Kabayija Dan

Hospitality and culinary operations leader with over 9 years of progressive experience across Easter Africa, Rwanda and South part of African in Zambia, combining hotel, events and restaurants operations, food safety, workforce development, events, and food-systems initiatives. Currently leads Culinary & Food Safety at Urban Park Suites Hotel, where I strengthened operational controls, standardised kitchen practices, developed performance systems, coordinated cross-functional teams, and introduced commercial initiatives connecting food quality, guest experience, and business performance. Known for turning operational challenges into practical systems, developing people, and leading teams through demanding service periods, pre-opening environments, and high-profile events.

Head of Culinary & Food Safety - Urban Park Suites Hotel - Kigali, Rwanda

(2024-03)

• Lead the Culinary Department's operational direction across Cloud-9, L21, Fast Gourmet, Poolside, room service, and staff-catering activities, aligning production and service with guest expectations and business priorities.
• Strengthened departmental governance through SOPs, KRAs, KPIs, food-safety controls, opening/closing routines, temperature monitoring, inventory discipline, and structured reporting.
• Established practical controls for requisitions, receiving, stock movement, and inventory accountability in collaboration with Storekeeping and Finance.
• Lead food-safety implementation and team development, including HACCP-based practices, allergen awareness, personal hygiene, food flow, and cross-contamination prevention.
• Coordinate with F&B, Front Office, Sales & Marketing, Housekeeping, Maintenance, Finance, and Stores to resolve operational issues and protect service continuity.
• Developed promotions and online-sales initiatives with external delivery/food-service partners, connecting menu development with revenue growth.
• Manage recruitment, rosters, leave planning, performance follow-up, and skills development to maintain a balanced and capable culinary workforce.
• Lead menu development and dietetic culinary application, including nutritional meal planning, allergen-sensitive menus, and food-composition analysis.

CDP – High Season Support - Singita Volcanoes National Park Rwanda - Rwanda

(2023-06 - 2023-12)

• Supported a best top leading hospitality premises and a high-end luxury kitcken in its operations at Kataza House and Kwitonda Lodge during high-season service, maintaining quality, consistency, and disciplined kitchen execution for loyal families.
• Strengthened preparation, service coordination, dietetics awareness, and team communication through briefings, handovers, and practical coaching on nutritional creative menus.
• Supported food-safety and operational standards within a sustainability-focused luxury hospitality environment.

Executive Sous Chef – Pre-Opening Leadership Role - Bistrot de Paris - Lusaka, Zambia

(2022-04 - 2023-03)

• Supported pre-opening operational readiness, translating concept requirements into practical kitchen procedures, standards, and staff routines.
• Led staff training and reinforced food-safety, quality, preparation, and service standards before and during operational launch.
• Supported inventory controls, workflow design, and process improvement to establish an efficient kitchen operation.

Chef & Restaurant Manager - Century Park Hotel & Residences - Nyarutarama, Kigali, Rwanda

(2020-09 - 2022-03)

• Managed restaurant operations, team performance, menu execution, budgeting, guest experience, and daily service delivery.
• Led the team to achieve the Customer's Choice Award in 2021, demonstrating effective service leadership and operational coordination.
• Developed menus and guest-experience initiatives while improving service consistency and operational efficiency.
• Coached team members and maintained standards across production, service, and customer engagement.

Banquet Chefs Team Leader - Kalisimbi Events Ltd - Kigali, Rwanda

(2018-06 - 2020-08)

• Led culinary and service teams delivering corporate, multicultural, diplomatic, and high-profile events.
• Designed and delivered hospitality training programmes and developed operational manuals and workforce-training tools.
• Coordinated event preparation and execution, ensuring teams were briefed, organised, and aligned with client expectations.
• Strengthened operational discipline, customer satisfaction, and service compliance across event assignments.

Chef de Partie - Food & Stuff - U.S. Embassy Kigali — Kigali, Rwanda

(2017-01 - 2018-05)

• Supported professional food production and service standards for diplomatic and professional clients.
• Contributed to reliable food-service delivery for residences and office requirements while maintaining food-safety and quality expectations.

Bachelor's Degree - International Hotel Management - Vatel University

Advanced Diploma - Hotel Operations - Ecole Techenique Muhazi under Workforce Development Authority (2014 - 2016)