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
