Nanny-Ready Chef with Child-Care Experience
Resume:
*************@*****.***
Lubowa, Bunamwaya
CURRICULUM VITAE
NAKALEMA MOUREEN
PROFESSIONAL SUMMARY
Passionate and dedicated chef with over 2 years of experience in dynamic, high-volume kitchen environments, including fine dining, and catering services. Known for a creative approach to flavor and presentation, I bring a deep understanding of seasonal ingredients, menu planning, and culinary techniques. Skilled in managing kitchen teams, maintaining high standards of cleanliness, and ensuring exceptional quality in every dish. Committed to delivering memorable dining experiences through innovative, well-executed cuisine while balancing efficiency and precision in high-stress environments. I am eager to bring my culinary vision and expertise to a new kitchen team and continue growing as a chef.
SKILLS
• Excellent teamwork and communication skills.
• Expertise in food preparation and cooking techniques
• Proficient in baking and pastry skills
• Strong ability to perform effectively under pressure
• Highly adaptable in fast-paced environments
• Exceptional customer service abilities
• Demonstrated leadership skills
EXPERIENCE
Onomo Hotel (Commis chef)
• Supported in the receipt and examination of incoming shipments, validating the correctness and condition of merchandise in comparison to packing slips and purchase orders.
• Set up and stock food items and supplies, ensuring adherence to recipes and presentation standards for bakery items, including breads and pastries
• Prepare various food items by mixing, kneading, and baking
• Cook bread, desserts, and sauces
• Maintain food sanitation standards and cleanliness of work areas and cooking surfaces through proper food handling, storage practices, and personal hygiene
• Oversee operations across multiple stations (bread, grill, lemonade, and fry cook), following recipes, portion control, and waste management guidelines
• Collaborate effectively with team members
• Prepare additional items, such as fruit cutting, brownies, and cookies
• Label and store raw ingredients correctly
Moureen Nakalema
Hot loaf (Internship).
• Conduct regular inventory checks to ensure all necessary items are fully stocked
• Oversee operations across multiple stations, such as bread, grill, lemonade, and fry stations, adhering to recipe standards, portion control, and waste management guidelines
• Collaborate effectively with team members
• Prepare food items, including fruit cutting, and baking brownies and cookies
• Label and store raw ingredients properly
Mulongo Catering Services (Cook)
• Uphold food safety and hygiene standards, following health and safety regulations
• Store, prepare, and serve all food in alignment with company standards for safety and quality
• Maintain accurate inventory records, tracking ingredients, supplies, and equipment
• Order and procure supplies as needed, coordinating with suppliers for timely deliveries
• Collaborate with the kitchen team to prepare food according to menu specifications, ensuring high standards in flavor, presentation, and safety
• Ensure timely preparation and delivery of food, focusing on freshness and quality
• Oversee food presentation at events, including buffet and plated service, to meet aesthetic and service standards EDUCATION YEAR OF COMPLITION
Culinary School Uganda Ongoing
Diploma in Culinary Arts
Kikaaya College School December 2019
Uganda Advanced Certificate of Education
Holy Family Nazareth Secondary School November 2017 Uganda Certificate of Education
New Hope Primary School Kasenge November 2013
Primary Leaving Examination
LANGUAGES
English: Fluent Luganda: Native
HOBBIES
Reading, Music, Movies, Travelling and Socializing. DECLARATION
I Moureen Nakalema declare that the information above is true to the best of my knowledge.
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