Brophy Mwewa
Lusaka,Zambia
Summary
Artistic head chef with strong experience in food service and hospitality. Knowledgeable in managing full-service kitchen and overseeing work of several personnel. Works well with teams and consistently exceeds expectations.
Innovative Head Chef known for high productivity and efficient task completion. Specialize in menu development, inventory management, and culinary team leadership. Excel in time management, adaptability, and creative problem-solving skills to deliver exceptional dining experiences.
Overview
4
4
years of professional experience
Work History
Head Chef
Royal food
Lusaka, Zambia
01.2020 - 04.2024
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Established portion control guidelines to reduce waste and maximize profits.
- Monitored food production to guarantee quality standards were met.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
Chef Consultant
Ilyani fast food
Lusaka, Zambia
01.2022 - 06.2023
- Developed and implemented recipes for new menu items.
- Created culinary presentations to demonstrate product knowledge and menu ideas.
- Conducted food tastings with clients to help them select the best options for their menus.
- Designed menus based on customer preferences, budget constraints, seasonal ingredients, and desired cuisine types.
- Researched industry trends in order to create innovative dishes that appeal to customers' palates.
- Recommended cost-saving measures such as portion control and ingredient substitutions.
- Analyzed data from customer feedback surveys to identify areas of improvement in service or quality of food offerings.
Education
General Hospitality And Front of Office
Heaven Catels Skills Training Center
Lusaka01-2020
Some College (No Degree) - General Cookery And Fine Dinning
Mange-tout Cooking School
LusakaSkills
- Banquets and catering
- Food and beverage pairing
- Equipment Maintenance
- Grilling
- Regulatory Compliance
- Cost Management
- Purchasing
- Menu Planning
- Budget Development
- Process Improvements
- Kitchen Management
- Sanitation Standards
- Workflow Coordination
- Food preparation techniques
- Team Management
- Staff Training
Languages
English
First Language
Timeline
Chef Consultant
Ilyani fast food
01.2022 - 06.2023
Head Chef
Royal food
01.2020 - 04.2024
General Hospitality And Front of Office
Heaven Catels Skills Training Center
Some College (No Degree) - General Cookery And Fine Dinning
Mange-tout Cooking School