Sous Chef Executive
Resume:
CURRICULUM VITAE
SOUS CHEF
GEOFFREY KUNGU KAHUHO
******************@*****.***
PERSONAL PROFILE
An accomplished and innovative chef with over 10years of diverse culinary expertise, currently excelling at renowned Savannah Resort hotel in Kanungu, Uganda.
Recognized as Uganda’s top fine dining chef in 2018 and 2019consequantively by pearl guide Africa.
WORK EXPERIENCE
2022-TO DATE
Savannah Resort Hotel – Kanungu Uganda
EXECUTIVE SOUS CHEF
Working at Savannah Resort Hotel
Assisting the executive chef in managing the entire Kitchen and overloading 15 staff members.
Contributing to the selection, recruitment of the new staff members thus resulting into the improvement in the kitchen performance.
Revamped the entire menu in 2023 leading to 90% increase in sales.
Implemented accurate Partitioning and attractive plating new process
Maintaining compliance with all audits and guide standards documentations.
Direct supervision and deligating of duties to all kitchen staff members.
Enforcing food safety and hygiene.
Ensuring proper method of cooking is applied.
2021-2022. JITRIT RESTAURANT NAIROBI,KENYA .
SOUS CHEF.
Worked at JITRIT restaurant Wadi-Degla club in Kiambu.
Assisted the executive chef in pre-opening, menu planning and development.
Actively involved in selecting, recruitment process of the entire F&B department.
Management of inventory records.
Trained the F&B production team of food presentation and plating.
Supervised all the food outlets on behalf of the executive chef.
Formulated cost effective operation process for food preparation increasing efficiency by 34%.
2016-2020 SPEKE HOTELS 1996.KAMPALA,UGANDA.
EXECUTIVE SOUS CHEF.
Monitored inventory level by inspecting, organizing and ordering supplies as needed .
Resolved food complaints, cooking issues and delays. Disorganized shifts and staff arguments.
Insured strict adherence to HACCP standards and restaurant regulations thus saving the restaurant 1000 usd fine used to be imposed by health and hygiene regurating authorities.
Conducted routine inspection of kitchen equipments 3 times a week thus reducing repairs or maintenance costs by 20% .
Actively organized the production team and participated in kampala restaurants week competition of which I was awarded the best fine dining chef in 2018 and 2019.
2011-2015 Rider Hotel Kampala-Uganda
Executive Sous Chef
Prepared and inspected 15 dinner dishes according to the restaurants standards reducing errors and customer complaints by 20% .
Managed kitchen related activities and 25 staff including hiring, scheduling and performance improvement.
Coordinated with restaurant management to budget, order supplies, revised dinner and budgeting menus.
Actively involved in menus planning and development. 1997-1999
Education Job institute of management.
Hotel management s, catering and culinary arts.
Completed a placement t of award winning Eden rock hotel where I honed skills in fine dining and culinary best practices. REFEREES.
1. Mr. MICHEAL KINOI
GENERAL MANAGER
SAVANNAH RESORT HOTEL
2. MR. LAWRENCE KILONZI
EXECUTIVE CHEF SPEKE APARTMENT
3. DAVID MALUKI
GENERAL MANAGER
STAND LEISURE HOTEL.
DECLARATION
I hereby affirm that the above particulars are true and correct to the best of my knowledge and in the event of being appointed I wholly execute my duties to the entire satisfaction of my Supervisors.
Signature
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