Faiswal Mugenyi
Wild and the Moon
Dubai,UAE
7
years of professional experience
Maintained accurate ingredient stock level , monitored rotation and minimised food waste within the assigned station
. Hygiene and safety compliance
. Section independence, mastered station level prep and independent execution of core menu items with minimal supervision from the chef de partie
Work History
Commis Chef 1
2 Years 9 Months- Incorporated seasonal produce into menus for freshness and variety.
- Supervised junior staff, ensuring efficient teamwork during service hours.
- Collaborated with other chefs for special events and banquets.
- Prepared sauces, stocks and soups whilst following traditional
- Streamlined kitchen operations, leading to smoother service during busy periods.
- Maintained inventory control without compromising on food quality or taste.
- Maintained clean and tidy food preparation areas.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Followed recipe specifications strictly to produce high volume of food orders.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Built and maintained strong working relationship with staff across business.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Prepared plant-based mise en place for salads, bowls, juices, and desserts with consistent presentation.
- Maintained kitchen hygiene, sanitation, and food safety standards across prep and service areas.
- Coordinated daily prep workflow to support smooth service during high-volume periods.
- Monitored ingredient freshness and rotated stock to reduce waste and preserve quality.
- Executed recipes accurately, ensuring consistency in flavor, texture, and portioning.
- Supported menu production with efficient prep of raw, vegan, and seasonal items
Commis Chef 2
1 Year 7 Months- Collaborated with team members for smooth kitchen operations.
- Maintained high hygiene standards throughout kitchen operations.
- Ensured proper portion control reducing unnecessary wastage.
- Organised storage areas for easy access to ingredients during busy periods.
- Followed recipes meticulously, ensuring consistent dish quality.
Steward
2 Years 3 Months- Observed punctuality diligently, contributing positively to the team's efficiency.
- Upheld strict hygiene standards by regularly sanitising all kitchen equipment and utensils.
- Addressed customer complaints promptly, fostering improved customer relationships.
- Executed safety protocols with daily safety checks and emergency drills.
- Promoted from junior steward due to dedication and excellent work performance.
- Maintained cleanliness and orderliness of dining area by performing regular sweeping, mopping, and table setting tasks.
Education
High School Diploma
Skills
Hygiene practices
Work under pressure
Food preparation
Mise en place
Vegetable cutting
Food presentation
Sauce making
High hygienic standards
Cleanliness
Ingredient knowledge
Timeline
Commis Chef 1
Wild and the Moon
01.2024 - CurrentRead More
Commis Chef 2
Wild and the moon
05.2022 - 12.2023Read More
Steward
Wild and the moon
01.2020 - 04.2022Read More
GOMBE International College
High School Diploma
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Kibuli Secondary School
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