Gabriel Phiri

Execute daily mise en place and service for fine-dining operations.
Prepare proteins, sauces, vegetables, and plated components to standard.
Ensure HACCP-aligned hygiene and sanitation compliance.
Support banquet and high-volume service periods.
Train junior staff in food safety and operational discipline.
Inventory stock taking and food costing.
Menu designing and creation.

Managed hot section during high-pressure service.
Maintained consistent portioning and plating standards.
Recorded temperature logs and ensured food safety compliance.
Controlled stock rotation and minimized waste.

Prepared soups, sauces, meats, and starch components.
Maintained inspection-ready kitchen standards.
Assisted with production planning and stock control