Staff Training
Resume:
TATENDA ROY GURUPIRA
AGE **
PASSPORT NO: BN*****2
WORK PERMIT NO: A00493208
MALE
LANGUAGES SHONA,ENGLISH,ZULU,NDEBELE
** ******* **** ******* *****, STANGER 4449 KWAZULUNATAL SOUTH AFRICA
+27-73-552-**** OR +27-84-319-****
**********@*********.**.**
HEAD CHEF
Specializing in breakfast game drive snacks. Lunch afternoon game drive snacks afternoon tea and cakes, all
preparation needed to be done in the kitchen. Bar snacks. Dinner prep and cooking. Making sure that the
kitchen is up to standard. Planning for the days to come ordering my stock according to the number of guest
coming in that week. Planning my menus mainly done once a week unless there is any guest with special
diet. French and Continental Fine-Dining Cuisine. Preparing fresh and homemade welcome drinks. Makeing
fresh bar snacks form anything we can use from the kitchen believing in nothing will go to waste. Planning
meals for the staff. Making sure my herb garden is producing well and its being maintained.
Dynamic, Results Oriented, and Team Spirited
More than five years of professional cooking and kitchen management experience.
Overview
Exemplify leadership qualities and professionalism, backed by a consistent, verifiable
record of achievement.
Head Chef designation
•
Areas of Expertise
1. Chef /Head Chef experience with million dollar, upscale establishment
2. Training and development specialist; teaching instructor
3. Successful catering experience (250+ people)
4. Maximizing kitchen productivity and staff performance
SMALL SUMMARY Team player meticulous and detailed hands on approach
Excellent organization planning communication and presentation skills
Mature and energetic
Zimbabwe post pvt Harare
Professional January 2006
to February
Experience
2008
ALL ROUNDER CHEF
1. Plan menu, assure quality control, and minimize waste.
2. Cooking in the company canteen and making sure all duties
instructed are being done.
3. Cooking and serving from breakfast, lunch and snacks for the
meeting.
FISH AND MORE PVT CAPE TOWN STRUISBAAI march 2008
to june 2010
HEAD CHEF
1. Supervised 5 cooks/chefs.
2. Managed back house operations.
3. Managing seafood weekends sushi weekends.
BUSH FELLOWS 4* GAME LODGE
LIMPOPO August
31 rooms. 2010 to
80 people when its full. January
Wedding and conference center. 2011
HEAD CHEF FOOD PRODUCTION FACILITY
• Managed a kitchen of 3 chefs and 5 waitresses.
• Cooking and preparing of all food making sure that the kitchen is in
order
• Making and planning of menus
• Ordering my on stock from the local suppliers.
• Hiring and training of staff
• MAK 4* GAME LODGE
• KWAZULUNATAL
• 6 main rooms
March201
• 18 people when its full
1
• HEAD CHEF – FOOD PRODUCTION FACILITY
current
• Managed a kitchen of 2 chefs and 3 waitresses
• Cooking and preparing of all food making sure the kitchen is in order.
• Breakfast
• Lunch
• Tea snacks
• Game drive snacks
• Picnic snacks
• Staff meal
• Dinner
• Cheese boards
•
Ordering and receiving my stock
•
Every day, weekly and monthly stock take
•
Coasting
•
Menu planning
•
Training of chefs whenever I introduce something new on the menu
•
Interacting with the guests
•
Checking my herb garden everyday making sure it will produce
•
Answering calls and do a lil bit of booking when the managers not
•
around
•
•
•
•
Harare Polytechnic
Education & Graduate: NATIONAL CERTIFICATE
Qualifications
YEAR STARTED 2006
COMPLETED IN 2007
FOOD PREPARATION
FOOD PRACTICAL
PASTRY THEORY
COMPUTERS
COMMUNICATION
COOKING SKILLS
BAKE YEAST PRODUCTS
ROAST
PASTRY MAKING
STOCK TAKING
COASTING
MENU PLANNING
PREPARATIONS OF STEW
DESSERTS
STARTERS
MAIN MEALS
DIETRITION
BAKING CAKES
TRANING STAFF
HERB GARDEN
References
ZIMBABWE POST PVT BUSH FELLOWS 4* GAME LODGE
MR E KADZISO MISS BRIDGETTE SEROBATSE
FISH AND MORE
MRS MARQURITE VAN WYK
Contact this candidate