Archie Teixeira
Wembley
Summary
A highly resourceful, flexible and enthusiastic with experience of maintaining high standards of service and production within the kitchen and food industry. Now looking for a new and challenging position, one which will make best use of my existing skills and experience and also further my personal and professional development.
Overview
23
23
years of professional experience
Work History
Head Chef
Lmour Lounge & Restaurant
02.2021 - Current
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Assistant Cafe Manager
Balance Food Catering Company
01.2022 - 02.2023
- Contributed creative ideas for themed promotions or seasonal specials that kept our offerings fresh while appealing to diverse consumer tastespreferences.
- Collaborated with the Cafe Manager to develop marketing strategies that increased foot traffic and overall revenue.
- Supported Cafe Manager in setting and achieving sales targets, monitoring progress regularly to ensure continued success in meeting revenue goals.
- Handled cash transactions accurately, maintaining proper accounting records for financial stability.
- Assisted in budgeting processes by tracking expenses, identifying cost-saving opportunities, and providing input on financial decisions related to the cafe''s operation.
- Implemented inventory control measures, reducing waste and lowering costs.
- Managed daily cafe operations for smooth workflow and increased productivity.
- Trained new employees on company policies and procedures to maintain a high level of performance.
- Monitored food safety standards, ensuring compliance with local health regulations for a sanitary environment.
- Maintained a clean and organized workspace, promoting a safe and inviting atmosphere for customers and staff alike.
Chef De Partie
Host Staffing
01.2021 - 10.2021
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
Senior CDP
Dishoom Restaurant
01.2020 - 02.2021
- Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
- Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
- Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
Junior Sous Chef
Tamarind Group Zaika Restuarant
08.2015 - 05.2020
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ordered food items for upcoming events per sous chef request.
- Developed unique menu items and plating presentations.
- Monitored recipe portioning to control food costs.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
Chef De Partie
Masala Zone Restaurant
01.2015 - 08.2015
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
Crew Member
McDonald's
01.2015 - 05.2015
- Took orders, prepared meals, and collected payments.
- Worked front counter, drive-thru and other areas.
- Prepared products following restaurant, health, and safety standards and procedures.
- Demonstrated strong multitasking abilities, handling multiple orders simultaneously without compromising quality or efficiency.
- Improved order accuracy by closely following preparation guidelines and double-checking orders before serving.
Assistant Cook
KAILASH PRABAT
01.2014 - 01.2015
- Prepared food orders to support waitstaff and other team members.
- Enhanced kitchen efficiency by maintaining clean and organized workstations.
- Improved dish presentation, enhancing overall dining experience and customer satisfaction.
Head Chef
ARCHIE RAJA RESTAURANTS
08.2011 - 02.2013
- Coordinated employee schedules and developed staff teams to boost productivity.
- Hired, managed, and trained kitchen staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Engaged with customers to gather feedback, using insights to refine dishes and service.
Demi Chef
DELHI PALACE
10.2010 - 07.2011
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Supported catering events with efficient preparation of large-scale meals for weddings, corporate functions, and other special occasions.
Head Chef
COPPER CHIMMNEY
02.2006 - 09.2010
- Duties include, agenda of the day to day menu and specialities and catering for the restaurant, checking stock required for the day first in and first out.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Trained kitchen staff to perform various preparation tasks under pressure.
Demi Chef De Partie
HOLIDAY INN
01.2002 - 01.2005
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Earned recognition from management for consistently demonstrating excellent teamwork skills during peak service hours.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
- Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
Education
MBA - Business Management
Global Banking School
01.2028
Skills
- Physically strong and fit enough to move heavy loads around
- Detail-oriented and reliable and having excellent written and verbal communication skills
- Professional and organized with wide experience in food and hospitality
Personal Information
Nationality: Portuguese
References
Available on request
Timeline
Assistant Cafe Manager
Balance Food Catering Company
01.2022 - 02.2023
Head Chef
Lmour Lounge & Restaurant
02.2021 - Current
Chef De Partie
Host Staffing
01.2021 - 10.2021
Senior CDP
Dishoom Restaurant
01.2020 - 02.2021
Junior Sous Chef
Tamarind Group Zaika Restuarant
08.2015 - 05.2020
Chef De Partie
Masala Zone Restaurant
01.2015 - 08.2015
Crew Member
McDonald's
01.2015 - 05.2015
Assistant Cook
KAILASH PRABAT
01.2014 - 01.2015
Head Chef
ARCHIE RAJA RESTAURANTS
08.2011 - 02.2013
Demi Chef
DELHI PALACE
10.2010 - 07.2011
Head Chef
COPPER CHIMMNEY
02.2006 - 09.2010
Demi Chef De Partie
HOLIDAY INN
01.2002 - 01.2005
MBA - Business Management
Global Banking School
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