Shermone Smith is climbing the cheffing ladder

Shermone Smith - Executive Sous Chef - The Table Bay hotel - Cape Town
Shermone Smith - Executive Sous Chef - The Table Bay hotel - Cape Town


Shermone climbs the cheffing ladder with Table Bay promotion

Passion for cooking turned into a career for Worcester born chef

Prepping vegetables and assisting with kitchen tasks with her mother and grandmother led to a career in the kitchen for Shermone Smith, recently promoted to Executive Sous Chef at The Table Bay hotel in Cape Town.

The 33-year old was born in Worcester and grew up making traditional South African and Cape Malay dishes with her grandmother, and baking cakes and flans with her mother.

I was always interested in cooking, but I never thought I would be a chef until I had to make a decision about what to do after school,” Smith said.  After qualifying in Professional Cookery Management at the Cape Town Hotel School, Smith worked as a trainee chef at two local establishments before spreading her wings to Doha, where she worked as a commis chef at the St Regis Hotel.  It was here that she refined her pastry skills, working under an experienced Frenchman.

She returned to South Africa and worked as head chef at the ATKV Goudini Spa for two years, before joining Sun International at their Worcester property, Golden Valley as Sous Chef. 

When I moved to The Table Bay last year June as Sous Chef, I knew that there would be personal growth. Golden Valley was a three-star property and The Table Bay is one of Sun International’s flagship five-star properties, so we are all about continuously raising the bar to please our guests who have eaten at the world’s best restaurants,” Smith said.

I am passionate about food and hospitality and thrive in fast-paced environments while leading dynamic teams, and pride myself in developing creative menus to satisfy our customers.

We have four sous chefs reporting to me who oversee breakfast, in-room dining, the lounge and our banqueting sections, and they each have their own teams, so I oversee 50 staff members.”

Smith enjoys creating new dishes, and putting new twists on popular favourites, but says that in her new position she has to step away from the stove and spend more time with budgeting, forecasts and managing her team and kitchen areas.

Her favourite ingredients to cook with include fresh herbs and playing with spices to create new flavours. “Cooking is about the balance and getting the combination of flavours right.”

During winter, Smith and Table Bay’s Executive Chef Lindsay Venn spent time with their team trying new dishes and new flavours, in what Venn calls a “pan-African” style.

In her spare time, Smith enjoys baking and cooking with her daughter Leah, an aspiring chef at the age of eight. The pair also enjoy road trips.

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