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Carlos Boucinha

Junior sous chef / Senior chef de Partie

Some of my experience on the plate..

Here there is some photos of a few dishes I used to present and also took for competition.

Work experience

Nov 2013Nov 2014

Sous Chef at FOGO VIVO - Brazilian style Steakhouse

Ja Hotels and Resorts

Supervising all the food production ensuring all the standards are high

Planning daily buffet salads, assisting Exec. Chef controlling food cost, and creating the menus .

Reporting to Exec Chef any problem with staff, equipment or deliveries

May 2013Nov 2013

Sr Chef de Partie - RARE - Modern European and Steakhouse

Desert Palm per Aquum

In charge of sauce section and grill, prep all meat portion and making all the sauces from veal reduction

Supervising junior staff to ensure they have high quality and quantities

Oct 2012May 2013

Chef de Partie - Italian Cuisine

Meydan Beach Club

Pasta section, making all stocks, fresh pastas, tomato sauce base, bisque, purees.

Helping making canapes for functions.

Dec 2011Oct 2012

Demi chef de Partie - European cuisine & Steakhouse

Le Royal Meridian

Hot starter section witch supervises cold starters , with 3 commis

Making soups, all vinagretes, bearnaise, chicken liver parfait, chutneys

Helping and supervising all junior chefs to keep high standards

Feb 2011Nov 2011

Demi Chef de Partie - Oxo tower - Fine dining

Harvey Nicholas - London

Producing for a la carte lunch and dinner: Hot, cold starters and garnish sections

Jun 2009Jan 2011

Commis Chef at 1901 - British Cuisine - Fine Dining

Andaz hotel

Larder producing mise en place for a la carte, bar menu

and respective service lunch and dinner


Sep 2005May 2008

Certificate of Chef de Partie

School of Hospitality and Tourism of Portimão



Italian Cuisine
Hard Working
Fast Learner