Hi, I’m
Susan Kabuye
Chef
Kampala,Makindye
Summary
Creative and highly regarded Head Chef successfully driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Devoted to concept development and efficient restaurant operations. Specialising in continental and Russian cuisines.
Offering strong foundation in kitchen management, team leadership, and culinary creativity. Knowledgeable about menu planning, food safety, and cost control. Ready to use and develop communication, organisational, and problem-solving skills in chef de partie role.
Overview
7
years of professional experience
Work History
Green Africa HotelMogadishu , Banaadir
Head chef
08.2019 - 11.2024
Job overview
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Monitored inventory levels, ensured timely replenishment of stock.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Fostered a positive work environment, boosted team morale.
- Ensured high-quality dishes with meticulous attention to detail.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Maintained exemplary hygiene standards in the kitchen area.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Assisted restaurant manager in cost control strategies implementation.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
Golden Tulip Canaan HotelKampala
Chef de partie
01.2019 - 08.2019
Job overview
- Assisted head chef in delivering quality dishes within tight deadlines.
- Gained expertise in a variety of cuisines from around the world.
- Maintained inventory control without compromising on food quality or taste.
- Trained apprentice chefs, improving their culinary skills substantially.
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Monitored line production to achieve consistent quality.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Collaborated with other chefs for special events and banquets.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Supervised junior staff, ensuring efficient teamwork during service hours.
Golden Tulip Canaan HotelKampala
Commis chef
03.2018 - 01.2019
Job overview
- Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
- Met high standards of food hygiene and safety.
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Managed waste efficiently to minimise restaurant costs.
- Supported food service in busy restaurant environment.
- Prepared ingredients for head chef to ensure efficient service.
- Cooked and presented dished in line with standardised recipes.
- Contributed to food presentation, enhancing visual appeal for diners.
- Periodically cleaned kitchen stations in line with sanitation regulations.
- Provided support to senior chefs, improving speed of service delivery.
Education
Makerere University Kampala
Bachelor of Catering and Hotel Management from Hospitality Management
08.2012
University Overview
- Honours Degree
Skills
Use of kitchen equipment
undefinedLanguages
English
Advanced (C1)
A1
Accomplishments
- Supervised team responsible for executing well on banquets, leading to 25% increased revenue.
- Collaborated with team of 5 chefs in development of an exciting valentines food menu that increased valentines food sales by 10%.
Interests
PLAYING GUITAR
COMMUNITY SPORTS
Timeline
Head chef
Green Africa Hotel
08.2019 - 11.2024
Chef de partie
Golden Tulip Canaan Hotel
01.2019 - 08.2019
Commis chef
Golden Tulip Canaan Hotel
03.2018 - 01.2019
Makerere University
Bachelor of Catering and Hotel Management from Hospitality Management
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