Gregry Cabral

I am a young enthusiastic and energetic individual who works well either individually or as part of a team. I have an excellent track record of being flexible, reliable, honest and hardworking. I am a self-motivated and conscientious person with excellent interpersonal skills.

Even when under pressure, I maintain a calm and professional manner and am always respectful to my customers and colleagues. I want to work in a challenging environment where I can use my skills and experience and improve my career prospects.

Sr. Sous Chef - PARK PLAZA WATERLOO

(2021-09 - 2026-04)

Working in the restaurant, meeting and events where I am creating the menus, doing the food cost for the recipes and allergens.

• Creating templates for the menus
• Adding recipes and costing in Adaco
• Creating Rota and the payrolls as per the budget and marking on (fourth)

Meat cutter (Skilled butcher) - MORRISON STORE

(2020-06 - 2022-05)

Working in the Morrison store as full timer from June 2020 to September 2021 and as part timer from September 2021 till May 2022.

• Cut the meat as per spec
• Control the waste
• Filling up the line of the meat as necessary

Sr. Sous Chef - MAYFAIR HOTEL

(2015-10 - 2020-09)

Working in banqueting kitchen and Room service Kitchen.

• Creating menu doing the costing of the menus and adding recipes on Adaco
• Making the Rota for more than 35 staff and maintaining the payroll as per the budget
• Looking after all HACCP paper work and Food Safety Audit

Sous Chef - HATER GATER HOTEL AND SPA

(2014-11 - 2015-10)

Working in Restaurant and banqueting and make new menu for restaurant and banqueting.

• Work as per budget
• Try to control the food cost

Sous Chef - Kingsway Hall Hotel

(2014-08 - 2014-10)

• Working in restaurant kitchen and handling functions, Afternoon Teas

Jr. Sous Chef - Charring Cross Hotel

(2012-12 - 2014-08)

Working and looking after banqueting kitchen and restaurant kitchen.

• Looking after ordering and costing of food

Chef de Partite - Charring Cross Hotel

(2011-09 - 2012-12)

• Work in restaurant kitchen and banqueting kitchen

Commi Chef - Russell square hotel

Worked in restaurant were I is to work in sauce section were only 2 people do 50+ covers every day.

Sauce section Cook - Princess Cruises - Dawn Princess - On board

(2010-04 - 2010-12)

Duties – Sauce section Cook in the 'Fine Dining'

2nd Cook - Princess Cruises - Dawn Princess - On board

(2009-02 - 2010-11)

Duties – 2nd cook in the 'Buffet section'

3rd Cook - Princess Cruises - Dawn Princess - On board

(2008-02 - 2008-11)

Duties – 3rd cook in the 'Grill and Barbeque section'

Food preparation (vegetables) - Princess Cruises - Pacific Princess - On board

(2007-04 - 2007-11)

Food preparation (meat and fish) - Princess Cruises - Pacific Princess - On board

(2006-05 - 2007-01)

Food preparation - Star Cruises - Superstar Gemini - On board

(2004-10 - 2005-08)

Duties – Food preparation fish and meat. Like deboning big fish and white and red meat.

S.S.C.(GCSE) (1998-03)

Food production and Patisserie - National council Delhi India

H.S.S.C (Higher level)

Hotel operations training - Strada Maritime Corp