BASHIR SSEBUUMA
New York,NY
Summary
Passionate Culinary Chef championing exceptional food quality standards. Prepares and presents innovative dishes whilst maintaining spotless kitchen for continued hygiene compliance and optimal customer satisfaction. Superb communicator with excellent organisation skills.
Overview
8
8
years of professional experience
Work History
Culinary Cook
The Mark Restaurant By Jean-georges
New York, NY
10.2024 - Current
- Prepared diverse menu items while maintaining high standards of food safety and hygiene.
- Assisted in inventory management, ensuring proper stock levels and minimizing waste.
- Collaborated with kitchen staff to streamline meal preparation processes for efficiency.
- Adapted quickly to changing kitchen demands, supporting peak service hours effectively.
- Developed seasonal menu ideas, enhancing customer satisfaction through innovative dishes.
- Managed inventory levels effectively, minimizing spoilage while maintaining adequate stock for daily operations.
- Collaborated with other chefs to create diverse, high-quality meals for special events and catering orders.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Commis 2
P.F CHANG'S
01.2020 - 01.2024
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Accurately measured dish ingredients to support precise portioning.
- Seasoned various meats and peeled, washed and chopped vegetables.
- Carried out tasks assigned by Chef De Partie.
- Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.
Line Cook
CARREFOUR
01.2018 - 01.2020
- Set up workstations with all needed ingredients and cooking equipment.
- Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
- Cook food in various utensils or grillers.
- Check food while cooking to stir or turn.
- Ensure great presentation by dressing dishes before they are served.
- Keep a sanitized and orderly environment in the kitchen.
- Ensure all food and other items are stored properly.
- Check quality of ingredients.
- Monitor stock and place orders when there are shortages.
- Stored food items with proper labels and safe handling procedures.
- Replenished raw food items, garnishes, sauces and other ingredients to serving lines.
- Prepared salads, soups, entrees and desserts.
- Assisted lead line cook with side work, quality checks and finishing plate garnish.
- Maintained a clean and sanitary workstation.
- Prepared food in a prompt manner with high attention to detail.
Education
Diploma - hotel management and hospitality
Makerere University
01.2017
Skills
- Perform under pressure in team challenging situations
- Punctual and time keeping
- Expert multitasker
- Adept in food hygiene
- Calm under pressure
- Signature dish creation
- Food inventories
- Recipes and menu planning
LANGUAGES
English.
ADDITIONAL INFORMATION
- Location: New York
- Availability : Can join immediately
- Vaccination Status : Fully Vaccination
Timeline
Culinary Cook
The Mark Restaurant By Jean-georges
10.2024 - Current
Commis 2
P.F CHANG'S
01.2020 - 01.2024
Line Cook
CARREFOUR
01.2018 - 01.2020
Diploma - hotel management and hospitality
Makerere University