Peddington Teuro

Sous Chef at New South Wales Golf Club
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Contact Information
us****@****om
(386) 825-5501
Location
Harare, Harare, Zimbabwe, ZW

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Credentials

  • Higher National Diploma in Culinary Arts
    School of Hospitality and Tourism
    Apr, 2013
    - Sep, 2024

Experience

  • New South Wales Golf Club
    • Australia
    • Recreational Facilities
    • 1 - 100 Employee
    • Sous Chef
      • Feb 2023 - Present

      Next Level Next Level

  • Elephant Hills Resort
    • Executive Sous Chef
      • Sep 2022 - Feb 2023
  • Executive Chef :Tsebo Solutions
    • Executive Chef
      • Feb 2020 - Apr 2022
  • Holiday Inn Harare
    • Chef Trainer
      • Jun 2019 - Sep 2019

      Training upcoming chefs in the new cooking trends and production processes Training upcoming chefs in the new cooking trends and production processes

  • Karambezi Cafe
    • Exeucitve Chef
      • May 2018 - Oct 2018
  • Orion Hotels and Resorts
    • Executive Chef
      • Jan 2018 - Apr 2018

    • Head Chef
      • Sep 2017 - Jan 2018

  • Thaba Khaya Bush Lodge
    • Head Chef
      • Nov 2016 - Aug 2017
  • Four Degrees East
    • Head Chef
      • Nov 2014 - Apr 2016

      Managing the food outlet, menu creation, costing, food production management, staff management, procurement, service supervision Managing the food outlet, menu creation, costing, food production management, staff management, procurement, service supervision

  • The Lakes Club
    • Australia
    • Spectator Sports
    • Head Chef
      • Apr 2013 - Oct 2014

      Management and supervision of kitchen Brigade, food production and service supervision Management and supervision of kitchen Brigade, food production and service supervision

    • Head chef
      • Jul 2007 - Mar 2013

      Managing buffet productions, banquets and supervision of a la carte service and preparations, menu development, duties allocation and after service orientation, and soliciting for customer feedback on ways to improve food Managing buffet productions, banquets and supervision of a la carte service and preparations, menu development, duties allocation and after service orientation, and soliciting for customer feedback on ways to improve food

  • Montclair hotel
    • Zimbabwe
    • Hospitality
    • 1 - 100 Employee
    • Chef de Partie
      • Jul 1998 - May 2007

Education

  • School of Hospitality and Tourism
    Higher National Diploma/ SAQA NQF6, Culinary Arts
    2006 - 2013

Community

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