Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Enerst Munopa Hove

Crowhill Views,Harare, Zimbabwe

Summary

Accomplished and gifted Chef de Partie with a proven track record at The Puttery Barn and Cresta Lodge Harare, excelling in kitchen organization and team management. Skilled in sauce preparation and food presentation, demonstrated versatility across multiple stations. Known for enhancing menu offerings and maintaining top sanitation standards, contributing to a significant improvement in kitchen efficiency and meal quality.

I am highly skilled in plating and designing elaborate food garnishes. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.

Overview

1
1
year of professional experience

Work History

Sous Chef

The Puttery Barn
06.2024 - Current
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Prepared pizzas in Wood-Fired Ovens.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Runned the pass for two months including that fulfils two major functions: to act as the place where the finished dishes are passed over from the chefs to the waiting staff and to act as the final quality control area before any food leaves the kitchen.
  • Coordinated with team members to prepare orders on time.

Chef De Partie

Cresta Lodge Harare
06.2023 - 12.2023
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Trained as a Saucier Chef and had responsibilities for preparing dishes like pastas and certain meat dished that require sautéing, stewing, roasting and crafting a variety of sauces.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.

Education

Food Preparation And Culinary Arts

Fine Dining Chefs Academy
Harare, Zimbabwe
07.2024

Food Preparation And Culinary Arts

Fine Dining Chefs Academy
Harare, Zimbabwe
12.2023

Skills

  • Kitchen Organization
  • Knife Skills
  • Food presentation
  • Proper food handling
  • Sauce preparation
  • Plating and presentation
  • Garnishing Techniques
  • Cooking techniques
  • Grilling Techniques
  • Knowledge of cooking equipment
  • Team Management
  • Safe Food Handling
  • Menu Planning

References

Name: Clayton Mpofu
Position: Executive Chef
Company: Cresta Lodge Harare
Phone Number: +263 78 561 7589
Email: headchef@lodge.cresta.co.zw, souschef@lodge.cresta.co.zw



Name: Zoe
Position: Owner and Executive Chef
Company: The Puttery Barn
Phone Number: +263 77 782 2099
Email:



Name: Tyler Sibindi
Position: Owner and Executive Chef
Company: Kitchen Traditions
Phone Number: +263 77 571 7997
Email: Taylorsibbs@gmail.com




Timeline

Sous Chef

The Puttery Barn
06.2024 - Current

Chef De Partie

Cresta Lodge Harare
06.2023 - 12.2023

Food Preparation And Culinary Arts

Fine Dining Chefs Academy

Food Preparation And Culinary Arts

Fine Dining Chefs Academy

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Enerst Munopa Hove