OKUMU DAVID OKIDI
Chef
Kuwait City,Al Asimah
Summary
Accomplished culinary chef with extensive expertise in Food preparation and all catering services. Knowledge on food safety, and client satisfaction.
skills in creative problem solving, team collaboration, and communication. Proficient in cooking and introductory baking, with focus on quality, food safety ,control and health compliance.
Adept at utilizing seasonal ingredients to enhance dish presentation techniques. Committed to staff collaboration and development.
Ensuring high customer satisfaction rate.
Career goals include advancing culinary creativity, maintaining excellence in culinary cost management and nutritional knowledge.
Innovative Chef de Cuisine, creating memorable dining infusion to enhance experiences, achieving accolades for culinary excellence.
Overview
11
11
years of professional experience
2
2
Certification and diploma
Work history
Chef de cuisine
Lahoob food gulf
Kuwait City, Al Asimah
2026.02 - Current
- Produced high-quality dishes under tight deadlines ensuring exceptional dining experiences.
- Collaborated closely with suppliers ensuring delivery of top-quality produce every time.
- Maintained cleanliness standards in line with health and safety regulations.
- Collaborated with senior chefs to create innovative seasonal menus.
- Implemented proper storage methods, prolonging freshness of ingredients.
- Participated in regular stock takes for accurate inventory management.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Maintained clean and tidy food preparation areas.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Minimised food waste by 2% by evaluating and revising current practices.
- Maintained consistency in food production, ensuring high standard of quality in every dish served.
Executive Chef
Masaka Cultural resort
Masaka City
2025.05 - 2026.03
- Working with Masaka Cultural resort, Executive chef from May 2025 to January 2026. Maintained high food quality standards to ensure customer satisfaction.
- Managed inventory control, reducing waste and cost overruns.
- Enhanced dining experience by introducing innovative menu items.
- Attended relevant industry events for keeping up to date with culinary trends.
- Provided culinary training for junior staff to improve their skills.
- Hired, trained and mentored staff resulting in highly skilled kitchen team.
- Worked closely with restaurant management to boost overall performance.
- Responded promptly to customer inquiries or complaints, thus enhancing satisfaction level.
- Organised special events catering; successfully executed large orders under pressure.
Executive Sous Chef
Zara garden Hotel
Muyenga
2023.04 - 2025.05
- Worked with Zara Garden Hotel from April 2023 to May 2025 as second in kitchen command, working hand in hand executive chef to manage kitchen.
- Fostered positive working environment promoting teamwork and cooperation.
- Led daily staff briefings facilitating better communication among team members.
- Maintained clean, hygienic work environment contributing to health and safety compliance.
- Reinforced adherence to food hygiene regulations safeguarding public health.
- Ensured consistency in presentation by setting up plating standards.
- Resolved kitchen conflicts swiftly ensuring smooth operation amongst kitchen team.
- Instituted inventory control system minimising stock discrepancies and shortages.
Chef de parti (CDP)
Café javas
2019.01 - 2023.01
- Worked with Café Javas from 2019 to 2023 in about 4 branches as departmental chef of Pan Section, Hotline, Cold line, pizzeria and Dispatch.
- Developed new recipes for diverse culinary experience.
- Coordinated prep work, streamlined cooking process.
- Reduced food waste to improve profitability.
- Adhered to strict hygiene standards, ensured clean working environment.
- Enhanced team productivity with effective delegation of tasks.
Comis Chef
Sky lounge and rooftop
- Worked with Sky lounge and rooftop, Commis chef) after industrial training. Input of 10% work was valued with extra pay always
- Participated in daily inventory checks to avoid ingredient shortages.
- Prepared ingredients for head chef to ensure efficient service.
- Organised storage areas for easy access to ingredients during busy periods.
- Followed recipes meticulously, ensuring consistent dish quality.
- Provided support to senior chefs, improving speed of service delivery.
Education
Certificate - Catering And Management
YMCA Institute
KampalaCertificate of completion - Computer skills and sensitization
BOSCO Uganda
GuluCertificate of Higher Education - Ordinary Level
St Francis High School
Agago 2011.02 - 2015.11
Diploma of Higher Education - Culinary arts
The culinary Uganda
Kampala 2025.05 -
Skills
- Menu development
- Kitchen leadership and staff development
- Client satisfaction and Budgeting control
- Creative problem solving
- Communication & Computer skill
- Grilling, Cooking and roasting
- HACCP knowledge
- Mise en place
Certification
- Certificate in institutional cookery and management from YMCA institute
- Certificate of completion in Computer skills and sensitization from BOSCO Uganda
Mother tongue(s)
Luo
REFERENCES
- Baluku, Peter, Head chef, +96594784956, Giovanni Restaurant, Kuwait city
- Joshua, Elonyu, Chef
- Buyinja, Charles, Executive Sous chef, +256703069916, Douli Hotel, Ethiopia
- Nsubuga, Andrew, Executive Consultant Chef, +256784300210
DECLARATION
I.............................................hereby declare that the above information given is true and correct to the best of knowledge and belief. Date:........................................ Place:....................................... OKUMU DAVID OKIDI
Keywords
- Food production and food cost.
- Menu engineering
- Product knowledge and processes
- Food safety implementation/HACCAP measures.
- Kitchen leadership
Driving license
Class B
Timeline
Chef de cuisine
Lahoob food gulf
2026.02 - Current
Diploma of Higher Education - Culinary arts
The culinary Uganda
2025.05 -
Executive Chef
Masaka Cultural resort
2025.05 - 2026.03
Executive Sous Chef
Zara garden Hotel
2023.04 - 2025.05
Chef de parti (CDP)
Café javas
2019.01 - 2023.01
Certificate of Higher Education - Ordinary Level
St Francis High School
2011.02 - 2015.11
Comis Chef
Sky lounge and rooftop
Certificate - Catering And Management
YMCA Institute
Certificate of completion - Computer skills and sensitization
BOSCO Uganda