About Me
I am a creative, enthusiastic, hardworking chef with a passion for food and lots of experience working in busy restaurants in Zimbabwe. Since I was young I have always known that being in a kitchen, preparing amazing food for others, is where I want to be.
After completing my Diploma in 2009, I worked in a number of Zimbabwean hotels and restaurants before moving to South Africa where I was the executive Chef at Therons Restaurant. I moved to Congo Brazzaville where I was working as one of the Executive Chefs for Muesse Hotel which is under Africa Events and catering and we are doing catering for the All Africa Games and I was the Executive Chef for the fine dinning side where all the management and chefs where staying. I have also had the chance to work at the stadium where I did both the banqueting and VIP catering for the President and all invited VIP guests.I am very efficient and it was here that I developed a much more productive system of food prep, which was commended by the whole team and executive management. I also gained experience in managing, staff rosters, pricing and ordering for a large establishment.
I was the Executive Chef at Mthatha Dam Resort where I boast of having started the restaurant from scratch as we did all the set up and the installation of all the equipment as well as buying of the extra things that was needed to set up the Popular Fine Dining Restaurant.
I was here that after the owners realized my efficiency in both the Kitchen and front of the house they asked me to start dealing with planning of events as it was easier for me with my vast kitchen knowledge and ability to deal with any issues that arise when dealing with the events. I have handled wedding of upto 1000 people and functions like #LeXhosanostraUTA which even went to be number one on Tweeter in the whole of South Africa.
Over the years as a chef I have had professional experience in a range of restaurants and have culinary training and knowledge in a number of cuisines including French, and Italian as well as seafood and more recently Mauritian cuisine which is basically Island cuisine. I am extremely skilled at putting my own stamp on traditional dishes, creating new combinations and experimenting with new flavors while being careful not to compromise the freshness and originality of the food I prepare.
I was Head Chef at 10 2nd Houghton Estate Boutique Hotel which is a 5 star fine dining and accommodation facility. I was responsible for the day to day operations of the kitchen as well as coordinating with other department heads to run an effective 5 star fine dining facility.
I was the Executive Chef at Onomo Hotel Kigali Rwanda where i take care of the kitchen admin that is the day to day running of the kitchen as well as the HR duties with regards to payroll, recruitment, resolving disputes and many other duties. We where the hotel that was catering for the players for AfroBasket both at the hotel with 5 teams in a bubble as well as catering for Kigali Arena for the teams and other involved participants. I led a team that also Hosted BAL 2021 Kigali with over 120 BAL Officials and then the catering at Kigali Arena for participants VVIPs and officials.
I am great at following orders and working as part of a team, but can also step up to the plate to delegate and take charge when required. I believe my exceptional culinary expertise, positive outlook and absolute passion for this industry would make me the perfect Executive or Head Chef for any restaurant, Hotel, Resort or Lodge.
