Hi, I’m
Takemore Mukazika
Norton
Summary
Experienced kitchen leader with a track record of maintaining staff focus and productivity in culinary operations. Continuously researching and adapting to modern food trends and evolving culinary demands. Committed to delivering quality, creativity, nutrition, authenticity, freshness, and engaging customer experiences. Skilled in sourcing ingredients, controlling budgets, and enhancing restaurant profiles. Strong conversational language skills for effective communication with diverse individuals.
Overview
23
years of professional experience
1
Certification
Work History
CHEF Consultant
06.2022 - Current
Job overview
- Doing Chef consulting work since June 2022 mainly for Zambezi Cruises and Safaris
- Duties mainly focusing on kitchen training, menu engineering, functions planning and execution, staff hires for F&B department, overseeing the standards of food quality and service including safety procedures, and setting up of new kitchens.
Yellowfin Group
Executive Chef
05.2024 - 08.2024
Job overview
- Overseeing the day-to-day operations of multiple kitchens, including scheduling staff, managing inventory, purchasing and ensuring compliance with health and safety regulations
- Training and mentoring kitchen staff, ensuring that they understand recipes, techniques, and safety procedures
- Maintaining high standards for food quality and presentation, conducting regular inspections of food preparation areas.
- Monitoring food and labor costs, implementing strategies to reduce waste and improve efficiency, and ensuring that the kitchen operates within budgetary constraints
- Providing leadership to kitchen staff, fostering a positive work environment and resolving conflicts or issues that may arise
- Overseeing the execution of special events or catering services, including menu planning, staffing, and coordination with other departments.
Zambezi Cruises & Safaris
Group Food & Beverage Manager / Executive Chef
06.2021 - 05.2022
Job overview
- Managing culinary and F&B operations across the group for 7 lodges across the country and 5 houseboats in Kariba
- Menu engineering for all properties, implementing and training of staff on new menus, recipe creations, presentation, customer service, food safety & hygiene procedures, and maintaining F&B SOPs
- Managing food and beverages costs, standards, and controlling purchasing for ZCS organization
- Planning, organizing, and executing all events, conferences, weddings, private parties, and promotions
- Ensuring compliance with business operations and legal regulations
- Carrying out inspections for all F&B facilities and establishing maintenance and restorations.
Fairmont Hamilton Princess Hotel
Chef De Cuisine /Banquets (Acting Executive Chef – 6 months)
06.2017 - 07.2020
Job overview
- Acted as the Executive Chef for 6 months from January - June 2017
- Responsible for all banqueting culinary requirements, which include client liaison and food tastings
- Daily events meetings and briefings with the events team and communicate updates with colleagues from all respective kitchens
- Engineered and successfully launched a new events menu in April 2019 to replace the +20 years banqueting menu
- In charge of the VIP food offerings for the Fairmont Executive Lounge throughout the day, planning, ordering, quality control of all aspects of the colleagues dining operations (cafeteria), executing all functions, buffets and plated, organizing events set-ups and implementing F&B 2.0 standards
- Assisted with running of all the other outlets in the absence of the restaurant chefs and directly involved with all menu creations and presentations for all outlets
- Ensuring all healthy and food safety procedures were carried out on a daily basis
- Costing of menus, recipe creations, training, and presentation while maintaining an average of 26% cost for over 3 years
- Implementing planet 21 and sustainability program, which resulted in the reduction of food wastage, introduction of free-range products, and improved community reach programs
- General staff management, hiring, training, scheduling, performance reviews, appreciation, payroll, and monthly meetings
- Staff disciplinary, dealing with grievances and conflicts.
Fairmont Hamilton Princess Hotel
Sous Chef/Banqueting & Outlets
06.2014 - 05.2016
Job overview
- Re-opened the re-furbished Crown & Anchor Restaurant & IRD
- The restaurant is an all-day dining, doing buffet & A La Carte breakfast, all-day lunch / dinner menu and in room dining.
- Opening team for the new 1609 restaurant in 2014 which offered a Mediterranean menu, with an average of over 350 covers a day
- Doing daily, weekly, and seasonal promotions to increase sales
- Communicating and engaging with the guests to get feedback, dealing with guest requirements and complaints
- Ensuring that healthy and food safety procedures were followed on a daily basis.
Fairmont Hamilton Princess Hotel
Junior Sous Chef
04.2012 - 01.2014
Job overview
- General running of Harley’s and Heritage Court Restaurants together with the Chef De Cuisine
- Food control, portions, quality, and appearance
- General requisitions, cost control, hygiene, and cleanliness maintenance
- Assisting with the general culinary operations of the hotel (Staff Scheduling, Menu Planning, Food Costing, Menu Presentations, Staff Training).
Fairmont Zimbali Hotel & Resort
Senior Chef De Partie / Junior Sous Chef
10.2009 - 09.2011
Job overview
- Assist with the pre-opening of all the resort outlets
- Managing Ayoba/Beach Club kitchen outlet while doing an average of 300 covers daily in the busy season
- Assisting in running other hotel outlets when required and also covering up for senior chefs in their absence
- Dealing with enormous pressure throughout the high season and still maintaining the menu standards, food quality, and guest expectations
- Contributed to menu changes and implementation.
Hawklee Country House
Head Chef
01.2009 - 09.2009
Job overview
- Introduced a new menu that became popular with locals and guests and made Hawklee known for its great food
- Assisted in the general running of the establishment while keeping the kitchen in order.
Sanbona Wildlife Reserve
Head Chef
06.2008 - 12.2008
Job overview
- Appointed to initiate the opening of the prestigious 5 Star rated Dwyka Lodge
- Performed all the tasks of running the kitchen and training of staff which led to improvement in food quality, kitchen cleanliness, and hygiene which included the other lodges on the reserve.
Tembe Elephant Park
Head Chef
04.2007 - 05.2008
Job overview
- Remote location which required training the locals in the kitchen and restaurant
- Introduced proper equipment and serving procedures and the general composition of the food to the delight of the guests and directors
- Preparing weekly requisitions and maintaining food and beverage stocks.
Amakhala Game Reserve – Leeuwenbosch
Head Chef
04.2004 - 03.2007
Job overview
- Weekly and events menu planning, purchasing, food control, monthly forecasts, and budgets
- Training staff in new dishes, setting up service standards and food quality control
Servcor Catering Company – Makwiro Platinum Mine
Head Cook
10.2001 - 03.2004
Job overview
- Training junior cooks on new dishes as per company guidelines and standards
- Ensuring the production and availability of meals at set periods as per contract agreement with the Makwiro platinum mine
- More than 1500 meals were produced and served daily, including lunch packs
- Ensuring Clerks prepare weekly stock sheets and requisitions for reconciliation at Head Office. Also carry out stock inventories and stock issuing while maintaining accurate records
Education
College of Professional Management Harare
Hospitality Management from Hotel Operations & Management
University Overview
- Diploma in Hotel Operations & Management
Bulawayo Polytechnic Bulawayo, Zimbabwe
Culinary Arts from Professional Cookery
Skills
- Proven to effectively manage culinary budget and cost control
- Pre-opening, banqueting, menu engineering, creative food presentation, quality control, inventory and purchasing control
- Ensuring cost effective kitchen operations and maintenance including safety, hygiene and cleanliness standards
- Effective labor management, payroll, kitchen and restaurant management systems and Microsoft office
- Certified in First Aid, Food Safety & Hygiene Management and HACCP procedures
- Good experience in the following Cuisines: (European – French, Italian, Spanish, British and other), Mediterranean, Caribbean, Indian, Middle Eastern, Chinese, African, American both North & South) and Fusion
Accomplishments
- 2nd place in the Bermuda Rising Chef Competition (2012) and Audience Favorite
- Leader of the Month April 2015
- Leader of the Quarter 2016
- Featured on BBC Lifestyle channel preparing Bermuda’s famous Fish Chowder in 2019
Certification
Serve Safe Food Handler
Languages
English
Bilingual or Proficient (C2)
Timeline
Executive Chef
Yellowfin Group
05.2024 - 08.2024
CHEF Consultant
06.2022 - Current
Group Food & Beverage Manager / Executive Chef
Zambezi Cruises & Safaris
06.2021 - 05.2022
Chef De Cuisine /Banquets (Acting Executive Chef – 6 months)
Fairmont Hamilton Princess Hotel
06.2017 - 07.2020
Sous Chef/Banqueting & Outlets
Fairmont Hamilton Princess Hotel
06.2014 - 05.2016
Junior Sous Chef
Fairmont Hamilton Princess Hotel
04.2012 - 01.2014
Senior Chef De Partie / Junior Sous Chef
Fairmont Zimbali Hotel & Resort
10.2009 - 09.2011
Head Chef
Hawklee Country House
01.2009 - 09.2009
Head Chef
Sanbona Wildlife Reserve
06.2008 - 12.2008
Head Chef
Tembe Elephant Park
04.2007 - 05.2008
Head Chef
Amakhala Game Reserve – Leeuwenbosch
04.2004 - 03.2007
Head Cook
Servcor Catering Company – Makwiro Platinum Mine
10.2001 - 03.2004
College of Professional Management
Hospitality Management from Hotel Operations & Management
Bulawayo Polytechnic
Culinary Arts from Professional Cookery
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