Rodgers Mwalumogo
The Bronx
Summary
Innovative Executive Chef skilled in food safety, menu planning, and team leadership. Proven track record of optimizing inventory control and reducing costs while enhancing customer satisfaction through creative menu development.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Chef
Renaissance Restaurant Harlem
New York, NY
01.2022 - Current
- Led kitchen operations to ensure timely meal preparation and exceptional dish quality.
- Developed innovative menu items reflecting seasonal ingredients and local flavors.
- Trained and mentored culinary staff to improve skill sets and team performance.
- Implemented inventory management systems to optimize food costs and reduce waste.
- Implemented specialty dishes from Tanzania on to a west African menu that was a crowd favorite.
- Improved the seafood spaghetti dish which brought in blogs and resteranteur magazines to review the dish.
- Established kitchen protocols promoting safety, hygiene, and compliance with health regulations.
- Analyzed customer feedback to refine menu offerings and increase overall satisfaction rates.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Associate Chef
Hendricks
New York, NY
07.2018 - 03.2020
- Trained junior chefs on cooking techniques, food safety, and presentation standards.
- Streamlined inventory management processes, reducing waste and optimizing supply use.
- Collaborated with front-of-house staff to enhance dining experience through timely service coordination.
- Conducted regular kitchen inspections to maintain hygiene standards and compliance with regulations.
- Designed training materials for staff development focused on culinary skills and operational efficiency.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Associate Chef
Kung Fu Kitchen
New York, NY
03.2013 - 08.2019
- Led kitchen team in meal preparation, ensuring quality and consistency across all dishes.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
Second Commie
Celebrity Cruises
Miami, FL
07.2012 - 01.2013
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Managed time efficiently in order to complete all tasks within deadlines.
- Used critical thinking to break down problems, evaluate solutions, and make decisions.
- Food Health and Mental Hygiene certified for cruise ships.
Education
High School Diploma -
Bandawe Boise Secondary School Malawi
Tanzania11-2001
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Kitchen operations oversight
Certification
Food Hygiene NYC
Fire Control
Time Control for Safety Food
Languages
Swahili
Native or Bilingual
Timeline
Executive Chef
Renaissance Restaurant Harlem
01.2022 - Current
Associate Chef
Hendricks
07.2018 - 03.2020
Associate Chef
Kung Fu Kitchen
03.2013 - 08.2019
Second Commie
Celebrity Cruises
07.2012 - 01.2013
High School Diploma -
Bandawe Boise Secondary School Malawi