I have been studing hard since i was a kid. Why should one insult me if i as well contribute to the company, all my energy and brain. Every time am the one who is working but its someone else who is getting rich.. What does it imply?..am insulted and delayed of my pay no matter how much i put into the business.. Why should someone dismiss you from work after making them wealthy and famous?.. Does it mean that we work for nothing but to be yelled at by those whose parents started well? Of course not..
I wish to work for a good director in the hospitallity industry... I have no worries because i will so soon.
Check this out:
Garnette Chipongwe
424 Baines Avenue P. o. box 1222, F/Town, Botswana
+267 71 889235
Email: gartmilo@yahoo.com
EXECUTIVE CHEF
Specializing in Italian, French and Continental Fine-Dining Cuisine
Dynamic, Results-Oriented, and Team-Spirited
Overview More than 6 years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Consistently maintain 5*/5* and Michelin 4* rated restaurant establishments including: the O’Hagan’s Irish Pub (Rock Cottage, RSA-Honey Dew, Francistown Botswana), and Fourth Coffee (Transkei, South Africa).
Areas of Expertise • Master Chef designation
• Executive/Sous-Chef experience with million-dollar, upscale establishments
• Trained by Teresa Fouche (RSA), F J K Chanda (GRZ)
• Training and development specialist; teaching instructor
• Successful catering experience (1,200+ people)
• Maximizing kitchen productivity and staff performance
Professional Experience Riverside Hospital – Trc – Hospital Dietitian
KM/EXECUTIVE CHEF
• Dietitian/Executive Chef for hospital in continental fine dining & fitness
• Hire, train, and direct four cooks/chefs.
• Successful curing illnesses with food experience 30 people daily)
• Maximizing kitchen productivity and staff performance
O’Hagan’s Irish pub & grill Francistown - 5*/5*
2009 - present
2007 - 2008
GM / EXECUTIVE SOUS-CHEF
• Executive Sous-Chef for restaurant serving Italian, French, and Continental cuisine, producing $2.4 million in revenues.
• Hire, train, and direct four cooks/chefs.
• Plan menu, assure quality control, and minimize waste.
Shumba Lodge Tutume - Botswana. 3*/5* 2008 - 2009
GM / EXECUTIVE CHEF
• Supervised 12 cooks/chefs.
• Managed back house operations.
• Performed purchasing function for this $7 million upscale establishment specializing in Tswana, Italian and French cuisine.
Education & Qualifications School of Fine Art., Evelyn Hon College - Zambia
Graduate: CERTIFIED MASTER CATERER
Silver Medalist: Non
Guest Chef: Cuisine de Chefs, Jk. Chanda – Fairview hotel Zambia
Instructor: Culinary Arts to Aspiring Sous/Executive Chefs
Guest Appearance: Humba’s Kitchen - Malawi
References & Supporting Documentation Furnished Upon Request
