Shows good ability to coordinate a project, the professional level.Yields good results in managing human and material resources. Good relationship with the team, trying to solve problems through dialogue. Active participation in planningandorganizingactivities.Shows good ability to coordinate a project, the professional level.Yields good results in managing human and material resources. Good relationship with the team, trying to solve problems through dialogue. Active participation in planning.
Chef de parti (01.06.01-28.12.03)
Hotel Estalagem Do Sado R. IRENE LISBOA Nº 1
• Main activities and responsibilities; Monitor and prepare, confection during the rush hour, responsible for the enforcement of data sheets and product manual to the employees Preparation, organization and product management
Chef de parti (04.01.04- 15.10.04)
Restaurant Tavares rico Rua da misericórdia nº35 R/C 1200-270 Lisboa
• Main activities and responsibilities; Confection and service organization. Responsible for one section making, organizing and managing product and delivering tasks to section workers
Sous Chef (19.10.04-28.11.05)
Mupig – catering S.A.
•Main activities and responsibilities; Service organization and personnel management, preparation and audits.
Head Chef (01.12.05-24.03.07)
Hotel Pousada De Sagres – Infante SAGRES Grupo pestana Sagres
• Main activities and responsibilities; Management of cuisine, service, human resources. Development of new dishes and menus
Loch Fyne Farnham 3 downing street Farnham surrey
• Main activities and responsibilities; Planning of work, rostering, quality control, formulation menus of the day, replacing the chief in his absence, haccp and working with gross profit (weekly budgets.)
Executive head Chef (01.08.07/ 15.11.08)
Grupo Lena Apartado 1004 2499-001 Santa Catarina da Serra
• Main activities and responsibilities; Layouts of kitchens bases of life in Morocco and Algeria, preparing menus, service organization and human resources, negotiate contracts with suppliers, provide training to employees, implement haccp.gestão kitchen (accounts and ratios)
Creative head Chef (13/01/2009-30/10/09)
Portugália restauração s.a
• Main activities and responsibilities; Responsible for product development for various concepts of the group (traditional Portuguese cuisine, Italian, French)
Executive Chef (09/10/2009-May 2012)
• Main activities and responsibilities; Responsible for the central kitchen of the hotel kitchen for groups, banquets and special events and support to villages. Responsible for organization and service in a typical restaurant Mussulo and fine Italian dining restaurant La Piazza dining.
Education And Qualifications
12 years high school / Diploma Cook first grade 1 and pastry chef second grade (September 1998-May 2001)
Final grade 13 overall
School of Hotel and Tourism Lisbon
Internal training – kitchen, vacuum and haccp (January 2004)
Chief Executive Joaquin Figueiredo’
Executive head chef Antonio Almeida (February 2006)
Restaurant Tavares rico
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