Cindy Brito Silva Pires Teixeira

• Coordinated with other chefs for smooth operation during peak hours.
• Executed daily mise-en-place duties diligently, ensuring seamless kitchen operations.
• Supervised the preparation of speciality dishes to maintain quality standards.
• Prepared meals quickly, resulting in reduced waiting times for customers.
• Ensured freshness of ingredients by conducting daily inspections.
• Maintained clean and tidy food preparation areas.
• Handled special customer requests to meet dietary needs and mitigate allergen risks.
• Removed expired food from kitchen areas, composting waste and recycling packaging.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Ensured optimal kitchen cleanliness, complying with health and safety regulations.
• Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.

• In charge of scheduling duties for general kitchen cleanings in order to ensure safety standards are maintained within the kitchen;
• Examins food stuffs from suppliers to ensure quality;
• Learned classic food preparations tequniques for different stations;
• Participating on the creation of new dishes according the season.

• Quality check of the food before accepting the delivery from suppliers;

•Keeping standards as high as possible for the dishes prepared in my section;

•Stocked the line and maintained sufficient levels of ingredients and supplies throughout busy shifts;

•Cook and plate dishes at events with attention to presentation, aesthetics and plating techniques.

• Responsible to make a quality check of the vegetables before accepting the suppliers deliveries;

• In charge of my small section by preparing all the mise en place of my line in order to have everything ready once the order was coming in;

•Managing my own section and being responsible for the cleaning after each service

•Contributed to food presentation, enhancing visual appeal for diners.

• Participated in daily inventory checks to avoid ingredient shortages.
• Enhanced customer satisfaction with timely meal preparation.
• Seasoned various meats and peeled, washed and chopped vegetables.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.