AGGREY NUWAGABA
New Paltz,NY
Summary
Culinary professional prepared for high-pressure kitchen environments with a focus on delivering high-quality dishes. Adept at collaborating with team members to streamline kitchen operations and ensure timely service. Known for flexibility and reliability, with strong commitment to maintaining cleanliness and organization.
Overview
8
8
years of professional experience
Work History
Granary Sous Chef
MOHONK MOUNTAIN HOUSE
12.2023 - Current
- Planning and directing high-volume food preparation in fast-paced environment.
- Training kitchen staff to perform various preparation tasks under pressure.
- Collaborating with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Implementing proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Participating in menu planning meetings, offering creative input that lead to new signature dishes garnering rave reviews from guests.
- Assisting in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Fostering culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
Pastry Trainee
MOHONK MOUNTAIN HOUSE
11.2022 - 11.2023
- Mentored bakery personnel in recipe development and baking skills
- Completed baked goods with decorative touches and personalized messages
- Set oven temperatures and oversaw simultaneous bakes to achieve top-quality results
- Kneaded and prepared dough to form pie crusts and cookies
- Adapted quantity of ingredients to match amount of items to be baked
- Weighed ingredients to prepare batter and dough for baked goods
- Rotated inventory to reduce waste and remove expired items
- Monitored equipment operation to verify quality and consistency of recipe ingredients
- Scheduled and received incoming orders and transferred items into bakery inventory
- Maintained updated records of supply use, labor hours, and expenses
- Monitored supply use to forecast purchasing needs
- Combined measured ingredients in bowls of mixing, blending, and cooking machinery
Assistant Pastry Chef
SARABETHʼS
04.2022 - 11.2022
- Coordinate with the sous chef to plate dishes, ensuring timely and accurate order completion
- Collaborate with servers for precise and timely order fulfillment, enhancing guest satisfaction
- Assist sous chef in preparing banquets and plated dinners, ensuring high-quality service for guests
- Support sous chef in maintaining smooth Ala carte service, contributing to operational success
- Prepare food for service on time, ensuring readiness and efficiency for assigned station
- Expertly plate diverse dishes, collaborating with servers to meet guest expectations and timelines, enhancing the overall dining experience
- Develop creative plating techniques for diverse dishes, enhancing visual appeal and guest satisfaction while maintaining efficiency in high-volume service
- Foster seamless communication between kitchen and front-of-house staff, ensuring precise order fulfillment and elevating overall dining experiences
- Meticulously prepare ingredients and execute cooking techniques, guaranteeing consistent quality and presentation across all menu items
- Streamline food preparation processes, reducing waste and improving kitchen efficiency while maintaining high standards of culinary excellence
- Mentor junior kitchen staff in proper cooking techniques and food safety protocols, contributing to team growth and operational success
- Trained and coached staff on SOPs for baking, enhancing team efficiency and product quality
- Managed daily preparations for e-commerce and VVIP orders, ensuring timely and accurate delivery
- Ensured intricate decorations and quality assurance for all pastry items
- Collaborated with executive and sous chefs to maintain a productive kitchen environment
Pastry Chef Di Partie
PLAIN DESSERTS BY MOHAMED AL OWAIS INVESTMENTS
06.2020 - 03.2022
- Ensuring the sections of the kitchen adhere to safety and health regulations
- Creating pastries, baked goods, and confections, by following a set recipe
- Helping with documentation to help achieve the HACCP certificate
- Providing complete and accurate documentation and audit trail for meals served
- Ensuring the highest standards and consistent quality in the daily preparations and keeping up to date with new products, recipes, and techniques
Demi Pastry Chef
THE LONDON
12.2018 - 03.2020
- Streamlined production process for pastry items, improving overall efficiency and reducing waste.
- Maintained accurate records of recipe formulations to ensure consistency across multiple batches of pastry products.
- Implemented strict adherence to food safety guidelines, maintaining a clean and organized work environment at all times.
- Assisted in managing inventory and ordering supplies, optimizing storage space usage and reducing spoilage costs.
- Participated in regular staff meetings to discuss menu changes, operational improvements, and team performance goals.
- Supported other kitchen departments when needed, fostering a cohesive team environment that prioritized communication and collaboration.
- Demonstrated adaptability by quickly adjusting recipes based on ingredient availability or changing client needs.
- Enhanced dessert presentation by incorporating innovative plating techniques.
- Maintained well-organized mise en place to keep work consistent.
Commis Chef
RAMUSAKE BAR AND RESTAURANT DUBAI
04.2017 - 11.2018
- 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.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Rotated through all prep stations to learn different techniques.
- Prepped daily menu items to quickly deliver upon request.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
Education
Bachelor of Science - Culinary Arts
Makere University
02-2017
Skills
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
- Professional attitude
- Reliable and trustworthy
- Active listener
- Food preparation
- Food safety knowledge
- Team coordination
Timeline
Granary Sous Chef
MOHONK MOUNTAIN HOUSE
12.2023 - Current
Pastry Trainee
MOHONK MOUNTAIN HOUSE
11.2022 - 11.2023
Assistant Pastry Chef
SARABETHʼS
04.2022 - 11.2022
Pastry Chef Di Partie
PLAIN DESSERTS BY MOHAMED AL OWAIS INVESTMENTS
06.2020 - 03.2022
Demi Pastry Chef
THE LONDON
12.2018 - 03.2020
Commis Chef
RAMUSAKE BAR AND RESTAURANT DUBAI
04.2017 - 11.2018
Bachelor of Science - Culinary Arts
Makere University
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