Nuno Mesquita
Mem Martins
Summary
Adept Head Chef with a proven track record at Bica Dos Cavalos Restaurant, enhancing menu offerings with culinary expertise and nutritional knowledge. Excelled in kitchen management and team leadership, significantly improving dining experiences through innovative recipe creation and meticulous ingredient selection. Demonstrated exceptional food safety and allergy awareness, ensuring high standards of food presentation and customer satisfaction.
Overview
30
30
years of professional experience
Work History
Head Chef
Bica Dos Cavalos Restaurant
10.2023 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
Chef
ITQB Nova (University Canteen)
02.2023 - 09.2023
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
Cook
SUD Hall (Events)
09.2022 - 01.2023
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Cook Shift Leader
ALTIS Avenida *****
10.2021 - 10.2022
- Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
- Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
- Supported overall restaurant success through cross-training in various positions when necessary to provide adequate coverage during busy times.
- Contributed to positive workplace culture by fostering open communication among team members and addressing issues proactively before they escalated.
- Monitored food quality and presentation to maintain high standards.
- Prepared and served various food items in fast-paced Breakfast Buffet environment.
- Trained and supervised cooking staff to expertly meet daily needs.
- Suggested actionable improvements to streamline training procedures.
- Adjusted recipes based on ingredient availability or customer request.
Cooking Intern
ALTIS Avenida *****
07.2021 - 10.2021
- Gained hands-on experience by participating in the creation of daily specials and menu items.
- Expanded recipe repertoire by learning new cooking methods under mentorship from skilled chefs.
- Enhanced cooking techniques by assisting in the preparation of a diverse range of dishes.
- Increased understanding of flavor profiles and ingredient pairings, resulting in more innovative dishes.
Commercial Director
SOCIMARPE, LDA.
09.2000 - 06.2020
- Identified strategic acquisition targets, contributing to company expansion efforts.
- Negotiated high-value contracts for commercial partnerships, resulting in long-term business relationships.
- Developed pricing strategies that balanced profit margins with competitive positioning, driving sustainable growth.
- Evaluated competitor strategies in order to proactively adapt marketing tactics for continued success.
- Remained highly composed and calm in very fast-paced, stressful and constantly changing environments to provide optimal leadership and achieve desired results.
- Developed project budgets and managed production costs.
- Devised and implemented strategies to create new revenue streams and cut operational costs.
- Developed strategic initiatives based upon company objectives aimed at accelerating growth.
Sales Coordinator
CORCIN, LDA.
10.1996 - 01.2000
- Worked closely with the sales team to prioritize tasks, set goals, and allocate resources efficiently; resulting in increased productivity and revenue.
- Maintained accurate records of all sales activities, including contracts, proposals, quotes, follow-ups, and customer communications.
- Increased sales revenue by establishing strong relationships with clients and identifying new business opportunities.
- Streamlined sales processes for improved efficiency and customer satisfaction.
Salesperson
SOCIMARPE, LDA.
09.1994 - 11.1996
- Worked to build relationships with customers and built potential for additional sales.
- Developed relationships with clients for increased loyalty and repeat business.
- Boosted sales by consistently engaging with customers and addressing their needs effectively.
- Collaborated with team members to reach collective sales goals, fostering a supportive work environment.
Education
No Degree - Mechanical Engineer
Coimbra, PortugalCooking Professional Degree - Cooking And Kitchen Administration
Centro De Formação E Reabilitação Profissional De
Alcoitao, Portugal09-2021
High School Diploma -
Ferreira Dias School
Cacem, Portugal06-1989
Skills
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Culinary expertise
- Food Safety Regulations
- Special Event Catering
- Banquets and catering
- Cost Management
- Recipe creation
- Leadership Qualities
- Allergy awareness
Additional Information
Passion for Culinary Arts
Cooking has always been a lifelong passion of mine. Unfortunately, when I was at a crossroads in my career, there were no culinary schools available in Portugal, leading me to explore other paths for 25 years. However, my enduring love for cooking ultimately inspired me to transform my life. I returned to school to pursue my culinary dreams and successfully advanced to the position of Head Chef at a quality restaurant in downtown Lisbon. With an adventurous spirit and a commitment to growth, I am now eager to seek new challenges in the culinary world.
Languages
Portuguese
Native language
English
Advanced
C1
French
Intermediate
B1
Spanish
Intermediate
B1
Timeline
Head Chef
Bica Dos Cavalos Restaurant
10.2023 - Current
Chef
ITQB Nova (University Canteen)
02.2023 - 09.2023
Cook
SUD Hall (Events)
09.2022 - 01.2023
Cook Shift Leader
ALTIS Avenida *****
10.2021 - 10.2022
Cooking Intern
ALTIS Avenida *****
07.2021 - 10.2021
Commercial Director
SOCIMARPE, LDA.
09.2000 - 06.2020
Sales Coordinator
CORCIN, LDA.
10.1996 - 01.2000
Salesperson
SOCIMARPE, LDA.
09.1994 - 11.1996
No Degree - Mechanical Engineer
Cooking Professional Degree - Cooking And Kitchen Administration
Centro De Formação E Reabilitação Profissional De
High School Diploma -
Ferreira Dias School
Similar Profiles
Diego CastanedaDiego Castaneda
Supervisor at Dos Potrillos RestaurantSupervisor at Dos Potrillos Restaurant
Prisma LermaPrisma Lerma
Customer Service at Los Dos Potrillos Mexican RestaurantCustomer Service at Los Dos Potrillos Mexican Restaurant
Rahmi Can KAYARahmi Can KAYA
Bartender at Los Dos Potrillos Mexican RestaurantBartender at Los Dos Potrillos Mexican Restaurant