Customer Service Be A
Resume:
Harare, Zimbabwe
*************@*****.***
SHAWN VIMBAI MABVUDZA
PERSONAL DEATILS Sex : Male
Date of Birth : 21 July 2001
Marital Status : Single
Nationality : Zimbabwean
Language : English, French and Shona
Availability Date : January 2026
Preferred Area of Training : Culinary and Pastry
OBJECTIVES My goal is to share my passion for culinary excellence by becoming a skilled and versatile chef. I aspire to create memorable dining experiences through dishes that delight the palate and evoke joy. To achieve this, I am committed to investing the necessary time, effort, and dedication to acquire the knowledge, skills, and experience essential for success in the culinary field. Additionally, I am eager to collaborate effectively with my colleagues to contribute to a harmonious team environment and achieve collective goals.
SKILLS & ABILITIES Knowledge of Sauces and Soups and all kitchen production
Food Presentation at fine dining level >Efficient with quality at high volume restaurants
Ability to develop evolving seasonal menus
Ability to adapt when modifications are needed
QUALIFICATIONS Repeat J1-Second J1 (Advanced training required) Culinary Arts, Food Preparation, Pa tisserie, Creative, Driven, Motivated, Teachable,
Passionate, Well-rounded, Goal driven
Languages Spoken: English (Fluent), French (Fluent), Shona (Mother Tongue)
EDUCATION S.A.H.T.C The Hospitality School Harare, Zimbabwe Diploma in Food Preparation and Culinary Arts - Patisserie March 2021 - March 2024
EXPERIENCE JW MARRIOTT HOTEL 201 8th Ave S NASHVILLE TN, USA Commis Chef Trainee December 2024 - current
Duties
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Food Preparation - Assist in preparing, cooking, and presenting menu items. Marketing and guest services. Kitchen Operations - Ensure efficient workflow and productivity. Menu Planning - Assist in menu planning, development, and implementation. Quality Control - Ensure high-quality food presentation and taste. Health and Safety - Ensure proper food handling, storage, and disposal and maintain strict adherence to health and safety protocols
The Broadmoor Hotel, Colorado Springs United States Commis Chef Trainee July 2022 - July 2023
I performed a variety of duties to support the kitchen team and enhance my culinary skills. I assisted in the preparation of ingredients by washing, chopping, and measuring, ensuring that all items were ready for the chefs. I learned to follow recipes and contributed to the daily menu by preparing basic dishes under the supervision of experienced chefs. I maintained cleanliness and organization in the kitchen by regularly sanitizing work surfaces and equipment. I also participated in inventory management by keeping track of stock levels and notifying supervisors when supplies were low. Additionally, I observed and adhered to food safety and hygiene standards, learning the importance of maintaining a safe cooking environment. Throughout my training, I collaborated with fellow kitchen staff, communicated effectively, and contributed to a positive team atmosphere. I took the opportunity to learn from my mentors, gathered feedback on my performance, and continuously sought to improve my skills and knowledge in the culinary field. S.A.H.T.C - The Hospitality School Johannesburg, South Africa Commis Chef Trainee March 2022 - August 2022
I assisted in the preparation and presentation of various dishes, ensuring that food quality met the restaurant’s standards. I helped with the daily mise en place, gathering and organizing all necessary ingredients and tools before service. I learned to operate kitchen equipment safely and efficiently under the supervision of senior chefs. I maintained cleanliness and organization in the kitchen by following proper hygiene protocols and cleaning procedures. I contributed to inventory management by checking stock levels and reporting any shortages to the head chef. During service, I supported the kitchen team by preparing garnishes, sauces, and side dishes in a timely manner. The Meikles Hotel (5 star) Harare, Zimbabwe
Commis Chef Trainee December 2021 - February 2022
I assisted in the preparation and cooking of various dishes under the guidance of experienced chefs. I followed recipes and food safety standards diligently while contributing to the cleanliness and organization of the kitchen. My responsibilities included chopping vegetables, preparing sauces, and ensuring all ingredients were prepped for service. I participated in daily kitchen operations, learned about different cooking techniques, and helped plate dishes for service, all while gaining valuable experience in a fast-paced environment.
REFERENCES JW MARRIOTT HOTEL
Emily Burton
*******@*********.***
THE BROADMOOR HOTEL, COLORADO SPRINGS
Alejandro Gavino Ambriz
*******-******@*********.***
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S.A.H.T.C - The Hospitality School
Tendai Nyakakweto
The Meikles Hotel
David Lupenga
Contact this candidate