Tichafa Chingombe
Sebring,FL
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced in French ,Italian,Asian and Mediterranean cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. High-performing Chef offering 16 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
13
13
years of professional experience
Work History
Executive Chef (Pre-opening Contract)
The Vault Restaurant
08.2023 - Current
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Interacted with guests to obtain feedback on product quality and service levels.
Executive Chef
Riviera by Fabio Viviani- Hotel Maren
06.2022 - 08.2023
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Executive Chef
Casimir French Bistro
05.2021 - 06.2022
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Executive Sous Chef
Tarpon Lodge and Restaurant
01.2019 - 01.2021
Sous Chef
London Project Restaurant
01.2018 - 01.2019
Private Chef
H.H Sheikh Saud Private Bin Saqr
01.2017 - 01.2018
Senior Sous Chef
Raphael's Asara Wine Estate and Hotel
01.2014 - 01.2017
Executive Sous Chef
La Mouette Restaurant
01.2011 - 01.2014
Education
Servsafe Manager Certificate -
Restaurant Association
01.2022
Restaurant Banqueting Services -
01.2007
Professional Cookery -
High School Diploma -
01.2006
Skills
- Vendor Relationship Management
- Performance Assessments
- Inventory Management
- Recipes and Menu Planning
- BOH Operations
- Staff Scheduling
- Menu Planning
- Banquets and Catering
- Restaurant Operations
- Team Leadership
- Signature Dish Creation
- Analytical and Critical Thinking
- Teamwork and Collaboration
References
References are available upon request.
Timeline
Executive Chef (Pre-opening Contract)
The Vault Restaurant
08.2023 - Current
Executive Chef
Riviera by Fabio Viviani- Hotel Maren
06.2022 - 08.2023
Executive Chef
Casimir French Bistro
05.2021 - 06.2022
Executive Sous Chef
Tarpon Lodge and Restaurant
01.2019 - 01.2021
Sous Chef
London Project Restaurant
01.2018 - 01.2019
Private Chef
H.H Sheikh Saud Private Bin Saqr
01.2017 - 01.2018
Senior Sous Chef
Raphael's Asara Wine Estate and Hotel
01.2014 - 01.2017
Executive Sous Chef
La Mouette Restaurant
01.2011 - 01.2014
Servsafe Manager Certificate -
Restaurant Association
Restaurant Banqueting Services -
Professional Cookery -
High School Diploma -
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