Carlos Sonda
London
Summary
Experienced Senior Sous Chef with a strong commitment to team leadership and compliance with food safety regulations. Demonstrated ability to inspire team performance while ensuring high standards of hygiene and operational excellence.
Overview
12
12
years of professional experience
Work History
Senior Sous Chef
Jeru Restaurant
London
10.2021 - Current
- Oversee protein procurement and conduct quality checks.
- Manage kitchen operations and inspire team performance.
- Ensure a seamless workflow among kitchen sections.
- Train and mentor kitchen staff.
- Schedule shifts and evaluate team performance.
- Promote high morale, discipline, and professionalism.
- Enforce hygiene and safety protocols.
- Ensure compliance with food safety regulations.
- Monitor cleanliness and equipment usage.
- Assist with ordering and waste management.
- Collaborate with front-of-house staff to ensure guest satisfaction.
- Report kitchen issues to management.
- Monitor food and labour costs for profitability.
- Managing the kitchen porter and the schedule.
Headchef
The Mantl
Knightsbridge
09.2019 - 08.2021
- Oversaw the food preparation process and related activities.
- Reviewed and refined dishes before customer service.
- Planned orders for equipment and ingredients based on identified shortages.
- Coordinated repairs and addressed kitchen issues or defects.
- Managed recruitment, training, and oversight of kitchen staff.
- Estimated staff workloads and determined compensation.
- Maintained accurate payroll and attendance records.
- Ensured compliance with nutrition and sanitation regulations.
- Promoted a culture of cooperation and respect among team members.
Section Head Chef
Novikoy Restaurant and Bar
08.2015 - 08.2019
- Oversaw the preparation and operations of the Robata section, including the teppanyaki grill, while ensuring compliance with the highest standards of quality and consistency.
- Evaluated and approved dishes prior to their presentation to guests, concurrently providing training to new staff members in various culinary techniques and procedures.
- Managed a team comprising four chefs de partie and two demi chefs, monitoring their performance and facilitating their professional development.
- Supervised daily kitchen operations and actively participated in the plating of dishes.
- Directed the weekly ordering of ingredients, which included the preparation of a variety of complementary sauces.
- Offered ongoing support and oversight to staff during dish preparation to ensure efficiency and adherence to established standards.
Chef de Partie
Planet Hollywood
London
09.2014 - 08.2015
- Prepared and cooked steaks and burgers in the Grill Section.
- Ensured that food presentation met the required standards.
- Provided guidance and training to junior cooks.
- Maintained cleanliness in the kitchen and ensured the availability of food items.
- Collaborated effectively with the Sous Chef.
- Monitored ingredient levels and managed the ordering process.
Demi-Chef
Trindade Restaurant
Lisbon
07.2013 - 06.2014
- Played a crucial role in food preparation and supported the Chef de Partie and Sous Chef in daily operations.
- Consistently upheld a hygienic workspace and adhered to health and safety regulations.
- Proactively followed the supervisor's directives to ensure the efficient and high-quality completion of tasks.
Education
Food Safety Level 2
IHASCO
08-2025
Food Allergy And Intolerance
FSA
05-2025
Food Hygiene Level 3
ECHO3
05-2025
Emergency First Aid At Work Level 3
TAWG Training At Work Group
03-2024
COSHH TRAINING
LONDON
03-2022
ESOL Course - Entry Level to Level 1 in English and Mathematics
City And Guilds
04-2016
Level 2 Certificate in Hospitality and Catering -
HPHTL
Portugal01-2014
Secondary School Education - Mathematics (GCSE)
Pedro Alexandrino
Portugal01.2010
Skills
- Decision-making skills
- Emergency management
- Preparation of traditional cuisines
- European cuisine
- Japanese cuisine
- Responsibility
- Positive work ethic
- Commitment to assisting others
- Health and safety regulations
- Reliability
- Organisational skills
- Plating
- Cost control
- Knife skills
- Employee scheduling
- Staff training
- Team leadership
Websites
Hobbies and Interests
- Fitness
- Playing football
- Traveling
Timeline
Senior Sous Chef
Jeru Restaurant
10.2021 - Current
Headchef
The Mantl
09.2019 - 08.2021
Section Head Chef
Novikoy Restaurant and Bar
08.2015 - 08.2019
Chef de Partie
Planet Hollywood
09.2014 - 08.2015
Demi-Chef
Trindade Restaurant
07.2013 - 06.2014
Food Safety Level 2
IHASCO
Food Allergy And Intolerance
FSA
Food Hygiene Level 3
ECHO3
Emergency First Aid At Work Level 3
TAWG Training At Work Group
COSHH TRAINING
LONDON
ESOL Course - Entry Level to Level 1 in English and Mathematics
City And Guilds
Level 2 Certificate in Hospitality and Catering -
HPHTL
Secondary School Education - Mathematics (GCSE)
Pedro Alexandrino
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