Aline Dalalio Fernandes
Cook/1st Cook
Etobicoke,ON
Summary
Experienced and passionate chef with experience in various restaurants and company settings, striving to serve the best food possible. Recognized as a visionary chef with knowledge of food trends and the ability to think outside the box when it comes to the creation of a menu. Bringing forth an in depth knowledge of flavors and food relationships, resulting in mouth watering dishes and attractive menus. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with many different cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
2025
2025
years of professional experience
9
9
years of post-secondary education
1
1
Certification
4
4
Languages
Work History
1st Cook
Rio40 Degrees Restaurant
6 2022 - Current
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Hired, managed, and trained kitchen staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Placed orders to restock items before supplies ran out.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Obtained fresh, local ingredients to lower grocery costs.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Partner/Cook Manager
Selwyn Ernest Fernandes/
06.2017 - 06.2022
- Cafe Taara & Lounge Porto Feliz
- Hired, trained, and managed kitchen personnel
- Oversaw all kitchen and food operations
- Maintained a clean and organized kitchen environment
- Contributed to the earning of fine dining awards
- Worked in accordance with all Food Safety Regulations
- Brought forth creativity and innovative food ideas
- Third year consecutive the best coffee shop in town
- Famous for desserts and incredible pastries
- Always developing and creating new desserts and special items for the menu.
- Organized corporate events for companies and special events
Personal Chef and Supervisor
Lisiane Gurgel Rocha - Private Farm
02.2014 - 07.2017
- House
- Porto Feliz
- Delivered inventory reports to my supervisor in a timely fashion each and every week
- Worked to accommodate patrons with personal dietary preferences and restrictions
- Oversaw all kitchen and food operations
- Responsible for the weekly menus, cost plans, shopping, special diets, infant meals and housekeeping
- Working with tipical Brazilian goodies, several types of exotic meat
- Used day by day different and innovative techniques and methods of cooking to make the meals more pleasant and delightful for the house family
- Specialized in diet foods as gluten free, sugar free and lactose free
- Responsible for special events, catering and coffee breaks.
2nd Cook
Costa Cruises
09.2011 - 10.2013
- Handled food with sanitation and safety in mind
- Responsible for the brazilian and Argentinean menus during Brazilian season
- Responsible for the hot appetizers during European season, buffet kitchen and the midnight buffets during the 'at sea' days.
1st Cook
Sorri - Rehabilitation Center and Hospital Bauru
11.2010 - 08.2011
- Responsible for planning the menu items for breakfast, lunch, afternoon snacks and coffee breaks;
- Responsible for overseeing all the staff, which includes cooks and assistants;
- Responsible for cost plans, stock control, menu planning and purchases
- Responsible for planning special events, including the meals, for over 500 people;
- Active during the production process of the meals, cooking and baking.
1st Cook
Sin Tae Asian Food Bauru
07.2009 - 10.2010
- Responsible for meal planning: including couvert, appetizer, entrées and desserts;
- Responsible for the mise-en-place, garnishes, cooking and finishing off dishes;
- Responsible for the cooks and assistants;
- In charge of Asian events that used to occur every 3 months
- Brazil ,Brazil
- Jun 2022
Cake Decorating
01.2010 - 01.2010
Vegan and Vegetarian Food, Vegethus Restaurant
07.2006 - 07.2006
Bakery and Pastry
Centro De Panificacao de Bauru
05.2006 - 06.2006
Italian Food, Pastas, Vecchio Sogno Restaurant
07.2005 - 07.2005
Education
MBA - Nutrition and Diets
FUNIBER
Spain 05.2019 - Current
Post graduation - Marketing Management - Marketing Communications
Senac Campos Do Jordao
Brazil 01.2013 - 08.2013
Post graduation - Bar and Restaurant Management
Universitário Senac
Aguas de Sao Pedro
08.2007 - 09.2008
Bachelor - Culinary Arts
Universidade Do Sagrado Coração Bauru
05.2004 - 01.2006
Skills
SKILLS Communication Skills Expert
Leadership Expert
Communication Expert
Critical thinking and problem
Solving
Expert
Dedicated team player Expert
Very good command
Proper food handling
Plating and presentation
Counter sanitization
Attention to taste
Food spoilage prevention
Portion standards
Accomplishments
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Increased productivity by revamping workflow and restructuring line.
Certification
Food Handler
Award Winner Culinary Reality Show - Best dish and dessert with outstanding presentation.
Winner of a culinary reality show on an national channel in Brazil. First place in beautiful presentation of dish and outstanding flavours.
Timeline
Food Handler
06-2022
MBA - Nutrition and Diets
FUNIBER
05.2019 - Current
Partner/Cook Manager
Selwyn Ernest Fernandes/
06.2017 - 06.2022
Personal Chef and Supervisor
Lisiane Gurgel Rocha - Private Farm
02.2014 - 07.2017
Post graduation - Marketing Management - Marketing Communications
Senac Campos Do Jordao
01.2013 - 08.2013
2nd Cook
Costa Cruises
09.2011 - 10.2013
1st Cook
Sorri - Rehabilitation Center and Hospital Bauru
11.2010 - 08.2011
Cake Decorating
01.2010 - 01.2010
1st Cook
Sin Tae Asian Food Bauru
07.2009 - 10.2010
Post graduation - Bar and Restaurant Management
Universitário Senac
Aguas de Sao Pedro
08.2007 - 09.2008
Vegan and Vegetarian Food, Vegethus Restaurant
07.2006 - 07.2006
Bakery and Pastry
Centro De Panificacao de Bauru
05.2006 - 06.2006
Italian Food, Pastas, Vecchio Sogno Restaurant
07.2005 - 07.2005
Bachelor - Culinary Arts
Universidade Do Sagrado Coração Bauru
05.2004 - 01.2006
1st Cook
Rio40 Degrees Restaurant
6 2022 - Current
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