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Head Chef

Posted last year   |  Valid until 14 February 2013
Job seeker   |  Available from 10 January 2013

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Mobile Telephone: 30 6980 090 919
Email: brunobraga34[at]gmail.com
Date of Birth: 15/03/1977
Nationality: Portuguese
Driving License: European License
EDUCATION AND TRAINING
2009-2009-Chartered Institute Of Environmental Health
Level 2 Award in food Safety in Catering
2004-2004-Region of Tourism Leiria ,Fatima-Portugal
Training course in: European Cuisine (French ,Greek ,Italian and Spanish Cuisine),Plate Decoration.
2003-2003--Region of Tourism Leiria,Fatima-Portugal
Training Course in: Hygiene Alimentary Security; Management of Food &Drink , Alimentary Engineering, Cuisine legislation (12 Months Training Hotel.
1996-1998 Francisco Rodrigues Lobo-PORTUGAL
High School G.C.S.E equivalent Maths ,Eng ,Science
Mother Language : Portuguese
Other Languages : Portuguese - Excellent
English – Excellent
Spanish- Excellent
Italian – Basic
French – Basic
Greek – Initiation

CAREER HISTORY
2011- 2011 Head Chef
Restaurante Avli –Greece
Responsibilities:
• Creating menus
• Supporting the management of budgets
• Managing food preparation functions in line with strict quality constraints
• Participating in marketing activity
• Overseeing the management of stock
• Forging, maintaining and developing contacts with suppliers
• Managing, motivation and developing staff
• Ensuring adherence to health, safety and hygiene obligations
• Championing best practice




2010 – 2011 Head Chef
Akritas Efzin-Halkidiki –Greece
Responsibilities:
• Creating menus
• Supporting the management of budgets
• Managing food preparation functions in line with strict quality constraints
• Participating in marketing activity
• Overseeing the management of stock
• Forging, maintaining and developing contacts with suppliers
• Managing, motivation and developing staff
• Ensuring adherence to health, safety and hygiene obligations
• Championing best practice



2009 – 2010 date Head Chef
Les Zazous- Thessaloniki –Greece
Responsibilities:
• Creating menus
• Supporting the management of budgets
• Managing food preparation functions in line with strict quality constraints
• Participating in marketing activity
• Overseeing the management of stock
• Forging, maintaining and developing contacts with suppliers
• Managing, motivation and developing staff
• Ensuring adherence to health, safety and hygiene obligations
• Championing best practice

2009-2009 Sous chef ( Show Cook)
Anastasia Resort (Group Thomas Cook) Halkidiki-Skioni –
Greece (Summer Season)
Dishes : A lot Of kinds of delicious dishes made with meat ,fresh fish ,vegetables ,sauces ,spices and condiments from local suppliers and different parts of the world.
Role: Tasks involved cooking meals and supervise the chefs

2008-2009 Sous Chef
Bistro on the Beach – Southebourne- United Kingdom
The menus are prepared by a team who strive to offer good quality home cooked food with traditional English and Mediterranean influences. Customers will enjoy a high standard of service.
Working with Executive Chef Marjan Lesnick


2008-2008 Sous Chef
Pier Point restaurant-Bournemouth- United Kingdom
Restaurant Description: Pier Point’s menu is designed around a modern theme using the best seasonal and local products.
Dishes: A lot of kinds delicious dishes made with meat, fresh fish, vegetables, sauces ,spices and condiments from different parts of the world.
Role: Tasks involved cooking meals and ensured there was a fresh supply of raw materials.

2007-2008 Sous Chef
Strada Italian Restaurant – Nottingham – United Kingdom
Restaurant description: Fine Italian Cuisine
Dishes: Pastas, Risottos ,Pizzas ,Italian specialties, etc...
Role: Tasks involved cooking meals and ensured there was a fresh supply of raw materials.

2006-2007 Chef the Partie
Antibo Italian Restaurant-Nottingham- United kingdom
Restaurant description: Fine Italian Cuisine
Dishes: A lot of kinds delicious dishes made with meat, fresh fish, vegetables, sauces ,spices and condiments from different parts of the world.
Role: Tasks involved cooking meals and ensured there was a fresh supply of raw materials.

2005-2006 Head Chef
O Arco Restaurant-Lisbon –PORTUGAL
Restaurant Description: Traditional Portuguese Food and Mediterranean Cuisine
Role: Tasks involved creating menus and ensured there was a fresh supply of raw materials.


2000-2005 Head Chef /General Manager
Recanto dos Sabores Restaurant-Lisbon-Portugal
Restaurant Description: European and Modern Cuisine
Role: Tasks involved creating menus and ensured there was a fresh supply of raw materials.


1996-2000 General Manager
Ozono Bar –Lisbon-Portugal
My duties included: ensuring operation of the bar services ran smoothly. I was responsible for a number of staff as well supplies and maintaining the cash office

1990-1996 Ambulance Assistance
Portuguese RED CROSS- Portugal

PERSONAL PROFILE
I am a hardworking Chef with experience of managing a team of employees. I posses professional technical knowledge and skills to maintain this.
In my spare time i enjoy cycling , football travel as well as hiking. I am looking a position to help boost my career . I am very punctual , with excellent record. I am also honest and trustworthy and committed to completing any task given.
REFERENCES: Available on Request


Experience
Expert

Language(s) spoken
French - Fair
Greek - Fluent
Italian - Fair
Portuguese - Mother tongue
Spanish - Fluent
English - Fluent

Contract types
Fixed-term contract
Permanent contract
Temporary work
Freelance

Working time
Full time

Salary range
2500 e


  • Please contact  Bruno Braga
  •   00306980090919
CONTACT
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