Sous Chef

“I want to look back on my career and be proud of the

work, proud that I tried everything.” Jon Stewart

Takudzwa Elias Karakadzai’s

Curriculum Vitae

TAKUDZWA

KARAKADZAI

*** *** ***** ****, *****or Park, Ruwa

+263*********

********.**********@*****.***

Skills Summary

Versatile, positive and hard working. I am a talented young chef driven by pure passion and the ambition to reach new heights, discover new challenges, and further develop my culinary skills set to reach the greats.

My learning ability, composure under pressure, teamwork and respect for kitchen hierarchy allowed for my swift climb to Chef De Partie within the first year of industrial experience.

KEY SKILLS

-Preparation, Trimming and Portioning of meat and meat products. Preparation of soups and sauces.

-Banquettes

-Grill

-Pastas

-Pastry

-Hot and cold desserts

-Preparation, Cleaning and Storage of food and chemicals in accordance to health and safety act.

Administrative skills

Costing

Menu planning

Supply Orders

Delivery Checks in accordance to Health and Safety Act. Microsoft Word, Excel, PowerPoint, Outlook, Skype. 1

Education

Culinary Arts Diploma (International hotel school, Cape Town (2018 – 2019)) National Certificate in Professional Cookery (SAQA ID No:14111, NQF level 4 City and Guilds Diploma in Food Preparation and Cooking (Culinary Arts)

Nilai University Malaysia, American degree transfer Program (business)

(2015-2016) Cumulative Grade Point Average 3.1

Advanced Level, Cambridge General Certificate of Education (Falcon College, Zimbabwe

(2009 – 2014))

A ‘level GCE

Experience

Mulberry at Borrowdale Brook Golf Club House, Sous Chef, November 2020- current date. Viking Cruises (United States), Assistant Cook, February 2020 - Current Date . Ruslamere Hotel and Conference center (Cape Town), Trainee chef, 3rd August 2018 – 31st November 2018. Promoted to Chef De Partie (1st December - February 2020). Silver creek spur (Cape Town), May 2018 – July 2018 References

Available upon request.

Portfolio of Evidence

Available upon request.

2

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