Joseph Wakaba

Lead sauce and hot sections for diverse operations serving 180 à la carte covers and 250 buffet guests per service, delivering consistent quality that enhances guest satisfaction and brand reputation

Supervise and mentor a team of 3 junior cooks across multicultural kitchen environment, training them in advanced sauce techniques, HACCP compliance, and precision plating that reflects fine-dining standards

Orchestrate comprehensive mise-en-place operations and coordinate seamlessly with 5 kitchen sections to ensure smooth, on-time service during high-pressure periods

Champion food safety excellence by maintaining strict HACCP and hotel safety standards through daily compliance checks, achieving zero safety violations

Drive cost optimization initiatives that reduced food cost variances by 7% within first six months through strategic waste control, portion monitoring, and supplier coordination

Collaborate with Sous and Executive Chefs on innovative menu design, contributing 3 guest-favorite signature sauces that introduced unexpected flavor combinations and elevated dining experiences

Execute flawless banquet production for events up to 400 guests, maintaining quality consistency and presentation excellence under demanding timelines

Serve as second-in-command on hotline during Chef de parties absence, demonstrating leadership by coordinating cross-sectional operations and ensuring service continuity

Prepared and executed extensive variety of 15+ sauces and soups daily for à la carte and buffet service, ensuring flavor consistency and exceptional quality for 150 to 200 international guests

Collaborated effectively with Chefs de Partie and Commis across multicultural team to maintain efficient workflow and seamless coordination during high-volume service periods

Maintained impeccable adherence to HACCP guidelines, keeping sauce section organized, safe, and hygienic with 100% compliance during health inspections

Demonstrated ownership of sauce section during peak hours, producing up to 15 distinct sauces daily without compromising quality or service speed

Innovated seasonal menu offerings by creating new sauce recipes that elevated guest satisfaction scores by 12% and introduced culturally diverse flavor profiles

Mentored and trained 4 junior chefs in sauce preparation fundamentals, mise-en-place organization, and contemporary plating techniques, fostering continuous learning environment

Optimized purchasing and stock management processes, reducing sauce waste by 5% and improving overall cost efficiency by 8% through strategic inventory practices

Contributed culinary expertise to banquets and special events for up to 250 guests, consistently meeting fine-dining standards and exceeding guest expectations