Macanzie Pereira

To obtain a creative and challenging position in an organization that gives me an opportunity for self-improved and leadership, while contributing to the symbolic growth of the organization with my innovative and logical skills.

Agency Chef - Agency Chef

(2022-09)

Work Environment: Contract Caterings, 5* Hotels, Banqueting Events, Restaurants

• CDP
• Breakfast Chef
• Prep Chef

Senior Chef de partie - St. Martins Lane Hotel (Covent Garden) - Covent Garden

(2022-02 - 2022-08)

• Working in both the larder and hot kitchen section during the busy service period, and if need be jump onto the pastry section during the rush hours
• Monitoring the quality and quantity of each dish meets the requirements of the hotel standard
• Handling guest food complaints and dietary preferences very discreetly and in a professional manner
• Helping the head chef and the sous chef to create new menus for every season
• Managing the stock take every month so as to reach the monthly targets
• Making sure the sections are clean before the start of the shift and at the end of the shift
• Following strictly the food and hygiene, health and safety procedures as directed by the hotel
• Managing banqueting and other aspects of it so as to have a smooth service
• Prepping the mise en place for the section on a day to day basis, labelling the products to avoid cross contamination followed by FIFO (First in first out)
• Coordinating with the service team for clear communication and guiding them with chefs specials to recommend the guest
• Working together as a team and helping each other during the busy hours of service

Chef de partie - Do&Co International Catering Ltd

(2018-03 - 2021-10)

• Managed kitchen staff of 4 people and dining services for upto 10 airlines with vip flights averaging 5000 servings per day
• Supervised preparation and executed diverse menu according to the highest standards
• Supervising and working with everything such as grilling chicken and seafood food, prepping and cutting vegetables
• Managing and training any agency staff
• Monitoring portion and waste control
• Assisting with the management of food hygiene practices
• Collaborate with other colleagues and senior's

Commi Chef - Taj Exotica, Goa - Goa

(2016-06 - 2016-12)

Worked for a period of 6 months at a 5* Hotel (Taj Exotica) in Food Production as a commi chef.

BA - Hospitality Management - Institute Of Advanced Management, Nuvem, Goa (2016)

B.sc - Catering Management - Institute Of Advanced Management, Nuvem, Goa (2016)

Diploma in Hospitality Administration - Hospitality Administration - Institute Of Advanced Management, Nuvem, Goa (2016)

H.SC.

• Ramcrisna Madeva Salgaocar Higher Secondary School, Goa (2013)

S.S.C.

• Perpetual Succour Convent High School, Goa (2011)