous-chef after a year.

In 2018, I took my first position as Chef de Cuisine at Java Bistro in Stellenbosch

A major shift in the Chef's career: it's the time of construction, 4 years during which I develop and affirm my instinctive cuisine.

Find here below about me :

Hands on / Supervise kitchen staff

o Excellent Communication skills with suppliers and internal staff

o Handle pressure in extremely busy food pass

o Previous experience in stock control and costing

o Organized with excellent time management skills

o Creativity