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Summary

Culinary professional,with a true artist spirit.Looking to join a team that is in need of a positive experienced professional.Where I can contribute to everyone on the team.With the passion and love of the Culinary Arts.To grow as a true and trusted employee day in and day out!





Skills
  • Can work any station through out any kitchen.Very good peoples skills, a can do spirit And great positive energy.With a true love for the Culinary Arts!
  • Experience ,Broiler,Saute,Epo,Pantry,      Banquets,Catering,                 Breakfast,Luch,Dinner.
Experience
Stanley Hotel | Estes Park, CO. Line Chef 03/2016 - 12/2018

Set all stations   for Breakfast /Lunch shifts.At the famous Stanley Hotel.With the highest quality product,And the freshest ingredients.And state of the art presentations. Although I work all shifts when asked to,weddings banquets Night line .  Most complements, from on line sites. Are always for breakfast ,lunch.Where I over see from A to Z.


Education and Training
United States Army | | Fort Jackson, S.C, S.C Associate of Arts in Food Specialist 1984

Obtained rank of Specialist Five.A three year tour To include Germany.Many of the teachers ,Had cooked at the White House.I thought it was a very good school.Full Hon. discharge.Six year apprenticeship at Ocean Reef Club North Key Largo FL..Worked all 12 restaurants,Banquets,On site catering.Many of the Chefs went to To the best culinary schools,Like C.I.A.. Extensive experience! Broiler,saute,expo,cold station.Stocks,Soups,Sauces, french and famous!  

Baking fresh bread and bakery,To fine pastries.. Butchery of meats,foe,and fresh fish.

 

 

 

 

 

 

 


Associate of Arts
Activities and Honors
Always staying on top of new trends,And new products and foods.Member A.F.C.. American Federation OF Chefs.

This resume is created in 7 minutes.
Professional Summary
Motivated Chef with solid experience managing all levels of large scale projects, including budgeting and administration.
Skills
  • Team liaison
  • Self-motivated
  • Strong verbal communication
  • Extremely organized
  • Team leadership
  • Conflict resolution
Work History
October 2016-November 2017 Executive Chef | A.L. Tempo | Houston, TX
  • Perform monthly inventory duties plate and recipe costing menu designs.Handled interviewing staff.Performed under pressure with ease.Supervised daily kitchen operations.Maintain excellent vendor relationships.
July 2009-January 2015 Executive Chef | Hugo's | Houston, TX
  • Supervised service operations for three restuarants.Directed the activities of 28 wait staff.Reorganized the layout of kitchens and dining areas.Provided personal chef services for residents.
Education
2005 Culinary Arts Culinary Institute LeNôtre, Houston, TX Valedictorian4.0 GPABest Bread Award
This resume is created in 7 minutes.
Summary

Recently relocated to central Oregon with over 25 years of experience in various trades from cooking to landscape maintenance. I'm a hard working individual who is quick to learn. I pay close attention to details and provide excellent customer satisfaction in all that I do. I would like to join a professional team in a rewarding and positive environment.

Skills
  • High volume production capability
  • Proficiency with landscaping tools
  • Focused and detail-oriented
  • Work site organization including rubbish removal
  • Landscaping and groundskeeping
  • Detail-oriented interior and exterior cleaning
Experience
Property Caretaker, 04/2019 Current Private Residence Bend, OR

Currently taking care of a property with large lawns, in addition to, painting and deck staining. Safely operating equipment such as leaf blowers, weed whackers and hedgers. Cleaning property of overgrowth and debris ,as well as, completing interior maintenance projects.

Saute Chef, 04/2018 05/2019 Fish Hopper Kailua-Kona, HI

Set up and performed initial prep work for food items such as sauces, soups and seafood related dishes. Maintained consistent quality and high accuracy when preparing identical dishes in high pressure situations. Replenished and properly labeled food in their storage containers to ensure success for the next crew. Cleaned kitchen equipment such as hoods and fans using appropriate chemicals. Every evening swept and mopped floors and took out all trash.

Landscaper, 08/2016 04/2018 Island Breeze Landscaping Kailua-Kona, Hi

Routinely checked commercial and residential property for visual appeal. Maintained lawn areas and used fertilizers and pesticides if needed. Pruned and hedged trees and kept pathways free of overgrowth and debris. Completed cleaning duties, including sweeping, deck pressure washing and window-washing. Notified property managers about needed repairs .

Education and Training
Trend Business College Yakima, Wa Associate of Applied Science Business Mangement
This resume is created in 7 minutes.
Summary
I am looking for the opportunity to consolidate my experience as a multi skilled employee in a challenging role. I have been a chef for 25 years, and have also done various roles within housekeeping & the community.  I pride myself on my 'Can-do" attitude and the ability to adapt to any situation
Skills
  • TAKE PRIDE IN MY WORK - I strive to provide a high standard, consistency, and the best possible presentation on every job that I do.
  • CUSTOMER SERVICE - I am able to build rapport with customers, by being polite and courteous.
  • TIME MANAGEMENT & ORGANISATIONAL SKILLS - Able to work to deadlines & complete work on time, and able to organise my work area.
  • HONEST & RELIABLE - I pride myself on my attendance record, and "I will do whatever I say I will"
  • TEAM MEMBER - Work well in a team environment with a variety of people from varying backgrounds and cultures, and can be counted upon, working well unsupervised.
  • Interests & Hobbies
  • Cooking
  • Photography & Photoshop
  • Camping and fishing
  • Bushwalking / hiking
  • Local flora / fauna
Experience
Tours Assistant
Cooinda Lodge Kakadu Jan 2017 to Jan 2017
  • Public Area Cleaner.
Chef
Childrens Ground Feb 2016 to Sep 2017
Bowali Visitors Centre Jan 2016 to Jan 2016
  • First contact tourist information.
Chef de partie
Cooinda Lodge Kakadu Jan 2015 to Jan 2016
Jan 2014 to Jan 2015
  • Sunbury united sports club.
Sous Chef
Jan 2013 to Jan 2014
  • Blackhorse hotel, Bulla Sous Chef - Busy Family Bistro.
Head Chef
Hervey Bay, QLD
Waterfront Restaurant/ Jan 2012 to Jan 2013
  • Busy Breakfast and lunch café built on the water.
  • Award winning wedding and function venue by night.
Chef
Hervey Bay, QLD
The Village Caterer/ Jan 2011 to Jan 2012
  • A large production kitchen, catering to retirement villages, Nursing Homes, And ready-made meals for the public.
  • Similar to meals on wheels) as well As offsite catering, 500+ pax (weddings etc.).
Head Chef
Hervey Bay, QLD
Blazing Saddles Bar and Grill/ Jan 2009
Head Chef
Hervey Bay, QLD
Hervey Bay Hotel/ Jan 2001 to Jan 2009
  • Large bistro - 400+pax, 2 function rooms - 200pax each, A la carte Restaurant - 90pax Responsibilities included: all aspects of running a busy kitchen, stock control, Food ordering, costing, menu planning, menu planning and design, Data input, Including Spreadsheets, staff rostering and stocktakes etc.
Head Chef
Hervey Bay, QLD
The Irish Fiddler/ Jan 1999 to Jan 2001
Chef / Owner
Hervey Bay, QLD
Shelly Beach Resort Restaurant/ Jan 1998 to Jan 1999
Head Chef
Goondiwindi, QLD
The Railway Hotel/ Jan 1997 to Jan 1998
Sous Chef
Hervey Bay, QLD
Blazing saddles, Bar and Grill/ Jan 1996 to Jan 1997
Apprentice Chef
Hervey Bay, QLD
The Slaughter House Inn Steak House/ Jan 1992 to Jan 1996
Education and Training
Cert III small business 2016 Kakadu knowledge for tour guides 2016 Senior first aid and defibrillation 2016 Inland coxswains license 2016 Medium rigid truck license
HACCP and food supervisor (commercial) 2009
Food handler safety certificate 2008
RSA 2008
Fire safety certificate 2008
LAPS (photography) 2002
Qualified Chef (Toowoomba TAFE) 1996
Skills
Photoshop, communication skills, Cooking, costing, CUSTOMER SERVICE, Nursing, Photo Restoration, Photography, problem solving, rapport, safety, sound, Spreadsheets, Staff Supervision, stock control, supervisor, TIME MANAGEMENT
This resume is created in 7 minutes.
Professional Summary
Results-oriented Electrical Engineer specializing in high-level problem solving, process efficiency and day-to-day maintenance in a manufacturing environment.
Skills
  • Skilled with analytical software
  • Semiconductor process system
  • Advanced critical thinking
  • Skilled with analytical software
  • Advanced critical thinking
  • Cadence Encounter proficiency
Work History
Social Media Coordinator, 10/2016 to 01/2017
Stevie's Studio Athens
  • Produced marketing content for publication on Facebook and Twitter.
  • Initiated market research studies and analyzed findings.
  • Collaborated with developers, advertisers and production managers to market products and services.
Volunteer, 09/2016 to 12/2016
Drop in the Ocean (NGO) Skaramagas Camp, Athens
  • Delivered recreational activities for young children on a daily basis.
  • Facilitated communication between the organisation and the residents at the camp.
  • Supported the NGO to distribute clothes and other non-food items to residents at the camp.
Head Chef, 06/2016 to 09/2016
REMAR (NGO) Lesvos, Greece
  • Head Chef responsible for cooking two meals per day for 1,500 residents across three camps in Lesvos.
  • Led a team of nine volunteer chefs.
Volunteer, 03/2016 to 06/2016
Euro Life (NGO) Lesvos, Greece
  • Facilitated communication between residents at the refugee camp with service providers.
  • Supported the NGO to distribute clothes to 1,500 residents across three camp.
Accountant, 09/2011 to 11/2012
Azaad Aleppo, Syria
  • Analyzed monthly balance sheet accounts for reporting.
  • Maintained integrity of general ledger, including the chart of accounts.
  • Analyzed and researched reporting issues to improve accounting operations procedures.
Apprentice Pattern Cutter, 01/2010 to 01/2011
Clothes Factory Aleppo, Syria
  • Met with the director on a daily basis to discuss the required tasks to attend to.
  • Learnt to pattern cut from plain fabric.
  • Learnt to use sewing machine.
Engineer Assistant, 01/2008 to 01/2010
Olive Oil Farm Afrin, Aleppo, Syria
  • Supported the manufacturing of olive oil and prepared for commercial distribution.
Education
High School Diploma: 2012
Mazendebah High School - Aleppo, Syria
This resume is created in 7 minutes.
Summary
Self-motivated professional with a combined 15 years of experience in many different high pressure culinary environments. Superior leadership and interpersonal skills; ability to build rapport with customers and colleagues; innate ability to interact effectively with people of various cultures. Seeking to bring strong supervisory, food prep and organizational skills to the table with a respected organization that values hard work, commitment and vision.
Skills
  • Food Preperation/ Menu creation
  • Inventory/Order supplies /Foods
  •  Keeps a clean, tight workplace/ Sanitation
  • Focused and disciplined
  • High volume production capability
  • Serv Safe Certified
  • Effective Leader with respect for others
  • possess great kitchen etiquette
  • Pays close attention to flavors and plating
  • Skilled in multiple culinary techniques yet quick to learn new skills
Experience
Head Chef
New Haven, CT
Zafra Cuban Restaurant and Rum Bar/ Oct 2017 to Current
Head Chef / Kitchen Manager
New Haven, CT
Christy's Public House/ Sep 2016 to Oct 2017
Sous Chef/ Assitant Kitchen Manager
New Haven, CT
Three Sheets Bar & Grill/ Apr 2015 to Sep 2016
Sandwich Artist/ Resident Chef
New Haven, CT
Cafe Java / Apr 2013 to Sep 2015
Sous Chef
New Haven, CT
Zafra Cuban Restaurant and Rum Bar/ Jun 2012 to Apr 2015
Education and Training
High School Diploma T.C.Williams High School 2004 Alexandria, Va
One of six students picked from high school culinary class to intern with a resident chef at an upscale retirement home. The only one chosen from the group to work the omelet station at age 16
 
DECA Leadership program member
Johnson & Wales University Providence, RI
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Professional Profile
To obtain a position as a Customer Care Partner to fulfill my desire to help people and as a first step in pursuit of a long-term career in healthcare. I look forward to furthering my nursing education in August. 
Quality-focused and efficient Chef adept at preparing and plating food in high energy, fast-paced kitchens. 
Professional Highlights
  • CPR & First Aide 
  • Promptly attends to need of patient
  • Ability to work in a high pressure environment
  • Attention to detail
  • Excellent communication skills
  • Critical thinking 
  • Dependability
  • Team player
  • Detail-oriented
  • Dependable
  • Excellent customer service 
  • Accountable
  • Multi-tasker
  • Quick learner
Experience
Lifes Armor Facility Cleveland, Ohio Head Chef 01/2017 to Current
  • Planned and prepared food products orders to maintain appropriate stock levels
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
  • Ensured quality, presentation and proper quantities of plated food from line activities
  • Followed proper food handling methods and maintained correct temperature of all food products
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Sigma Solutions PTS South Euclid, OH State Tested Nursing Assistant Trainee 01/2018 to 01/2018
  • Completed two week accelerated practicum and clinical
  • Completed 75 hours of training and 16 hours of clinical
  • Patient care performed as ordered
  • Assisted with feeding, bathing, and repositioning
  • Reported changes in patient status, obtained vitals, and charted effectively
06/2016 to 07/2016
Freelancer Cleveland, OH PR Consultant 07/2016 to Current
  • Manage Media Relations
  • Social Media Management
  • Branding
  • Logo Design
  • Sponsorship/Endorsement deals
Shear Innovation Barbershop Bedford, OH Barber 08/2014 to 04/2018
  • Utilized diverse knowledge to style hair as requested
  • Strategized future business updates and directed daily operations.
  • Shaved customers using standard and straight razors or clippers
  • Clipped and sheared hair into diverse cuts and fades
  • Used state-of-the-art techniques in coloring and treating hair
Grainger Distribution Center Macedonia, OH Inventory Control Specialist 11/2012 to 03/2014
  • Disseminated reports detailing inventory, trends and sales
  • Performed scheduled inventory counts and supply audits
  • Tracked down sources of special products and services to meet customers' special needs
  • Managed wide variety of customer service and administrative tasks to resolve customer issues quickly and efficiently
  • Trained new employees on company customer service policies and service level standards.
Case Western Reserve University Cleveland, OH Adjunct Instructor 06/2016 to 07/2016
  • Planning and creating activities
  • Maintain all records of progress
  • Advise and mentor children on how to be successful
Cleveland, OH Babysitter/Caregiver 05/2014 to 01/2017
  • Plan and prepare meals for the children
  • Monitor children's activities during rest periods and meals as told by parents
  • Bathe the children and dress them, changing and washing their sheets
  • Formed a steady schedule to maintain an organized and structured environment
  • Helped make sure grandmother was as comfortable, dignified, and enriching as possible
  • Focused on providing a safe and comfortable atmosphere
  • Motivated and provided encouragement through offering emotional support
Cleveland, OH Babysitter/Caregiver 05/2014 to 01/2017
  • Plan and prepare meals for the children
  • Monitor children's activities during rest periods and meals as told by parents
  • Bathe the children and dress them, changing and washing their sheets
  • Formed a steady schedule to maintain an organized and structured environment
  • Helped make sure grandmother was as comfortable, dignified, and enriching as possible
  • Focused on providing a safe and comfortable atmosphere
  • Motivated and provided encouragement through offering emotional support
Case Western Reserve University Cleveland, OH Adjunct Instructor 06/2016 to 07/2016
  • Planning and creating activities
  • Maintain records of progress
  • Advising/mentoring children on how to be successful
Education
English The Ohio State University, Columbus, OH, United States
  • Football Collegiate Athlete 
Certifications
  • Barber License 
  • Servsafe Certification 
 
This resume is created in 7 minutes.
Professional Summary
  • My Strength includes:
  • Versatile and innovative management professional skilled at seeing the “big picture” while still also focusing on the details.
  • expertise in business development and streamlining processes and systems, a Seasoned Head chef dedicated to bringing organizations to the next phase of growth and development
  • Diligent and motivated to improve processes, streamline operations and increase revenue. 
  • transform high-potential staff into outstanding leaders who demonstrate the creativity and savvy that is critical to financial and operational success.
  • Energetic and results-focused with success in developing and leading diverse teams to achieve outstanding results.
  • Determined to cut costs without impacting the quality of products and services. 
  •   A reliable team player committed to building high-performing teams.
  • Possesses exceptional communication, organizational and presentation capabilities.

Skills


  • Results-oriented
  • Trained in performance and wage reviews
  • Conflict resolution techniques
  • Proven cost-control expert
  • Passion for customer satisfaction
  • Cost reduction strategies
  • Quality assurance and control
  • Organized
  • Risk management
  • Detail-oriented
  • Advanced training in Microsoft office, internet navigation and email. 
  • New product introductions strategies


  • Strong work ethic
  • Food service background
  • Natural leader
  • Staff scheduling
  • Dynamic, friendly hostess
  • Inventory control and record keeping
  • Service-oriented
  • Vendor sourcing
  • Superb time management skills
  • Work flow planning
  • Performance evaluations

  • Food presentation talent
Work History
Head Chef Oct 2009 - Current
Labruixa Laboheme Wine Bistro Restaurant Cape Town , Western Cape
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Maintained updated knowledge of local competition and restaurant industry trends.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining, and catering.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Achieved and exceeded performance, budget and team goals.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
  • Comprehensive knowledge of food and catering trends
  • Expertly managed 30 staff and maintained appropriate staffing levels throughout shifts.
  • Verified freshness of products upon delivery.
  • Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
  • Successfully reduced the restaurant's annual food and labor costs by 6% through proper budgeting,  scheduling , and management of inventory.
  • Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
  • Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
  • Promptly reported any maintenance and repair issues to Executive Chef.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
  • Practiced safe food handling procedures at all times.
  • Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.
  • Created and managed budgets for operations and capital equipment.
  • Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information.
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Kitchen Manager Apr 2009 - Sep 2009
InterContinental Dubai - Festival City Dubai, Dubai
  • Carefully interviewed, selected, trained and supervised staff.
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Interacted positively with customers while promoting hotel facilities and services.
  • Actively participated in ongoing customer service programs to build sales and rapport in the community.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Conducted timely performance evaluations for all front of house staff.
  • Created fun team building activities to engage staff in up-selling to meet revenue targets.
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
Kitchen Manager Service Apr 2008 - Mar 2009
Cafe Del Dios Cape Town , Western Cape
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
  • Comprehensive knowledge of food and catering trends
Bartender Jan 2008 - Apr 2008
Gourmet burger (Cavendish square) Claremont , Western cape
  • Greeted guests in a timely and professional manner.
  • Received beverage orders from wait staff and delivered beverages to guests.
  • Carefully followed safety and sanitation policies handling food and beverages.
  • Managed strict beverage control to minimize waste.
  • Closed out cash register and prepared cashier report.
  • Cleaned shelving, mixers, cups, blenders and soda guns.
  • Served each guest courteously, quickly and efficiently.
  • Consistently used suggestive selling techniques.
  • Ensured liquor was secured at the end of shifts.
  • Adhered to state laws regarding alcoholic beverage service.
  • Notified management of ordering needs (liquor, beer, wine, paper goods, etc.).
  • Cleaned and changed ashtrays and emptied trash cans as necessary.
  • Verified that guests at the bar were of legal age.
  • Cleaned, mopped and vacuumed the bar area.
  • Maintained a consistent, regular attendance record.
  • Refused service to intoxicated guests.
Head Chef Feb 2004 - Dec 2007
Amanzi Restaurant Harare, Harare Province
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
  • Comprehensive knowledge of food and catering trends
  • Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained updated knowledge of local competition and restaurant industry trends.
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
  • Practiced safe food handling procedures at all times.
  • Verified freshness of products upon delivery.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Promptly reported any maintenance and repair issues to Executive Chef.
  • Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
Management Trainee Jan 2003 - Feb 2004
Imba Matombo Harare, Harare Province
  • Directed the work of 6independent contractors.
  • Established project control procedures such as project forecasts and cash flow projections.
  • Completed 10 performance reviews each quarter, offering praise and recommendations for improvement.
  • Established and maintained 15 vendor partnerships.
  • Reduced average contract expenses by 5% through aggressive negotiations with vendors.
Education
High School Diploma: 1999
Elise Gladhill Mutare Zimbabwe
AHMA Hotel diploma: Hospitality 2001
Hospitality Training institute Harare Zimbabwe
Culinary Art Diploma City and Guilds : Hospitality 2003
Hospitality Training institute Harare Zimbabwe
Cheffing Class 1, Zim trade test: Hospitality 2005
Zimbabwe hotel school Bulawayo