Making waves in the hospitality industry

An industry like hospitality and culinary art is one where one needs a calling to be a part of, as passion is really what drives you in a career such as this. One such individual is Tom Mutavdzic, who has been in the industry since 1972. What inspired him to join the industry was the fact that his parents were in the hospitality trade and had a country hotel at Otavi.

Mutavdzic always wanted to trade and never thought of any other career apart from Hospitality. There was just something about this career that made him want it so much more. He has faced quite a number of challenges in this industry, this biggest being getting well-trained staff, especially in small towns like Keetmanshoop or Lüderitz. “You had to spend a lot of time training your staff and getting them to understand to prepare ahead,” said Mutavdzic.

Mutavdic is also the founder of the Silver Spoon Hospitality Academy, a vocational training institution that opened its doors in 2016, and they are affiliated to Chef MLK School of Cooking in Johannesburg, South Africa to be able to educate Namibians to the same level and standards. The courses offered at this academy are based on the international City and Guild curriculum. The City and Guild Diploma is internationally recognised.

Furthermore, he mentioned that getting in to an industry such as hospitality is not very easy at is requires a lot from you. You need to be determined, flexible and prepared to have unusual hours as you often work when others are enjoying themselves. During holidays such as Christmas and New Year’s celebrations when you are supposed to be spending time with your family, that is when the hard work begins as this is when the hospitality industry is very busy. He further says that there are many opportunities that exist in this industry as the hospitality field is very broad.

He says it is about time that individuals see careers within this industry as a profession and not just as a job because many people would probably get into management and not really take the culinary route. “It must also be seen as a profession and not as a job as you will most probably get into management quicker than the culinary art route. Worldwide the hospitality sector is short-staffed and great opportunities exist,” said Mutavdzic.