Women Leading the Kitchen at Time Square

In every professional kitchen, there is a rhythm, the controlled chaos of service, the clatter of pans, the constant pursuit of perfection. At Time Square Pretoria, three women help set that rhythm.

Executive Chef Nonkosi Vellem, Executive Sous Chef Carmen Mokate‑Paulse and Pastry Sous Chef Cynthia Bombe lead a kitchen defined by discipline, creativity and strong teamwork. As International Women's Day approaches on 8 March, their stories offer a glimpse into the power of mentorship, resilience and shared success.

From Humble Beginnings to Leadership

For Nonkosi Vellem, the journey into the culinary world began far from the executive chef’s office. She started her career as a cleaner, learning the inner workings of the hospitality environment from the ground up. Through determination and continuous learning, she steadily worked her way into the kitchen and eventually into leadership.

Today, she leads the culinary team at Time Square with a calm but disciplined approach, focused not only on delivering exceptional food but also on building a supportive culture.

“When women empower women, the whole team rises,” she says.

Her leadership philosophy centres on mentorship, creating an environment where young chefs, particularly women, feel supported and confident enough to grow.

A Kitchen Built on Teamwork

Executive Sous Chef Mokate-Paulse believes the best kitchens are built on collaboration rather than hierarchy. Inspired by influential South African chefs such as Siba Mtongana and mentors she encountered early in her career, she focuses on building confidence within her team.

For her, success in the kitchen goes beyond executing a perfect service. It is about watching the chefs she has trained succeed, develop their own voices and build careers of their own.

“Our kitchen runs on teamwork,” she says. “Positive energy and constant learning keep us sharp, especially during busy service.”

Crafting Excellence in Pastry

In the pastry kitchen, Cynthia Bombe brings both precision and creativity to the table.

Her dedication to the craft has earned industry recognition, including Lancewood Pastry Chef of the Year at the Inter-Hotel Challenge in 2025.

But behind the accolades lies a personal story rooted in family. Many of her earliest culinary memories come from baking with her mother, experiences that shaped both her passion and her work ethic.

Today, she channels that same spirit into mentoring young chefs and recognising excellence within her team. Celebrating achievements, she believes, strengthens the entire brigade.

More Than a Kitchen

Across the different sections of the Time Square kitchen, these three chefs share a common goal to build an environment where people can learn, grow and succeed together.

Their journeys reflect that the best kitchens are built not only on skill, but on trust, mentorship and community.

And as the industry continues to evolve, leaders like Vellem, Mokate-Paulse and Bombe are helping shape a future where more women feel empowered to take their place at the pass.