Alexandre Martins Da Silva
london,plaistow
Summary
Proficient in equipment operation and kitchen management, with expertise in dietary requirements, stock control, and hazard analysis and critical control points (HACCP). Demonstrates resilience under high-pressure environments while ensuring compliance with safety standards. Adept at optimising workflows to maintain efficiency and quality in food preparation.
Overview
3
3
years of professional experience
Work history
Sous Cheff
wagtail ETM
london, london
02.2024 - 12.2025
- Prepared and presented high-quality dishes in accordance with established recipes and presentation standards.
- Managed inventory levels and ensured proper storage of ingredients to maintain freshness and quality.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Managed inventory efficiently, minimising waste and optimising resource use.
Junior sous chef
The Ned
London, london
10.2023 - 02.2024
- Collaborated on special events menus, resulting in successful events.
- Supported the Head Chef in managing daily kitchen operations and maintaining The Ned’s high culinary standards.
- Supervised and trained junior kitchen staff to ensure smooth, efficient service.
- Conducted regular stocktaking and managed inventory to maintain optimal stock levels and minimise waste.
Junior sous chef
BAFTA
London, City of London
10.2022 - 10.2023
- Prepared a diverse range of dishes in accordance with established recipes and presentation standards.
- Assisted Executive chef in managing kitchen operations, ensuring efficient workflow and high standards of food quality.
- Trained junior kitchen staff on proper cooking techniques, food safety practices, and kitchen equipment usage.
- Collaborated with front-of-house team to ensure timely and accurate food service to guests.
Education
Bachelor of Business Administration - Bussiness and Management
Bath Spa University
Bath 08.2021 -
Skills
- Equipment operation proficiency
- Dietary requirements understanding
- High-Pressure resilience
- Hazard analysis and critical control points (HACCP)
- Kitchen management
- Stock control
Timeline
Sous Cheff
wagtail ETM
02.2024 - 12.2025
Junior sous chef
The Ned
10.2023 - 02.2024
Junior sous chef
BAFTA
10.2022 - 10.2023
Bachelor of Business Administration - Bussiness and Management
Bath Spa University
08.2021 -