Executive Chef
Resume:
JOSEPH JAVANGWE
I am Innovative, motivated, self-driven and Award winning professional with a strong business and entrepreneurial acumenship. I provide hands on management and the out of the frame approach to challenges. I function well in a multi-tasking environment.
EMPLOYMENT
Oct 2013 - Present EXECUTIVE PASTRY AND BAKERY CHEF –Celebrity Cruises USA
+Responsible for all pastry and bakery functions for over 29 outlets.
+Training, coaching and development of Pastry cooks.
+Responsible for the Food Cost, Labor cost and all assigned targets for customer experience, satisfaction and all metrics driven by the Net Promoter Score. (NPS)
+Ensuring adherence to hygiene, health and occupational safety standards
+Execute special dinners and Chef’s table functions
+Seconded to the new builds and Projects for New Products development in the Test Kitchen.
Jan 2013 - OCT 2013 DEVELOPMENT&TRAINING PASTRY CHEF–TSOGO SUN HOTELS- SA
+Managed the Pastry department at the Palazzo hotel while Training and developing Pastry chefs in all Southern Sun hotel units
+Providing support on all training needs for cooks and line supervisors
+Menu development and tastings
+Recipe formulations and costing
+Addressing gaps in skills and performance for Chef to better equip them for running successful kitchens
+Working along with and supporting the Group development Chef in implementing culinary policies and bringing the culinary vision for the company to life
+Assisted and coached the Opening Pastry team for the 54 on Bath Hotel
+Assisted the Group Development Chef, in the opening of the first MASTER CHEF RESTAURANT at the Monte casino.
March 2012- Jan 2013 EXECUTIVE PASTRY CHEF- PALAZZO HOTEL- TSOGO SUN HOTELS
+ Managed the Pastry department at the Palazzo hotel
+ training the pastry team at the Palazzo hotel
+ Implemented the innovative Sunday buffet at the Palazzo hotel.
+ Supported the Master Chef program through participating in food shows
Dec 2009–Mar 2012 EXECUTIVE PASTRY CHEF– SAXON BOTIQUE HOTEL, SPA & VILLAS-SA
+Managing this Leading small Hotel of the world’s award-winning Pastry department.
+Responsible for all pastry functions for the Villas, Hotel, Spa and Game lodge.
+Hosting high teas,
+Doing on the job training sessions with junior chefs
+Assisting the Executive Chef in the management of inventory and quality control
May 2008 – Dec 2009 CONFECTIONER – CRYSTAL CRUISES INTERNATIONAL- USA
+Production supervision and
+Production of high end and signature pastries and confections
+Making Chocolate and sugar show pieces for buffet set up
+Training junior chefs
Aug 2007 – May 2008 COMPLEX PASTRY SOUS CHEF – EMPERORS PALACE (PEERMONT GLOBAL) SA
+In charge of all Pastry outlets for the 3 Hotels
+Responsible for the Banqueting requirements for all the hotels
+Assisting the Complex Pastry chef with the management of inventory, labor cost, and staff training
Dec 2006 – Aug2007 HEAD PASTRY CHEF – ZEBULA LODGE AND SPA- SA
+Production of quality productions for the main lodge
+Development of a healthy menu for the spa and club house
+Costing and cost control
Apr 2004- Nov 2006- ASSISTANT EXECUTIVE CHEF – LEOPARD ROCK HOTEL, GOLF & CASINO-ZIM
+Team leader assisting the Executive Chef in moving the culinary experience for this fine hotel forward
+Responsible for the costing and food cost function
+Assisting the procurement team in finding quality and reasonable priced ingredients for the hotel.
+Menu development for the club house and corporate functions
Dec 2002- Marc 2003 HEAD PASTRY CHEF – AFRICAN SUN HOTELS LTD-
+In charge of Bakery and Pastry section for the Elephant hills hotel
+Development of new exciting and modern menu offerings for the club house and banqueting departments
+Costing and cost control of all Pastry and bakery items
+Assisting the VICTORIA FALLS HOTEL, HWANGE SAFARI LODGE AND GREAT ZIMBABWE HOTEL PASTRY TEAMS with high end conferences
EDUCATION
2020-2022 NORTH-WEST UNIVERSITY
MASTER OF COMMERCE IN TOURISM MANAGEMENT
Conducting research on food allergies and intolerances in the Food industry
2019- 2020 CORNELL UNIVERSITY- INTERNATIONAL LABOUR RELATIONS SCHOOL
LEADERSHIP Development Program- Ecornell and RCL learning paths
COACHING
+Coaching skills for leaders
+Fostering a coaching culture
+Motivating people for high performance
CULTURAL ADAPTATION
+Managing time and priorities
+Leading across cultures
+Leading with credibility
LEADERSHIP
+Leading Organizational change
+Interpersonal communication skills
+Becoming a powerful leader
SB- TEAM DEVELOPMENT
+Leading collaborative teams
+Managing team performance
+Building high performing teams
2014- 2014 EDUCATION, TRAINING &DEVELOPMENT PRACTICES SECTOR – Education
Training Authority 2014
+Conduct out-come based assessment
Accreditation with the FoodBev and Hospitality Sector Education Authority
2003 – 2006 BCOM TOURISM &HOSPITALITY MANAGEMENT-MIDLANDS STATE UNIVERSITY
+3. MIDLANDS STATE UNIVERSITY
+
+Bachelor of Commerce Honours in Tourism 2003-2006
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+A 4-year Honours Degree
+
+The journey on this degree was an extension of the practical and theoretical training I had gotten for my Bakery Technology Diploma. Thrust deeper into the insights to the hospitality and strategic side of business. Learnt that any successful business requires a soul and level headedness, in planning and execution of business decisions. The scientific and empirical exposure was robust and was the highlight of understanding business from a practical perspective.
+
+Module outline Semester 1 Examination level 1(2003)
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+Principles of Management, Microeconomics, Zimbabwe Tourism Geography, Introduction to Tourism and Hospitality industry, Financial Management 1A.
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+ This was an introductory level to Tourism and Hospitality management. This came easy for me considering the previous qualification in Bakery and Confectionery management. The level of research and presentation was however elevated, and my understanding of the subject became better and modelled.
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+Module Outline for Semester 2 Examination level 1(2004)
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+Financial Accounting1B, Macroeconomics, Principles of Tourism Marketing, Sustainable Tourism management, Business Law and Management Information systems.
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+This was the most important area in the business world. Exposed to a whole new world of business management. We looked at finance as the backbone of the operation yet still considered the significance of having a strong information technology and business law to backup and protect the financial and commercial infrastructure.
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+Module outline Semester 1 Examination Level 2. (2004)
+
+Food and Beverage Management and Rooms Division Management
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+The success of the Hospitality and Tourism industry is contingent on the soundness of the food and beverage sector. Learnt that having well-oiled F&B systems not only positions establishment for success but also promotes the room division which cannot function in isolation. Therefore, the total tourism and hospitality product is an intertwined affair that depends on the wellbeing of other complementary functions. Here we had the opportunity to gain experience about the fundamentals of food and beverage sector, from, food production, food service, banqueting, reservations and customer wellness.
+In the room division we were taken through the basics up until the most premium stages of lodging management. Worked as a linen hand, linen keeper, room attendant, store and linen dispatcher, laundry hand. Guest relations as well as reservations and auditing.
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+Module Outline Semester 2 Examination level 2 (2005)
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+Food and Beverage Management practical, Hotel and Institution management, Tourism Operations management, Regional Tourism, Business Communication, Personnel Management, Business Research Methods,
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+Module Outline Semester 2 Examination level 3. 2005
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+Academic Supervisor’s Assessment Report Work Related Learning Report, Employer’s Report.
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+This part culminated into an industrial attachment at Leopard Rock Hotel and ELEPHANT HILLS RESORT in Victoria Falls where I was assigned to the following department: Food and beverage, Rooms Division, Human Resources, Accounts, purchasing and stores, Front Office, Executive Office, Repairs and Maintenance. Attached to the most knowledgeable individuals most of whom had no formal education but were extremely experienced.
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+Module Outline Semester 1 Examination level 4. (2005)
+Quality Management, International Tourism, French I (written), Organisational Behaviour
+This part of my training created awareness for me in the most sensitive areas of the operation, managing for peak performance, yield management, training and coaching for optimal results as well as holding people accountable for results. l learnt that is possible through developing and nurturing a culture of transparency while setting realistic targets for the team.
+Module Outline Semester 2 Examination level 4 (2006)
+
Strategic Management, International Hospitality Management, French II (written), Research Project
2000– 2002 BAKERY SCIENCE AND TECHNOLOGY-SCH OF TOURISM AND HOSPITALITY,
+A 3-year Bakery Management program covering
1.Bakery and Confectionary theory and practical
2.Production Management
3.Costing and Accounting
4.Marketing and Economics
5.Ancient and modern bakery techniques
6.Computer applications
7.Business communication
1999– 2000 ND PERSONNEL MANAGEMENT –INSTITUTE OF PERSONNEL MANAGENT (IPMZ)
+A 2-year Human resources and Personnel management program
1.Personnel labor and training
2.Recruitment and selection
3.Human resources Planning
4.Training techniques
5.Labor relations
6.Remuneration, compensation and reward management
AWARDS
2012 S. AFRICA CHEFS ASSOC-Darby and Hudson Master Bakers competition winner
2005 ZIMBABWE CHEFS ASSOCIATION-Gold medal for Pastry at National salon 2004 ZIMBABWE CHEFS ASSOCIATION-Silver medal at National Salon Culinaire
2003 AHSSA AWARD-for expertise in culinary arts and for representing the country
2003 NATIONAL FOODS AWARD-Best Cake decoration results at Diploma level
2002 BULAWAYO POLYTECHNIC AWARD- 1st Prize for best dessert
2001 NATIONAL BREWERIES BURSARIES-Best student at National Certificate- Bakery
2001 ZIMDEF AWARD- Best results in final examinations
REFEREES
CHEF KIERAN CONWAY-GROUP DEVELOPMENT CHEF
TSOGO SUN HOTELS- Monte Casino South Africa
Email; adi5y5@r.postjobfree.com
Cell +278********
CHEF CHRISTOPHER MUZENDA- CULINARY ARTS LECTURER
INTERNATIONAL HOTEL SCHOOL
MR ROBERT JASPER- GENERAL MANAGER –
EMAIL; adi5y5@r.postjobfree.com
Tel +271*-***-****
MR JAMES KHOZA- PRESIDENT SOUTH AFRICA CHEFS ASSOCIATION
EXECUTIVE CHEF- SANDTON CONVENTION CENTRE
Email; adi5y5@r.postjobfree.com
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