Osmond Martin Chiutare
Three Springs,WA
Summary
I am a culinary professional adept at transforming culinary operations, I spearheaded a team at Commercial Hotel Three Springs, Uncharted Africa Safari Company, Maun Lodge Hotel Group, Cross Park restaurant enhancing customer satisfaction through innovative menu development and stringent food safety practices. My leadership not only boosted team performance but also achieved significant cost control, showcasing my problem-solving prowess and operational management skills. High-performing Chef offering 22 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Forward-thinking professional offering. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Overview
25
25
years of professional experience
Work History
Executive Chef
Commercial Hotel Three Springs
Three Springs, WA
06.2018 - Current
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
- Developed and maintained relationships with external vendors and suppliers.
- Developed robust contingency plans to ensure business continuity during unforeseen disruptions.
- Interacted well with customers to build connections and nurture relationships.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Executive Chef
Uncharted Africa Safari Company
Francistown Botswana
04.2016 - 04.2018
- Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
- Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
- Consistently met revenue targets even during challenging economic periods by closely monitoring market trends and adjusting strategies accordingly.
- Spearheaded successful special events planning initiatives such as wine dinners or themed nights that attracted new clientele while delighting regular patrons alike.
- Enhanced dining experience by creating innovative and diverse menus for various occasions and events.
- Worked collaboratively with other departments within the organization, such as marketing and sales teams, to maximize overall business performance.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
Executive Chef
Maun Lodge Group
Maun Botswana
11.2014 - 06.2015
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Executive Chef
Crosspark Restaurant
Maun Botswana
03.2014 - 10.2014
- Designed ,implemented and costed a first fully fledged fusion cuisine menu in Maun
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Functions Coordinator
State House Residences Harare
Harare Zimbzbwe
11.2007 - 01.2010
- Designed menus for high profile guest heads of state and government prime ministers presidents and VVIPs
- Streamlined event planning processes for increased efficiency costs.
- Evaluated event performance through attendee feedback, identifying areas for improvement and implementing changes in future events.
- Ensured timely completion of tasks by creating detailed timelines and enforcing deadlines among team members.
- implemented HACCP and supervised subsequent control and elimination of hazards
- coordinated work ethics ensuring technical correctness of food preparation methods
Head Teppanyaki Chef
Rainbow Harare Hotel And Towers
Harare Zimbabwe
10.1999 - 11.2007
- Developed innovative Teppanyaki menu items that attracted new customers and increased overall sales for the restaurant.
- Sushi and sashimi preparation for teppanyaki station
- Food preparation using high powered Asian wok
- Optimized kitchen efficiency by properly organizing supplies, ensuring easy access to necessary ingredients during busy shifts.
- Used various types of knives, hand tools and utensils appropriately to fillet fish, cut meat and prepare seafood.
- Promoted the restaurant''s brand by participating in local food festivals or events, showcasing Teppanyaki cooking techniques and drawing new customers.
- Increased restaurant''s positive online reviews through exceptional culinary skills and memorable tableside interactions.
- Displayed excellent knife skills during meal preparation, impressing guests with intricate cuts and garnishes on their plates.
- Established rapport with regular patrons, cultivating loyalty through personalized service and attention to individual preferences.
- Consistently met strict safety and sanitation guidelines, maintaining a clean workstation throughout each shift.
- Collaborated with management to plan special events or promotions featuring unique Teppanyaki dishes or experiences.
- Showcased strong multitasking abilities by simultaneously preparing multiple orders while interacting with diners in an entertaining manner.
- Adjusted gas and electric grills to specified temperatures for quality food output.
- Trained and managed kitchen personnel and supervised related culinary activity.
Education
No Degree - Culinary Arts
Dynamic Management Consultancy HTC
Harare Zimbabwe01.1998
Skills
- Problem-Solving
- Team Leadership
- Operations Management
- Customer Service
- Decision-Making
- Food Safety
- Menu development
- Cost Control
- Menu Planning
- Staff Training
- Hygiene Policy ImplementatioN
- Fine-dining expertise
- Signature dish creation
- Food Handler Certification
Languages
English
Full Professional
French
Limited Working
Timeline
Executive Chef
Commercial Hotel Three Springs
06.2018 - Current
Executive Chef
Uncharted Africa Safari Company
04.2016 - 04.2018
Executive Chef
Maun Lodge Group
11.2014 - 06.2015
Executive Chef
Crosspark Restaurant
03.2014 - 10.2014
Functions Coordinator
State House Residences Harare
11.2007 - 01.2010
Head Teppanyaki Chef
Rainbow Harare Hotel And Towers
10.1999 - 11.2007
No Degree - Culinary Arts
Dynamic Management Consultancy HTC