Summary
Overview
Work History
Education
Affiliations
Accomplishments
Timeline
Hi, I’m

Tatenda Mutede

Executive Chef
Gaborone,GA
Tatenda Mutede

Summary

Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Expert professional experienced at overseeing and handling several of kitchen staff. Skilled at managing and guiding multiple simultaneous meal prep tasks. Diversely knowledgeable on all aspects of commercial kitchen operations. Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers. Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients. Seasoned Executive Chef with background in diverse culinary styles and management of kitchen operations. Proven expertise in menu development, cost control, and high-quality food preparation. Known for leadership skills, creativity, and commitment to providing exceptional guest experiences. Made significant impact by improving efficiency and streamlining processes in previous roles. Innovative Executive Chef known for high productivity and efficient task completion. Possess specialized skills in menu development, kitchen team management, and food safety protocols. Excel in time management, creative problem-solving, and leadership, ensuring smooth kitchen operations and exceptional dining experiences. Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience. Outgoing student pursuing flexible part-time employment with weekend and evening shift options. An organized and motivated individual, eager to utilize time management and organizational skills across diverse settings. Seeking entry-level opportunities to enhance abilities while contributing to company growth. Experienced in fast-paced environments and adaptable to last-minute changes. Thrives under pressure and consistently earns high marks for work quality and speed. Responsible and motivated student ready to apply education in the workplace. Offers excellent technical abilities with software and applications, ability to handle challenging work, and excellent time management skills. Recent graduate with excellent research, technical, and problem-solving skills. Detail-oriented and able to learn new concepts quickly. Adaptable professional with a quick-learning ability and a talent for adjusting to new environments. Skilled in rapidly acquiring new knowledge and applying it effectively. Driven by a passion for continuous learning and successfully navigating change. Experienced and dependable general worker with a proven track record of efficiently completing tasks in various settings. Skilled in manual labor, equipment operation, and maintaining a clean and organized workspace. Safety-conscious with a strong work ethic and the ability to adapt to different environments. Ready to contribute to a dynamic team and make a positive impact. Customer-focused individual with a passion for delivering exceptional service. Strong interpersonal skills with a talent for effectively addressing concerns. Committed to improving customer satisfaction and driving positive outcomes. Results-driven individual with a solid track record in delivering quality work. Known for excellent communication and teamwork abilities, with a commitment to achieving company goals and delivering exceptional service. Passionate about continuous learning and professional development. Experienced professional with a strong background in technology-related roles. Proficient in software development, system administration, and technical support. Skilled in problem-solving and optimizing performance. Capable of managing projects and collaborating effectively with teams. Committed to continuous learning and staying current with industry trends to contribute to organizational success.

Overview

12
years of professional experience

Work History

Unique Foods and Cater 4 U
Pretoria, South Africa

Executive Chef
01.2022 - 12.2024

Job overview

  • Developed diverse menus reflecting seasonal ingredients and culinary trends.
  • Prepared diverse dishes using fresh, seasonal ingredients for daily menus.
  • Managed kitchen inventory, ensuring proper stock levels and quality control.
  • Collaborated with front-of-house staff to coordinate meal service efficiently.
  • Trained and supervised junior chefs in food preparation techniques and safety protocols.
  • Developed new recipes to enhance menu offerings and customer satisfaction.
  • Maintained cleanliness and organization of kitchen workspace during service hours.
  • Implemented portion control procedures to minimize waste and ensure consistency.
  • Conducted regular equipment maintenance checks to uphold safety standards in the kitchen.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Prepared high-quality dishes according to established recipes.
  • Checked quality of raw materials before use.
  • Stored foods correctly using correct storage containers and labeling systems.
  • Stored foods correctly using correct storage containers and labelling systems.
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Exercised portion control for items served, eliminating waste.
  • Planned menus, ordered supplies and managed kitchen staff.
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Kept up to date with current culinary trends, as well as health and safety regulations.
  • Developed creative ideas for special events or promotions involving food preparation or presentation.
  • Trained kitchen workers on culinary techniques.
  • Trained new chefs on proper cooking techniques and menu items.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Resolved customer complaints regarding food quality or service issues.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Monitored quality, presentation and quantities of plated food across line.
  • Supervised team members during meal service to ensure accuracy of orders.
  • Adjusted seasonings of dishes according to customers' tastes.
  • Collaborated with restaurant management to align kitchen operations with goals of establishment.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Organized special events such as banquets or buffets requiring complex menus or decorations.
  • Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Crafted engaging narratives to captivate diverse audiences.
  • Supervised food preparation staff to deliver high-quality results.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Researched topics thoroughly to ensure authenticity and accuracy.
  • Collaborated with editors to refine content and enhance readability.
  • Developed promotional materials to increase visibility of published works.
  • Engaged with readers through social media platforms and book signings.
  • Organized writing workshops to share knowledge and inspire aspiring authors.
  • Analyzed reader feedback to improve future writing projects and themes.
  • Researched and edited content to ensure accuracy and quality of work.
  • Created outlines for books, articles, stories, or scripts based on research findings and personal experience.
  • Attended conferences and seminars related to writing topics such as self-publishing or freelance opportunities.
  • Developed and wrote manuscripts for publication in magazines, newspapers, journals, and other media outlets.
  • Developed original arrangements of popular songs for live performance.
  • Coached vocalists on how to properly sing while accompanying them on the piano.
  • Collaborated with composers to develop new works.
  • Wrote using client's personal verbiage and reading level, creating more appealing messages.
  • Collaborated with writing team to develop scripts and advertising concepts.
  • Wrote copy for client advertising campaigns.
  • Performed diverse piano compositions for live audiences and events.
  • Composed original pieces for special occasions and performances.
  • Engaged with audiences to enhance the overall concert experience.
  • Selected music for special events.
  • Collaborated with diverse network of advertising agencies and production companies to provide custom music and sound design elements for many projects
  • Maintained a library of musical scores for use at various events and performances.
  • Led worship services by playing the piano in churches or other religious settings.
  • Accompanied singers, instrumentalists, and ensembles with piano parts during rehearsals and concerts.
  • Performed regularly at nightclubs or lounges as part of a band.
  • Expressed musical themes through tempo, phrasing, volume and dynamics.
  • Identified mistakes made by other musicians and corrected problems.
  • Auditioned for positions in orchestras, choruses, bands and other types of music groups.
  • Transposed music to alternate keys to fit individual styles or purposes.
  • Researched genres and well-known performers to create inspiring, memorable performances.
  • Provided accompaniment for church choirs and other musicians participating in worship.
  • Transcribed musical compositions to adapt for particular ensembles.
  • Expanded fan base and supported music by promoting talent on social media and capitalizing on latest online video trends.

Lindiwe Events and Catering
Pretoria, South Africa

Sous Chef
01.2019 - 12.2021

Job overview

  • Supervised kitchen staff to ensure smooth daily operations.
  • Developed and executed seasonal menu offerings for diverse clientele.
  • Collaborated with the executive chef on inventory management and ordering supplies.
  • Trained new kitchen employees on food preparation and safety standards.
  • Monitored food quality and presentation to maintain high standards.
  • Coordinated special events and catering services for hotel guests.
  • Ensured compliance with health regulations and sanitation practices in the kitchen.
  • Assisted in maintaining kitchen equipment and minimizing downtime through regular maintenance.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Trained kitchen workers on culinary techniques.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Assisted in menu development and recipe testing.
  • Complied with all health department regulations regarding proper food handling methods.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Enforced portion control guidelines to minimize costs associated with overproduction.
  • Established standard procedures for plating presentations.
  • Performed weekly inspections of all equipment for safety compliance.
  • Maintained accurate records for cost analysis purposes.
  • Contributed to the successful execution of catered events from start to finish.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Resolved conflicts between kitchen staff members in an efficient manner.
  • Assisted restaurant in meeting financial targets by achieving food quality objectives.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Liaised closely with kitchen and front-of-house personnel.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
  • Developed daily specials utilizing seasonal ingredients.
  • Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Distributed food to service staff for prompt delivery to customers.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Supervised cooks and other kitchen personnel during meal services.
  • Trained new hires in proper cooking techniques and recipes.
  • Monitored food products, driving quality, freshness and integrity.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Supervised food preparation staff to deliver high-quality results.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.

Seasons Hotel, Midrand South Africa
Midrand, South Africa

Sous Chef
01.2017 - 12.2018

Job overview

  • In the year of 2017, I decided I now wanted change of environment and left the hotel for a Promenade in search of greener pastures as the guest hotel had a private but not a banquet area in establishment on a casuals table concept to grow as a chef opening of a first time hotel in Midrand and I was called immediately on submission my Curriculum vitae on website page. I worked very easily when it was a catering company that partnered with the culinary hotel establishment.
  • Saucier (Hot Kitchen) preparation of all hot meals from Breakfast, Luncheon, Dinner and corporate booked events.
  • Garde Manager (Cold Kitchen) preparation of all cold foods from starters, Buffet set tables according to menu and menu planning.
  • Pastry Kitchen preparation of all breads, Scones, Muffins, Puddings and basic sponges according to recipe guide.
  • Entertainment as guests and random passerby's enjoyed their mouthwatering cold cases and refreshments I mixed my piano playing techniques in order to diffuse the tension.

The Legislation, Mallung South Africa
Mafikeng, South Africa

Chef De Cuisine
01.2014 - 12.2016

Job overview

  • In this corporate establishment I was employed as the Chef de cuisine (private chef) in kitchen environment to ensure my competency in the co-operative building as I had to go and do the evaluation with a culinary student who was following a school course.
  • Overseeing the kitchen for a dine out with friends at Ocean Basket.
  • I was hosting an African infused seafood buffet concept for a friend of hers after graduation and, often was impressed with my presentation of dedication, devotion, enthusiasm of hard work and Professionalism and dedication asked me to work in establishment specifically on my day off with her weekly single Monday and an area of good weather decline or raise as the Chef de Cuisine.
  • She invited me to attend council meetings in the corporate organisation as we also pushed the kitchen environment in the shopping Promenade for a large Gauteng based kitchen company in the shopping Promenade to engage in showcasing my expertise in the:
  • Saucier (Hot Kitchen)
  • Garde Manager (Cold Kitchen)
  • Pastry Kitchen (Pastry)
  • Coffee Shop (Baguettes, Toasted Taramasos, Wraps)

Ocean Basket

Banqueting chef
01.2013 - 12.2013

Job overview

  • In this franchise establishment I worked as a Griller and banqueting Chef on all skills workshops. If the restaurant was booked I helped in menu planning and kitchen coordination skills, creativity strictly on seafood, vegan and vegetarian dishes.
  • Grilling of Seafood
  • Poaching of Seafood
  • Deep Frying of Seafood
  • Steaming of Vegetables

Education

Mafikeng Hotel School
Northwest, South Africa

Some College (No Degree) from Hospitality And Tourism Management

Affiliations

  • Chef Tatenda is a self-taught jazz pianist with an infusion of Afro contemporary, Afro jazz, soul, RnB, and basic classic that emerged in my high school years. From high school, I sessioned with a few reputable musicians in Botswana and South Africa. As since as of my qualification as guests and random passerbys enjoy their mouth watering delicases and refreshments I infuse my piano playing techniques in order as to diffuse the tension

Accomplishments

  • Best senior musician in high school two years in a role

Timeline

Executive Chef

Unique Foods and Cater 4 U
01.2022 - 12.2024

Sous Chef

Lindiwe Events and Catering
01.2019 - 12.2021

Sous Chef

Seasons Hotel, Midrand South Africa
01.2017 - 12.2018

Chef De Cuisine

The Legislation, Mallung South Africa
01.2014 - 12.2016

Banqueting chef

Ocean Basket
01.2013 - 12.2013

Mafikeng Hotel School

Some College (No Degree) from Hospitality And Tourism Management

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Tatenda MutedeExecutive Chef