CHEF DE PARTIE
Open To Work
LUBINGA SIMON PETER
CARAMEL CAFE AND LOUNGE
Kampala,KAMPALA
Work Preference
Work Type
Contract WorkFull Time
Location Preference
On-Site
Important To Me
Flexible work hoursCareer advancementPaid sick leave
Timeline
COMMIE 1
SPEKE RESORT MUNYONYO
06.2025 - 10.2025Read More
JIMMY SEKASI BUSINESS INSTITUTE
CERTIFICATE from CULINARY STUDIES
05.2024 - 10.2025Read More
CHEF DE PARTIE
CARAMEL CAFE AND LOUNGE
11.2023 - CurrentRead More
HOT LINE COOK
CARAMEL CAFE AND LOUNGE
04.2023 - CurrentRead More
ST DENISE SEBUGWAWO SECONDARY SCHOOL
CERTIFICATE from O LEVEL
06.2020 - 11.2022Read More
Work History
CHEF DE PARTIE
3 Years- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
HOT LINE COOK
3 Years 7 Months- Restocked stations and supplies during slower periods between rushes.
- Followed recipes and cooking techniques for consistent results.
COMMIE 1
4 Months- Completed paperwork, recognizing discrepancies, and promptly addressing for resolution.
- Proven ability to learn quickly and adapt to new situations.
- Managed time efficiently in order to complete all tasks within deadlines.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
4
Years of experience
4
years of post-secondary education
Talented individual skilled in preparing and cooking variety of dishes quickly and efficiently while meeting customer expectations. Manages large-scale food orders and successfully coordinates multiple meal items at once. Brings extensive knowledge of various food and beverage items and preparation methods.
Education
CERTIFICATE - CULINARY STUDIES
CERTIFICATE - O LEVEL
Skills
Cooking techniques
Food presentation
Temperature control
Recipe adaptation
Food plating
Knife skills
Stock rotation
Sanitation practices
Portion control
Sauce preparation
Ingredient inspection
Surface cleaning
Dish preparation
Food handling
Sanitation procedures
Kitchen management
Waste reduction
Menu planning
Hygiene standards
Food portioning
Food storage
Recipe development
Ingredients measuring
Food preparation
Meal presentation
COOKING
Passion