Tiago Prado Da Silva
Chef
Gold Coast,QLD
Summary
Adaptable and entrepreneurial, with solid industry experience and a proven track record in building and leading successful teams. Talented problem solver, ready to support co-workers at any time.
Self-motivated with 6 years of experience preparing memorable dishes with fresh ingredients. Well trained in varied cuisines.
Available for weekend, night and holiday shifts. Considered hardworking, punctual and motivated.
Hardworking and passionate job seeker with strong organizational skills, eager to secure a chef position, ready to help the team achieve company goals.
Enthusiastic and eager to contribute to the team's success through hard work, attention to detail and excellent organizational skills.
Excellent reputation for problem solving. Able to work under pressure and adapt to new situations and challenges to improve the organizational brand.
Seeking and maintaining a full-time position that offers professional challenges.
Overview
3
3
years of professional experience
Work History
Sous Chef
Moonligth Drive
Sydney , NSW
11.2018 - 06.2020
- Planned and directed high-volume food preparation in fast-paced environment.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Mentored kitchen staff to prepare each for demanding roles.
- Obtained fresh, local ingredients to lower grocery costs.
- Collaborated with staff members to create meals for large banquets.
- Reduced food costs 30% by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Account manager for food service contracts with public, private and educational institutions.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented successful cross-marketing strategies such as food and wine
- Introduced new market items and spearheaded production of highly popular Sunday brunch.
- Applied entrepreneurial leadership and vision for one of CIty’s premier full-service catering and event production companies.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Chef
Little - L
Sydney , NSW
06.2020 - 11.2020
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with other personnel to produce and modify menus and selections.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Verified compliance in preparation of menu items and customer special requests.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Chef
Seachange Cafe
Sydney , NSW
12.2020 - 09.2021
- Obtained fresh, local ingredients to lower grocery costs.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Complied with portion and serving sizes as per restaurant standards.
- Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef and waiting staff's needs.
- Assisted in menu preparation, making suggestions and researching recipes compatible with existing menu items.
- Received, inspected and verified food and kitchen inventory delivery before storage.
- Helped design, create and implement outlet menu changes to attract customers and boost sales revenue.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Wrapped, dated and stored food in refrigerators under standardized temperature for future uses.
- Orchestrated positive customer experiences by overseeing every area of operations.
- Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements
- Observed established recipes, portions, and methods while cooking food to fulfill guest's preferences.
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
- Lifted and carried heavy materials.
- Pushed, pulled and transported large loads and objects.
- Maintained composure and work quality while under stress.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
Chef Manager
XS Espresso
Newcastle , NSW
10.2021 - Current
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Education
Comercial Cooking -
Sero Institute
02.2022 - Current
Skills
Kitchen & Staff Management
Food & Kitchen Safety & Hygiene
Food Presentation
Food & Supplies Ordering
Collaborates whit the Executive Chef in creating new recipes
Flexible to work in all the kitchen stations
Efficient multitasker Effective
Directs kitchen team activities to assure top quality meal service –accurate food preparation, attractive plating, and timely delivery at precise food temperature
Coordinated with restaurant supervisors on stocks, budget, and kitchen efficiency and staffing
Timeline
Comercial Cooking -
Sero Institute
02.2022 - Current
Chef Manager
XS Espresso
10.2021 - Current
Chef
Seachange Cafe
12.2020 - 09.2021
Chef
Little - L
06.2020 - 11.2020
Sous Chef
Moonligth Drive
11.2018 - 06.2020