MWIINGA MULUNDIKA
Lusaka
Summary
Dynamic and self-disciplined Patisserie with over 8 years of experience in the food and hospitality industry, dedicated to enhancing guest experiences through exceptional culinary standards. Proven ability to manage kitchen operations effectively, oversee staff, and maintain food costs while ensuring top quality. Adept at thriving in high-pressure environments, consistently delivering outstanding results in upscale restaurant settings. Committed to continuous improvement and leaving a legacy of excellence in culinary arts.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Senior Chef
Lolebezi Safari Lodge, African Bushcamps
Lower Zambezi National Park
03.2024 - Current
- Reduced staff turnover by cultivating a positive work environment where creativity thrived alongside professional growth opportunities
- Optimized kitchen workflow by implementing time-saving techniques and equipment upgrades that improved productivity
- Managed budgeting for all aspects of the kitchen operation, including labor costs, inventory control, and equipment maintenance expenses
- Achieved consistency in dish preparation by developing detailed recipe guidelines followed by the entire culinary team
- Managed approximately 40 food orders per day from customers
Assistant Head Chef
Time & Tide Chongwe River Lodge
Lower Zambezi National Park
04.2022 - 12.2023
- Maintaining a close relationship between the kitchen and other hotel departments
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace
- Developed creative menu options to cater to diverse dietary needs and preferences, increasing overall customer satisfaction
- Managed 30 orders per day
Assistant Head Chef
Zambezi Grande
Lower Zambezi
06.2020 - 03.2022
- Developed creative menu options to cater to diverse dietary needs and preferences, increasing overall customer satisfaction
- Increased repeat business by consistently delivering outstanding meals that met or exceeded guest expectations
- Managed staff scheduling during peak seasons, ensuring adequate coverage and limiting overtime expenses while maintaining a high level of service
- Spearheaded efforts towards sustainability within the kitchen by adopting eco-friendly practices such as composting leftovers and recycling used materials
- Established strong relationships with local vendors to secure the freshest ingredients at competitive prices
- Managed daily kitchen operations in Head Chef's absence, ensuring smooth service during peak hours
- Maintained well-organized mise en place to keep work consistent
- Created recipes and prepared advanced dishes
- Managed over 30 food orders per day from guests
Continental Chef
DLILA RESTAURANT
Lusaka
09.2019 - 01.2021
- Responsible for preparing and cooking continental menu; developing specials
- Prepare ingredients for cooking, including portioning, chopping, and storing food
- Coordinates daily tasks with the Sous Chef
- Responsible of supervising junior chefs or commis
- Maintain sanitation and safety standards in the kitchen area
Kitchen Manager
DULCE BY JESSIE
Lusaka
06.2019 - 08.2019
- Managed kitchen staff and coordinate food orders
- Supervised food prep and cooking; Established portion sizes
- Scheduled kitchen staff shifts; Streamlined the kitchen processes to maintain prompt service times
- Worked with the Head Chef [Jessie Chipindo] to develop and maintain the restaurant menu
Head Chef
FOOD BARN
Lusaka
09.2018 - 11.2018
- Controlled and directed the food preparation process and any other relative activities
- Constructed menus with new or existing culinary creations ensuring the variety and quality of the servings
- Approved and “polished” dishes before they reached the customer
- Planned orders of equipment or ingredients according to identified shortages
Pastry Chef
LEREVOLUTION RESTAURANT
Lusaka
01.2014 - 01.2016
- In charge, of running a large-scale kitchen and responsible for ensuring that the restaurant operates efficiently and profitably and that its customers are given a world class culinary experience
Pastry Chef
Portico Italian Restaurant
Lusaka
01.2011 - 01.2013
- Responsible for complete line of freshly baked desserts and breads
- Personally examined all deliveries for freshness and quality
- Managed staff of three or more bringing in extra staff when needed
- Designed and tested new recipes to give restaurant a distinct menu
- Regular inspections to confirm tools and work area remained safe and clean
- Managed over 40 food orders
Head Chef
EIGHT REEDBACK HOTEL
Lusaka
01.2009 - 01.2010
- Sourcing and purchasing cost effective supplies and cooking equipment
- Setting the highest culinary and service standards for staff to follow
- Cultivating and maintaining a positive working environment for kitchen staff
- Regularly checking the quality of cooked meals to ensure that standards are met
- Coordinating & supervising the activities of all cooks and kitchen staff
Education
Diploma - PASTRY AND BAKERY
TOP CHEF'S CULINARY COLLEGE
Mombasa, Kenya01.2008
O'LEVEL -
ST.MARYS BOYS
Lusaka01.2006
Skills
- Seafood preparation
- Kitchen operations
- Sanitation practices
- Team management
- Menu development
- Culinary techniques
- Recipe creation
- Ingredient knowledge
- Grill expertise
- Garnishing techniques
- Sauce preparation
Languages
- Tonga, Native language
- Swahili, Upper intermediate
- Arabic, Intermediate
Affiliations
- Reading
- Current Affairs
- cooking
Languages
Tonga
First Language
English
Proficient (C2)
C2
Arabic
Proficient (C2)
C2
Swahili
Proficient (C2)
C2
French
Proficient (C2)
C2
Bemba
Proficient (C2)
C2
Certification
Diploma in Pastry and Bakery and Food Production
Timeline
Senior Chef
Lolebezi Safari Lodge, African Bushcamps
03.2024 - Current
Assistant Head Chef
Time & Tide Chongwe River Lodge
04.2022 - 12.2023
Assistant Head Chef
Zambezi Grande
06.2020 - 03.2022
Continental Chef
DLILA RESTAURANT
09.2019 - 01.2021
Kitchen Manager
DULCE BY JESSIE
06.2019 - 08.2019
Head Chef
FOOD BARN
09.2018 - 11.2018
Pastry Chef
LEREVOLUTION RESTAURANT
01.2014 - 01.2016
Pastry Chef
Portico Italian Restaurant
01.2011 - 01.2013
Head Chef
EIGHT REEDBACK HOTEL
01.2009 - 01.2010
Diploma in Pastry and Bakery and Food Production
Diploma - PASTRY AND BAKERY
TOP CHEF'S CULINARY COLLEGE
O'LEVEL -
ST.MARYS BOYS
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