Dynamic chef with a solid background in customer service and a commitment to excellence in hospitality. Capable of working autonomously or as part of a team, ensuring high-quality service delivery. Strong communication skills enhance relationships with customers and colleagues alike. Experienced in managing time effectively to meet tight deadlines in high-pressure situations.
Hi, I’m
Tapiwa Lloyd Kwenda
Chef de partie
Summary
Overview
2
Languages
4
Certifications
13
years of professional experience
Work History
Emily Robertson
Chef De Partie
10.2023 - Current
Job overview
- Supervised daily kitchen operations, ensuring high standards of food preparation and presentation.
- Developed and executed seasonal menu items, enhancing guest satisfaction and culinary creativity.
- Trained junior kitchen staff on food safety protocols and cooking techniques to ensure consistency in quality.
- Collaborated with head chef to optimize inventory management and reduce food waste through efficient resource allocation.
- Conducted regular quality control checks on dishes before service, ensuring adherence to culinary standards and guest expectations.
- Assisted in managing kitchen schedule, contributing to smooth operations during peak service periods and events.
- Maintained well-organized mise en place to keep work consistent.
Steers
Griller
08.2020 - 12.2020
Job overview
- Grilled patties, chicken fillets, racks, and whole chickens to ensure high-quality food preparation
- Exited position following contract expiration
- Operated grill equipment to prepare high-quality food items efficiently.
- Ensured compliance with food safety and sanitation standards consistently.
- Trained new staff on grilling techniques and kitchen best practices.
Southern Sun Hotel (Newlands)
Chef (trainee)
01.2018 - 06.2018
Job overview
- Prepared ingredients for hot and cold sections to support efficient kitchen operations
- Fulfilled coursework requirements to enhance culinary skills and knowledge
- Assisted in meal preparation and presentation, adhering to quality standards.
- Collaborated with chefs to create seasonal menus reflecting local ingredients.
- Maintained cleanliness and organization of kitchen workstations and equipment.
Cape Town Hotel School Restaurant
Trainee in the restaurant and kitchen
04.2017 - 06.2017
Job overview
- Prepared restaurant for service by organizing dining area and ensuring readiness for guests
- Provided attentive guest service to enhance dining experience
- Delivered bar service by preparing and serving beverages
- Conducted bar stock takes to ensure accurate inventory levels and support efficient operations
- Executed kitchen preparation in hot and cold sections to facilitate smooth meal service
- Reason for leaving: Part of the course – allocated a certain time frame in these areas
Dinner is done
Chef and co-owner
06.2016 - 01.2017
Job overview
- Prepared ingredients for hot and cold sections to ensure timely meal service
- Managed inventory orders and approvals to sustain optimal stock levels
- Reason for leaving: Was enrolled at a culinary institution
Chillie Bar and restaurant
Head cook
01.2014 - 06.2016
Job overview
- Trained staff on culinary techniques and kitchen protocols, improving overall team competency
- Assigned tasks to team members, optimizing workflow and enhancing kitchen operations
- Monitored hygiene compliance in all kitchen activities, ensuring food safety standards were met
- Kitchen preparation in hot and cold sections
- Reasons for leaving: Better job opportunity
Education
Cape Town Hotel School, Cape Peninsula University of TechnologyGranger Bay, Cape Town
Diploma from Hospitality Management: Professional Cookery
12-2019
University Overview
Rhodes High SchoolMowbray
01-2013
University Overview
Skills
Software competencies: Opera and Micros,Microsoft Office Suite,Property management systems,Pastel accounting solutions
Certification
First Aid Certificate
References
References
- Sisanda, Mpetsheni, Food and Beverage Instructor, mpetshenim@cput.ac.za, 021 440 5707, Cape Town Hotel School Restaurant
- Zwelithini, Mabala, Kitchen Instructor, mabalaz@cput.ac.za, 021 440 5730, Cape Town Hotel School Restaurant
- Emily Robertson, Head chef and owner at Egg and shoulders, 0782538543
- Munyaradzi, Plnga, Manager, 021 863 0426, Steers Sea Point
- Hannis, Human, Deputy Manager, 021 683 6562, Southern Sun Hotel (Newlands)
- Sonny, Naidoo, Head cook, +27 81 043 9549, Chillie Bar and Restaurant, no landline
- Rikkie, Lotter, Chef and co-owner, +27 61 504 0056, Dinner is done co-owner, no landline
Interests
Cooking, skateboarding, reading and hiking
Timeline
Chef De Partie
Emily Robertson
10.2023 - Current
Griller
Steers
08.2020 - 12.2020
Chef (trainee)
Southern Sun Hotel (Newlands)
01.2018 - 06.2018
Trainee in the restaurant and kitchen
Cape Town Hotel School Restaurant
04.2017 - 06.2017
Chef and co-owner
Dinner is done
06.2016 - 01.2017
Head cook
Chillie Bar and restaurant
01.2014 - 06.2016
Rhodes High School
Cape Town Hotel School, Cape Peninsula University of Technology
Diploma from Hospitality Management: Professional Cookery