Emmanuel Tuwani
Austin
Summary
Quality-driven chef with comprehensive knowledge of kitchen operations, equipment, and sanitation. Proven organizational skills with experience in budgeting and financial reporting. Expertise in hiring, training, and managing staff to achieve operational goals. Committed to food safety and delivering exceptional customer service while fostering high-performing teams.
Overview
6
6
years of professional experience
2
2
Certifications
Work History
Executive Sous Chef
JW MARRIOT (Deans Italian steak house)
Austin
01.2023 - Current
- Supervised kitchen staff to ensure efficient operations and consistent high-quality food preparation.
- Developed daily production schedules for kitchen staff, monitoring performance to uphold quality standards.
- Coordinated inventory management to maintain optimal stock levels and minimize waste.
- Implemented food safety protocols to align with health regulations and standards.
- Monitored food costs weekly to align with target profit margins.
- Conducted routine inspections to ensure compliance with local health department regulations.
Prep Chef
Omni Barton Creek Resort & Spa
Austin
11.2023 - 07.2025
- Prepared ingredients for daily menu items, supporting efficient operations in high-volume kitchen.
- Followed recipes accurately to maintain consistency in food preparation.
- Verified proper food preparation by regulating temperature of ovens, broilers, grills and roasters.
- Prepared workstations with ingredients and tools to increase efficiency.
- Managed supply orders, inventory, stock rotation, and freshness checks to ensure quality standards.
- Trained kitchen workers on culinary techniques to enhance skill levels and improve team performance.
- Ensured all food products were stored correctly in accordance with health code regulations.
Sous Chef
fairmont austin
Austin
03.2022 - 02.2023
- Collaborated with executive chef to develop and launch innovative seasonal recipes that enhanced menu offerings.
- Directed kitchen staff in daily operations, ensuring adherence to food production standards, sanitation, safety practices, and effective personnel management.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Oversaw inventory management and coordinated ingredient orders to maintain optimal stock levels in freezers, fridges, and pantry.
- Determined schedules and staff requirements necessary to prepare and plate food.
Head Chef
Feedem
Johannesburg
10.2019 - 02.2022
- Created and refined menus and recipes for diverse dishes, elevating the dining experience and catering to customer preferences.
- Designed innovative menu items reflecting seasonal ingredients and customer preferences.
- Partnered with suppliers to secure high-quality ingredients, enhancing dish variety and customer satisfaction.
- Mentored team members to elevate culinary standards, ensuring consistent delivery of high-quality meals.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes.
Education
City And Guilds Diploma - Food Preparation and Cooking (culinary arts) IVQ: Culinary Arts
HTA School of culinary
12-2019
HTA School of Culinary Art
Randburg09-2015
High School Diploma -
Vhembe Tvet College
Makwarela11-2009
Shayandima High School
ShayandimaSkills
- Culinary arts
- Menu design
- Plating techniques
- Food safety compliance
- Food cost management
- Kitchen management
- Food service management
- Inventory control
- Event coordination
- Staff training
- Fine dining
Certification
• City and Guilds Level 2 Culinary Arts Principles Diploma
• City and Guilds Level 2 Food Safety in Catering Diploma
• Hospitality and Catering Management N4-N6
• City and Guilds Level 2 Food Safety in Catering Diploma
• Hospitality and Catering Management N4-N6
Accomplishments
• Sous Chef, Spinnaker Restaurant, 2017, Brewster, Massachusetts, USA
• Cook for Banquet Kitchen and Beach Bar, Ocean Edge Resorts, 2017, Brewster, Massachusetts, USA
• Cook for Banquet Kitchen, Sun Valley Resorts, 2018, Ketchum, Idaho, USA
• Cook, Michel and Christiana Restaurant, 2018, Ketchum, Idaho, USA
• Cook for Banquet Kitchen and Beach Bar, Ocean Edge Resorts, 2017, Brewster, Massachusetts, USA
• Cook for Banquet Kitchen, Sun Valley Resorts, 2018, Ketchum, Idaho, USA
• Cook, Michel and Christiana Restaurant, 2018, Ketchum, Idaho, USA
Languages
Luvenda
Native/ Bilingual
English
Full Professional
Isizulu
Professional
Sepedi
Professional
Timeline
Prep Chef
Omni Barton Creek Resort & Spa
11.2023 - 07.2025
Executive Sous Chef
JW MARRIOT (Deans Italian steak house)
01.2023 - Current
Sous Chef
fairmont austin
03.2022 - 02.2023
Head Chef
Feedem
10.2019 - 02.2022
City And Guilds Diploma - Food Preparation and Cooking (culinary arts) IVQ: Culinary Arts
HTA School of culinary
HTA School of Culinary Art
High School Diploma -
Vhembe Tvet College
Shayandima High School