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Deo OMVAKU

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Deo OMVAKU

Chef / Sous Chef / Chef de Partie.

Sector: Hospitality

Kampala Central Division, Central Region, Uganda

About

  • Industry  Hospitality

PROFESSIONAL SUMMARY

I am a passionate and result-driven chef with over 8 years of culinary experience, skilled in food preparation, daily

kitchen operations, menu execution, stock management, and food safety compliance. Holding a Diploma in Hotel

Catering and Management, I am proficient in managing kitchen sections, guiding junior staff, and delivering high

standards of food quality and presentation. Strong ability to work in fast-paced service environments, troubleshoot

under pressure, and maintain excellent teamwork and communication within the brigade

Education

Experience

  • 2025 - Present
    Latitude O

    Chef / Sous Chef

    Managed a designated kitchen section and ensured timely meal production to high standards. • Prepared, cooked, plated and garnished dishes consistently according to menu and company guidelines. • Ensured full compliance with food safety regulations and hygiene practices. • Managed stock rotation, portion control and minimised wastage through effective planning. • Received, inspected and accounted for supplies following business procedures. • Collaborated with the Head Chef and Sous Chef in menu development and costing. • Supported and coached kitchen hands and junior cooks to maintain a productive work environment. • Worked efficiently during busy service periods, ensuring timeliness and quality.

  • 2014 - 2024
    Luwero Industries

    Industrial Chef- Head

    Helped with ordering supplies and managing stock levels. • Contributed to the smooth running of various kitchen operations. • Performed daily operation activities such as stock taking and management. • Monitored and maintained kitchen equipment while ensuring smooth operations. • Introduced new plating styles which enhanced the visual presentation standards. • Performed routine requisition such as updating the store and entered data on the computer. • Ensured cordial and coordinated teamwork. • Trained junior staffs and apprentices, fostering skills developmen

Honors & awards

Expertise

Local expert

Skills

Food safety, hygiene and sanitation (HACCP) High volume kitchen operation Stock control and kitchen inventory Team leadership and staff mentoring Time management and multitasking
 
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