Blandon Fernandes
Bridgwater ,Somerset
Summary
Talented and motivated Head chef specialised in modern European menus and adaptable team player with sound knowledge of culinary world. Exceptional communication skills with ability to give clear instructions to team. Organised and reliable with outstanding menu creation capabilities.
Overview
10
10
years of professional experience
Work history
Head chef
Ibis Hotel
Bridgwater, Somerset
2024.03 - Current
- Delivered consistently tasty meals by adhering to recipe instructions.
- Maintained exemplary hygiene standards in the kitchen area.
- Improved kitchen efficiency by simplifing cooking processes.
- Trained junior staff for optimal performance and skill development.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
Sous chef
Holm
South petherton, Somerset
2023.06 - 2024.03
- Managed purchasing of supplies and ingredients for normal operations and special events.
- Developed chefs to run stations efficiently during peak service periods.
- Created new menu items and interesting plating designs.
Sous Chef
St Martin lane boutique Hotel
London, Covent Garden
2021.08 - 2023.05
- Maximised customer satisfaction and team performance through command-based structure.
- Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
- Supported head chef with training and mentoring new kitchen team members.
Junior sous chef
Danubius Hotel Regents Park
London
2018.04 - 2021.08
- Trained junior staff members to improve their culinary skills and knowledge.
- Received high praise from head chef through consistent performance and dedication.
- Performed routine equipment maintenance checks, preventing unexpected breakdowns.
- Helped maintain high standards of food quality with meticulous attention to detail.
Commis Chef /Senior chef de partie
Marco Pierre White Steakhouse Bar and Grill
London, Islington
2015.12 - 2018.04
- Trained under experienced chefs increasing professional culinary skills.
- Assisted in large-scale catering events, ensuring successful execution.
- Collaborated with team members for smooth kitchen operations.
- Enhanced customer satisfaction with timely meal preparation.
Education
NVQ Level 2 - Hospitality and Catering
West London College
London, Hammersmith 2015-09
NVQ Level 1 - Hospitality and Catering
West London College
London, Hammersmith 2014-09
Skills
- Positive and professional
- Food Safety Level 3
- Food service
- Portion and cost control
- Food plating and presentation
- Fine-dining expertise
- Signature dish creation
- Recipes and menu planning
- Hotel restaurant operations
- Menu costing
- Food pairing expertise
- Seasonal ingredients utilisation
- Butchery techniques
- Purchasing and inventory
- Cost optimization strategies
- Plating techniques
- Banquets and catering
- Event catering
- Staff recruitment
- Kitchen team training
- Menu planning
- Time management proficiency
Timeline
Head chef
Ibis Hotel
2024.03 - Current
Sous chef
Holm
2023.06 - 2024.03
Sous Chef
St Martin lane boutique Hotel
2021.08 - 2023.05
Junior sous chef
Danubius Hotel Regents Park
2018.04 - 2021.08
Commis Chef /Senior chef de partie
Marco Pierre White Steakhouse Bar and Grill
2015.12 - 2018.04
NVQ Level 2 - Hospitality and Catering
West London College
NVQ Level 1 - Hospitality and Catering
West London College