Culinary Professional
Send a job offer directly to this candidate
I am a highly motivated and reliable culinary professional with a strong passion for food, hospitality, and continuous development. Known for my positive attitude, adaptability, and strong work ethic, I thrive in fast-paced, high-pressure kitchen environments while consistently maintaining exceptional standards. With experience ranging from fine dining to high-volume service, I have developed strong technical skills, discipline, and attention to detail.
My background as a competitive volleyball player has reinforced my teamwork, resilience, and focus on shared goals. Outside of work, I enjoy cooking for family and friends, staying active through gym training and cycling, and constantly refining my culinary knowledge.
Sous Chef - The Duke Of Cumberlands Head - Clifton
(2026-05 - 2026-08)
At the Duke of Cumberland's Head, I was part of a small, ambitious kitchen team, often working alongside the Head Chef to run the kitchen. With a strong focus on achieving Michelin recognition, I was trusted with significant responsibility across preparation and service. I maintained high standards of quality, presentation and consistency, while managing continuous prep and ensuring the kitchen remained organised and efficient throughout service.
Junior Sous Chef - The Killingworth Castle - Wootton
(2026-01 - 2026-05)
Working at Killingworth Castle in Wootton, a busy and high-volume kitchen serving a large number of covers, I was responsible for maintaining high standards throughout demanding services. Preparation had to be carried out continuously to keep up with the volume of service, requiring strong organisation, efficiency and attention to detail.
Chef - The Swan Inn - Islip
(2023-09 - 2025-12)
Working in a highly awarded fine dining environment under Michelin-starred chef Paul Welburn, I was heavily involved in the day-to-day running of the kitchen and the consistent delivery of high culinary standards. My responsibilities extended well beyond a typical section-based role, as I regularly supported senior kitchen leadership and contributed to operational areas commonly overseen by Sous and Head Chefs.
Chef de Partie - L'Oscar Hotel London - London
(2023-04 - 2023-06)
Worked within a luxury hotel environment delivering high-quality dishes while maintaining efficiency and consistency under pressure. In the absence of a permanent Head Chef, I was required to support the kitchen as fully as possible, taking on additional responsibility to ensure smooth daily operations. This experience strengthened my adaptability, time management, and ability to uphold premium standards in a demanding setting.
Commis Chef (2021) – Chef de Partie (2022) - Daylesford Organic - Notting Hill
(2021-02 - 2023-03)
Progressed internally due to reliability, skill development, and strong work ethic. Involved in menu preparation, stock management, and maintaining high kitchen standards while supporting junior team members.
Event Catering Assistant - Oriente Hall - Brazil
(2019 - 2020)
Supported food preparation and service for large-scale events, maintaining efficiency and hygiene standards.
Pizza Chef - Tropical Lanches - Brazil
(2019 - 2020)
Prepared pizzas in a fast-paced environment with focus on consistency, speed, and quality.
Pizza Chef / Grill Chef - Lukão Lanches - Brazil
(2018 - 2019)
Managed grill and pizza sections simultaneously while maintaining food safety and quality standards.
College - Vitalino de Oliveira Ruela (2020 - 2020)
Secondary School - Vitalino de Oliveira Ruela (2017 - 2017)
Primary School - Armindo Antunes Siqueira (2013 - 2013)
