Frank Luyima
Dubai,Dubai
Summary
Dynamic Junior Sous Chef with a proven track record at Food Verse, adept in menu development and HACCP compliance. Excelled in mentoring staff and reducing food waste, showcasing strong leadership and meticulous attention to health standards. Known for innovative culinary creations, significantly enhancing dining experiences and attracting new clientele.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Junior Sous Chef
Food Verse
12.2022 - 10.2023
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Utilized culinary techniques to create visually appealing dishes.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Monitored recipe portioning to control food costs
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
Chef De Partie
Dubai Parks and Resorts-motiongate
11.2016 - 10.2021
- Followed recipe specifications strictly to produce high volume of food orders
- Sourced ingedients from local farms to reduce carbon impacts offer fresh options to customers
- Handled and stored food with proper methods to eliminate illness risks and prevented cross contamination
- Applied culinary expertise toward development of seasoned, complex and speciality foods
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce
- Followed healthy and safety guidelines to keep food storage safe,prevent spoilage and mimimise cross-contamination risks
Demi Chef De Partie
Yas Water World
09.2014 - 11.2016
- Managed food usage by First-In,First-Out(FIFO) rules, avoiding unnecesary waste
- Presented dishes with creative plating and merchandising
- Stuided under qualified chefs to train in cuisines and training requirements of different cooking stations
- Collaborated with head cheaf to create innovative seasonal menus for special events
Education
A-Level; Bussiness
Old Kampala Secondary School
Kampala,Uganda12.2007
Skills
- Health and Safety
- Meal preparation
- HACCP compliance
- Menu development
- Control of Substances Hazardous to Health(COSHH)
- Commis chef management
- Food allergy understanding
- Dish presentation
Certification
- Person in charge 24.06.2021
- Level 2 fire safety fundamentals and proper use of fire extinguisher 06.06.2021
- Legionella one day awareness course 15.07.2019
- Haccp awareness 19.02.2018
- Level 2 food safety 24.01.2017
- Chemical handling and safety training 18.09.2014
Timeline
Junior Sous Chef
Food Verse
12.2022 - 10.2023
Chef De Partie
Dubai Parks and Resorts-motiongate
11.2016 - 10.2021
Demi Chef De Partie
Yas Water World
09.2014 - 11.2016
A-Level; Bussiness
Old Kampala Secondary School
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