Arthur Silva Camolese

I create the dishes, cook, make the preparations, and coordinate the kitchen team. I also perform administrative tasks, such as ordering, searching for supplies, and managing food stock. I work as a restaurant manager to set food prices and determine the cost of dishes.

• Adjusted seasonings of dishes according to customers' tastes.
• Created weekly schedules for employees based on projected business volume.
• Prepared high-quality dishes according to established recipes.
• Supervised team members during meal service to ensure accuracy of orders.
• Planned menus, ordered supplies and managed kitchen staff.
• Adhered to budget guidelines when purchasing ingredients and equipment.
• Trained new chefs on proper cooking techniques and menu items.
• Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
• Developed creative ideas for special events or promotions involving food preparation or presentation.
• Stored foods correctly using correct storage containers and labeling systems.
• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Inspected kitchen equipment for cleanliness and functionality prior to use.
• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
• Resolved customer complaints regarding food quality or service issues.
• Checked quality of raw materials before use.
• Documented employee performance reviews in order to assess progress towards goals set out in training plans.
• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Kept up to date with current culinary trends, as well as health and safety regulations.
• Managed daily operations of the kitchen including scheduling shifts for staff.
• Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
• Selected and developed recipes and planned menus, driving consistent food quality and production.
• Collaborated with restaurant management to align kitchen operations with goals of establishment.
• Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Determined schedules and staff requirements necessary to prepare and plate food.
• Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
• Checked quality of food products to meet high standards.
• Supervised food preparation staff to deliver high-quality results.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Monitored temperatures of prepared food and cold-storage areas.
• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
• Exercised portion control for items served, eliminating waste.

• I prepared breakfast, made snacks and sweets, organized orders, made bread dough, managed production and when necessary I worked as a baker to help in times of need.
• Inspected kitchen equipment for cleanliness and functionality prior to use.
• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Checked quality of raw materials before use.
• Supervised team members during meal service to ensure accuracy of orders.
• Adhered to budget guidelines when purchasing ingredients and equipment.
• Resolved customer complaints regarding food quality or service issues.

• Worked on the production line