Jimmy Chimwemwe Ndimbo
Blantyre
Summary
Accomplished executive chef dedicated to enhancing kitchen operations and staff performance. Expertise in developing menus, managing food costs, and ensuring compliance with culinary standards. Committed to creating positive work environments that foster team growth and operational excellence.
Overview
20
20
years of professional experience
Work History
Executive Chef
Umodzi Park and Resorts
02.2025 - Current
- Trains develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards consistently.
- Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
- Displaying exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
- Providing direction for all day-to-day operations in the kitchen.
- Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
- Menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Determines how food should be presented, and creates decorative food displays.
- Ensures compliance with food handling and sanitation standards.
- Ensures all equipment in the kitchen is properly maintained and in working order by local Health department and hotel standards.
- Reviewing guest comments cards for guest satisfaction results and other data to identify areas of improvement.
- Ensure all products are prepared consistently and meet departmental appearance/quality standards.
- Discuss daily food cost reports with key kitchen and F&B team members.
- Interacts with guests to obtain feedback on food quality, presentation, and service levels.
- Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.
- Review weekly and monthly schedules to meet forecast and budget.
- Presidential Hotel and Bingu International Convention Center (B.I.C.C.)
Executive Chef
Lifestyle Boutique Hotel by Umodzi
10.2024 - 02.2025
- Trains develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards consistently.
- Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
- Displaying exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
- Providing direction for all day-to-day operations in the kitchen.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Determines how food should be presented, and creates decorative food displays.
- Ensures compliance with food handling and sanitation standards.
- Ensures all equipment in the kitchen is properly maintained and in working order by local Health department and hotel standards.
- Reviewing guest comments cards for guest satisfaction results and other data to identify areas of improvement.
- Ensure all products are prepared consistently and meet departmental appearance/quality standards.
- Ensure proper grooming and hygiene standards for all kitchen staff.
- Interacts with guests to obtain feedback on food quality, presentation, and service levels.
- Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.
- Review weekly and monthly schedules to meet forecast and budget.
Banqueting chef
Protea Ryalls Hotels
01.2012 - 01.2015
- Supervised food preparation and presentation, upholding quality standards.
- Ensuring of hygienic practices and all levels of cleanliness are being maintained by all the kitchen staff at all times.
- Documented function menus and prepared cost analyses for events.
- Requisitioned stocks to ensure adequate inventory for operations.
- Conducting monthly stock takings hand to hand with the controls Department.
Sous Chef
Hotel Victoria Blantyre
01.2010 - 01.2011
- Supervised food preparation and presentation, maintaining high standards consistently.
- Ensured hygienic practices and cleanliness standards were upheld by all kitchen staff.
- Requested and procured necessary stock items to maintain inventory levels.
- Conducted monthly stock takings in collaboration with controls department.
- Writing down function menus and costing.
Kitchen Supervisor
Sun and Sand Holiday Resort
02.2006 - 12.2006
- Supervised food preparation and presentation to uphold quality standards.
- Maintained hygienic practices and cleanliness standards for all kitchen staff.
- Executed stock requisitions to maintain optimal inventory levels.
- Conducted monthly stock takings in collaboration with Controls department.
Education
BACHELORS OF ARTS - HOSPITALITY AND TOURISM MANAGEMENT
UNICAF UNIVERSITY
09.2026
DIPLOMA IN HOSPITALITY AND TOURISM MANAGEMENT - undefined
MALAWI INSTITUTE OF TOURISM (M.I.T)
12.2009
CERTIFICATE IN FOOD PRODUCTION - undefined
MALAWI INSITITUTE OF TOURISM (M.I.T)
06.2005
MALAWI SCHOOL CERTIFICATE (M.S.C.E) - undefined
NEW EAR BOYS PRIVATE SCHOOL
12.2000
JUNIOR CERTIFICATE - undefined
SOCHE PROGRESSIVE INSTITUTE OF EDUCATION
12.1998
PRIMARY SCHOOL LEAVING CERTIFICATE - undefined
NANJIRIRI PRIMARY SCHOOL
12.1996
Skills
- Kitchen management
- Menu development
- Culinary techniques
- Food safety
- Food plating and presentation
- Inventory management
- Budgeting and cost control
- Performance management
- Team leadership
- Computer software proficiency
- Kitchen operations
- Customer service
- Cake designing and crafting
Accomplishments
- Overall Employee of the Year 2016. Umodzi Park and Resorts
- Supervisor of The Quarter 4, Year 2022. Umodzi Park and Resorts
Personal Information
- District: MWANZA
- Religion: CHRISTIANITY (LIVING WATERS CHURCH)
Activities
- HAAPI
- African Chefs United
- Malawi Chefs Association
- UN Tourism- Gastronomy
International Exposure
- Radisson Blu, Waterfront, Granger Bay 5 Star Hotel, South Africa, 2023
- El-Jardin, Culinary Passion Hospitality School, South Africa, 2024, 2025
- Un Africa Gastronomy Summit, Elephant Hills Hotels, Zimbabwe, 2024
Village
NTHACHE
References
- Mr. Kelvin Kapenda, The Food and Beverage Manager, Umodzi Park, Hotel, Conventions and Events, P.o. Box 31489, Lilongwe, Lilongwe, 0991 200 450, kkapenda@umodzipark.co.mw
- Mr. Stan Kabango, The Hotel Manager, Umodzi Park and Resorts, P.o. Box 31489, Lilongwe, Lilongwe, 0889 888 778/0992624440, stanley@umodzipark.co.mw
- Mr. Joshua Miller, Business and Development Manager, Re-Union Insurance, Private Bag 242, Blantyre, Blantyre, 0 888 225 490, millerjoshua.mj@gmail.com
Timeline
Executive Chef
Umodzi Park and Resorts
02.2025 - Current
Executive Chef
Lifestyle Boutique Hotel by Umodzi
10.2024 - 02.2025
Banqueting chef
Protea Ryalls Hotels
01.2012 - 01.2015
Sous Chef
Hotel Victoria Blantyre
01.2010 - 01.2011
Kitchen Supervisor
Sun and Sand Holiday Resort
02.2006 - 12.2006
BACHELORS OF ARTS - HOSPITALITY AND TOURISM MANAGEMENT
UNICAF UNIVERSITY
DIPLOMA IN HOSPITALITY AND TOURISM MANAGEMENT - undefined
MALAWI INSTITUTE OF TOURISM (M.I.T)
CERTIFICATE IN FOOD PRODUCTION - undefined
MALAWI INSITITUTE OF TOURISM (M.I.T)
MALAWI SCHOOL CERTIFICATE (M.S.C.E) - undefined
NEW EAR BOYS PRIVATE SCHOOL
JUNIOR CERTIFICATE - undefined
SOCHE PROGRESSIVE INSTITUTE OF EDUCATION
PRIMARY SCHOOL LEAVING CERTIFICATE - undefined
NANJIRIRI PRIMARY SCHOOL