Gilbert Monday Mwebaze
Sarabeth's, Dubai, United Arab Emirates
Dubai ,Uganda
9
years of professional experience
Highly skilled and motivated chef seeking international opportunities to expand my culinary expertise and contribute to a diverse and dynamic kitchen team. Demonstrates exceptional culinary, communication, and teamwork skills, consistently ensuring timely and high-quality food preparation. Passionate about creating innovative dishes while maintaining top-notch kitchen standards, I am eager to bring my creativity, attention to detail, and commitment to excellence to a global culinary environment.
Work History
Chef De Partie
2 Years 7 Months- Collaborate with the sous chef to prepare and execute high-quality banquets and plated dinners, maintaining the highest service standards. Ensure timely and accurate order completion for approximately 150 guests daily by closely collaborating with the service staff. Oversee the kitchen operations in the Carriage Lounge, ensuring that food preparation is efficient and that the kitchen remains in a state of readiness. Work closely with the sous chef to ensure seamless Ala carte service, maintaining smooth operations and customer satisfaction. Supervise food preparation at your assigned station, ensuring that dishes are ready on time and meet quality standards. Lead kitchen operations for the Carriage Lounge, independently managing food prep and service for 150 guests daily while optimizing processes for efficient, high-quality output. Continuously improve kitchen workflows to enhance efficiency, ensuring timely and high-quality food delivery for services.
Demi Chef Partie
11 Months- Led a team of 10, ensuring high standards and smooth operations in the kitchen. Strictly followed recipes to produce high-volume food orders, maintaining consistency and quality. Maintained cleanliness and sanitation in all food preparation and storage areas, ensuring adherence to health and safety standards. Adjusted ingredient quantities and cooking times as needed to match specific preparation requirements or customer preferences. Collaborated with the head chef on the creation of innovative, seasonal event menus, contributing to menu planning and development. Monitored inventory levels and placed orders to ensure the availability of fresh ingredients and kitchen supplies. Trained and supervised junior kitchen staff, ensuring they followed proper kitchen procedures and safety protocols. Handled plating and presentation, ensuring that all dishes were aesthetically pleasing and met the restaurant's standards before serving to guests.
Line Chef
3 Years 10 Months- Maintained kitchen cleanliness and equipment to high standards, ensuring a safe and efficient workspace. Controlled portion sizes and serving standards, optimizing kitchen cost-efficiency. Organized stock rotation and managed fresh produce deliveries, enhancing inventory practices. Prepared quality food for brunch and a la carte services, consistently meeting customer expectations. Collaborated with Chef De Parties on new seasonal menu dishes, contributing to menu innovation. Followed food safety and sanitation protocols, adhering to health and safety regulations. Monitored cooking times and temperatures to ensure precision in all dishes. Assisted with prepping ingredients and setting up cooking stations for high-volume service.
Pastry Commis Chef
1 Year 4 Months- Ensured timely meal preparation and kitchen sanitation, maintaining smooth operations and adhering to cleanliness standards. Accurately mixed, scaled, and baked dough for breads, cakes, and doughnuts, ensuring consistent quality and texture in every batch. Practiced safe food handling procedures, including the proper labeling, storage, and rotation of raw ingredients to maintain freshness and prevent contamination. Prepared pastry items to meet high standards of quality, taste, and presentation, ensuring a memorable dining experience for guests. Assisted the Chef De Partie with food prep and service, contributing to efficient kitchen operations and smooth service flow. Executed precise baking techniques for various pastries and flatbreads, ensuring consistent quality and presentation while adhering to strict food safety protocols. Supported overall kitchen operations by assisting the Chef De Partie, maintaining cleanliness, and efficiently managing food storage to optimize workflow and hygiene standards. Streamlined food preparation processes, reducing waste and enhancing kitchen efficiency while maintaining the highest quality standards for all baked goods.
Education
Bachelor of Science - Culinary Arts
Skills
Dynamic
Banquet service
Culinary expertise
Kitchen management
Cooking techniques
Knife skills
Friendly
Creative
Culinary arts
Food safety
Knowledge of HACCP
Kitchen sanitation
Time management
Self motivated
Team player
Menu planning
Leader
Attention to detail.
Languages Spoken
English (Fluent)
Timeline
Chef De Partie
Sarabeth's, Dubai, United Arab Emirates
12.2023 - CurrentRead More
Demi Chef Partie
The London Project - The Firmament, Dubai, United Arab Emirates
12.2022 - 11.2023Read More
Line Chef
The Yard Sports Bar at Topgolf Dubai, Dubai, United Arab Emirates
01.2019 - 11.2022Read More
Pastry Commis Chef
Nanjing Restaurant and Bar, Kampala, Uganda
08.2017 - 12.2018Read More
Makerere University
Bachelor of Science from Culinary Arts
Read More