edward mbewe

Managed hotel kitchen and front-of-house operations serving 120+ covers daily and functions up to 200 guests. Built menus and controlled food costs to a 32% target while leading training and ensuring food safety and hygiene compliance.

Led a high-volume café operation serving 120+ customers during day shifts across breakfast, lunch, and private functions. Trained and supervised junior kitchen staff while maintaining plating consistency, stock control, and waste-reduction practices.

Planned deli menus and maintained kitchen hygiene standards. Trained staff on food preparation and food-safety procedures to support consistent deli service.

Planned daily menus for lodge guests and staff while supervising trainee chefs. Managed food preparation for up to 80 guests and ensured compliance with food-safety standards in a remote lodge environment.

Completed an apprenticeship across all kitchen sections, building skills in classical cooking methods and kitchen operations. Trained in food safety practices and supported daily brigade workflows.

Supported restaurant opening by setting up the kitchen and assisting the menu launch. Managed grill-station operations during night shifts to maintain smooth, consistent service.

Completed a Class 1 Journeyman Certificate (Artisan) program through the Ministry of Higher & Tertiary Education in Zimbabwe from 2011 to 2013.

Earned a National Certificate in Professional Cookery from the School of Hospitality & Tourism in 2011.

Completed a Certificate in Technical Support Engineering at Ensign College in 2023.