Fernando Medeiros
Vancouver,BC
Summary
Accomplished chef with 6 years experience in food preparation and service delivery. Experience includes high end Michelin Bib Gourmand, Cafe Kitchen Management and Corporate Workplace Catering. Demonstrated success in training staff, monitoring performance and controlling costs to maintain smooth and efficient kitchen operations. Exacting and focused manager with a tireless approach to meeting foodservice demands.
Overview
6
6
years of professional experience
Work History
Junior Sous Chef
Compass Group
11.2023 - 05.2024
- Prepared lunch for up to 500 pax per day, as well as specialised events for c-suite executives, boards and trustee members
- Worked as part of a team of 6, maintained kitchen standards, and often operated venues solo
- Delivering customer facing service, interacting with clients
- Menu development, recipe creation and execution of head chefs recipes and goals.
Chef de Partie
Baxter Storey
04.2022 - 11.2023
- Prepare breakfast and lunch for up to 400 pax per day
- Work as part of a team of 5 to maintain kitchen standards
- Execute head chefs recipes and goals.
Head Chef
Barry and Browne
09.2020 - 04.2022
- Managed kitchen team of 5 and was primary key holder for business
- Trained new team members, delegating roles and responsibilities to workforce
- Managed careful practices of raw material safe food handling procedures
- Managed cost control at 30% GP
- Ensured appropriate and regulated execution of recipes
- Collaborated with accounting and management to manage finances and inventory
- Determined ambience of the restaurant that worked with the menu.
Chef de Partie
Cantinho do Avillez
02.2020 - 09.2020
- Worked as part of a team of 7 with fresh local ingredients, like scallops, gambas, etc
- With a focus on provenance and fine Portuguese dining
- Managed section being rotated through prep sections, friers and support section
- Ensured Head chefs menu was executed to standard, with attention to detail and recipes
- Maintained stock control, HACCP and general duties.
Chef de Partie
Enigma Grill & Wine Bar
11.2018 - 01.2020
- Worked as part of a 4 person team ensured Head chefs menu was executed to standard
- Worked all sections including grill, starters, sides, pass and pastry
- Maintained stock control, HACCP and general duties.
Commis Chef
Farmer Browns
05.2018 - 11.2018
- Worked as part of a 7 person team ensured Head chefs menu was executed to standard
- Worked all sections including grill, starters, sides, pass and pastry
- Maintained stock control, HACCP and general duties.
Assistant Chef
Lets Eat In
02.2018 - 08.2018
- Worked as part of a 5 person team ensured speed and precision
- Focused on the Italian section, maintained stock control, HACCP and general duties.
Kitchen Porter
Delahunt
12.2017 - 02.2018
- Carried out cleaning tasks quickly and efficiently, collecting and washing up pots and pans
- Unloading equipment and food from deliveries and organizing the storeroom
- Basic Food preparation and maintenance of section, ensuring food preparation sites are clean.
Education
Chefs Academy Level II -
Baxterstorey
Advance English Language Certificate -
IBAT
Bachelor of Industrial Chemistry (Hons.) -
Paraiba State University
Skills
- General kitchen management: Stock control, Stock maintenance and rotation
- Excellent communication and interpersonal skills when working in teams
- HACCP Level 2
- Self-driven with the ability to work independently
- Highly flexible, adaptable and goal-oriented
- Self-reliant, with ability to work under pressure and multitask
- Accuracy and attention to detail
- Working quickly, cleanly and efficiently
- Willingness to learn from others and share experience
- Ability to understand and follow given recipes to produce high quality food items
- Work under pressure
- Allergen awareness
- Kitchen leadership
- Inventory processes
- Knife Skills
- Cooking techniques
- Frying techniques
- Sanitation Practices
- Safe handling
- Food presentation
- Catering background
- Grilling Techniques
- Food pairing
- Workflow Optimization
- Plating
References
References available upon request
Languages
English
Native or Bilingual
Portuguese
Native or Bilingual
Spanish
Professional Working
Additional Information
Work Permit
Timeline
Junior Sous Chef
Compass Group
11.2023 - 05.2024
Chef de Partie
Baxter Storey
04.2022 - 11.2023
Head Chef
Barry and Browne
09.2020 - 04.2022
Chef de Partie
Cantinho do Avillez
02.2020 - 09.2020
Chef de Partie
Enigma Grill & Wine Bar
11.2018 - 01.2020
Commis Chef
Farmer Browns
05.2018 - 11.2018
Assistant Chef
Lets Eat In
02.2018 - 08.2018
Kitchen Porter
Delahunt
12.2017 - 02.2018
Chefs Academy Level II -
Baxterstorey
Advance English Language Certificate -
IBAT
Bachelor of Industrial Chemistry (Hons.) -
Paraiba State University