Fernando Rodrigues

An accomplished Chef with extensive experience in European restaurants, specializing in main kitchen and Patisserie, committed to high-quality, seasonal food, and skilled in relationship building and multi-lingual communication.

Pastry Chef at Alexander Hotels collection

• Planning and developing seasonal menus for RG's Two Rosette restaurant, Afternoon tea desserts and Banqueting.
• Training junior Chefs and overseeing production for the running of a smooth operation.

Pastry Sous Chef at a busy London restaurant at Roast Restaurant London Bridge

• Contributing to the smooth running of the pastry kitchen

Warehouse Operative at Ocado, Erith (2020-03 – 2020-12)

Lockdown period. Executed different tasks throughout the warehouse.

• Key worker, contributing to the well-being of fellow British citizens through the COVID-19 pandemic

Senior Chef at Brasserie Zedel, Corbin & King restaurants (2018-12 – 2020-03)

Contributing to the smooth running of the kitchen, helping create new menus, training young chefs, and leading teams to ensure high standards and cohesive operations. Monitoring hygiene, health, and safety was consistently applied, reflecting a strong commitment to maintaining a safe and compliant working environment.

• Reducing costs while maintaining high standards

Head Pastry Chef at Da Bruno Casa, Marbella Spain (2015-02 – 2018-10)

Producing special desserts for a traditional Italian Restaurant in Spain, focusing on seasonality and local produce. Responsible for delegating tasks, building team cohesion, and driving strict compliance with hygiene, health and safety requirements. Work with managers to plan and prepare functions and stay abreast of trends in visual presentation.

• Securing excellent online reviews as a result of providing high-quality food and service.

Head Chef at Casa dos Frangos Oliveira do Hospital, Portugal (2013-12 – 2015-01)

Overseeing the delivery of excellent Hospitality and culinary experiences in a traditional Portuguese brasserie by training, mentoring and uniting the team, to focus on creating memorable moments. Developing new menus. Maintaining compliance with health and safety procedures.

• Contributing to HR for minimising staff turnover and increasing customer loyalty

Head Chef at L'Artista Italian Restaurant, Portugal (2011-01 – 2013-11)

Leading the Kitchen operations of an Italian restaurant.

• Winning a Certificate of Excellence from TripAdvisor

General Manager at Modern-style restaurant, Portugal (2000 – 2011)

Head Chef at Various London restaurants

Specialising in diverse cuisine.

Head Chef at Bucci's (1995 – 1995)

Sous-Chef at Bucci's (1994 – 1994)

Chef de Partie at Como Lario (1992 – 1992)

Commis chef at Trattoria Verdi (1989 – 1989)

Florist freelancer at Self-employed

Sabbatical: eight years

Course in Patisserie – Westminster College, Vincent Square, London, UK (1990 – 1992)

City & Guilds in 706/1,2 and 3 – Waltham Forest College, London, UK (1989 – 1993)

Course in Floral Arts, Floral Design – Aveiro, Portugal