Luis Cunha
Mitcham,VIC
Summary
I have a clear, logical mind with a practical approach to problem-solving and a drive to see things through to completion. Having accumulated more than 7 years of experience in managing and leading teams across multiple sectors, I am eager to learn, enjoy overcoming challenges and have a genuine interest in logitics management and making organisations successful.
Excelled in team leadership, fostering a culture of continuous improvement and resilience. Mastered cost control, reducing expenses by 20% in my current role, while advancing food safety and quality.
Skilled in negotiation and relationship management, ensuring top-notch supplier partnerships and customer satisfaction. Seasoned Executive Manager with 7 years of experience. Maintains and handles all operations for establishment and staff.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Head Chef
Fortunate Son Cafe
11.2020 - Current
- Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
- Staying up-to-date with culinary trends and kitchen processes
- Dealing with suppliers and ensuring they supply quality goods at affordable prices
- Managing inventory and ordering stock as needed
- Overseeing maintenance of kitchen equipment and organising repairs when needed
- Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
- Developing new dishes and overhauling menus to attract more clientele
- Ensuring that guests receive excellent service and enjoy their culinary experience
Kitchen Manager
Hard Rock Cafe Amsterdam
02.2009 - 03.2020
- Control food cost and related purchases in alignment with budgeted expectations
- Co-create Cafe’s budget and P&L
- Managing staff schedules in accordance with the cafe’s budget and forecast models for 50 to 60 employees
- Overseeing deliveries and inventories
- Maintaining the highest standards of brand, local health, safety, and food preparation hygiene requirements
- Supporting the team in consistent execution of all systems and processes to consistently deliver all products and services to brand standards
- Supporting senior management in building a highly functional hourly team who share a common vision and values
- Developing kitchen team in all aspects of kitchen execution from 100% recipe adherence to banquet service
- Fostering an environment of customer service in which all team members put the guest first in every situation
- Executing established food standards for overall guest satisfaction that meet or exceed brand standard
- Ensuring the highest levels of hygiene and food handling practices to deliver optimal quality of product to guests
- Attracting and retaining the most exceptionally talented culinary talent available in the market and place them in positions that leverage their skills and expertise for maximum impact
- Defining goals and expectations for Kitchen hourly team members using performance review tools and holding staff accountable for successful performance
- Supporting staff development and advancement along well-defined career paths
- Managing a diverse team ensuring a balanced and proactive approach to increasing individual potential
- Showing a high level of business acumen and common sense
- Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas
Sous Chef
Sirens Restaurant
03.2005 - 12.2008
- Leading kitchen team in head chef's absence
- Providing guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Overseeing and organizing kitchen stock and ingredients
- Ensuring a first-in, first-out food rotation system and verifying all food products are properly dated and organized for quality assurance
- Keeping cooking stations stocked, especially before and during prime operation hours
- Hiring and training new kitchen employees to restaurant and kitchen standards
- Managing food and product ordering by keeping detailed records and minimizing waste, plus working with existing systems to improve waste reduction and manage budgetary concerns
- Supervising all food preparation and presentation to ensure quality and restaurant standards
- Working with head chef to maintain kitchen organization, staff ability, and training opportunities
- Verifying that food storage units all meet standards and are consistently well-managed
- Assisting head chef with menu creation
- Coordinating with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Junior Sous Chef
Pellegrino's cafe
11.1998 - 02.2005
- Ensuring consistent and smooth running of food production
- Ensuring effective stock purchase, its receipt and storage
- Ensuring that working areas are always kept clean
- Assisting other kitchen staff as need arises
- Supervising performance of kitchen staff to ensure proper activity
- Performing other administrative tasks as will be communicated by superiors
- Ensuring that required standards are adhered to in the production and preparation of food – in quality, quantity and safety
- Working towards exceeding customer’s expectation by encouraging and promoting high level of service
- Ensuring all complaints, inquiries, and suggestions by customers are attended to accordingly
- Giving appropriate support or guidance to members of kitchen when need arises
- Resolving possible disputes within the kitchen and report any unresolved
- Promoting good team spirit regularly
- Ensuring all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
- Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules
- Preparing substitute items
- Ensuring that the kitchen staff work harmoniously in order to ensure timely production of quality foods
- Ensuring proper arrangement and garnishing of food
- Managing food logs
- Monitoring the quality and quantity of food prepared
- Assisting in recruiting, hiring, and training employee cooks
- Reporting the need for maintenance to appropriate staff
Education
Certificate IV in Logistics -
Kangan Institute
01.2023
Certificate III in Hospitality -
Hospitality Training Australia
01.2008
Skills
- Communication
- Planning and organising
- Problem solving
- Technical knowledge
- Budgeting
- Coordinating
- Multi-tasking
- Operations Management
- People Management
- Workplace Health and Safety
- Inventory
- Cost Controlling
- Cost Analysis
- Scheduling
- Inventory
- Cost Controlling
- Scheduling
Certification
Drivers Licence
Languages
Portuguese
Timeline
Head Chef
Fortunate Son Cafe
11.2020 - Current
Kitchen Manager
Hard Rock Cafe Amsterdam
02.2009 - 03.2020
Sous Chef
Sirens Restaurant
03.2005 - 12.2008
Junior Sous Chef
Pellegrino's cafe
11.1998 - 02.2005
Certificate III in Hospitality -
Hospitality Training Australia
Certificate IV in Logistics -
Kangan Institute
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