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Profile

Experienced professional Chef with strong leadership and relationship-building skills.
Excellent at juggling multiple tasks and working under pressure.
Areas of expertise include Cuisine and Pastry services, restaurant and banqueting, buffet service and catering in large production for special events.
Adaptable, self-directed, skilled, strategic, committed, consistent, dedicated and costumer focused above all.

Skills

Leadership.

Effective communicator with staff and guests.

Expert in purchasing food items.

Great menu elaboration with low budgets.

Attention to detail anticipating guest reaction to the food service.

Expert in fish and seafood dishes.

Excellent logistic concerning Cuisine and Restaurant Services.

Great work pace,

Work History

11th July 2016present

Chef

Cambridge Assessment

Working as a Chef in the Stove section making sure we do please our Customers every single day including weekends, being consistent is the major key to be successful in any Catering business. 

Jan 201611th July 2016

Chef

Working as a self-employed in several private functions like Wedding Venues for Flair Catering Events, also working as a temporary by hour for  Catering Agencies such as Maiday, Interaction and All Seasons Chefs. I did work daily  during 12 weeks in Granta Park ITW restaurant canteen from 21st February  until I joined Cambridge Assessment from Select working as a Temporary from  13th April 2016 until 11th July  2016 when I did start to work permanent for Cambridge Assessment.
Nov 2015Jan 2016

Sous-Chef on relief.

Restaurant O Aquário in White Plains-New York

Outstanding monetary reward, very busy restaurant serving up to 200 meals per day, conditions were great, accommodation in, money wise excellent, but I could not stay because my Visa was about to expire and I did not want to stay illegal in USA, so I moved to Cambridge UK.

Aug 2005Oct 2015

Head Cuisine Chef, Restaurant Manager and Food and Beverage Manager

Hotel Rural Quinta dos Poetas Pechão Algarve Portugal


Head Cuisine Chef and Restaurant Manager  in the Hotel Rural Quinta dos Poetas  working as a Head Chef Cuisine, also performing as a Manager of one Breakfast room (up to 50 pax), À la Carte Restaurant(80 pax capacity) opening for lunch and dinner serving International and seasonal regional cuisine and one function room (up to 250 pax) for Wedding Venues, Christening Venues, Enterprise and Private parties, very busy during spring, summer and Christmas/New year season. Responsible for all Food and Beverage purchases.

Oct 2011Apr 2012

High school teacher

High school in Loulé

Professional course of cuisine and pastry services

Jun 2003Jul 2005

Cuisine and Pastry teacher

Centro de Formação profissional-Sector Alimentar

 Teaching during the day and working night-shift as a Head Chef in the Irish Pub restaurant in Vilamoura and later as a Sous-Chef in a British restaurant called Rui's Carvery in Vilamoura-Algarve

Apr 2003May 2003

Executive Chef/Food and Beverage Manager

Hotel Girassol

Opening of the Hotel. Developed training manual for new staff to ease transition for new employees. Planned and executed all aspects of kitchen and restaurant service,

Jan 2002Mar 2003

Head Cuisine Chef

Vila Sol golf, beach and country club

Supervising 2 restaurants and one function room (up to 400 pax) plus one staff-restaurant serving 150 meals every day while they were building the new 5 stars Hotel.

Jan 2001Aug 2001

Junior Sous-Chef trainee by le Cordon Bleu Institute

Mayfair Intercontinental Hotel London
Mar 1989Dec 2000

Junior Sous-Chef/Table  Head waiter/Chef de rang/ Busboy

Princess cruises

The most efficient service at a very high level I ever seen in my entire professional life.

Oct 1998Dec 1998

Buffet Supervisor

Central University in Budapest

Buffet Supervisor of food and service in the Central University in Budapest cooking and serving up to 500 meals a day, we were fast, clean, no complaints ever concerning any matter during my 4 months stay, unfortunately for them I went back on board the Cruise Ship, I still get mail from them!

19871988

Front office Manager

Alvor Holidays Club
19861986

Concierge shift manager

Porto Sheraton Hotel
19851985

Front office recepcionist and Night manager

Vilamoura Marinotel

Opening of the Hotel 5 stars in Vilamoura. Working as a deputy reception manager and  night manager days-off relief.

Education

Sep 1978Jun 1980

High School

Liceu João de Deus in Faro Portugal

Certifications

2002Present

Kitchen Chef, Cuisine Chef 1ª, Pastry chef 1ª

Portuguese Professional  register booklet number 12/850/618

Portuguese Professional  register booklet number 12/850/618

20052015

Certificado Profissional de higiene e segurança no trabalho

Haccp-Hisa
Feb 2002Present

Professional teacher register booklet number 394/FIF/2002

Institute Inis Faro
Jan 2001Feb 2001

First Certificate in Food Safety TRIPHAH

The Royal Institute of Public Health and Hygiene


19892000

 Basic and professional handling Certificate, Several refreshing courses during 12 years.

USPH (USA)

Accomplishments

Customer Relations:
Earned highest marks for customer satisfaction, company-wide.

Workflow Planning:
Implemented new work process flow which increased department productivity.

Personal statement

Self-motivated professional with outstanding skills as both Chef and Manager.Superior leadership and interpersonal skills; ability to build rapport with customers and colleagues; innate ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure, challenging, and deadline-driven environments. Seeking to bring strong supervisory, food prep, and organisational skills to the table with a respected organisation that values hard work, commitment, and vision.

Summary

I am 55 years old, I am 187 cm, 82 kg, I do not smoke or drink alcohol daily, I am fit, adaptable, sociable and available to work around the clock, totally committed and looking forward to get the next step working as a Senior Chef for Cambridge Assessment.