Paul Coelho

A highly motivated professional with comprehensive background in kitchen experience and rapidly working on new techniques, skills, fusion of modern cooking, smooth kitchen operations in fast-paced environment with leadership and challenging team player prioritizing food cost, higiene and company procedures.

Willing to relocate: Anywhere

Breakfast Chef - Holiday inn-Hammersmith - Hammersmith

(2021-02)

• As a Breakfast chef chef responsible for preparing fresh food for a busy shift as per company specs.
• Taking food delivery and sorting it in assigned fridges and freezers and monitoring and recording temperature checks.

Demi Chef de Partie - Gigs-Hammersmith - Hammersmith

(2019-03 - 2021-04)

Worked in Double tree Westminster .Youngs &co pubs.

• Preparations for ala carte menu and incharge of larder station
• Sunday brunch, roasting beef, lamb, chicken, vegies, Yorkshire pudding etc.

DEMI CDP - Berkeley Scott Agency-London - London

(2018-01 - 2019-02)

Worked for Sofitel hotel & Hillingdon Hospitals.

• Banqueting section cooking for lunch & dinner buffet for private functions and dinner parties
• Preparing English breakfast.
• Controlling temperature checks and maintaining hot/cold temperature of cooked foods.
• Aswell as keeping the kitchen clean all the time.
• Cooking food for sick patients, keeping a good watch on allergies, gluten and lactose intolerance.

DEMI CDP - Blue Arrow-Uxbridge - Uxbridge

(2016-10 - 2018-01)

Worked in Hotel Crown plaza as Breakfast chef & pubs.

• preparing breakfast buffet, and handling ala carte orders for lunch
• Getting ready for a busy shift.
• All preparations for Sunday brunch, roasting, Yorkshire pudding, homemade gravy etc.

Breakfast/Buffet cook - Costa cruises-Genova-Italia - Genova, Italia

(2004-04 - 2016-09)

Chef incharge for Buffet section.

• odering stock, maintaining temperature records as per HACCP.
• Cooking hot/cold, starters, canapes, gluten free products, and a wide range of Italian delicacies.
• Elegant Buffet set up for lunch and dinner service with vegetable & ice carvings.

Trainee chef - Taj hotels-India - India

(2002-03 - 2004-06)

• Worked as a trainee chef in main kitchen.
• Successful training in continental cuisine, India cuisine and Butchery.

Food production course - A-Level or equivalent - Institute of hotel management-India (1999-01 - 2001-12)

Certificate of Higher Education