04/01/2026
The culinary world using the Zimbabwe High way Code
By Chef ADMIRE P MAMBIRISI
In Zimbabwe, the Highway Code isn't just about rules; it's about a progression of responsibility—from learner to professional driver. The kitchen follows a very similar road map.
Here is how the career of a chef mirrors the journey on the Zimbabwean roads:
1. The Learner’s License (Commis Chef)*
Just as a new driver must master the Rules of the Road before touching a steering wheel, a Commis Chef starts with the basics.
The L Plate: You are under constant supervision. You don't drive the service; you learn the signals.
The Basics: This stage is about understanding road signs learning knife skills, food safety, and how to prep ingredients without causing a collision (kitchen accident).
The Goal: Gaining the confidence to handle the heat without stalling.
2. Defensive Driving (Chef de Partie)*
Once you have your license, you become a Chef de Partie (Station Chef). In Zimbabwe, defensive driving is about being proactive and avoiding hazards before they happen.
Staying in Your Lane: You are responsible for a specific section (Grill, Saucier, or Pastry). You must maintain your lane perfectly to keep the traffic of orders flowing.
Anticipation: Like a defensive driver watching for pedestrians, you anticipate the rush. You ensure your mise en place is ready so you don't have to slam on the brakes when a large ticket comes in.
3. The Heavy Vehicle License (Sous Chef)*
The Sous Chef is the driver of a heavy-duty truck or a bus. The stakes are higher, the vehicle is larger, and you are responsible for more than just yourself.
Managing the Fleet: You oversee the junior chefs. If someone breaks down on their station, you’re the recovery vehicle that pulls them through.
Navigation: While the Head Chef sets the destination, the Sous Chef handles the gears and the steering to make sure the team arrives on time.
Logbook Maintenance: Just as a professional driver keeps logs, you manage inventory, scheduling, and kitchen discipline.
4. The Transport Manager (Executive/Head Chef)*
The Executive Chef is no longer just a driver; they are the one planning the entire route and managing the logistics company.
Route Planning: They design the menu (the map). They decide which roads the restaurant will take fine dining, bistro, or traditional Zimbabwean fusion.
Cost of Fuel: They manage the food costs and budgets. If the fuel consumption (waste) is too high, the journey isn't profitable.
The Final Authority: They ensure the entire convoy (the kitchen) reflects the standards of the Highway Code consistency, safety, and excellence.
Keep Left - Follow the established kitchen flow and Stay in your station.
Give Way Respect the hierarchy; the Head Chef always has the right of way.
Check Your Mirrors Always be aware of your surroundings (hot pans, sharp knives, coworkers).
Roadworthy Vehicle Ensure your tools (knives, ovens) are sharpened and maintained.
“A chef who ignores the basics is like a driver who ignores a red light eventually, there will be a disaster.”
