Profiles search

K. P.

Menu development Chef, Kitchen Manager And Chef Trainer
Dubai, Dubai, United Arab Emirates
View resume Unlock resume

Title

Live In / Live Out: Open to both
Availability to start a new role: 1 month +
What roles are you interested in?: Private chef, Personal Chef, Menu Development Chef, Sous Chef, Kitchen Manager, Chef Trainer
Recent DBS Check or Equivalent: No
Languages: English
Valid Drivers Licence: YES
Willing to Relocate?: Yes

Skills

Private chef, Jr Sous Chef, personal Chef, Chef De Partie

About

Peter Kasule
Chef Consultant | Hospitality Management
Dubai, United Arab Emirates
Email: kasulepeter1@gmail.com | Phone: +971522472356

A hands-on, energetic, and passionate chef with a strong background in kitchen management, menu development, and staff training. With extensive experience in fine dining, buffet operations, and hospitality consulting, I specialize in creating innovative menu concepts, optimizing kitchen workflows, and ensuring top-tier food quality and hygiene standards. Currently working as a Kitchen Manager and Trainer at Harris - Aoki Restaurants and Hospitality Management, I am also skilled in recipe engineering, kitchen layout planning, and culinary consultancy. I am eager to take on new challenges that allow me to leverage my expertise and further expand my culinary journey.

Skills
• Leadership & Team Management
• Proactive Problem-Solving
• Time Management
• Critical Thinking & Attention to Detail
• POS Software Proficiency

Certifications
• Basic Food Hygiene Training – Dubai Municipality
• Bronze Medalist at the 27th Emirates International Salon Culinaire (Practical Beef Category)

Education
• Uganda Advanced Certificate of Education – May Christian College (2010)

Work Experience

Kitchen Manager and Trainer

Harris - Aoki Restaurants and Hospitality Management | Dubai, UAE
(02/2022 - Present)
• Develop and create innovative menus and concepts tailored to clients’ needs.
• Oversee daily kitchen operations, ensuring quality control and timely execution of orders.
• Supervise kitchen hygiene, food preparation, and proper sanitation practices.
• Train and mentor kitchen staff on food handling, preparation, and presentation.

Jr. Sous Chef | Cold Kitchen Manager

53 Restaurant, Theater and Lounge (Fine Dining) | Dubai, UAE
(05/2022 - 11/2023)
• Managed cold kitchen production, ordering, and stock control.
• Ensured strict adherence to quality M.E.P. standards and FIFO stock rotation.
• Monitored HACCP records to maintain food hygiene and safety compliance.
• Controlled inventory to ensure seamless service for fine dining operations.

Chef de Partie | Breakfast Buffet & Cold Kitchen

Charlie Lane Restaurant, Staybridge Hotel & Suites (IHG) | Dubai, UAE
(06/2021 - 05/2022)
• Supervised breakfast buffet service and seasonal menu planning.
• Maintained high hygiene standards and ensured a well-organized kitchen environment.
• Monitored guest satisfaction, food quality, and cost control.

Additional Work Experience
• Fairmont Dubai Hotel (11/2016 - 10/2019) – Commis Chef
• Caesar Palace Bluewaters Island (10/2019 - 05/2020) – Demi Chef
• Pickl Restaurant (05/2020 - 06/2022) – Legend