DOUGLAS

CHAREKA

EXECUTIVE CHEF

PROFILE

A skilled Culinary Professional, recognized for a comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a customized dining experience. Over 25 years of progressive experience managing the provision of fine dining for restaurants, refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly adept in the ability to cultivate partnerships with service providers in obtaining the freshest and highest quality ingredients; and committed to leaving patrons with an especially memorable dining experience. Tenacity to work with demanding clientele.

ACHIEVEMENTS

Achieved highest score of 95% in guest Satisfaction for 2012 Successfully launched the Emmanuel’s fine dining restaurant 2009

Awarded the first prize for the most innovative dish during the Zimbabwe Chef Association Saloon Culinaire 2013.

Supervisor of the month January 2003

Participated at the World Trade Organization Conference held in Qatar at Sheraton Doha Hotel and Resorts October 2001 as catering supporting team.

3844 Mainway

Meadows Waterfalls

Harare Zimbabwe

PHONE

+263-*********

EMAIL

ad2k66@r.postjobfree.com

ad2k66@r.postjobfree.com

Languages: English

IT Skills:

Microsoft Office (Word,

Excel, Power point),

POS System Operation

Nationality: Zimbabwe

CAREER HIGHLIGHTS

Yasam Catering – Democratic Republic of Congo (Kamoa IvenHoe Copper Mine): Operations Manager

July –November 2023.

Executed culinary projects in a professional and responsible

manner, meeting budget and guest satisfaction.

sourced new business projects and built customer relations

Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary.

Developed menus, pricing, and special food offerings to increase revenue and customer satisfaction.

Bronte the Garden Hotel, Harare, Zimbabwe: EXECUTIVE CHEF November 2009 – June 2023

RESPONSIBILITIES

Managing kitchen operations, menu planning and menu engineering

Train, develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

Manage day to day operations of the hotel kitchen stores, estimated consumption, place orders with suppliers and schedule timely delivery of fresh dairy products and perishables as well as beverages and cleaning products.

Executed culinary projects in a professional and responsible manner, meeting budget and guest satisfaction.

Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary.

Developed menus, pricing, and special food offerings to increase revenue and customer satisfaction.

Developed menus, pricing, and special food offerings to

increase revenue and customer satisfaction.

Performed Duty Management

Built, executed, and maintained restaurant concept and business model in collaboration with owners

Rainbow Savoy Hotel, Ndola Zambia: EXECUTIVE CHEF (Rainbow Tourism Group, Zimbabwe, and Savoy Hotel, Zambia,

Management Contract)- July 2008-July 2009

RESPONSIBILITIES

Directly supervise kitchen personnel with responsibility for hiring, discipline, performance reviews, and initiating pay increases.

Conduct product selection, purchasing controls, inventory management to maintain 29% food cost and 11% labour cost.

Develop culinary team members through appropriate coaching, training, and mentoring.

Performed daily audits of safety, sanitation, food quality, meal delivery point of service and quality standards to optimize financial and operational

productivity

Developed menus, pricing, and special food offerings to increase revenue and customer satisfaction.

The Rainbow Towers Hotel and International Conference Centre, Harare, Zimbabwe – EXECUTIVE CHEF February 2007- June 2008 August 2009 –Oct 2009 (Formerly Sheraton Harare Hotel and International Conference center)

RESPONSIBILITIES

Managing all food operations for this up market Five Star Hotel and International Conference Centre specializing in catering for an international business clientele, State Banquets, non-Governmental Organizations, U.N diplomats and delegates.

Responsible for the operational management of the kitchen, creating a good working atmosphere, coordinate and motivating kitchen staff. Making sure all procedures involved in the kitchen are in accordance with Health and Food Safety standards.

Managing staff of 55 cooks including hiring, training, and performance management

Creating new menu items for outlets resulting in increased sales.

Improving quality and efficiencies resulting in food and labor cost reduction

Making sure all procedures involved in the kitchen are in accordance with Health and Food Safety standards.

ACADEMIC QUALIFICATIONS:

1. Bindura University of Science Education -Master’s degree in Leadership and Corporate Governance 2019-2021

2. Midlands State University- Post Graduate Diploma in Strategic Leadership and Corporate Governance 2017-2018

3. University of Zimbabwe -Executive Certificate Management Development Programme 2016-2017

4. University of Zimbabwe - Executive Certificate in Hotel Administration and Management 2013, (Awarded Best student overall prize) 5. Journeyman Class 1 Certificate in Professional Cookery August 1994- July 1997 (Apprenticeship Training Programme),

6. School of Hospitality and Tourism –Bulawayo Poly Technical College National Certificate in Professional Cookery 1996 REFERENCES

1. Mr. Stephen Hyde 2. Mr. Brian Justice Jembere

General Manager Chief Executive Officer

Pariah State 5 Bath Avenue

Victoria Falls Belgravia

Email: ad2k66@r.postjobfree.com Harare

Mobile: +263-********* Mobile: +263-*********

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