Experience

Café Ferreira
• Brazil
• Restaurants
• 1 - 100 Employee
• Line Cook

  • Apr 2022 - Present


Restaurant Pintxo Tapas & Bar

• Denmark
• Restaurants
• 1 - 100 Employee

• Saucier

  • Sep 2021 - Aug 2022

  I did the production and service with the chef every time i worked. I was in charge of building the plates and making sure they were good and clean before they left the kitchen. I also operated the plancha whenever the chef wasn’t around. I did the production and service with the chef every time i worked. I was in charge of building the plates and making sure they were good and clean before they left the kitchen. I also operated the plancha whenever the chef wasn’t around.



Maison Publique

• Canada
• Restaurants

• Line Cook and food runner

  • Jun 2021 - Sep 2021

  I did a three month stage at Maison Publique where i was part of the kitchen staff. I moved around every part of the restaurant helping where needed. I spent most of my time doing prep work for the service, dressing plates, taking them to customer’s tables and explaining them. I took care of making and dressing all the desserts, and jumping in the stations that needed help. I did a three month stage at Maison Publique where i was part of the kitchen staff. I moved around every part of the restaurant helping where needed. I spent most of my time doing prep work for the service, dressing plates, taking them to customer’s tables and explaining them. I took care of making and dressing all the desserts, and jumping in the stations that needed help.



Bier Markt Restaurante

• Brazil
• Restaurants
• 1 - 100 Employee

• Line Cook

  • Dec 2019 - Mar 2020

  I worked as both a prep and line cook. I helped the morning crew with the preparation of ingredients to be used the same day or throughout the week. When working on the line i was in charge of the frying station and got lightly trained on all the other stations too. I worked as both a prep and line cook. I helped the morning crew with the preparation of ingredients to be used the same day or throughout the week. When working on the line i was in charge of the frying station and got lightly trained on all the other stations too.



Mister Steer

• Canada
• Restaurants

• Busser and host

  • Jan 2019 - Sep 2019

  My job consisted on managing the seating of the customers, setting and clearing tables, and bringing dirty dishes to the dish pit. I was the main busser of the restaurant and has started to receive part-time manager training before leaving. My job consisted on managing the seating of the customers, setting and clearing tables, and bringing dirty dishes to the dish pit. I was the main busser of the restaurant and has started to receive part-time manager training before leaving.