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Ambitious Junior Sous Chef with strong foundation in culinary techniques and kitchen management. Skilled in food preparation and team collaboration, ensuring seamless and productive kitchen environment. Poised to contribute to exceptional dining experiences and elevate kitchen operations.

Accomplished culinary professional with extensive expertise in modern British and European cuisine, specializing in menu coordination, recipe development, and high-volume kitchen operations in both hotel and restaurant settings. Adept at transforming seasonal and locally sourced ingredients into innovative, cost-effective dishes while upholding strict food safety and cleanliness standards.
With a proven background in catering operations, event planning, and managing special dietary requirements, I consistently deliver exceptional customer satisfaction through a deep commitment to hospitality. I have a talent for creating unique menus and artful plating arrangements that elevate the dining experience, achieved by mentoring staff, fostering teamwork, and collaborating closely with senior chefs to maintain exemplary kitchen performance.
Having excelled as both a Junior Sous Chef—renowned for innovative dish creation and stringent hygiene standards—and as a dedicated Sous Chef thriving under pressure with a can-do attitude, I bring strong leadership, meticulous organization, and a passion for sustainable, farm-to-table cuisine. My track record of exceeding guest expectations through innovative menu diversification and efficient kitchen management underscores my commitment to culinary excellence.
I am now seeking a new opportunity as a Sous Chef, where I can leverage my culinary creativity, operational expertise, and leadership skills to drive continued success and elevate the overall dining experience.

I began my journey over ten years ago working at fast food chain restaurants eventually moving into fine dining and then had the time to delve into catering private events and small table gatherings. I am a very engaged and energetic cook and aspire to the title of Head Chef one day. My goal is to learn new techniques and experience new food as well as focus on a local and seasonal forward mindset. I am self-taught and have always wanted to work for engaging and noteworthy restaurants in order to hone my skills and perfect my craft.

Ambitious culinary professional with 5+ years UAE experience seeking Chef de Partie role. Skilled in managing hot kitchen and grill sections, handling high-volume service (150+ covers), maintaining HACCP compliance, supporting food cost control, and supervising junior kitchen staff. Experienced in Japanese, Mediterranean, Turkish, and international cuisine preparation within 4-5 environments.

MIRELLA FERRAZ SILVA

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Chef

Chef Assistant

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Diploma in Hospitality Management -

Certificate IV in Commercial Cookery -

Certificate III in Commercial Cookery -

General English Course - Advanced Level

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Chef

Chef Assistant

Cook

Diploma in Hospitality Management -

Certificate IV in Commercial Cookery -

Certificate III in Commercial Cookery -

General English Course - Advanced Level

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