Naison Lungu
Victoria Falls
Summary
A seasoned Head Chef with a proven track record at Ilala Lodge Hotel, I excel in culinary menu development and leadership, driving kitchen efficiency and innovation. Skilled in food safety and vendor relations, I've significantly enhanced dining experiences through creative menu planning and effective team management, ensuring high standards of quality and service.
Overview
20
20
years of professional experience
Work History
Head Chef
Ilala Lodge Hotel . Palm Hospitality.
Victoria Falls
03.2015 - 10.2023
- Established portion control guidelines to reduce waste and maximize profits.
- Monitored food production to guarantee quality standards were met.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Ensured compliance with health department regulations regarding hygiene, sanitation practices, and handling.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Resolved conflicts between kitchen staff members in a professional manner.
- Reviewed purchase orders for accuracy prior to submitting them for approval.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Monitored quality, presentation and quantities of plated food across line.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
Executive Chef
Bumi Hills Safari Lodge
Kariba
03.2010 - 03.2015
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Checked quality of food products to meet high standards.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Trained kitchen workers on culinary techniques.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Focused on customer satisfaction, feedback, and creating delicious cuisine to impress diners.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Conducted regular staff meetings to discuss or enforce strict safety protocols, menu changes, special events, promotions
- Coordinated with front-of-house staff regarding reservations and table management.
Chef De Partie
Ilala Lodge Hotel . Palm Hospitality.
Victoria Falls
08.2008 - 02.2010
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Checked quality of food products to meet high standards.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Prepared workstations with ingredients and tools to increase efficiency.
- Observed food safety and sanitation protocols to reduce germ spread.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Managed food usage with proper stock rotation to prevent spoilage.
- Abided by company standards in terms of portion and serving sizes.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
Senior Section Cook
Rainbow Tourism Group`
Victoria Falls
01.2007 - 07.2008
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Organized storage areas for efficient usage of space.
- Ordered supplies as needed for the kitchen.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Operated grills, fryers, and broilers to cook items to quality guidelines to prevent kitchen accidents and machinery malfunctions.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Used standardized recipes and other instructions to prepare food.
- Set up and performed initial prep work for soups, sauces, and salads.
- Coordinated orders to expedite food from kitchen according to cook time and delivery time.
- Received and stored food and supplies.
Apprentice Chef
Victoria Falls Safari Lodge
Victoria Falls
01.2004 - 12.2005
- Received and stored food and supplies.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Rotated food stock, using up older items first and rejecting expired goods.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Worked with head chef to master cutting and preparation techniques.
- Used commercial baking and cooking equipment.
- Checked quality of raw materials before use to ensure freshness of product.
- Organized workstations with necessary ingredients and cooking equipment.
- Cleaned dishes, pots, pans and other kitchen utensils using appropriate cleaning products.
Education
Diploma in Food Safety - Food And Nutrition
Alison Online College
Online09-2020
Executive Certificate in Tour Guiding And Guest Relations Management - Tourism and Travel Management
University Of Zimbabwe
Harare11-2016
Certificate of Computer Appreciation -
Information And Technology Team
Victoria Falls08-2008
National Certificate - Professional Cookery
Bulawayo Polytechnic College
Bulawayo08-2007
Apprentice Completion Certificate - Trade of Cook
Zimbabwe Manpower Development
Bulawayo01-2007
Skills
- Culinary Menu Development
- Plating and presentation
- Food science
- Meal Preparation
- Budgeting and cost control
- Food spoilage prevention
- Banquets and catering
- Forecasting and planning
- Leadership qualities
- Allergy awareness
- Performance assessments
- Seasonal menu planning
- Food trend awareness
- Fine-Dining Experience
- Vendor relations
- Visual Food Styling
- Food safety
Languages
English
First Language
French
Beginner (A1)
A1
Accomplishments
- Certificate of Participation. AHHASA (Sub-Saharan Africa Hotel Schools). Cookery Competition.
Affiliations
- Fishing. Reading. Painting. Music DJ. Life coaching. Song Writing, Cooking. Touring.
References
References available upon request.
Timeline
Head Chef
Ilala Lodge Hotel . Palm Hospitality.
03.2015 - 10.2023
Executive Chef
Bumi Hills Safari Lodge
03.2010 - 03.2015
Chef De Partie
Ilala Lodge Hotel . Palm Hospitality.
08.2008 - 02.2010
Senior Section Cook
Rainbow Tourism Group`
01.2007 - 07.2008
Apprentice Chef
Victoria Falls Safari Lodge
01.2004 - 12.2005
Diploma in Food Safety - Food And Nutrition
Alison Online College
Executive Certificate in Tour Guiding And Guest Relations Management - Tourism and Travel Management
University Of Zimbabwe
Certificate of Computer Appreciation -
Information And Technology Team
National Certificate - Professional Cookery
Bulawayo Polytechnic College
Apprentice Completion Certificate - Trade of Cook
Zimbabwe Manpower Development
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