Lazarus Mponda Sauti
Solwezi
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
25
25
years of professional experience
Work History
Head Chef
Kansanshi Golf CLub
05.2023 - Current
- Participated in food tastings and taste tests.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Hired, managed, and trained kitchen staff.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers. Have a Level 1 certificate in Food Safety & Awarenes and a Level 2certificate in Principles of HACCP.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Utilized culinary techniques to create visually appealing dishes.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Chef De Partie
Kansanshi Golf Club
01.2014 - 05.2023
- Ensuring team observe high standards of food hygiene and follow the rules of HACCP's
process - Monitoring portion and waste controlto maintain profit margins
- Develop an understanding of food costing, wastage control and portion control
- Manage the chefs and KP's ensuring a fast service and fast mise en plus.
- Ensure that dishes are prepared and cooked according to the specific restaurant
standards following the recipes. - Managing the development and supervision of the chefs on the section, ensuring they
are fully trained and understand their duties. - Ensure that stock is rotated and controlled to within the specific section of the kitchen.
- Ensure cleaning schedule is adhered to and that cleaning tasks are delegated as
appropriate. - Ensure full understanding of the function of the restaurant.
- Maintain detailed knowledge of the full menu and be able to explain dish descriptions.
- Ensure compliance with legal requirements, COSSH and Hygiene.
- Ensure all policies, procedures. Standards and guidelines are carefully adhered to.
Chef
Kansanshi Golf CLub
05.2010 - 05.2014
- Menu planning
- Preparation of fresh meals
- Event planning
- Fresh produce quality control
- ln charge of the shift service
Head Chef
Chabanga Lodge
01.2009 - 04.2010
- Menu planning
- Preparation of fresh meals
- Event planning
- Checking of freshness of meats and vegetables
- ln charge of the shift service
- Ensuring that food is fresh and stored hygiene is maintained
- ln charge of food preparation
- Budgeting
- ln charge of kitchen, restaurant staff within section
Head Chef
S & M CARTERRS (F.Q.M.Z)
06.2006 - 11.2008
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food production to verify quality and consistency.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Planning daily and weekly menus
Head Chef
Cholwa Guest House
03.2003 - 09.2006
- In charge of food preparation
- Planning of duty roster
- Food costing and control of food waste
- Menu planning
- Events management
Housekeeper/ Part Time Chef
Cholwa Guest House
01.2001 - 12.2002
- Reduced the need for deep cleanings by consistently addressing minor maintenance issues.
- Maintained a spotless environment for guests through diligent daily housekeeping tasks.
- Demonstrated flexibility in adjusting work schedule according to fluctuating occupancy rates between the two roles.
- Used chemicals by following safety protocols and procedures to avoid burns and injuries.
- In charge of food preparation
- In charge of purchases
Head Chef
PHOENIX CONTRACTORS GUEST HOUSE
05.1999 - 12.2000
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Managed, and trained kitchen staff.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen and guest rooms.
- Meal planning and preparations
Education
Diploma - Hotel Operations And Management
Vocational And Training Teachers College
Luanshya, Zambia12.2002
Certificate - Food And Beverages
Luanshya Trades Training Institute
Luanshya, Zambia12.1998
Skills
- Resource Management
- Kitchen Equipment Operation
- Restaurant Operations
- Recipe Development
- Food Preparing, Plating, and Presentation
- Supply Estimates
- Food Production
- Purchasing Equipment
- Cost Reduction
- Fine Dining
- Customer Retention
- Plating and presentation
- Quality Control
- Creative Thinking
- Food procurement
- Vendor Management
- Menu Supervision
- Regulatory Compliance
- Kitchen Staff Management
- Kitchen Management
- Food plating and presentation
Timeline
Head Chef
Kansanshi Golf CLub
05.2023 - Current
Chef De Partie
Kansanshi Golf Club
01.2014 - 05.2023
Chef
Kansanshi Golf CLub
05.2010 - 05.2014
Head Chef
Chabanga Lodge
01.2009 - 04.2010
Head Chef
S & M CARTERRS (F.Q.M.Z)
06.2006 - 11.2008
Head Chef
Cholwa Guest House
03.2003 - 09.2006
Housekeeper/ Part Time Chef
Cholwa Guest House
01.2001 - 12.2002
Head Chef
PHOENIX CONTRACTORS GUEST HOUSE
05.1999 - 12.2000
Diploma - Hotel Operations And Management
Vocational And Training Teachers College
Certificate - Food And Beverages
Luanshya Trades Training Institute
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