Daniel LOPES
CHEFE
Oeiras ,7
Summary
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Chef position. Ready to help team achieve company goals.
Boa capacidade de coordenação, dinamismo, controle e orientação de serviços operacionais.
Facilmente no conhecimento de alimentos e utensílios.
Overview
8
8
years of professional experience
4
4
years of post-secondary education
2
2
Certifications
1
1
Language
Work History
Chef De Cuisine Vegan
AO26 CHIADO LDA
Lisboa , PORTUGAL
09.2020 - Current
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
- Gained extensive knowledge in data entry, analysis and reporting.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
- Provided professional services and support in a dynamic work environment.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Passionate about learning and committed to continual improvement.
- Developed and maintained courteous and effective working relationships.
- Identified issues, analyzed information and provided solutions to problems.
- Learned and adapted quickly to new technology and software applications.
- Managed time efficiently in order to complete all tasks within deadlines.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
Chef De Cuisine Vegan
Flexible, Lda
Lisboa , Portugal
08.2019 - 08.2020
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Created menus and designed corresponding recipes for Business Name.
- Maintained well-organized mise en place to keep work consistent.
- Hired, managed, and trained kitchen staff.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Obtained fresh, local ingredients to lower grocery costs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Cooked memorable dishes that brought new customers into establishment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Interacted with guests to obtain feedback on product quality and service levels.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Modernized work processes to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Chef De Cuisine Vegetariano
House Of Wonders
Cascais , Portugal
05.2015 - 10.2018
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Oversaw preparation of creatively-designed recipes for Business Name.
- Created menus and designed corresponding recipes for Business Name.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Mentored kitchen staff to prepare each for demanding roles.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Obtained fresh, local ingredients to lower grocery costs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Created recipes and prepared advanced dishes.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Cooked memorable dishes that brought new customers into establishment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Modernized work processes to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Education
Especialização Técnico De Gestão Hotelaria - Gestão De Hotelaria Restauração E Bebidas
ESCOLA DE HOTELARIA DE TURISMO DE PORTUGAL
ESTORIL 03.2013 - 09.2015
Especialização - Culinária Macrobiótica
INSTITUTO DE MACROBIÓTICA DE PORTUGAL
Lisboa 01.2017 - 12.2018
Skills
Training and Development
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Certification
[GestãodeHotelaria]Técnico profissionalizante 2013/2015]
Timeline
Chef De Cuisine Vegan
AO26 CHIADO LDA
09.2020 - Current
Chef De Cuisine Vegan
Flexible, Lda
08.2019 - 08.2020
Culinaria Macrobiotic. [InstitutoMacrobioticdePortugal] - [2017/2018]
12-2018
Especialização - Culinária Macrobiótica
INSTITUTO DE MACROBIÓTICA DE PORTUGAL
01.2017 - 12.2018
Chef De Cuisine Vegetariano
House Of Wonders
05.2015 - 10.2018
[GestãodeHotelaria]Técnico profissionalizante 2013/2015]
03-2015
Especialização Técnico De Gestão Hotelaria - Gestão De Hotelaria Restauração E Bebidas
ESCOLA DE HOTELARIA DE TURISMO DE PORTUGAL
03.2013 - 09.2015
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