Filipe Laureano
Summary
My name is Filipe Laureano de Andrade a 34-year-old professional from Brazil with seven years of experience in the kitchen industry. Currently, I am seeking a full-time job position in a respectful environment that offers stability and security aiding in meeting my visa requirements. I prioritize fostering positive relationships with coworkers and managers to collaborate effectively as a team. Additionally, I am eager to enhance my skills, contribute innovative ideas, and craft special menus within my role.
Overview
7
7
years of professional experience
Work History
Chef De Partie
Burleigh Pavilion
12.2019 - Current
- Mediterranean food with French and Italian touch.
- Restaurant with 50 chefs and capacity for 800 people.
- I have learned and develop most of my skills in this place, especially time management and work under-pressure.
- Staff of the month in December 2021, Staff of the year in 2022.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Passionate about learning and committed to continual improvement.
- Developed new specials and flavor combinations to enhance customer dining experience.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Collaborated with staff members to create meals for large banquets.
- Maintained well-organized mise en place to keep work consistent.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Chef De Partie
Orzo Restaurant
06.2022 - 11.2022
- Italian food 150 covers
- Excellent opportunity to work in a proper Italian kitchen making house made pastas and dough.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Passionate about learning and committed to continual improvement.
Demi Chef
Frida Sol
06.2017 - 12.2019
- Mexican food 60 covers
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Coordinated with team members to prepare orders on time.
- Reduced food waste by implementing effective portion control and utilizing surplus ingredients in creative dishes.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Commis Chef
Bonita Bonita
10.2017 - 06.2019
- Mexican food 120 covers
- Bonita Bonita allowed me to start my career as a chef.
- Evaluated food products to verify freshness and quality.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Planned and directed high-volume food preparation in fast-paced environment.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Rotated through all prep stations to learn different techniques.
Cook's Assistant
Social Eating House + Bar
05.2017 - 01.2018
- Australian Modern food/ 120 covers
- Kitchen with five chefs and two cook assistants.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Cleaned and maintained work areas, equipment and utensils.
- Trained new staff on food preparation and safety procedures.
- Followed food safety practices and sanitation guidelines.
Education
Diploma of Hospitality Management
Imagine Education Australia
Gold Coast, QLD02.2023
Certificate IV in Commercial Cookery
Imagine Education Australia
Gold Coast, QLD06.2022
Certificate III in Commercial Cookery
Imagine Education Australia
Gold Coast, QLD11.2021
Project Management
Entrepreneur Education
Gold Coast, QLD06.2019
Architecture
Universidade Salvador - UNIFACS
Salvador, BA, Brazil08.2015
Skills
- Culinary expertise: Mexican, Mediterranean, Italian, Australian Morden and French cuisine
- Knowledge: Cooking techniques, food preparation methods, and understanding flavor profiles
- Adaptability: Flexibility to work in various stations fries, charcoal grill, flat grill, pasta, oven, pizza, charcuterie, colds
- Organization: Manage multiple tasks simultaneously, prioritize work, and maintain a clean and efficient workstation
- Attention to detail: Precision and accuracy in measuring ingredients, plating dishes, and following recipes
- Time Management: Working efficiently under pressure and adhering to strict timelines preparation and delivery of food orders
- Creativity: Innovate and create new dishes or variations on existing ones contributing to menu development
- Hygiene and Safety Standards: Maintaining a clean and sanitary work environment, adhering to food safety regulations
- Teamwork: Collaboration with other members of the kitchen and restaurant for smooth operation
Languages
English
Professional Working
Portuguese
Native or Bilingual
Spanish
Elementary
Timeline
Chef De Partie
Orzo Restaurant
06.2022 - 11.2022
Chef De Partie
Burleigh Pavilion
12.2019 - Current
Commis Chef
Bonita Bonita
10.2017 - 06.2019
Demi Chef
Frida Sol
06.2017 - 12.2019
Cook's Assistant
Social Eating House + Bar
05.2017 - 01.2018
Diploma of Hospitality Management
Imagine Education Australia
Certificate IV in Commercial Cookery
Imagine Education Australia
Certificate III in Commercial Cookery
Imagine Education Australia
Project Management
Entrepreneur Education
Architecture
Universidade Salvador - UNIFACS
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