António Pereira

After my time as a host, I was eager to put my supervisor skills back to use, so I applied for the role of Facilities Coordinator in the Housekeeping Department. This position allowed me to take on a leadership role once again, where I could manage operations and support the team while maintaining high standards in the department. It was a great opportunity to leverage my experience in team management and organization in a new sector.

As a Facilities Coordinator, I supervise and manage a team to ensure the hospital environment is clean, safe, and that the patient meal service meets the highest standards. I monitor staff performance, conduct appraisals, and provide training to ensure compliance with National Standards of Cleanliness and Food Safety regulations. I manage staff rotas, absenteeism, and overtime to ensure service coverage and effective resource utilization. I conduct audits and due diligence checks, ensuring that all documentation is accurate and up-to-date. I also handle patient, staff, and visitor requests, resolve issues promptly, and maintain confidentiality. Additionally, I lead induction and mandatory training programs for new staff while ensuring adherence to hospital policies and regulations.

After my time at Carluccio’s, I made the decision to transition from my role as a chef to a host at Colchester General Hospital. This move was driven by my desire to shift to a different sector, where I could prioritize work-life balance over the intensity of the kitchen environment.

In this new role, I focused on delivering great service in a different setting while still using my organizational and people skills. This transition allowed me to explore a new career path, providing a healthier balance between professional and personal life.

After my time at Wagamama, I decided to move to Carluccio’s, seeking both an opportunity to further develop my skills as a chef and to improve my work-life balance.

This transition allowed me to gain experience in a different kitchen environment, learning new techniques and refining my expertise in Italian cuisine. While still maintaining a high standard of efficiency and teamwork, I was able to work in a setting that provided a better balance between professional and personal life.

This move reinforced my adaptability and dedication to continuous learning, helping me grow both as a chef and as a professional in the hospitality industry.

As a Supervisor, I had the opportunity to train and assist in the opening of the Basildon Wagamama branch before returning to my home branch, where I was promoted to a higher role.

In this new position, I took on greater responsibilities, including managing my own team, reducing and controlling wastage, and ensuring the kitchen was well-organized and prepared for busy shifts. At the end of each day, I made sure everything was properly set up for the next service, including defrosting ingredients, labeling, and deep cleaning to maintain high operational standards.

I successfully completed all three SCL levels, demonstrating my commitment to growth and excellence. Always ready to support my teammates and take on new challenges, I continued to refine my leadership skills while ensuring smooth kitchen operations.

My first job in the UK was with Wagamama, where I initially trained in Ipswich before moving to Colchester. Along the way, I also assisted the team in Stratford and played a role in opening the Chelmsford branch, gaining valuable experience in different locations.

In January 2019, I was promoted to Supervisor, a role that expanded my responsibilities and leadership within the team. Currently, my duties include checking stock, working across all sections, assisting line chefs, and training new team members to ensure they meet the required standards. I also ensure that health and safety protocols are strictly followed, maintaining a smooth and compliant kitchen operation.

This role has strengthened my management, organization, and training skills, allowing me to contribute both operationally and as a mentor to newer staff.

After my time at The Yeatman, I returned to The Vintage House Hotel, resuming my previous responsibilities while expanding my experience as a pastry chef. At the same time, I continued working as a chef, further refining my skills across multiple areas of the kitchen.

My role became more diverse, as I had the opportunity to cook for weddings, private events, the main restaurant, and breakfast service. This allowed me to develop greater versatility, organization, and adaptability, handling different types of service while maintaining the high standards expected in a five-star hotel.

This period reinforced my expertise in both pastry and savory cuisine, making me a more well-rounded chef capable of thriving in a fast-paced, fine dining environment.

I was sent to The Yeatman, one of Porto’s most renowned five-star hotels, home to 2 Michelin-starred Chef Ricardo Costa, to train in pastry while The Vintage House Hotel was undergoing renovations.

During my time there, I worked alongside the pastry chef, assisting in the preparation of high-end desserts while refining my skills in precision, technique, and organization. The environment was extremely demanding, with long 16-hour shifts that pushed me to my limits. While it was a stressful and exhausting experience that I wouldn’t repeat, it significantly shaped my speed, resilience, and knowledge, which I still carry with me today.

This experience strengthened my ability to perform under pressure in a Michelin-starred kitchen, further solidifying my expertise and adaptability in the culinary world.

While waiting for my job at The Yeatman, I had the opportunity to work for a week at Cantinho do Avillez, a restaurant in the center of Porto owned by 2 Michelin-starred Chef José Avillez. Even though it was a short experience, it allowed me to gain valuable insight into a high-level kitchen environment.

During my time there, I adapted quickly, assisting the team in various tasks and familiarizing myself with the standards and techniques expected in a restaurant of that caliber. It was a great opportunity to observe and learn from experienced professionals, further refining my efficiency, precision, and ability to work under pressure.

This brief yet intense experience helped me broaden my culinary knowledge and prepare for my next step at The Yeatman, reinforcing my adaptability and passion for fine dining.

After concluding my internship at The Vintage House Hotel in Rabelo, I was offered a full-time position as a Chef, proving my dedication and ability to thrive in a high-end kitchen. Although I was still fresh in the role, I quickly adapted, starting by assisting different sections and gradually taking on more responsibilities.

Over time, I became confident in running a section on my own, demonstrating efficiency, precision, and reliability under pressure. My ability to adapt and rotate between different positions as needed showcased my versatility and strong work ethic.

This experience not only refined my culinary techniques and time management but also strengthened my ability to work as part of a team and contribute to the smooth operation of the kitchen. It was a significant step in my career, proving my capability in a fast-paced, fine dining environment.

After finishing my studies, I joined The Vintage House Hotel, a five-star hotel in the heart of Douro Valley, as a trainee at their restaurant, Rabelo. This opportunity allowed me to step into the kitchen and experience the chef position for the first time.

During my time there, I developed essential culinary skills, from food preparation to plating high-quality dishes that met fine dining standards. I learned to work under pressure in a fast-paced environment, ensuring consistency and attention to detail. Working closely with experienced chefs, I improved my technique, time management, and ability to adapt to different kitchen roles.

Beyond cooking, I also gained teamwork and leadership skills, coordinating with other kitchen staff and front-of-house teams to deliver a seamless dining experience. This experience strengthened my ability to handle responsibility, maintain high standards, and thrive in a professional kitchen setting.

As a waiter, I developed strong communication and customer service skills by interacting with a wide range of people, handling complaints, and ensuring a great dining experience. I learned to multitask efficiently, managing multiple tables, remembering orders, and working under pressure while maintaining attention to detail.

Working closely with kitchen staff and other team members taught me the importance of teamwork and adaptability, especially in a fast-paced environment. I also became skilled at problem-solving, quickly finding solutions to unexpected issues, such as special requests or handling difficult customers.

Overall, the experience helped me build resilience, time management, and a strong work ethic, all of which are valuable in any professional setting.