Summary
Overview
Work history
Education
Skills
Personal Information
Custom
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Hi, I’m

CLAIRE CHANGU MALAMBO

DUBAI,UNITED ARAB EMIRATES

Summary

Accomplished chef with expertise in breakfast, pastry, cold kitchen, and grilling. Demonstrates exceptional culinary skills and a strong commitment to quality and innovation in food preparation. Adept at managing kitchen operations efficiently while ensuring high standards of hygiene and safety. Aspires to further refine culinary techniques and contribute to a dynamic team environment.

Driven individual with knack for culinary creativity and passion for delivering exceptional dining experiences. Possesses strong organisational skills and keen eye for detail, ensuring top-notch meal preparation and presentation. Aims to elevate customers' culinary experiences through innovative and delicious dishes.

Offering strong foundation in teamwork, creativity, and time management. Knowledgeable about food safety, customer service, and multitasking in fast-paced environments. Ready to use and develop culinary skills, organisation, and communication in CDP role.

Creative Chef with knack for developing unique, crowd-pleasing menus. Improved kitchen operations by streamlining food prep processes, resulting in faster service times. Enhanced customer satisfaction through innovative dish presentations and consistently high-quality meals.

Experienced professional with focus on creating innovative and delectable dishes. Committed to enhancing dining experiences through unique culinary techniques and meticulous attention to detail. Capable of leading kitchen teams to ensure high standards of food quality and presentation.

Driven and creative, bringing keen eye for detail and flair for innovation. Possesses strong organisational skills and ability to work under pressure, ensuring high-quality results. Committed to delivering exceptional dining experiences in CDP role.

Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style.

Talented kitchen leader accomplished in developing menus and running successful kitchens. History exceeding guest expectations with delicious, innovative foods and locally-sourced ingredients. Seeks opportunities to innovate and diversify options to bring in new patrons.

Creative CDP with progressive kitchen experience, attention to detail and confident leadership style. Keeps kitchen staff focused and performing above expectations to meet high demands. Versed in budgeting, supply management and team building.

Takes on challenging new role harnessing interpersonal skills, collaboration and problem-solving. Driven to deliver high-quality service and consistent results.

Energetic employee well-versed in strong communication and organisation skills. Seeks solutions to problems and applies extensive analytical knowledge to findings. Adept at multi-tasking, leading group discussions and managing projects.

Hard-working [chef de party with strong organisational skills. Achieves company goals through exceptional planning and prioritisation.

Organised and dependable CDP with 9 years of experience. Successful at managing multiple priorities with positive attitude. Willing to take on greater responsibilities to meet team goals.

Committed manager with exceptional leadership, organisational skills and communication abilities leads high-performing cross-functional teams. Leads projects, company operations and business growth.

Enthusiastic CDP with knowledge of resolving customer problems. Works to increase success through effective work strategies and customer service.

Enthusiastic CDP with knowledge of resolving customer problems. Works to increase success through effective work strategies and customer service.

Motivated CDP with 9 years of experience, recognised for assessing operational needs and developing solutions to save costs, improve revenues and drive customer satisfaction. Resourceful and well-organised with excellent leadership and team-building record.

Enthusiastic CDP with knowledge of resolving customer problems. Works to increase success through effective work strategies and customer service.

Motivated CDP(r] years of experience, recognised for assessing operational needs and developing solutions to save costs, improve revenues and drive customer satisfaction. Resourceful and well-organised with excellent leadership and team-building record.

Motivated DCD with (((years of experience, recognised for assessing operational needs and developing solutions to save costs, improve revenues and drive customer satisfaction. Resourceful and well-organised with excellent leadership and team-building record.

Enthusiastic CDP with knowledge of resolving customer problems. Works to increase success through effective work strategies and customer service.

Enthusiastic [ with knowledge of resolving customer problems. Works to increase success through effective work strategies and customer service.

Motivated CDP with ( years of experience, recognised for assessing operational needs and developing solutions to save costs, improve revenues and drive customer satisfaction. Resourceful and well-organised with excellent leadership and team-building record.

Motivated CDP(]9years of experience, recognised for assessing operational needs and developing solutions to save costs, improve revenues and drive customer satisfaction. Resourceful and well-organised with excellent leadership and team-building record.

Dedicated CDP highly effective in undertaking administrative and programme management tasks. Manages complex data with excellent organisation. Motivated to achieve outstanding success through prompt communication and helpful approach.

Overview

10
years of professional experience
6
years of post-secondary education

Work history

HILTON DUBAI PALM JUMEIRAH
, UAE

COMMI CHEF 1
02.2023 - 05.2025

Job overview

  • Streamlined kitchen operations for enhanced efficiency.
  • Adhered to strict hygiene standards, ensured a clean working environment.
  • Trained junior chefs to enhance their professional skills.
  • Led successful catering events provided excellent dining experiences for guests.
  • Optimised workflow processes reduced time spent on administrative tasks.
  • Coordinated prep work, streamlined the cooking process.
  • Enhanced team productivity with effective delegation of tasks.
  • Supervised all kitchen staff to maintain high quality standards.
  • Reduced food waste to improve profitability.
  • Maintained high safety standards during food preparation and serving procedures.
  • Improved customer satisfaction by creating innovative and appetising menu items.
  • Implemented cost-effective strategies in purchasing and inventory management.
  • Developed new recipes for a diverse culinary experience.
  • Participated in local food festivals, elevated restaurant's reputation within the community.

HILTON GARDEN HILL
LUSAKA, ZAMBIA

COMMI CHEF
04.2022 - 02.2023

Job overview

  • Followed recipes meticulously, ensuring consistent dish quality.
  • Participated in daily inventory checks to avoid ingredient shortages.
  • Developed new garnishing methods to improve plate aesthetics.
  • Managed waste efficiently to minimise restaurant costs.
  • Trained under experienced chefs increasing professional culinary skills.
  • Kept up-to-date with latest culinary trends, incorporating them into dish preparations when appropriate.
  • Ensured proper portion control reducing unnecessary wastage.
  • Assisted in menu planning for seasonal dishes.
  • Organised storage areas for easy access to ingredients during busy periods.
  • Contributed to food presentation, enhancing visual appeal for diners.
  • Mastered various cooking techniques with ongoing practice and mentorship from senior chefs.
  • Improved kitchen efficiency by maintaining a clean and organised work area.
  • Enforced health and safety guidelines amongst the team, promoting a safe working environment.
  • Enhanced customer satisfaction with timely meal preparation.
  • Maintained high hygiene standards throughout kitchen operations.
  • Assisted in large-scale catering events, ensuring successful execution.
  • Provided support to senior chefs, improving speed of service delivery.
  • Prepared ingredients for head chef to ensure efficient service.
  • Collaborated with team members for smooth kitchen operations.
  • Supported dish development, resulting in varied menu options.
  • Met high standards of food hygiene and safety.
  • Complied with food safety regulations.
  • Carried out tasks assigned by Chef De Partie.
  • Controlled and minimised food waste.
  • Cooked and presented dished in line with standardised recipes.
  • Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
  • Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
  • Quality-checked items for quantity and presentation.
  • Periodically cleaned kitchen stations in line with sanitation regulations.
  • Seasoned various meats and peeled, washed and chopped vegetables.
  • Followed precise recipe cards and food preparation procedures.
  • Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
  • Supported food service in busy restaurant environment.
  • Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
  • Stored foodstuffs and ingredients in established manner.

THE RETREAT AT ROMA PARK
LUSAKA, ZM

CHEF DE PARTIE
10.2021 - 12.2022

Job overview

  • Maintained inventory control without compromising on food quality or taste.
  • Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
  • Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
  • Worked closely with senior chefs for menu planning.
  • Assisted head chef in delivering quality dishes within tight deadlines.
  • Demonstrated versatility by preparing both hot and cold meals as required.
  • Trained apprentice chefs, improving their culinary skills substantially.
  • Expertly performed butchery tasks, contributing to cost-saving measures in meat usage.
  • Improved presentation of dishes by incorporating innovative plating techniques.
  • Streamlined kitchen operations, leading to smoother service during busy periods.
  • Managed portion control effectively, reducing waste significantly.

CIELA RESORT & SPA
LUSAKA, ZAMBIA

COMMI CHEF
12.2021 - 04.2022

Job overview

  • Assisted in large-scale catering events, ensuring successful execution.
  • Ensured proper portion control reducing unnecessary wastage.
  • Supported dish development, resulting in varied menu options.
  • Mastered various cooking techniques with ongoing practice and mentorship from senior chefs.
  • Improved kitchen efficiency by maintaining a clean and organised work area.
  • Provided support to senior chefs, improving speed of service delivery.
  • Collaborated with team members for smooth kitchen operations.
  • Trained under experienced chefs increasing professional culinary skills.
  • Maintained high hygiene standards throughout kitchen operations.
  • Enforced health and safety guidelines amongst the team, promoting a safe working environment.
  • Participated in daily inventory checks to avoid ingredient shortages.
  • Managed waste efficiently to minimise restaurant costs.
  • Developed new garnishing methods to improve plate aesthetics.
  • Assisted in menu planning for seasonal dishes.
  • Enhanced customer satisfaction with timely meal preparation.
  • Kept up-to-date with latest culinary trends, incorporating them into dish preparations when appropriate.
  • Followed recipes meticulously, ensuring consistent dish quality.
  • Contributed to food presentation, enhancing visual appeal for diners.
  • Organised storage areas for easy access to ingredients during busy periods.
  • Prepared ingredients for head chef to ensure efficient service.
  • Met high standards of food hygiene and safety.
  • Complied with food safety regulations.
  • Carried out tasks assigned by Chef De Partie.
  • Controlled and minimised food waste.
  • Cooked and presented dished in line with standardised recipes.
  • Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
  • Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
  • Quality-checked items for quantity and presentation.
  • Periodically cleaned kitchen stations in line with sanitation regulations.
  • Seasoned various meats and peeled, washed and chopped vegetables.
  • Followed precise recipe cards and food preparation procedures.
  • Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
  • Supported food service in busy restaurant environment.
  • Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
  • Stored foodstuffs and ingredients in established manner.
  • Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
  • Accurately measured dish ingredients to support precise portioning.
  • Consistently ensured excellent food quality standards for outstanding customer satisfaction.
  • Prepared and presented innovative dishes of exceptional quality and uniformity.
  • Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Oversaw chefs, cooks and kitchen support staff to run smooth operation.
  • Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
  • Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
  • Applied culinary expertise toward development of seasoned, complex and speciality foods.
  • Inspected completed work and stations to verify conformance with standards.
  • Built attractive displays of food items, enticing customers to make additional purchases.
  • Reduced customer complaints by enforcing strict quality control procedures.
  • Monitored kitchen operations to spot and correct issues impacting team performance or quality.
  • Maximised restaurant capacity by coordinating seamless, efficient meal services.
  • Coordinated recruitment and training of kitchen staff to develop high-performing team.
  • Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
  • Considered seasonal product pricing and availability when developing new dishes.
  • Developed menus for continuous use, events and promotions for different seasons.
  • Forecasted demand and orders optimum level of supplies to prevent spoilage.
  • Created estimates of food and labour costs to set accurate operating budgets.
  • Achieved [Number] star rating by delivering exceptional dishes and prompt service.
  • Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.

THE PRIME PUB & GRILL
IBEX HILL, LUSAKA

HEAD CHEF
01.2021 - 10.2021

Job overview

  • Upheld health and safety regulations at all times in the kitchen.
  • Ensured high-quality dishes with meticulous attention to detail.
  • Adhered to strict dietary guidelines from customers, ensuring satisfaction.
  • Improved kitchen efficiency by streamlining cooking processes.
  • Monitored inventory levels, ensured timely replenishment of stock.
  • Assisted restaurant manager in cost control strategies implementation.
  • Implemented new recipes for enhanced menu diversity.
  • Maintained exemplary hygiene standards in the kitchen area.
  • Collaborated with suppliers for fresh and quality ingredients procurement.
  • Established strong rapport with team members through effective communication skills.
  • Managed all aspects of the kitchen, ensuring smooth operation.
  • Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
  • Instituted a rotation system to minimise food waste.
  • Coordinated with front-of-house staff to ensure seamless service delivery.
  • Delivered consistently tasty meals by adhering to recipe instructions.
  • Directed the preparation of special dishes for events and holidays.
  • Developed seasonal menus to offer variety and freshness in dishes served.
  • Trained junior staff for optimal performance and skill development.
  • Oversaw quality control measures, maintained consistency across all dishes served.
  • Fostered a positive work environment, boosted team morale.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.

RADISSON BLU HOTEL
LUSAKA, ZAMBIA

COMMI CHEF (TEMP)
10.2019 - 01.2020

Job overview

  • Performed regular equipment maintenance increased lifespan of kitchen appliances.
  • Trained junior chefs to enhance their professional skills.
  • Supervised all kitchen staff to maintain high quality standards.
  • Improved customer satisfaction by creating innovative and appetising menu items.
  • Reduced food waste to improve profitability.
  • Transformed under-utilised ingredients into special menu items.

KEG & FIGTREE- WATERFALLS MALL
LUSAKA

KITCHEN SUPERVISOR
01.2017 - 07.2019

Job overview

  • Ordered supplies to maintain optimum inventory level.
  • Achieved excellent customer satisfaction with quality meal preparation.
  • Trained new staff members for improved team efficiency.
  • Complied with all relevant health and safety regulations, maintaining a safe working environment.
  • Oversaw portion control measures, reducing food waste significantly.
  • Handled customer complaints professionally, improving overall dining experience.
  • Maintained stock levels, ensuring no disruption in service.
  • Managed kitchen operations, resulting in smooth workflow.
  • Conveyed feedback from customers to the chef and staff, leading to continual improvement of services.
  • Ensured clean working area at all times for hygienic food preparation.

MIKA CONVENTION CENTRE
LUSAKA, ZM

COMMI CHEF
02.2015 - 12.2016

Job overview

  • Managed waste efficiently to minimise restaurant costs.
  • Prepared ingredients for head chef to ensure efficient service.
  • Supported dish development, resulting in varied menu options.
  • Ensured proper portion control reducing unnecessary wastage.
  • Provided support to senior chefs, improving speed of service delivery.
  • Mastered various cooking techniques with ongoing practice and mentorship from senior chefs.
  • Assisted in large-scale catering events, ensuring successful execution.
  • Contributed to food presentation, enhancing visual appeal for diners.
  • Collaborated with team members for smooth kitchen operations.
  • Developed new garnishing methods to improve plate aesthetics.
  • Improved kitchen efficiency by maintaining a clean and organised work area.
  • Maintained high hygiene standards throughout kitchen operations.
  • Followed recipes meticulously, ensuring consistent dish quality.
  • Enforced health and safety guidelines amongst the team, promoting a safe working environment.
  • Organised storage areas for easy access to ingredients during busy periods.
  • Assisted in menu planning for seasonal dishes.
  • Kept up-to-date with latest culinary trends, incorporating them into dish preparations when appropriate.
  • Enhanced customer satisfaction with timely meal preparation.

Education

ST. KIBUKU UNIVERSITY

FOOD PRODUCTION CERTIFICATE
01.2014 - 01.2015

University overview

FAIRVIEW COLLEGE OF EDUCATION

DIPLOMA IN FOOD PRODUCTION AND HOTEL MANAGEMENT
01.2020 - 01.2022

University overview

MUNALI GIRLS SECONDARY SCHOOL
zambia

GRADE TWELVE from high school
01.2002 - 11.2004

University overview

Skills

  • BREAKFAST CHEF
  • PASTRY CHEF
  • LADDER (COLD) KITCHEN CHEF
  • CHEF DE` GRILLER

Personal Information

Personal Information
  • NID Number: 158999/19/1
  • Date of birth: 06/15/89
  • Gender: FEMALE
  • Nationality: ZAMBIAN
  • Marital status: SINGLE

Custom

Custom
  • MR JAMES SINYANGWE, THE PRIME PUB & GRILL, 0977859696
  • MR. O’NEIL MWEEMBA, FOOD & BEVERAGE MANAGER, RADISSON BLU HOTEL, 0977 829 774, oneil.mweemba@radissonblu.com
  • MR. LYN CHILESHE, FORMER MANAGER, KEG AND FIGTREE, 0976-247586
  • MR. WEBSTER MULELEKWA, LECTURER, ST KIBUKU UNIVERSITY, 0977848813

Languages

English
Intermediate
Availability
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Quote

There is a powerful driving force inside every human being that, once unleashed, can make any vision, dream, or desire a reality.
Tony Robbins

Timeline

COMMI CHEF 1
HILTON DUBAI PALM JUMEIRAH
02.2023 - 05.2025
COMMI CHEF
HILTON GARDEN HILL
04.2022 - 02.2023
COMMI CHEF
CIELA RESORT & SPA
12.2021 - 04.2022
CHEF DE PARTIE
THE RETREAT AT ROMA PARK
10.2021 - 12.2022
HEAD CHEF
THE PRIME PUB & GRILL
01.2021 - 10.2021
FAIRVIEW COLLEGE OF EDUCATION
DIPLOMA IN FOOD PRODUCTION AND HOTEL MANAGEMENT
01.2020 - 01.2022
COMMI CHEF (TEMP)
RADISSON BLU HOTEL
10.2019 - 01.2020
KITCHEN SUPERVISOR
KEG & FIGTREE- WATERFALLS MALL
01.2017 - 07.2019
COMMI CHEF
MIKA CONVENTION CENTRE
02.2015 - 12.2016
ST. KIBUKU UNIVERSITY
FOOD PRODUCTION CERTIFICATE
01.2014 - 01.2015
MUNALI GIRLS SECONDARY SCHOOL
GRADE TWELVE from high school
01.2002 - 11.2004
CLAIRE CHANGU MALAMBO