“I am the Executive Chef of Kigali Serena Hotel. I am in charge and control of all works that take place in the kitchen. This includes responding to various orders made by my chef de partie, stewarding supervisors from kitchen, coordinating so that we serve our clients efficiently, among other responsibilities,” Fred Nakweya introduces himself.
"I am the Executive Chef of Kigali Serena Hotel. I am in charge and control of all works that take place in the kitchen. This includes responding to various orders made by my chef de partie, stewarding supervisors from kitchen, coordinating so that we serve our clients efficiently, among other responsibilities,” Fred Nakweya introduces himself.
Below, he shares with the SundayMag readers his typical day:
I wake up at about 5:45a.m, and take a shower. The drive from home to work is about 15 minutes.
By 8a.m, I must make sure that Breakfast is ready for our clients. It’s the first part of my day’s work. I conduct a brief meeting which focuses on the day’s tasks. This helps me ensure that work goes on smoothly and hygiene is maintained.
By 12p.m, lunch should be ready. I therefore keep on responding to orders from my supervisors so that they are supplied with whatever is consumed and needing restocking. This helps me to keep a good record and in preparing for evening meals.
I normally have lunch after everyone at the hotel has had theirs, at around 2:30p.m.
I work until 10p.m. I leave for home at about 11p.m. As soon as I reach home, I refresh myself. Sometimes I do not have supper.
I usually go to bed at 12a.m.