Chef Food

Brendon Henry Masuku

Chef

Personal Summary

A calm pleasant, helpful and hardworking individual who has a passion for great food and who enjoys cooking mouth-watering dishes .Brendon gets a real buzz out of working in a busy kitchen, and great pleasure out of seeing happy faces enjoying a good meal that he has cooked. As a natural leader he is not only able to give orders and delegate tasks but is also able to reliably carry out orders as well .As an experienced chef he has a proven track record of making great food that will entice diners and leave them wanting more .And he loves the freedom ofexpression that cooking gives him and his willing to work hard to build a carrier in the culinary world .Right now is looking for a suitable position with a company that wants to recruit talented and enthusiastic individuals .Has had extensive training in a 5 star hotel which has fostered a creative mind always engineering menus and researching on methods of improving the culinary world.

Personal Information

Name: Brendon Henry Masuku

Date of Birth: 16 April 1996

ID Number: 79 166072 C54

Physical Address: 4439 Chinotimba Victoria Falls Zimbabwe

Marital status: single

Gender: Male

Nationality: Zimbabwean

Cell: +263*********

Email: ********@*****.***

Criminal Record: None

Languages: English, Shona, Ndebele and Basic French

Health Status: Excellent

Passport number: EN 793555

Instagram: chef brendonhenry_masuku

Personal Skills

Determined to learn, self-motivated.

Paying attention to detail and able to work to a very high standard

Ensuring good taste, visual appeal, financial cost and temperature of all meals served

Ability to remain calm under pressure whilst working in target driven and pressurised Environment.

Good menu engineering and Dish presentation, good managerial skills and leadership qualities.

Mature with an outgoing and friendly personality who enjoys the challenge of working

under pressure either independently or as a member of a pro-active team

Strength

Calm and determined under pressure

Effective problem solver

Tactful and patient communicator

Customer focused

Success motivated

Health and safety awareness

Professional Education

Duration: 01/2016 – 12/2018

Institution: Bulawayo Polytechnic College School of Hospitality and Tourism in Bulawayo/Zimbabwe

Attained: HEXO Diploma National Certificate in Professional Cookery

Class 1 Chef license

Covered relevant modules specific to the culinary industry inclusive of Accounting, Food preparation and Entrepreneurship Skills Development among others

Graduated: 2018

High School

School: Mosi OaTunya High School in Zimbabwe

Year : 2013 -2014

Grade : Advanced level

Attained: 11 points namely English in literature, History and Ndebele

Secondary School

School: Mzingwane High School in Zimbabwe

Year: Jan 2009 -2012

Grade: Ordinary Level

Attained: 6 theory and practical subjects at Ordinary level inclusive of Mathematics, Science and English Language

EMPLOYMENT HISTORY

5) Makuwakuwa Kitchen at Victoria Falls Safari lodge 5* in Victoria Falls/Zimbabwe

From: Jan 2019 up to present date

Position: Junior Chef

Responsibilities:

Responsibilities as a Junior Chef

• Ordering commodities

●Responsible for breakfast mis en place and ensuring smooth running of the service

● All-rounder in every part of the kitchen (Pastry, Saucier, Vegetable, Cold, Breakfast)

●Stock control and stock taking

●Training and grooming junior staff

●Carry out HACCP within the organisation

●Controlling food and service standards

●Ensuring hygiene standard in the kitchen

4) Makuwakuwa Kitchen @ Victoria Falls Safari Lodge 5*in Zimbabwe

From Jan 2018 – December 2018

Position: Apprentice Chef:

Responsibilities :

Responsibilities as an Apprentice chef

made sure all stations in the kitchen are clean and clear up to ISO standards

assisted line cooks

assisted in mis en’ place

chopped all vegetables for preparation

checked food expiration dates and discarded and outdated food

put into practice any skills learned in class and practically

helped with garnish

run section when senior Chef is absent

Washed pots and pans.

Scrubbed and mopped the kitchen.

Cleaned gas stoves, oven and extractor fans.

carried new stock (issues) from stores to the kitchen

Set-up and arrange chuffing dishes for functions

stored food as per FIFO standards

3) Boma Kitchen @ Victoria falls Safari Lodge 5* in Victoria Falls

From: Jan 2017 –Dec 2017

Position: Apprentice Chef

Responsibilities as an Apprentice chef

Put into practice skills learnt in class and in the kitchen

Cooking up tasty, nutritious and well balanced meals for customers

Ensure that all stations are clean and up to ISO standards and practising HACCP

Deciding on the quantities of food to be cooked and size of portions to be served

Creating dishes for clients with special dietary or cultural needs

Keeping abreast of Local and International trends

Rotate around all sections within the kitchen structure to develop a consolidated understanding of food preparation

2) Safari Club @Victoria Falls Safari Lodge

From Jan 2016-Dec 2016

Position: Butler Apprentice Chef

Responsibilities:

Responsibilities as Butler Apprentice Chef

Coordinate daily tasks with the Sous Chef and Executive Chef

Ensure the highest standard and consistent quality in the daily preparation

Implement new innovative ideas for the restaurant and outlets including festivals, special functions, keep up to date with new products, recipes and techniques

Prepare the daily mis-en place and completion of various dishes

1) Victoria Falls Safari lodge 5* in Victoria Falls/Zimbabwe

from: Sept 2015 to December 2015

Position: Gallery Stewart

Responsibilities:

Responsibilities as a Gallery Stewart

Washed pots and pans.

Scrubbed and mopped the kitchen.

Cleaned gas stoves, oven and extractor fans, fridges, sanitising work surfaces and cutting boards.

carried new stock (issues) from stores to the kitchen

Set-up and arrange chuffing dishes for functions

stored food as per FIFO standards, maintained cleanliness and orderliness of the kitchen could thoroughly clean stoves,

Work Achievements

Guest satisfaction index rose from 81% to 90%

Maintained food cost at 23%

References

Jacob, Resort Executive Sous Chef +263-13:43211-20,

********@********.**.**, www.africaalbidatourism.com

Mrs C Mapfumo Lecturer in Charge +263-*********

Contact this candidate