JACOB TUMWEBAZE
ABU DHABI
Summary
A seasoned Sous Chef specializing in multiple cuisines. Successful 5 years in high-volume kitchens working with head chefs and kitchen staff to meet high standards for taste, presentations and service.
Overview
6
6
years of professional experience
4
4
years of post-secondary education
Work History
SOUS CHEF
FOXY CAFFE SOLE PROPRIETORSHIP LLC
03.2023 - Current
- Act as head chef when required to maintain continuity of service and quality.
- Recruite and hire staff
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- Demonstrate new cooking techniques and new equipment to cooking staff
- Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Create new recipes
- Plan menus and requisition food and kitchen supplies
- Prepare and cook meals or specialty foods.
COMMIS CHEF
SANDERSON'S RESTAURANT AND CAFE LLC
01.2019 - 01.2023
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
- Prepped daily menu items to quickly deliver upon request.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
Education
YMCA COLLEGE OF BUSINESS STUDIES JINJA
UGANDA 02.2016 - 05.2018
YMCA COLLEGE OF BUSINESS STUDIES JINJA
UGANDA 09.2018 - 05.2020
Skills
- Menu and recipe planning
- Team Leadership and training
- Food Safety
- Inventory management and cost control
- Food preparation and presentation
- Cooking techniques
- Allergen awareness
- Detail Oriented
- Kitchen Management
- Ordering and Requisitions
- Pastry Skills
- Culinary Trends Monitoring
Timeline
SOUS CHEF
FOXY CAFFE SOLE PROPRIETORSHIP LLC
03.2023 - Current
COMMIS CHEF
SANDERSON'S RESTAURANT AND CAFE LLC
01.2019 - 01.2023
YMCA COLLEGE OF BUSINESS STUDIES JINJA
09.2018 - 05.2020
YMCA COLLEGE OF BUSINESS STUDIES JINJA
02.2016 - 05.2018
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