John Baptist Ssemakula
Billerica,MA
Summary
Adaptable and enterprising Executive sous chef , with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
15
15
years of professional experience
Work History
Sous Chef
Brookhaven At Lexington
08.2023 - Current
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
Executive Chef
Al Baraq Group Of Companies
05.2021 - 03.2023
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
Executive Sous Chef
Hilton Hotel Abudhabi
12.2019 - 03.2021
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Enhanced dining experience by creating innovative and visually appealing menu items.
Executive Chef
Hilton Hotel & Resorts
10.2018 - 12.2019
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Sous Chef
Alsuwaidi Group
08.2015 - 07.2017
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Chef De Partie
Serena Hotels
06.2011 - 05.2015
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Achieved cost savings by negotiating better pricing with vendors for key ingredients without compromising on quality.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
Gardemanger Cook
Lake Victoria Serena Resort
01.2009 - 06.2011
- Received positive feedback from customers on dish quality and presentation, reflecting a commitment to excellence in the garde manger role.
- Enhanced presentation quality by utilizing artistic food plating techniques.
- Supported front-of-house staff by answering questions related to ingredients and dietary restrictions, enhancing customer satisfaction.
- Streamlined production processes by organizing mise en place before each shift, improving overall efficiency in the kitchen.
Education
Bachelor of Arts - Leisure And Hospitality Management
Makerere University Business School
Nakawa. Uganda 01.2008
High School Diploma -
College of Business Studies
Nakasero , Uganda 01.2005
No Degree - CULINARY CERTIFICATE
St Elizabeth Culinary School
RUBAGA ,UGANDA 03.2004
Skills
- Menu Memorization
- Portion Control
- Inventory Management
- Vendor Relationship Management
- Plating
- Workflow Optimization
- Cost Control
- Food Safety
- Food Preparation
- Employee Scheduling
- Customer Service
Timeline
Sous Chef
Brookhaven At Lexington
08.2023 - Current
Executive Chef
Al Baraq Group Of Companies
05.2021 - 03.2023
Executive Sous Chef
Hilton Hotel Abudhabi
12.2019 - 03.2021
Executive Chef
Hilton Hotel & Resorts
10.2018 - 12.2019
Sous Chef
Alsuwaidi Group
08.2015 - 07.2017
Chef De Partie
Serena Hotels
06.2011 - 05.2015
Gardemanger Cook
Lake Victoria Serena Resort
01.2009 - 06.2011
Bachelor of Arts - Leisure And Hospitality Management
Makerere University Business School
High School Diploma -
College of Business Studies
No Degree - CULINARY CERTIFICATE
St Elizabeth Culinary School
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