Tito Cebola

Supervising Kitchen Staff Food Preparation Ensuring food safety

Demi Sous-Chef - Disney Cruise Line - Miami, USA

(2024-10)

• Supervising Kitchen Staff
• Food Preparation
• Ensuring food safety
• Training new staff
• Managing kitchen operations
• Assisting with administrative tasks

Sous-Chef - Araslov Golf and resort Hotel - Sweden

(2023-01 - 2024-08)

• Food Preparation
• Ensuring food safety
• Supervising Kitchen Staff
• Managing kitchen operations

Head Chef - Harmonia Restaurant - Lisbon

(2021-03 - 2022-04)

• Supervise the preparation of all food
• Teach new staff skills they require to perform their roles to the required standard
• Ensure all staff are aware of their duties and what is expected of them
• Ensure that the food is prepared and served as required
• Oversee and supervise all kitchen staff
• Prepare daily pastry and bakery requirements as per the menu
• Maintain stock levels of all kitchen supplies
• Ensure meals are produced on time, and sufficient quantities are available for the various areas
• Ensure all food is prepared as per food preparation requirements
• Delegate duties to kitchen staff as per the menu requirements
• Delegate tasks effectively
• Solve problems and think-on-your-feet
• Resolve conflict in a constructive manner
• Attention to detail
• Motivate staff
• Manage other people
• Ensure that staff have Professional appearance
• Ensure staff is Punctual, organized and trustworthy
• Pay careful attention to the operating budgets of the department to ensure that costs are controlled to maintain the correct levels of spending
• Ensure staff work station is kept clean and hygienic always
• Assist other staff in the cleaning of the kitchen at the end of the shift
• Ensure staff are aware of and follow safe work practices always
• Ensure staff are working safely always
• Ensure proper hygienic storage methods are utilized to prevent food loss
• Ensure the security of all non alcoholic drink stocks
• Oversee the ordering and control of stock
• Ensure wastage is minimized by careful supervision of food preparation methods
• Manage kitchen stocks
• Oversee and monitor the work of kitchen staff to ensure all tasks are done as required
• Give staff feedback on their performance to enable staff development
• Ensure any staffing issues are resolved fairly and quickly

Head Chef - Crowne plaza Lisbon - Lisbon

(2022-05 - 2022-12)

• Supervise the preparation of all food
• Teach new staff skills they require to perform their roles to the required standard
• Ensure all staff are aware of their duties and what is expected of them
• Ensure that the food is prepared and served as required
• Oversee and supervise all kitchen staff
• Prepare daily pastry and bakery requirements as per the menu
• Maintain stock levels of all kitchen supplies
• Ensure meals are produced on time, and sufficient quantities are available for the various areas
• Ensure all food is prepared as per food preparation requirements
• Delegate duties to kitchen staff as per the menu requirements
• Delegate tasks effectively
• Solve problems and think-on-your-feet
• Resolve conflict in a constructive manner
• Attention to detail
• Motivate staff
• Manage other people
• Ensure that staff have Professional appearance
• Ensure staff is Punctual, organized and trustworthy
• Pay careful attention to the operating budgets of the department to ensure that costs are controlled to maintain the correct levels of spending
• Ensure staff work station is kept clean and hygienic always
• Assist other staff in the cleaning of the kitchen at the end of the shift
• Ensure staff are aware of and follow safe work practices always
• Ensure staff are working safely always
• Ensure proper hygienic storage methods are utilized to prevent food loss
• Ensure the security of all non alcoholic drink stocks
• Oversee the ordering and control of stock
• Ensure wastage is minimized by careful supervision of food preparation methods
• Manage kitchen stocks
• Oversee and monitor the work of kitchen staff to ensure all tasks are done as required

Degree in Hotel Management - Hotel Management

12th Degree - Hospitality and Tourism - School of Hospitality and Tourism