Milton Bernard Dlamini
Milton Bernard Dlamini
Head Chef
Sector: Hospitality
Salary: $2000 / Monthly
(Age: 27 years)
Victoria Falls, Matabeleland North, ZimbabweAbout
-
Academic Level Diploma
-
Industry Hospitality
PROFESSIONAL SUMMARY
- Boosted guest satisfaction for meals to 95%, driving a 30% rise in repeat visitors.
- Created and implemented a seasonal menu featuring local ingredients, resulting in a 25% increase in dining revenue over six months
- Cut food costs by 15% through effective inventory control and waste reduction strategies
- Sourced 70% of ingredients locally, reducing the camp’s carbon footprint and supporting local farmers while maintaining high quality
- Trained and mentored a team of 12 kitchen staff, improving their culinary skills and achieving a 20% increase in kitchen efficiency
- Successfully catered special events for up to 100 guests, receiving a 98% positive feedback rating on food quality and presentation
- Streamlined kitchen operations, reducing meal prep time by 30%, allowing for quicker service during peak meal times
- Maintained a 100% compliance rate in health and safety inspections, ensuring a safe dining environment for guests and staff
- Launched innovative dining experiences, boosting guest engagement and participation by 40%
Education
-
2021 - 2022
School of Hospitality and Tourism
Higher National Certificate in Professional Cookery
1.Culinary Techniques - Mastery of essential cooking methods, including baking, sautéing, grilling, and poaching. - Understanding of food safety, hygiene, and sanitation practices. 2. Menu Development - Skills in creating balanced and innovative menus that cater to diverse dietary needs and preferences. - Knowledge of costing and pricing strategies to ensure profitability. 3. Ingredient Knowledge - In-depth study of various ingredients, including meats, vegetables, herbs, spices, and international cuisines. - Importance of seasonal and local sourcing for sustainable cooking practices. 4.Culinary Presentation - Techniques for plating and presenting dishes to enhance visual appeal. - Understanding of the role of garnishes and sauces in culinary artistry. 5.Nutrition and Health - Principles of nutrition and dietary requirements for different populations. - Incorporation of healthy cooking methods and ingredients into menu planning. 6. Business Management - Fundamentals of restaurant and kitchen management, including staff training and customer service. - Exposure to marketing strategies and financial management relevant to the culinary sector. 7.Culinary Trends - Exploration of current trends in food and beverage, including plant-based cooking, fusion cuisine, and sustainability. - Adaptation of traditional recipes to contemporary tastes.
Experience
-
2025 - Present
Changa Safari Camp
Head Chef
Boosted guest satisfaction for meals to 95%, driving a 30% rise in repeat visitors. Created and implemented a seasonal menu featuring local ingredients, resulting in a 25% increase in dining revenue over six months Cut food costs by 15% through effective inventory control and waste reduction strategies, saving approximately $1,000 per month Sourced 70% of ingredients locally, reducing the camp’s carbon footprint and supporting local farmers while maintaining high quality Trained and mentored a team of 12 kitchen staff, improving their culinary skills and achieving a 20% increase in kitchen efficiency Successfully catered special events for up to 100 guests, receiving a 98% positive feedback rating on food quality and presentation Streamlined kitchen operations, reducing meal prep time by 30%, allowing for quicker service during peak meal times Maintained a 100% compliance rate in health and safety inspections, ensuring a safe dining environment for guests and staff Launched innovative dining experiences, boosting guest engagement and participation by 40%
-
2023 - 2024
The Boma Dinner and Drumshow
Senior Breakfast Chef
Increased breakfast service speed by 20%, ensuring that 95% of guests’ meals were served within 15 minutes of ordering Revamped the breakfast menu, introducing 5 new healthy options that resulted in a 30% increase in breakfast sales Implemented strategies that reduced breakfast food waste by 25%, translating to savings of $300 per month Achieved a 90% satisfaction rate for breakfast offerings based on guest surveys, leading to increased repeat visits Led a team of 6 cooks, fostering a collaborative kitchen environment that improved overall team productivity by 15% Launched a weekend brunch special that attracted an additional 50 patrons per weekend, boosting sales by 20%
-
2020 - 2022
Victoria Falls Safari Lodge
Apprentice Chef
Operated kitchen equipment such as mixers, blenders, slicers, ovens, grills and fryers. Maintained clean and orderly appearance throughout kitchen and dining area. Cleaned dishes, pots, pans and other kitchen utensils using appropriate cleaning products. Handled food deliveries, processing items and accurately placing into inventory. Received and stored food and supplies. Followed safety protocols when operating kitchen machinery such as blenders and mixers. Trained in proper food handling procedures while adhering to health codes. Adhered to regulatory standards regarding safe and sanitary food prep.
-
2023 - 2024
The Boma Dinner and Drumshow
Demi Chef De Partie
Streamlined kitchen operations, reducing food prep time by 20%, resulting in serving times decreasing from 45 to 36 minutes on average Implemented inventory management techniques that reduced food waste by 15%, saving the kitchen approximately $500 per month Assisted in the creation of a seasonal menu that led to a 30% increase in customer satisfaction ratings based on feedback forms Trained and mentored more than 10 junior cooks, resulting in a 25% improvement in their cooking skills as measured by performance reviews Improved food presentation standards, contributing to a 10% increase in repeat customers over a six-month period Maintained a 100% compliance score in health and safety inspections over the past year Successfully executed catering for events of up to 200 guests, receiving positive feedback and a 95% satisfaction rate from clients Collaborated with the head chef to redesign kitchen workflows, resulting in a 15% increase in overall team productivity
-
2023 - 2023
The Boma Dinner and Drumshow
Senior Section Chef
Increased breakfast service speed by 20%, ensuring that 95% of guests’ meals were served within 15 minutes of ordering Revamped the breakfast menu, introducing 5 new healthy options that resulted in a 30% increase in breakfast sales Implemented strategies that reduced breakfast food waste by 25%, translating to savings of $300 per month Achieved a 90% satisfaction rate for breakfast offerings based on guest surveys, leading to increased repeat visits Led a team of 6 cooks, fostering a collaborative kitchen environment that improved overall team productivity by 15% Launched a weekend brunch special that attracted an additional 50 patrons per weekend, boosting sales by 20%