Henry Jumba

• Lead chef overseeing daily kitchen operations at Daash Café, specializing in Indian and international
cuisine.
• Responsible for menu creation, ensuring a diverse range of dishes that cater to local and international
clientele, with an emphasis on fresh, seasonal ingredients.
• Manage and train a team of kitchen staff, fostering a collaborative environment and maintaining high
standards of food quality, safety, and hygiene.
• Monitor inventory and liaise with local suppliers to ensure timely and cost-effective procurement of
ingredients.
• Introduced innovative cooking techniques and creative dish presentations, enhancing the cafés
reputation and driving customer satisfaction.
• Collaborate with management to plan and execute special events, promotions, and menu updates,
contributing to increased customer engagement and business growth.

• Lead chef specializing in Indian cuisine, responsible for preparing high-quality dishes in a busy hotel
restaurant environment.
• Managed a team of kitchen staff, ensuring efficient coordination during peak hours and maintaining
high standards of food safety and hygiene.
• Developed new recipes and modified existing ones to reflect seasonal changes and customer
preferences, resulting in increased customer satisfaction and repeat business.
• Played a key role in training junior chefs, improving the overall skill level and professionalism of the
kitchen team.
• Assisted in managing inventory and liaising with suppliers to ensure timely delivery of fresh
ingredients, optimizing cost control and minimizing waste.

• Led the kitchen at the UNSOS Camp, preparing meals for international staff, ensuring adherence to
health and safety regulations in a high-pressure environment.
• Collaborated with international colleagues and guests to cater to a diverse range of dietary needs,
including vegetarian and halal options, in line with UN dietary standards.
• Supervised kitchen operations, menu planning, and meal service for large groups, ensuring food
quality and timely delivery.
• Streamlined kitchen processes, reducing preparation time while maintaining consistency and high
food standards.
• Mentored junior kitchen staff, enhancing their culinary skills and promoting teamwork within the
kitchen.

• Oversaw daily kitchen operations for an Indian restaurant catering to a large clientele across
Tanzania.
• Introduced authentic Indian dishes, expanding the menu and attracting new customers, contributing
to the restaurants growth.
• Ensured strict compliance with food safety and hygiene regulations, conducting regular staff training
to maintain high standards in the kitchen.
• Played an active role in marketing initiatives, participating in food festivals and other promotional
events to raise the restaurants profile.
• Successfully reduced food waste through careful menu planning and inventory control, optimizing
food costs and improving profitability.

• Provided catering services for a wide variety of events, including weddings, corporate functions, and
private parties.
• Worked closely with clients to develop customized menus that met their specific preferences and
dietary requirements.
• Managed a team of kitchen staff during events, ensuring smooth operations and timely delivery of
food.
• Consistently received positive feedback from clients, contributing to repeat business and referrals.
• Adapted to diverse event environments, managing outdoor catering setups and troubleshooting
challenges on-site.

• Assisted in the preparation of both local and international dishes, gaining valuable experience in a
hotel kitchen environment.
• Worked under the supervision of senior chefs to refine culinary skills, particularly in Indian cuisine.
• Supported the kitchen team in maintaining high standards of cleanliness and organization,
contributing to the hotels reputation for quality dining.
• Collaborated with front-of-house staff to ensure a smooth customer experience, from food
preparation to service.