GJ KAVUMA

• Reason for leaving: Sold

· 140 Sitter restaurant

· Manage daily kitchen operations with 25 staff members and directs line cooks

· Staff training and development

· Developed entire menu

· Oversee food preparation and kitchen hygiene ensuring food safety procedures are always 100% adhered to

· Responsible for stock control, ordering food and keeping an inventory to assist in reducing food wastage

• 250 Sitter restaurant
• Staff training, menu development, kitchen hygiene, stock control, management of 25 staff members
• Responsible for kitchen management, ordering food and keeping inventory
• Direct and manage line cooks

• 120 Sitter restaurants with walk in customers.
• Stock control, management of 12 staff members, recipe design and creating dishes
• Responsible for kitchen management, ordering food and keeping inventory
• Direct and manage line cooks

• Stock control, staff management, designing and creating recipes
• Responsible for kitchen management, ordering food, keeping inventory and managing line cooks

I WAS RUNNINIG 2 JOBS, THIS WAS MY NIGHT JOB

• Stock taking and ordering, managing cooks and overseeing staff

I WAS WORKING 2 JOBS, THIS WAS IN THE DAY