Filipe Miguel Nunes Vicente

• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Operated all kitchen equipment safely to prevent injuries.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Complied with portion and serving sizes as per restaurant standards.
• Prepared items for roasting, sautéing, frying and baking.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Sanitized all counters properly to prevent food-borne illness.
• Modernized work processes to reduce guest wait times and boost daily output.
• Cooked memorable dishes that brought new customers into establishment.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Planned promotional menu additions based on seasonal pricing and product availability.

I started as a dishwasher from the beginning, step by step i start be passionate about what the team do and I start to be closer and closer to them.
In 6 months I began doing the starters and desserts part and growing my skills month by month and in another 6 months i was nominated to be chef de partie.

• Prepared food items in compliance with recipes and portioning control guidelines.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.