Enocha Nawebale
Kampala,102
Summary
Passionate accomplished Executive Chef with over 15yrs of experience in leading culinary teams and managing high –performing kitchens. Proven track records of culinary excellence, cost management and customer satisfactions, skilled in menu development, team leadership and implementing innovative strategies, highly organized and detail-oriented, with a strong focus on food safety and quality, Certified Executive Chef with a Culinary Diploma in Hotel Management. From a culinary collage of Kenya institute (Utalii Collage Nairobi ) with international Exemplary skills coupled with a creative flair make me the ideal candidate for the Executive role at your organization. Let’s work together to create a butter F&B future.
Overview
14
14
years of professional experience
Work History
Executive Chef
Meilin International Hotel
Kampala
01.2022 - Current
- Enhanced menu profitability by 25% by identifying and elimination low –margin dishes while introducing high margin daily specials.
- Managed a team of 20 chefs, achieved a 95% of employee retention rate by implementing a training program and fostering a positive work environment.
- Ensured strict adherence to sanitation and food safety protocols, resulting in a perfect score on health department inspection.
- Achieve a 15% of improvement in food cost management by optimizing portion control and sourcing-cost-effectively ingredients.
- Recipe creating, it increased the customer satisfaction in daily special
- Managed hiring, training .scheduling, evaluating , counseling, disciplining and coaching the employees.
- Enforced that recipes guides were followed and that all dishes are consistent
Executive Chef
Pearl of Africa Hotel
Kampala
01.2020 - 12.2022
- Food cost, portioning in order to reduce the food wastages
- Designing new recipes, planning menus, and selecting plate presentation to enhance organization of the brand image
- Handling, hiring, and training kitchen staff, such as cooks, food preparation workers and dishwashers.
- Performing administrative tasks, taking stock of food and equipment supply and doing purchase orders.
- Monitoring and developing team member’s performance to include, but not limited to, providing supervision and professional development.
- Continuously monitor and assist daily labour reports sheets to ensure costs are trending with in budgeted parameters
- Working directly with internal and external clients managing the catering process from beginning throughout execution.
Executive Chef
Café Javas
Kampala
01.2018 - 01.2019
- Managing day today kitchen operation
- Hire, train, and direct all the kitchen members for a sooth running of work
- Recipe development of the all new special orders
- Develop and execute new menu items, incorporating local and seasonal ingredients, resulting in increased customer engagement and positive feedback.
- Implementation of food and safety protocols are put in place
- Overseeing the all kitchen inventory is equipment are in good conditions
- Stock taking and food costing
Executive Sous Chef
Café Series
01.2016 - 01.2018
- Assist the executive in the kitchen management and overseeing the 15 staff members
- Implemented stock control and rotational processes
- Ensures that food and safety HCCAP programs are followed
- Food preparation and plating
- Doing all market scale and keeping inventory records
- Menu planning and food cost an ensure quality meals
- Inspect supplies , equipment and work area for cleanliness and functionality
Chef De Partie
Grand Hytta Hotel
01.2014 - 01.2015
- Improved mise en place efficiency, reducing prep time 5 minutes which allowed for faster service during the pick hour.
- Effectively used kitchen cut for recipe costing and inventory control to minimizing food expenses.
- Collaborate with the colleagues to create and execute a daily contribution, contribute to a 17% increase in sales.
- Food preparation and providing-quality meals
- Station management and overseeing a designated kitchen station i.e sauces or fish.
Cook
Serena Hotel
Nairobi
01.2012 - 01.2013
- Cooking food
- Making mise en place and set up for the day
- Assisting the executive chef in Marinating
- Taking care of kitchen cleanliness
Education
Certificate - Food Handling and safety
Psittacus Systems
01.2016
Diploma - Hotel Management
Utalii Collage Nairobi
Nairobi, Kenya01.2013
Advanced Certificate - Education
Kibuli Secondary School
03.2010
Uganda Certificate - Education
City High School
01.2009
Skills
- Menu development
- Food cost management
- Leadership and administration
- Culinary techniques
- Team management
- Inventory control and food safety
- Problem solving and creativity
- Multi-tasking and customer service
References
- Frances, Mjomba, General manager, +256 701 834113, Meilin International Hotel Kampala, Kampala
- Nabwire, Juliet, Human resource manager, +256 752 472533, Meilin International Hotel Kampala, Kampala
- Fredrick, Muwanguzi, General Manager, +256 701 081356, Pearl Of Africa Hotel Kampala, Kampala
- Okumu, Emmanuel, General Manager, +256 744 540126, Café Javas Kampala, Kampala
Hobbies and Interests
I like experimenting on new trending dishes, Networking with other top chefs to keep trending recipes, Baking and trying out new ideas, Creating new food menus
Training
- Diploma in Hotel Management, Utalii Collage-Nairobi, 01/01/11 - 01/01/13
- Certificate In Food safety and Handling (HCCAP), 01/01/15 - 01/01/16
Timeline
Executive Chef
Meilin International Hotel
01.2022 - Current
Executive Chef
Pearl of Africa Hotel
01.2020 - 12.2022
Executive Chef
Café Javas
01.2018 - 01.2019
Executive Sous Chef
Café Series
01.2016 - 01.2018
Chef De Partie
Grand Hytta Hotel
01.2014 - 01.2015
Cook
Serena Hotel
01.2012 - 01.2013
Certificate - Food Handling and safety
Psittacus Systems
Diploma - Hotel Management
Utalii Collage Nairobi
Advanced Certificate - Education
Kibuli Secondary School
Uganda Certificate - Education
City High School
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