ANA PAULA PINTO SILVEIRA CARDOSO
Fairlight,NSW
Summary
Accomplished culinary professional with eleven years of experience in fast-paced kitchens, focusing on menu development and team leadership. Enhances kitchen efficiency and guest satisfaction through innovative dishes and effective conflict resolution. Committed to maintaining high standards of food safety and quality while delivering memorable dining experiences.
Overview
13
13
years of professional experience
Work History
Head Chef
Donny’s bar
Manly, Australia
04.2023 - Current
- Developed staff training programs, optimized food profit margins by implementing cost control measures and menu planning, coordinated order planning and supervision, managed stock levels, recruited and hired new employees to create a high-performing team.
- Led kitchen operations to maintain high standards of food quality.
- Developed seasonal menus reflecting current culinary trends and customer preferences.
- Supervised kitchen staff to ensure efficient workflow and collaboration.
Chef
Flo’s Creperie
Noosa Heads, Australia
03.2022 - 02.2023
- Prepared high quality meals by cooking and prepping ingredients, assisted chefs, managed deliveries and restocking, cleaned stations, upheld kitchen and food safety standards.
- Prepared a variety of sweet and savory crepes for diverse customer preferences.
- Managed kitchen inventory to ensure fresh ingredients and minimize waste.
- Trained new staff on crepe preparation techniques and kitchen safety standards.
Chef de Partie
L’Americano
Balgowlah, Australia
11.2021 - 02.2022
- Coordinated daily tasks with the head chef, adhered to food and safety standards for proper handling of food products, prepared and presented dishes, managed the pass in the head chef's absence, and developed the weekly specials menu.
- Prepared high-quality dishes following L’Americano’s Italian cuisine standards.
- Managed daily kitchen operations, ensuring smooth workflow and efficiency.
- Collaborated with head chef to create seasonal menu items and specials.
Chef de Partie
Tapavino
Sydney, Australia
05.2021 - 11.2021
- Oversaw holding and storage operations, coordinated food stocking and rotation, upheld sanitation standards, and arranged food presentation and plating for mealtime service to ensure quality and compliance.
- Prepared high-quality dishes in a fast-paced kitchen environment.
- Collaborated with the head chef to develop seasonal menu items.
- Trained junior kitchen staff on food preparation techniques and safety standards.
Chef
Sliderz Cafe Manly
Manly, Australia
02.2021 - 05.2021
Chef de Partie
Belgrave Cartel
Manly, Australia
06.2020 - 08.2020
Chef de Partie
Tapavino
Sydney, Australia
01.2020 - 03.2020
Chef de Partie
Havana Beach
Manly, Australia
08.2020 - 01.2020
Chef de Partie - Head Chef
Insitu Bar and Restaurant - Donny’s Bar - (MJC Group)
Manly, Australia
06.2019 - 12.2019
Chef de Partie
The Boathouse Group
Whale Beach/Shelly Beach
10.2018 - 06.2019
Chef de Partie
Born by Tapavino
Barangaroo
04.2017 - 10.2018
Breakfast Chef
Three Beans Mosman
Sydney
02.2017 - 04.2017
Chef
About Life Organic Food
Crows Nest
07.2016 - 11.2016
Cook
Coogee Pavilion Restaurant
Coogee Beach
11.2015 - 05.2016
Cook
G.G Espresso Opera House and Quantas –The Gregan Group
Circular Quay
12.2015 - 03.2016
Cook
King St. Brewhouse & Restaurant
Darling Harbour
10.2015 - 12.2015
Chef
Dirty Old Man Cocktail Pub
Porto Alegre - Brazil, RS
02.2013 - 08.2015
Education
Food Safety Supervisor
Australian Institute of Food Safety
12-2023
Diploma - Event Management
Pacific Training Group
Sydney, Australia02-2022
Diploma - Hospitality Management
Evolution Hospitality Institute
Sydney, Australia09-2018
Certificate IV - Commercial Cookery
Evolution Hospitality Institute
Sydney, Australia06-2018
Certificate I - III - Commercial Cookery
Evolution Hospitality Institute
Sydney, Australia09-2017
General English Course -
English Language School in Sydney (ELSIS)
Sydney, Australia04-2016
Certificate Professional Cook -
SENAC
Porto Alegre, Brazil01-2012
Bachelor - Tourism Management
UNIFRA
Santa Maria, Brazil07-2010
Skills
- Leadership in kitchen
- Menu innovation
- Culinary diversity
- Team collaboration
- Disciplined and proactive
- Disciplined and proactive
- Quick learner
- Culinary diversity
Availability
Full time
References
On request
Languages
English
Professional
Portuguese
Full Professional
Timeline
Head Chef
Donny’s bar
04.2023 - Current
Chef
Flo’s Creperie
03.2022 - 02.2023
Chef de Partie
L’Americano
11.2021 - 02.2022
Chef de Partie
Tapavino
05.2021 - 11.2021
Chef
Sliderz Cafe Manly
02.2021 - 05.2021
Chef de Partie
Havana Beach
08.2020 - 01.2020
Chef de Partie
Belgrave Cartel
06.2020 - 08.2020
Chef de Partie
Tapavino
01.2020 - 03.2020
Chef de Partie - Head Chef
Insitu Bar and Restaurant - Donny’s Bar - (MJC Group)
06.2019 - 12.2019
Chef de Partie
The Boathouse Group
10.2018 - 06.2019
Chef de Partie
Born by Tapavino
04.2017 - 10.2018
Breakfast Chef
Three Beans Mosman
02.2017 - 04.2017
Chef
About Life Organic Food
07.2016 - 11.2016
Cook
G.G Espresso Opera House and Quantas –The Gregan Group
12.2015 - 03.2016
Cook
Coogee Pavilion Restaurant
11.2015 - 05.2016
Cook
King St. Brewhouse & Restaurant
10.2015 - 12.2015
Chef
Dirty Old Man Cocktail Pub
02.2013 - 08.2015
Food Safety Supervisor
Australian Institute of Food Safety
Diploma - Event Management
Pacific Training Group
Diploma - Hospitality Management
Evolution Hospitality Institute
Certificate IV - Commercial Cookery
Evolution Hospitality Institute
Certificate I - III - Commercial Cookery
Evolution Hospitality Institute
General English Course -
English Language School in Sydney (ELSIS)
Certificate Professional Cook -
SENAC
Bachelor - Tourism Management
UNIFRA