JEAN CLAUDE UWIHANGANYE
Ottawa,Canada
Summary
To be a professional member of a stable company where I can apply the knowledge and skills I learned, and be able to contribute to the growth of the company . High-performing individual with solid background in culinary arts. Skilled in creating innovative Efficient and committed to keeping high standards of food safety and sanitation.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Four Points By Sheraton Kigali
05.2023 - 06.2024
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Earned accolades from the press, leading to increased reservations and greater visibility for the restaurant by consistently delivering exceptional culinary experiences for guests.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
Júnior Sous Chef
Four Points By Sheraton Kigali
09.2022 - 06.2023
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ordered new ingredients and supplies to meet expected needs.
Head Chef de patrie
Kigali Serena hotel
10.2007 - Current
- Review banquet event orders (BEO) on a daily basis and make note of any changes
- Able to help in cooking and food preparation, as and when required
- Able to perform other duties as assigned by the management
- Able to plan and execute multiple banquet functions
- Able to continually enhance the culinary experience of banquet or event guests.
chef de partie
Kigali Serena hotel
01.2014 - 01.2016
- Consistently offer professional, friendly and proactive Guest service while supporting fellow Colleagues
- Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
- Actively share ideas, opinions and suggestions in daily shift briefings
- Ensure all kitchen Colleagues are aware of standards and expectations
- Liaise daily with Outlet Chefs to keep open lines of communication regarding Guest feedback
- Complete daily checks of all mis en place to ensure freshness and quality standards
- Maintain proper rotation of product in all chillers to minimize wastage/spoilage
- Have full knowledge of all menu items, daily features and promotions
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Follow kitchen policies, procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage
- Promote a Fun / Professional and Disciplined work environment
- Communicate daily with Leaders to ensure open lines of communication
- Complete assigned tasks in an efficient and timely manner
- Act as an extension of culinary Leaders to communicate food consistency & quality.
demi chef de partie
Kitchens Milima, Lounge, and Sokoni in Kigali Serena Hotel
01.2012 - 01.2014
- Preparing the kitchen before the arrival of the chefs
- Cleaning the kitchen before and after food service
- Preparing ingredients beforehand, like cleaning and chopping the vegetables
- Looking after the stock of the kitchen and informing it to the head chef as the stocks run out
- Cleaning all the kitchen equipment before and after use
- Cleaning the kitchen and maintaining the cleanliness at all times as there could be an inspection anytime
- Cooking dishes under the supervision of the chef
- Giving suggestions to the chef regarding new preparations and the menu
- Should know the menu thoroughly and should be able to make each dish on the menu
- Fill in for absent chefs
- Help in designing the interiors of the restaurant
- Help the chef in training the new staff
- Coordinate with the other kitchen staff
- Update the accounts of the restaurant for the head chef
- Report any mishaps in the kitchen
- Apply safety standards
- Keep a check of the safety equipment.
kitchen steward
Hotel Kigali Rwanda
01.2006 - 01.2007
- Ensure the kitchen is clean, well maintained and organized at all times
- Ensure floors are dry and clean at all times
- Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards
- Adhere to all sanitation guidelines
- Assist the Cooks and Servers as and when necessary
- Collects and removes trash from all areas of the operation following established procedures
- Dispose of waste as per the hotel and authority standards and Adhere to recycling guidelines
- Ensure waste bin area is kept clean and tidy
- Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers
- Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures
- Cleans and maintains floors and walls in kitchen and dishwashing area by following standard procedures
- Cleans and sanitizes dishes and related service ware following established procedures
- Cleans large equipment as assigned, following established procedures
- Consistently adheres to SDS (Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace
- Knowledge and proficiency to operate industrial dishwashers
- Ensure all equipment is clean and in good working order
- Check all chemical levels and inventory
- Wash, Wipe, Sort, stack dishes, and load/unload dishwasher
- Wash, Wipe, Sort, and stack and store all cleaned items in an organized and safe manner
- If any breakages or chipped items found then remove them from circulation and update the breakage and inventory register
- Clean, sanitize and close workstations
- Uses and maintains all equipment according to manufacturer and department guidelines
- Report any maintenance or hazard issues to the chief steward / stewarding manager
- Assist in light food preparation as directed by manager or chef on duty
- Assist in serving food and beverages to the residents in the dining room
- The Kitchen Steward, upon demonstrated job performance excellence, will be considered for numerous growth opportunities
- Always maintain a clean and safe work environment
- Other duties as assigned.
Education
in Hotel And Restaurant Managements
University of Tourism, Technology And Business
Kigali Rwanda06.2019
High School Diploma -
APEHOT
Kigali Rwanda01.2002
Skills
- INTERNET EXPLORER
- MICROSOFT WORD
- OUTLOOK
- WORD
- Sanitation Standards
- Culinary expertise
- Leadership Qualities
- Kitchen Operations
- Purchasing
- Food Safety Regulations
- Food spoilage prevention
- Professional Networking
- Cost Control
- Allergy awareness
- Purchasing management
- Food Preparing, Plating, and Presentation
- Call center experience
- Customer Focus
Personal Information
- Willing To Relocate: Anywhere
Certification
- Allergen Awareness Certificate (four points by sheraton Kigali Rwanda)(TAP series llc)
- CHEMICAL KNOWLEDGE & FOOD SAFETY(by ecolab)(four points by sheraton Kigali Rwanda)
- SO 22000:2005 Food Safety Management Systems certificate(rwanda standards board)
- Health and safety standards certificate(Lobster ink)
- Envision | Leading Teams Certificate(ENVISION
Timeline
Chef De Cuisine
Four Points By Sheraton Kigali
05.2023 - 06.2024
Júnior Sous Chef
Four Points By Sheraton Kigali
09.2022 - 06.2023
chef de partie
Kigali Serena hotel
01.2014 - 01.2016
demi chef de partie
Kitchens Milima, Lounge, and Sokoni in Kigali Serena Hotel
01.2012 - 01.2014
Head Chef de patrie
Kigali Serena hotel
10.2007 - Current
kitchen steward
Hotel Kigali Rwanda
01.2006 - 01.2007
in Hotel And Restaurant Managements
University of Tourism, Technology And Business
High School Diploma -
APEHOT
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