Food Safety Sous Chef

Chef Daudi Phiri

Profile

A highly skilled and experienced culinary professional with a solid foundation in Professional Cookery, Hotel & Catering Studies, and Food Safety, supported by certifications in HACCP and leadership. With a career spanning various roles including Executive Head Chef, Group Consultant Chef, Sous Chef, and Hotel Manager, I have developed a comprehensive understanding of the hospitality industry, from kitchen operations to restaurant management. My expertise lies in creating innovative menus, maintaining high food safety standards, and leading teams to deliver exceptional dining experiences. Committed to excellence, I bring a passion for food, strong leadership abilities, and a proven track record of driving culinary success in diverse settings.

Professional Experience

Nov 2023 - Present Group Consultant Chef

Sunbird Hotels and Resorts,Malawi

Reporting to - The Group Operation Manager

Objective

Set and maintain an exceptionally high standard

of food quality in terms of taste, presentation and service. Provide motivation and new ideas,

where practicable use and promote local

ingredients and suppliers. Manage Group food

cost of sales and ensure and meet the set

hygiene audit targets.

Duties

Develop HACCP and SOPs training program and

conduct the training.

Review of the food production structure and

develop a Chefs development program.

Menu redesign and alignment to current trends

and cuisine life style.

Development of F&B promotions plans and

experiential programs.

Competition analysis and expansion of F&B

experiences.

Review F&B SOPs, presentation and service

concepts.

Advisory role to Group Procurement Manager.

2009 - Oct 2023 Executive Head Chef

Cresta Hotels Zimbabwe, Zambia & Cresta,

Marakanelo Botswana

Objective

Maintaining an efficient Food Production

Operation in respect of the quality of food,

service and overall kitchen and cost

management while achieving set margins. The

management of Staff and maintaining efficient

Kitchen administrative, financial and stock

controls.

Duties

Menu planning and quality control

Stock control – Stock holding days, minimise

wastage & pilferage, accurate & consistent

portion control

Financial - Revenue, departmental profit, and

gross profit & cost of sales margins Guest

service standards – Guest feedback average

percentage

Quality assurance – Physical, Hygiene Audits,

Mystery Shopper Audits, Internal & External

Financial Audits

Reports, administration, and communications

Staffing as a percentage of Turnover

Training and development – Meet set minimum

number of recorded trainings per month, Staff

motivation, minimise Staff turnover

2004 - 2009 Executive Sous Chef

Victoria Falls Safari Lodge, Victoria Falls, Zimbabwe 2004 2008 – The Boma Place of Eating Restaurant

2008 – 2009 - Makuwakuwa Restaurant

Duties

Assisting the Executive Head Chef

Management of the kitchen and overall food

preparation/ production, cost effectively and to

required quality, in accordance with the Hotel's

operational requirements

Supervising kitchen personnel, assisting in mise

en place, food preparation, managing the food

orders at the pass and overall kitchen

management and standards of food production,

hygiene, and safety

Ensuring kitchen readiness, stocks, storage, and

cleanliness, prior to service and is responsible

for ensuring the Minimum Guest Service

standards are being met.

Responsible for Staff training to ensure

competencies in the good consistent portion

control and pleasing presentation and quality of

dishes

Forecasting anticipated volumes of business and

scheduling Staff accordingly

Reviewing of menus, compiling special function

menus, completing menu costings and

maintaining records of cost of sales, stocktaking, etc.

Responsible for the control of kitchen food

stocks, purchasing, receiving, storage and

issuing of goods purchased and the control,

maintenance and cleaning of kitchen operating

equipment and stocks.

Supervision of the staff canteens

To hold daily briefings with kitchen brigade to

keep up to the expected levels of business

through ensuring that all mis en place is in order. To meet with the Resort Executive Chef and the

resort Food and Beverages Manager to discuss

opportunities for improvements and new ideas

monthly.

To be financially aware of the cost prices of food items used to produce dishes on the menu.

To conduct monthly stock takes of food items

and equipment for control purposes and

production of monthly operating and financial

results.

Other duties, to train all Resort staff on

Excellency in Hospitality Program

National Vocational Trainer with the Ministry of

Education and Zimdef

Aug 2000 - Aug 2009 Restaurant Manager

Chelsea's Restaurant, Harare, Zimbabwe

Duties

Restaurant Service

The minimum Guest Service Standards for the

restaurant area are communicated and

implemented.

Service Staff are appraised against the required

Service Standards and the necessary training is

scheduled to ensure Service Standards are met

and consistently maintained.

Supervision and control over the restaurant and

service Staff is maintained ensuring that service

is prompt, professional and courteous at all

times, bearing in mind the comfort and

well-being of Guests.

Food quality and presentation is monitored, and

liaison maintained with Head Chef or Food and

Beverage Manager on maintaining restaurant

food and service standards.

A high standard of Guest relations and personal

contact with the Guest is maintained and all

Guest complaints are dealt with immediately and

efficiently.

All work is carried out in an organized and

efficient manner taking into account work

priorities and laid down procedures.

Administration and Stock/ Equipment Control

All stocks and supplies are timeously

requisitioned, correct stock levels maintained

and stored under optimum conditions.

Stock is taken of all operating equipment at

specified intervals and required records are

maintained. Standard restaurant stocks are

controlled through the correct handling, storage

and stock counts of such stocks, in order to

minimise loss through waste, theft and breakage.

Control is maintained to ensure operating

equipment is used properly and not abused e.g.

serviettes and waiter's cloths used for cleaning.

Crockery is regularly checked for chips or defect

and is withdrawn from restaurant operating

stocks.

All restaurant furnishings and fittings are

maintained in a good state of repair and where

necessary faults and defects are reported to

Maintenance Department and actioned without

delay.

All work is carried out in an organized and

efficient manner taking into account work

priorities and laid down procedures.

Staff Development and Supervision

Duty rosters of permanent, fixed term seasonal

and casual Staff are prepared to ensure correct

manning levels and even distribution of work.

Effective communication is maintained by

attending meetings as required and holding

Staff meetings on a regular basis to impart

information.

Regular feedback and performance appraisals

are conducted with all Restaurant Staff,

identifying areas for development and training

needs.

Regular on-the-job training is carried out with all Restaurant Staff to ensure that they perform their duties correctly to Hotel Guest service standards

and that all identified training needs are

scheduled and actioned.

Fair and equitable discipline is maintained in

accordance with the Hotel's Disciplinary

Procedure. The action and causes of Staff

grievances are investigated and handled in terms

of the Hotel's Grievance procedure.

Apr 1996 - Dec 1999 Caterer P.T.C

Lady Stanley Hotel and HQ, Harare, Zimbabwe

Nov 1995 - Mar 1996 Chef de Partie

Makasa Sun Hotel (Now The Kingdom Resort),

Victoria Falls - Zimbabwe

Duties

Food Preparation and Service

Fresh mise-en-place adequate for estimated

business is timeously prepared with minimum

wastage. The work of subordinates in the

preparation of the above mise-en-place is

supervised and coordinated.

All a la minute dishes or buffet items are

prepared to the correct recipe and correct

quantity in a fast, efficient sequence according to order or requirements. All dishes reach the hot

plate or passe correctly garnished, the correct

portion size, presented on the prescribed serving

dish and in the prescribed manner.

All work areas and ancillary areas e.g. fridges,

stores, wash-up, etc. are maintained to a high

standard of cleanliness and hygiene and that a "

clean as you go" discipline is adhered to.

Stock and Equipment Control

All food stocks, prepared foods and leftovers are

kept securely and under the correct conditions

applicable to each type of commodity stored.

Liaison is maintained with the Head Chef/ Sous

Chef on daily stock requirements and anticipated

shortages.

Regular stock checks/ stock takes are

conducted, and adequate security measures are

maintained.

Control is maintained to ensure operating

equipment is used properly and not abused and

that all maintenance problems are timeously

reported and followed up.

Staff Development and Supervision

All Kitchen preparation Staff are constantly

trained to effect good portion control and

pleasing presentation of all dishes.

All Kitchen Staff Are correctly dressed to satisfy hygiene requirements and stringent levels of

cleanliness, hygiene and safety practices are

adhered to by all Staff.

Duty rosters of permanent, fixed term seasonal

and casual Staff are prepared to ensure correct

manning levels and even distribution of work.

Effective communication is maintained by

attending meetings as required and holding

Staff meetings on a regular basis to impart

information.

Regular feedback and performance appraisals

are conducted with all Kitchen Staff,

identifying areas for development and training

needs.

Regular on-the-job training is carried out with all Kitchen Staff to ensure that they perform their

duties correctly to hotel standards and that all

identified training needs are scheduled and

actioned. A Training programme is maintained

and training records kept

Jul 1994 - Oct 1995 Relief Chef

Ilala Lodge, Victoria Falls - Zimbabwe

Duties

Relief the Head Chef and carry out his duties

Oct 1993 - Jun 1994 Hotel Manager

Crocodile Motel, Rusape - Zimbabwe

Jan 1993 - Sep 1993 Sous Chef

The Gorge Restaurant, Victoria Falls - Zimbabwe

Duties

Management of the kitchen and overall food

preparation/ production, cost effectively and to

required quality, in accordance with the Hotel's

operational requirements

Supervising kitchen personnel, assisting in mise

en place, food preparation, managing the food

orders at the pass and overall kitchen

management and standards of food production,

hygiene, and safety

Ensuring kitchen readiness, stocks, storage, and

cleanliness, prior to service and is responsible

for ensuring the Minimum Guest Service

standards are being met.

Responsible for Staff training to ensure

competencies in the good consistent portion

control and pleasing presentation and quality of

dishes

Forecasting anticipated volumes of business and

scheduling Staff accordingly

Reviewing of menus, compiling special function

menus, completing menu costings and

maintaining records of cost of sales, stocktaking, etc.

Responsible for the control of kitchen food

stocks, purchasing, receiving, storage and

issuing of goods purchased and the control,

maintenance and cleaning of kitchen operating

equipment and stocks.

Professional Education

Certificate in HACCP Food Safety System

for Restaurants and other Catering Services

Alison

Jan 2008 - Apr 2008 Leader Management Program Short Course Management Solutions

May 2007 - Aug 2007 Excellency in Training Short Course Zim Host

Professional Cookery Hotel & Catering Studies

Certificate

City and Guilds International

Accolades & Affiliations

Member Botswana Chef’s Association

Cresta Marakanelo Annual Chef’s Competition – Organising Committee Member

After completion of the in-house Excellency in Training course, I was the Resort trainer for “Excellency in hospitality” with the responsibility of training all staff members

Appointed National vocational trainer with responsibility of marking the final practical examinations for all apprentice chefs eligible for class one chefs’ certificate

Achieved 100 %pass rate of all apprentices trained Through innovative menus, the Boma place of eating increased the restaurant capacity from 150 to 250covers.

References

Mr. C.Chimunvuri - The General Manager

Oasis Hotel Harare Zimbabwe.

+263**-*******, *******@******.**.**

Ntandoyenkosi Sibanda - General Manager

Mulungushi International Conference Centre Lusaka, Zambia

+260*********, ********@*****.***

Mr. Arnold Musonza - General Manager

Victoria Falls Safari Lodge-Albida Tourism Group Victoria Falls Zimbabwe

+263*********, **@********.**.**

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