Nuno Bastos

Hi always been team player making sure all my staff members are happy on work environment making all best to delivery top and high standard food .

Chef - Amato Italian cashcurry

• Homemade hummous
• Fresh made pesto all this it’s done daily
• Slicing all fresh meat
• Packaging all ready for supplier

SK15 bar bristo

• Breakfast set up
• Fresh products
• Make sure line is runes smodly
• Make sure all products are rotated

Chef de Partie and Breakfast - Coal & cotton - East Horsley

(2020)

• Working under pressure
• Preparation and making sure using specks
• Fifo and recording temp
• Compiling with Health safety

Breakfast chef - Worsley Old Hall - Worsley

(2017)

• Preparing and making sure all food is sore right
• Delivery high standard of food
• Preparing for next day's service
• Keys older so get in propety

Sous Chef - Loungers - Disbury b

(2013 - 2017)

• Delivering best food
• Gp result
• Tranning and given ha hygiene standards
• Making Rotas
• Working for better specks
• Making sure all the staff as happy .

Head Chef - EST EST EST - Trafford

(2008 - 2013)

• Managing GP and Sales
• Supervising 15 staff members
• Recurting staff
• Managing Rotas
• Hygiene standards

Supervisor Cleaner - M.E.N Arena - Manchester

(2004 - 2008)

• High standards of cleaning
• Supervising 10 employers
• Orders and organisation of cleaning products
• Making sure all jobs are completed.

Head Chef - Frankie and Benny's - Manchester

(2002 - 2004)

• Rotas
• Stock rotacion
• Managing preparation all levels
• Orders and stock controls
• Nfs
• Recurting

Chef de Partie - Frankie and Benny's - Salford

(1997 - 2002)

• Making sure all food its serve right standards.
• Cleaning and maintenance of my on section 3. Preparing all the ingredients such French prep etc
• 4. Making sure all labelling and storage as correct .

9 - Pychology - Portugal collage