| BLINK LEVELS CRITERIA | ||
| POSITIVE CV | Yes | |
|---|---|---|
| JOB REFERENCES | 0 | |
| YACHTBOOK REFERENCES | 0 | |
| YEARS OF NAVIGATION 0 Yachting - 0 Commercial Ships |
0 0 | |
| JOB LONGEVITY | No | |
| Name | |
|---|---|
| Mobile Phone | |
| Mobile Phone (2) | |
| Address | |
| Availability | Available |
| Qualified for Commercial Yachts | Commercial Qualification - NO |
| STCW Certifications | SCTW 78/95-2010 Certifications - NO |
| Last Updated CV CARD | 17/10/2026 |
| Social | |
| User Code | YBUZ-004756 |
2nd Role: 2nd Cook
3rd Role: Stew./cook
Current Location: Zimbabwe
Nationality: Zimbabwe
Age: 28
Marital Status: Single
Gender: Male
Passports: Passport
Education: Secondary School, Professional Course
Type of Employment Contract: Permanent, Permanent In Rotation, Any Employment Contract
Smoker: Non Smoker
Tattoos & Piercings: No Tattoos
Alcohol consumption: Teetotaler
Available for drug testing: Yes
Geographical Area of Work: Worldwide
Driving License: No
Yacht Type Preference: Yacht (Motor &/or Sail), Amateur Yacht (Motor &/or Sailing) / No Commercial Requirement
Willingness To Pay Transfer Costs: Available
No license uploaded.
| Yacht Name / Company | Professional Role / Title | Referencer Name | Mobile Phone | |
|---|---|---|---|---|
| Executive Chef | ||||
| Executive Chef |
No experience uploaded.
No experience uploaded.
|
Work Experience
Bronte The Garden Hotel, Chef de Partie, I lead 12 cooks per every shift, Prepare menu items according to standard recipes , Uphold HACCP standards in the kitchen, Train Junior Cooks how to use kitchen equipments and cooking methods
Period 01/10/2023 till today (3 years) |
|
Work Experience
Holiday inn Mutare IHG Demi Chef de Partie, I assisted with daily mise en place and menu execution according to standard recipes and Sous Chef instructions, I monitored wastage and utilised trimmings
Period 01/01/2021 30/09/2023 (2 years, 9 months) |
|
Work Experience
Holiday inn bulawayo IHG Hotel , Apprentice chef, I assisted Senior Chef de Partie with mis-en-place and preparation of ala carte menu items, mantained highest level of hygiene in the kitchen, Assisted chefs on buffet services, I assisted chefs from different kitchen stations eg saucier, ladder, bakery , grill and vegetable section
Period 01/01/2018 01/01/2020 (2 years) |
| Work Experience | Period |
|---|---|
| Bronte The Garden Hotel, Chef de Partie, I lead 12 cooks per every shift, Prepare menu items according to standard recipes , Uphold HACCP standards in the kitchen, Train Junior Cooks how to use kitchen equipments and cooking methods
|
01/10/2023 till today (3 years) |
| Holiday inn Mutare IHG Demi Chef de Partie, I assisted with daily mise en place and menu execution according to standard recipes and Sous Chef instructions, I monitored wastage and utilised trimmings
|
01/01/2021 30/09/2023 (2 years, 9 months) |
| Holiday inn bulawayo IHG Hotel , Apprentice chef, I assisted Senior Chef de Partie with mis-en-place and preparation of ala carte menu items, mantained highest level of hygiene in the kitchen, Assisted chefs on buffet services, I assisted chefs from different kitchen stations eg saucier, ladder, bakery , grill and vegetable section
|
01/01/2018 01/01/2020 (2 years) |
Passionate and hardworking Professional Chef from Zimbabwe. Teetotaler, clean, organized and creative in galley. Skilled in daily crew meals, guest service and maintaining high hygiene standards. Fast learner, calm under pressure and strong team player. Available immediately.
Hobby e Interests
Exploring other cultures
Learning Italian cuisine
Photos attached by the candidate.
Attachments uploaded by the seafarer.
No attachments uploaded.
