Mbuta Romain Mawete

Track record in supervising team of 5 junior chefs enhancing food quality and presentation leading to 20% boost in customer satisfaction collaborated with head chef to design new seasonal menu increasing revenue by 15% expert in inventory and procurement successfully reducing food waste 10% through efficient stock rotation demonstrates exceptional leadership culinary skills and strategic planniing.

• Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.

• Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
• Maintained a clean and sanitary work environment in compliance with health department standards.
• Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.

• 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.
• Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Placed orders to restock items before supplies ran out.
• Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.