Microsoft
Naison Lungu
Professional Cook
Johannesburg
Work Preference
Summary
Dynamic Professional Chef seeking employment ,with a proven track record at Ilala Lodge Hotel, Cassia Restaurant, excelling in menu development and effective team leadership. Enhanced guest satisfaction through innovative culinary presentations and strategic inventory control, resulting in reduced waste. Committed to food safety compliance and fostering a collaborative kitchen environment that drives excellence.
Overview
22
22
years of professional experience
Work History
Executive Chef
Baines Restaurant
03.2025 - 08.2025
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Coordinated employee schedules and developed staff teams to boost productivity.
Sous Chef
Pure Africa Boat Cruise
03.2024 - 11.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Head Chef
Palm Hospitality. Ilala Lodge Hotel
03.2015 - 10.2023
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained well-organized mise en place to keep work consistent.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Executive Chef
Bumi Hills Safari Lodge and Spa
03.2011 - 02.2015
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
Chef De Partie
Palm Hospitality. Ilala Lodge Hotel
08.2008 - 02.2011
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
Senior Section Cook
Rainbow Tourism Group. Rainbow Hotel
01.2007 - 08.2008
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Adjusted recipes based on ingredient availability or customer request.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Managed opening and closing shift kitchen tasks.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Trained new kitchen staff, ensuring they met restaurant's high standards.
- Managed time effectively to ensure timely meal preparation, even during peak hours.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
Apprentice Chef
Three Cities.Victoria Falls Safari Lodge
01.2004 - 12.2006
- Developed strong knife skills through regular practice under the guidance of experienced chefs.
- Improved kitchen efficiency with effective time management and prioritization of tasks.
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
- Demonstrated versatility by working across various stations within the kitchen, enhancing overall productivity.
- Meticulously followed recipes and instructions, producing consistent results that met the restaurant''s standards.
- Displayed strong attention to detail by consistently plating dishes according to established specifications in an aesthetically pleasing manner.
- Set up food stations by following chef's orders.
- Prepared cooking ingredients for chef.
- Rotated through all prep stations to learn different techniques.
- Ordered new ingredients and supplies to meet expected needs.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Placed orders to restock items before supplies ran out.
- Maintained food safety and sanitation standards.
- Managed opening and closing shift kitchen tasks.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Education
Certificate - Trade of Cook
Registrar of Apprenticeship And Skilled Manpower
Harare, Zimbabwe 04.2001 -
Professional Cookery
Bulawayo Polytechnic College
Bulawayo,Zimbabwe 04.2001 -
Diploma - Food Safety
Alison Online College
Alison Online. UK 04.2001 -
Executive Certificate - Tour Guiding And Guest Relations Management
University of Zimbabwe
Harare, Zimbabwe 04.2001 -
Certificate - Computer Information Systems
Information And Technology Team
Victoria Falls. Zimbabwe 04.2001 -
Skills
Effective team leadership
Inventory control
Employee scheduling
Banquet management
Menu development
Quality control
Food safety compliance
Culinary presentation
Client support
Effective time management
Dietary knowledge
Seasonal menu development
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Affiliations
- Bulawayo Polytechnic College
Quote
Talent wins games, but teamwork and intelligence wins championships.
Michael Jordan
Software
Languages
English
Advanced (C1)
Interests
Travel and Career Advancement
Timeline
Executive Chef
Baines Restaurant
03.2025 - 08.2025
Sous Chef
Pure Africa Boat Cruise
03.2024 - 11.2024
Head Chef
Palm Hospitality. Ilala Lodge Hotel
03.2015 - 10.2023
Executive Chef
Bumi Hills Safari Lodge and Spa
03.2011 - 02.2015
Chef De Partie
Palm Hospitality. Ilala Lodge Hotel
08.2008 - 02.2011
Senior Section Cook
Rainbow Tourism Group. Rainbow Hotel
01.2007 - 08.2008
Apprentice Chef
Three Cities.Victoria Falls Safari Lodge
01.2004 - 12.2006
Certificate - Trade of Cook
Registrar of Apprenticeship And Skilled Manpower
04.2001 -
Professional Cookery
Bulawayo Polytechnic College
04.2001 -
Diploma - Food Safety
Alison Online College
04.2001 -
Executive Certificate - Tour Guiding And Guest Relations Management
University of Zimbabwe
04.2001 -
Certificate - Computer Information Systems
Information And Technology Team
04.2001 -