About
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Industry Food & Beverage
PROFESSIONAL SUMMARY
As a Chef with thirteen years of Culinary Expertise in respectively of Botswana, Namibia, South Africa and briefly in Zimbabwe whereof I initially come from Passport number BE565773 and got the titleship of an Executive Sous Chef with above mentioned years of my expertise journey enhancing as from Sculler to Commies Chef escalated the ladder to a Breakfast Chef, Chef De Cuisine-Partie, Sous Chef and proudly to an Executive Sous Chef where off I gained vast exposure nor experience of running a kitchen setup facilitation to managerial Position where off I was the Director of Unique Foods and Cater 4 U Company Number K2020083977 In Pretoria South Africa and serving Gauteng and surrounding areas which resulted into liquidation due to a rare condition affecting my health and poor management in the year of 2024 in Pretoria, Gauteng Province South Africa overseeing a team of eight Qualified Chefs a Sculler, Waitron and two Waitresses.
As off 2025 I was showcasing my Culinary Expertise freelancing in Windhoek, Namibia at The Barn Restaurant and Lingua College Canteen on a freelance basis and currently in Gaborone, Botswana progressing as a freelance chef representing Chef Tatenda Mutede upon requisition.I can work adeptly in all sectors of the hospitality fundamentals from Banqueting, Front Office, Service-Waitron all section departments of the Kitchen Saucier-Hot Kitchen, Garde Manger-Cold Kitchen and Basic Pastry and Entertainment as a Pianist with genres of Afro Contemporary, Blues, Classics,Funk and Soul and Reggae with 20 years of Piano playing techniques started sessioning with bands in 2005 in Botswana with varial genres upto 2008. As from 2009 to date as guests enjoy their mouthwatering delicacies and refreshments I infuse my Piano playing techniques solo as to diffuse the tension.
In my recent position as the Executive Sous Chef at Unique Foods and Cater 4 U I supervised and shared my food preparation mandatories and cooking based on seasonal availability and emphasised nutrition. There I was recognised for my expertise in providing alternative meals such as Gluten Free and food allergies as well as specialised diets catering for the Diabetics as I posthumously understand their health requisition as I was born to a Type 2 diabetic Mother whom all my years have seen to sustain on a daily insulin and did my research on what requisition for Insulin and avoiding the raise of concern on Insulin and their dietary requisition as well as food allergies and specialised diets vegan and vegetarian dishes.
My Training to maintain a fully stocked Kitchen inventory while adhering to a budget have exceptionally increased my skills to schedule repairs and reliable calendars for ordering and receiving supplies. I have managed to have saved in resources in bulk purchasing in the Saucier-Hot Kitchen, Garde Manger- Cold Kitchen and Basic pastry.
I would cherish the opportunity to detail my qualifications and share ideas.I have recently compelled or written two culinary books all awaiting publishing.The Main Book Unique Foods that Divines a Location with Three Hundred Recpies Compatible to all Cultural and Religious Perspectives and Unique Healthy Foods with Two Hundred Recipes compatible to Diabetic and Highblood Cholesterol Patients as I posthumously understand their dietary guidelines.
I hope to get a favourable response from you and your managerial team.
Kind Regards
Tatenda Mutede
Executive Sous Chef
Education
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2009 - 2013
Institute Of Hotel Tourism and Management
Diploma In Professional Cookery
I a holder of a Diploma in Professional Cookert with fourteen years of Culinary expertise in the Saucier-Hot Kitchen, Garde Manger- Cold Kitchen and Basic Pastry compatible to baking anything accordingto recpie guide andat leisure time a Pianist with more than Twenty years of Professional playing techniques