Experience

Hotéis Premium

• Portugal
• Hospitality
• 1 - 100 Employee

• Deputy Hotel Manager

  • Apr 2023 - Present

  . Manage the day-to-day running of the hotel and ensure the teams meet their goals and objectives by setting standards and monitoring performance; Drive commercial best practices, maximize revenue opportunities, and work with the Hotel Manager to manage controllable costs and labor control; Oversee all business areas with an eye for detail. Ensure brand standards are consistently delivered while utilizing guest feedback to increase performance against KPIs; Support the Hotel Manager in delivering the site business plan, supporting, and enabling the bigger picture; Demonstrate complete health and safety compliance knowledge and manage all audit processes to a high standard; Establishing policies and procedures for the departments to ensure efficient operations; Reviewing employee performance appraisals to ensure that they are accurate and fair; Developing and maintaining relationships with clients or other departments within the organization to promote teamwork and cooperation; Be agile in thinking and effectively manage my time to meet business needs. Show less



Hotéis Cristal

• Technology, Information and Internet
• 1 - 100 Employee

• Chef de Cozinha no Hotel Cristal Porto

  • Jul 2016 - May 2023

  . Control and direct the food preparation process and any other relative activities . Construct menus with new or existing culinary creations ensuring the variety and quality of the servings . Approve and “polish” dishes before they reach the customer . Plan orders of equipment or ingredients according to identified shortages . Arrange for repairs when necessary . Remedy any problems or defects . Be in charge of hiring, managing and training kitchen staff . Oversee the work of subordinates . Estimate staff’s workload and compensations . Maintain records of payroll and attendance . Comply with nutrition and sanitation regulations and safety standards . Foster a climate of cooperation and respect between co-oworkers Show less



Super Bock Group

• Portugal
• Food and Beverage Services
• 500 - 600 Employee

• Sub-chef de Pastelaria

  • Jul 2013 - Mar 2016

  Responsável pela secção de pastelaria/padaria das duas unidades de turismo do grupo SUPER BOCK - VIDAGO PALACE HOTEL E PEDRAS SALGADAS SPA & NATURE PARK , Chaves (PORTUGAL) Funções Principais: -Serviço à carta -Buffets e banquetes -Bolos festivos -Confeção de pão variado -Confeção de cookies e chocolates -Elaboração de carta Verão de 2015 sob assinatura do Chef Rui Paula -Elaboração de carta Inverno/Primavera 2015/16 sob assinatura do Chef Estrela Michelin Rui Paula -Elaboração de fichas técnicas e documentos de planeamento Show less



The Fladgate Partnership

• Wine & Spirits
• 100 - 200 Employee

• Cozinha/Pastelaria

  • Oct 2011 - Jul 2013

  THE VINTAGE HOUSE HOTEL Cozinha/Pastelaria - Principais Funções -Serviço de Restaurante (carta, sobremesas empratadas) -Serviço de Banquetes (buffets, grupos) - Colaborador no serviço de cozinha, em horário de serviço de refeições - Colaborador em inventários mensais THE VINTAGE HOUSE HOTEL Cozinha/Pastelaria - Principais Funções -Serviço de Restaurante (carta, sobremesas empratadas) -Serviço de Banquetes (buffets, grupos) - Colaborador no serviço de cozinha, em horário de serviço de refeições - Colaborador em inventários mensais