Terry Jenkinson

Terry Jenkinson

Head of Culinary Arts at Silver Spoon Hospitality Academy
Lives in Windhoek, Namibia

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About me

I'm a chef with over 30 years of experience, who has extensive industry know how, knowledge and skills in a range of different sectors, such as, Luxury Game Lodges, Family Restaurants, Fine Dining Restaurants, 4 and 5-star Hotels, VIP catering on exclusive hunting farms, providing training in the workplace as well as teaching and training chef students on Full-time Qualifications (City &Guilds and Highfield Qualifications), as well as running and managing apprentice chef programs, I have served on the Namibian Chefs Association board in the roles of Vice Chairman and Chairman, during which time I managed and organized National Chef Competitions, sat on National Tourism and Hospitality Boards such as the Annual Tourism Expo Board, I have competed Internationally, representing South Africa in the World pastry cup 1995, I have represented the South African government in Sri Lanka by presenting a South African food festival 2003 on behalf of the South African Embassy in India and have in recent years mentored young Namibians who have participated in the Alan Thong Coffee Pot challenge, Abu Dhabi 2016 and Young Chef Olympiads 2018, 2019 and 2021


35 years and 9 months

  • Head of Culinary Arts

    Silver Spoon Hospitality Academy - Windhoek, Namibia

    January 2016 - Now · 7 years and 9 months

    Overseeing Student Interviews and Student Registrations. Ordering of stock, Culinary arts course content development, internal verification of Food and Beverage Curriculum, invigilation of written exams and practical exams, moderation and Facilitation of theoretical and Practical units, Mentoring of students selected to compete in Young Chef Olympiad's, liaising and managing the academy's Young Chef Olympiad involvement, Quality assurance, liaise with external governing bodies, submissions of course accreditation with governing bodies such as Namibian Qualifications Authority and Namibian Training Authority, Management of stock, purchasing of stock and ordering of stock, compiling event and function menus and quotations, execution of events, food and wine parings, compilation of casual cooking class content and presenting casual cooking classes. Carry out the Academy's Principals duties in his absence.

  • Food and Beverage

    Sun Karros - Windhoek, Namibia

    F&B service
    June 2013 - January 2016 · 2 years and 8 months

    Food and Beverage- general running of the service department, staff development and training, development of department policies and procedures, implementation of policies and procedures, improvement of service levels and standards Executive chef, Designing, development and implementation of new menus, staff development, ordering of stock, stock takes, management of food and beverage control,

  • Co-owner

    Bistro - Windhoek, Namibia

    October 2006 - May 2013 · 6 years and 8 months

    Co-owned and co-managed a coffee shop/ bistro restaurant, focused on the job training for Lodges, hotels, and hospitality establishments, provided relief management for lodges, VIP catering services for upmarket hunting farms and lodges

  • Executive Chef

    Okapuka Ranch - Windhoek, Namibia

    F&B kitchen
    June 2004 - September 2006 · 2 years and 4 months

    design and implementation of new menus every 4 months, staff development and training ordering duties, costing and control, general management of department

  • Executive Chef

    Kalahari Hotel and Casino - Windhoek, Namibia

    F&B kitchen
    May 2003 - May 2004 · 1 year and 1 month

    Responsible for day to day operations of the Kitchen, Staff and staff management, ordering and stock control, costing and food cost control, development and implementation of daily and weekly menu specials, catering of events, functions, and conferences, upskilling of staff in Department, mentoring and training of understudy chef.

  • Executive Chef

    Three Cities Group - Durban, South Africa

    F&B kitchen
    September 2001 - April 2003 · 1 year and 8 months

    Westville Hotel, Head chef, Responsible for day to day operations of the Kitchen, Staff and staff management, ordering and stock control, costing and food cost control, development and implementation of daily and weekly menu specials, catering of events, functions, and conferences, up skilling of staff in Department, training of Apprentice chefs participating in 3-year apprentice program offered by three cities, International Hotel School Transferred to Imbali Safari Lodge, a Kruger National Park concession, set up and establish kitchens, recruit and train staff, design and implement menus, source local service providers, liaised and coordinated deliveries with suppliers, Transferred to Mabula Lodge, oversee all food related operations, assist with Apprentice training program, manage food cost, improve standards and quality of food served, Training of Apprentice Chefs studying 3-year program through three cities international hotel school

  • Executive Chef

    Shamwari Game Reserve - Paterson, South Africa

    F&B kitchen
    November 1998 - August 2001 · 2 years and 10 months

    as Executive Chef I managed the various lodge kitchens, (1 x 5 star, 1 x 4 star, 3 x 3-star lodges on a the largest Privately owned Game reserve in South Africa, over 21 000 hectares) responsible for all food related ordering, menu development and implementation, staff-related duties/ rosters, quality and standards of food served throughout the reserve, recipe and menu costing's, up skilling and development of kitchen staff.

  • Sous Chef

    Royal Hotel Durban - Durban, South Africa

    F&B kitchen
    May 1995 - October 1998 · 3 years and 6 months

    worked as a chef in the flagship restaurant (The Royal Grill) a fine dinning restaurant under the mentorship of Chef Werner Koch, executed a variety of menus, a la carte, menu Gastronomique, daily menus and table D Hote menus, assisted the Training department through providing practical training classes for apprentice chefs working in the hotel, carried out duty chef responsibilities once a week

  • Head Chef

    Tropicale Resturant - Durban, South Africa

    F&B kitchen
    June 1991 - April 1995 · 3 years and 11 months

    first 6 months as a part-time chef whilst studying, before taking over and running the kitchen of 250 seater family restaurant, responsible for the production of all dishes, bakery work, butchery work, fishmonger work, document and standardize recipes, costing on all recipes, manage staff and staff related duties

  • Student Chef

    M.L.Sultan Hotel School - Durban, South Africa

    F&B kitchen
    January 1990 - December 1991 · 2 years

    Student, Studying Commercial Catering on a full-time basis, whilst working in restaurant kitchens after hours to pay for studies

  • Chef

    South African Defense Force - South Africa

    F&B kitchen
    January 1988 - December 1989 · 2 years

    2 years of Compulsory National service spent my time preparing meals for Soldiers, Non commissioned officers and commissioned officers, including events, gala dinners, and formal dinners


  • NQF Level 5

    Assessment College

    January 2010 - January 2011

    National Certificate, Occupationally Directed Education Training and Development Practices. (National Qualification Framework Level 5)

  • National Higher Certificate (Present Day Diploma)

    M. L. Sultan, Hotel School - Durban, South Africa

    January 1990 - December 1991

    Food Perpetration and Cooking, food hygiene, basic nutrition, kitchen planning, Basic accounting, food costing, cooking theory, cooking practical, communication in English, communication in Afrikaans, menu planning.


2 languages

  • English

    Native or fluent

  • Afrikaans

    Professional working

Personal information


  • South African

  • Namibian

Date of birth

September 02nd 1969

Driving License


Competitions & Awards

10 competitions

  • Young Chef Olympiad

    Participation As Mentor - Kolkata, India

  • Young Chef Olympiad (Online Platform)

    Participation as Mentor - Windhoek, Namibia

  • Young Chef Olympiad 2021 (Virtual Platform)

    Participation as a Mentor - Windhoek, Namibia

  • Young Chef Olympiad (Virtual Platform)

    Best Mentor - Windhoek, Namibia

  • Young Chef Olympiad, Mentor

    Certificate of Participation - Kolkata, India

  • Young Chef Olympiad, Mentor

    Certificate of participation - Kolkata, India

  • Completed World Chefs Judge Seminar (Valid till 2022)

    Judge Seminar - Windhoek, Namibia

  • Alan Tong Coffee Pot Challenge, Team Mentor

    Certificate of Appreciation - United Arab Emirates

  • Nestle Mini Plated Competition

    first place - Restaurant and Hotel Category - Durban, South Africa

  • La Coupe Du Mode De La Patisserie

    Honneur - France



13 skills

  • Competition Judgeing
  • Cooking skills
  • Food Costing
  • Food Hygiene
  • Food Safety
  • Lecturer
  • menu implementation
  • Menu planning
  • Recipe Creation
  • sustainability practices
  • Teaching World Chefs Sustainability Curriculum
  • team managment
  • Training
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My Communities
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Other members
Marcelino Mannetti
Windhoek, Namibia
Ndilyowike Haipinge
Windhoek, Namibia
George Kariuki
Nairobi, Kenya
Givas Gandiwa
Durban, South Africa
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