João Martins

João Martins

Chef de Cuisine


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.



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 service.

Great work pace,

Work History

Work experience
Jan 2016 - Apr 2016

Chef de Partie

Self employed

Working as a self-employed, also working as a temporary by hour for agencies such as Maiday, Interaction and Allseasonschefs. I am working daily in Granta Park ITW restaurant since 21st February replacing Chefs de Partie in their absence due to several reasons, but I will end up at the end of this week due to their return on duty.

Nov 2015 - Jan 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, since I have a friend living here and now I am trying to get a job position in the catering industry, my intention is to stay here, beautiful city!

Aug 2005 - Oct 2015

Head Cuisine Chef and Restaurant Manager

Hotel Rural Quinta dos Poetas

From Aug 15th 2005 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, Christening, Enterprise and Private parties, very busy during spring, summer and Christmas/New year season.

Opening of the Hotel, developed training manual for new staff to ease transition for new employees. Led the restaurants (breakfast room, Bar and Pool snacks, à la Carte Restaurant and function rooms) for 10 years, worked directly with departments, clients and Hotel management to achieve excellent results.

Oct 2011 - Apr 2012

High school teacher

High school in Loulé

Professional course of cuisine and pastry services

Jun 2003 - Jul 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 2003 - May 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 2002 - Mar 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 2001 - Aug 2001

Junior Sous-Chef trainee by le Cordon Bleu Institute

Mayfair Intercontinental Hotel
Mar 1989 - Dec 2000

Junior Sous-Chef/Table waiter/Chef de rang

Princess cruises

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

Oct 1998 - Dec 1998

Buffet Supervisor

Central University in Budapest
1987 - 1988

Front office Manager

Alvor Holidays Club
1986 - 1986

Concierge shift manager

Porto Sheraton Hotel
1985 - 1985

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.


Sep 1978 - Jun 1980

High School

Liceu João de Deus in Faro Portugal


2002 - Present

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

Portuguese Professional  register booklet number 12/850/618

Portuguese Professional  register booklet number 12/850/618

2005 - 2015

Certificado Profissional de higiene e segurança no trabalho

Feb 2002 - Present

Professional teacher register booklet number 394/FIF/2002

Institute Inis Faro
Jan 2001 - Feb 2001

First Certificate in Food Safety TRIPHAH

The Royal Institute of Public Health and Hygiene

1989 - 2000

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



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.


I am 54 years old, I am 187 cm, 82 kg, I do not smoke or drink alcool daily, I am fit, adaptable, sociable and available from now on since I am living in Cambridge. I am available to start to work anytime from now on with no restrictions concerning shifts and time-table, please give me a call and I will be ready for a trial as soon as you wish, thank you for your attention!