Arcilia Maria Goncalves Gomes
London,Croydon
Summary
Forward-thinking professional offering more than 30 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven skills.
Overview
23
23
years of professional experience
2
2
years of post-secondary education
Work History
Chef
Ffionna Restaurant
London
06.2017 - Current
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Minimised kitchen waste through effective recycling, composting and disposal systems.
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
- Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
- Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
- Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
- Monitored line work processes to ensure consistency in quality, quantity and presentation.
Grill Chef (part time}
Restaurante O Brasserie
Funchal, Madeira Portugal
08.2012 - 05.2017
- Sliced, cut and tenderised meat and vegetables before grilling.
- Measured temperature to braise meat and vegetables.
- Tried dishes before serving to measure quality and taste.
- Produced sauces to season beef before grilling.
- Supervised and trained grill cooks to practise quality standards and good work ethics.
- Labeled and stored food items to promote orderliness.
- Grilled meats and seafood to customer specifications.
- Identified and discarded expired ingredients to maintain health and safety protocols.
Chef de Partie
Hotel Vida Mar
Funchal, Madeira PORTUGAL
04.2000 - 05.2017
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Maintained clean and tidy food preparation areas.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Prepared, produced and packed food in tight timescales.
- Plated completed meals with meticulous attention to presentation and portion control.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Executed efficient mise en place to facilitate smooth service.
- Oversaw maintenance of kitchen to comply with food safety procedures.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
Education
Complete year 9 of secondary school -
Escola dos Barreiros
Funchal Madeira Portugal 10.1998 - 06.2000
Skills
- Recipe development
- Kitchen sustainability improvements
- Signature dish creation
- Meat slicing
- Banquets and catering
- Menu planning
- Employee training and development
Languages
portuguese
Native
English
Elementary
Spanish
Beginner
Timeline
Chef
Ffionna Restaurant
06.2017 - Current
Grill Chef (part time}
Restaurante O Brasserie
08.2012 - 05.2017
Chef de Partie
Hotel Vida Mar
04.2000 - 05.2017
Complete year 9 of secondary school -
Escola dos Barreiros
10.1998 - 06.2000
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