Experience

Ashling Hotel Dublin

• Ireland
• Hospitality
• 1 - 100 Employee

• Senior Chef de Partie

  • May 2022 - Present

  • Planning and developing the menu, creating new dishes, testing and tasting new recipes, and ensuring the menu meets the establishment's standards and clientele's preferences. • Managing inventory, ordering necessary supplies, ensuring stock rotation, and maintaining supplier relationships. • Maintaining HACCP standards and regulations and handling special requests and dietary requirements. • Liaising and coordinating with other kitchen sections to ensure that dishes are prepared timely and per the guest's requirements. • Delegating tasks to junior chefs in their section and training and supervising staff members, ensuring they follow all the right procedures and meet quality standards. • Applying advanced cooking and presentation, presenting dishes in an appealing manner, often with a focus on fine dining standards. • Managing kitchen operations, scheduling staff, planning for busy periods or events, and handling any issues or problems that arise in the kitchen. • Keeping up-to-date with the latest culinary trends, techniques, and innovations and incorporating them into kitchen operations as applicable. Show less



Twitter

• United States
• Software Development
• 700 & Above Employee

• Chef De Partie

  • Feb 2022 - May 2022

  • Planning and developing the menu, creating new dishes, testing and tasting new recipes, and ensuring the menu meets the establishment's standards and clientele's preferences. • Managing inventory, ordering necessary supplies, ensuring stock rotation, and maintaining supplier relationships. • Maintaining HACCP standards and regulations and handling special requests and dietary requirements. • Liaising and coordinating with other kitchen sections to ensure that dishes are prepared timely and per the guest's requirements. • Delegating tasks to junior chefs in their section and training and supervising staff members, ensuring they follow all the right procedures and meet quality standards. • Applying advanced cooking and presentation, presenting dishes in an appealing manner, often with a focus on fine dining standards. • Managing kitchen operations, scheduling staff, planning for busy periods or events, and handling any issues or problems that arise in the kitchen. • Keeping up-to-date with the latest culinary trends, techniques, and innovations and incorporating them into kitchen operations as applicable. Show less



Marlin Hotel Dublin

• Ireland
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Jan 2021 - Jan 2022

  • Assisting the Head Chef in managing daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. • Guiding junior kitchen staff members, including, but not limited to, line cooking, food preparation, and dish plating. • Creating unique dishes that complement and enhance the existing menu. • Ensuring a high standard of cleanliness and orderliness in the kitchen, always adhering to health and safety regulations. • Overseeing and managing kitchen operations in the absence of the Head Chef. • Monitoring and controlling stock levels and identifying when supplies need to be ordered. • Coordinating with the management team to align kitchen operations with the broader goals of the restaurant. Show less



Red Cow Moran Hotel

• Ireland
• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Apr 2020 - Dec 2020

  • Participating in creating and planning menus, including developing new dishes and recipes. • Ensuring HACCP regulations, maintaining high hygiene standards, cooking and storing food at the right temperatures, avoiding cross-contamination, and keeping premises clean. • Keeping track of inventory and ordering necessary food supplies, working closely with suppliers and ensuring the highest quality ingredients are always used. • Mentoring or training junior staff members, such as commis chefs or apprentices. • Assisting with the preparation and execution of special events, banquets, and catering as needed. Show less



La Maison

• Dublin, Ireland

• Chef De Partie

  • Jan 2020 - Mar 2020

  • Participating in creating and planning menus, including developing new dishes and recipes. • Ensuring HACCP regulations, maintaining high hygiene standards, cooking and storing food at the right temperatures, avoiding cross-contamination, and keeping premises clean. • Keeping track of inventory and ordering necessary food supplies, working closely with suppliers and ensuring the highest quality ingredients are always used. • Mentoring or training junior staff members, such as commis chefs or apprentices. • Assisting with the preparation and execution of special events, banquets, and catering as needed. Show less



Sandymount Hotel at AVIVA Stadium

• Ireland
• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Jul 2019 - Jan 2020

  • Participating in creating and planning menus, including developing new dishes and recipes. • Ensuring HACCP regulations, maintaining high hygiene standards, cooking and storing food at the right temperatures, avoiding cross-contamination, and keeping premises clean. • Keeping track of inventory and ordering necessary food supplies, working closely with suppliers and ensuring the highest quality ingredients are always used. • Mentoring or training junior staff members, such as commis chefs or apprentices. • Assisting with the preparation and execution of special events, banquets, and catering as needed. Show less



Diego Lima Cozinha Criativa

• Culinary Event Manager

  • Jan 2015 - May 2019

  • Leading creation and development of unique and personalised menus for each event, understanding the event's theme, guests' dietary requirements, seasonality of ingredients, and cultural preferences. • Liaising with food suppliers to order the necessary ingredients for each event, managing relationships with suppliers, negotiating prices, and ensuring the timely delivery of high-quality products. • Evaluating and recruiting chefs, sous chefs, and other kitchen and event staff. • Forecasting and controlling food and labour costs, maintaining accurate records, and ensuring the profitability of each event. • Ensuring that all food prepared is of the highest quality, including regular tasting, adjusting recipes if necessary, and ensuring food safety standards are maintained. • Planning and coordinating each event, working closely with front-of-house staff and other stakeholders to ensure smooth operation, including briefing and debriefing staff, coordinating with the event planner on timing, and handling any unforeseen issues that arise during the event. Show less



Cervejaria Premium Paulista - Madalena

• Brazil
• Food and Beverage Services
• 1 - 100 Employee

• Sales Representative

  • 2016 - 2019

  • Established a client base of over 100, significantly expanding business reach. • Increased invoiced revenue of São Paulo's central area by over 700%, demonstrating exceptional business growth. • Successfully formed high-profile partnerships with leading companies, including Facebook and XYZ Live. • Initiated key collaborations with prominent local establishments such as Terraço Itália, Sal Gastronomia, Empório Frei Caneca, and Holy Burger.• Leading effective lead generation strategies, identifying potential clients through various channels such as cold calls, emails, and direct meetings, contributing to a significant customer base expansion. • Negotiating contracts and deals proficiently, balancing customer satisfaction and company profitability. • Pursuing continuous learning, staying updated with the latest product features, market trends, and industry insights, and improving selling skills and product knowledge. • Collaborating effectively with cross-functional teams, including marketing, customer service, and product management, ensuring a cohesive approach towards achieving the company's sales goals. Show less



Cia Tradicional de Comércio

• Brazil
• Restaurants
• 100 - 200 Employee

• Commis Chef

  • Mar 2014 - Oct 2014



Capim Santo

• Brazil
• Restaurants
• 1 - 100 Employee

• Chef

  • Jun 2013 - Mar 2014