Jason Fernandes
Sr. Head Chef
Flat 1 Watkins House, Manchester road, London
Summary
- Over 15 years working experience as a chef
- Kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations.
- Level 4 food safety qualification
- Proven ability in supervising and training new employees
- Efficiently handle inventory control to ensure waste and pilferage
- Solid understanding and enforcement of safety procedures
- Controlling food GP, revenue analysis and menu engineering
- Ability to plan work schedules and assign duties in accordance to the
workload. - Computer Proficiency
Overview
17
17
years of professional experience
3
3
years of post-secondary education
2
2
Certifications
Work History
Sr.Head Chef
Gaucho Restaurants
01.2022 - Current
- Collaborating closely with the General Manager to ensure the seamless operation of a multi-floor site, encompassing 420 covers and three kitchens. Responsibilities include achieving budgetary targets, optimizing operational efficiency, and driving food sales performance.
- Managing a team of 35 chef
- Recruitment and training of all kitchen staff also training new kitchen management staff for other sites
- Managing the budget and keeping track of costs and spending
- Ensure health and safety and hygiene standards are adhered
- Plan team rota as per the forecasted sales
- Ensure all FSMS procedures and police are adhered and complied with
Head Chef
Gaucho Restaurants
08.2020 - 01.2022
Head Chef
Guacho Restaurants
08.2019 - 08.2020
Sous Chef
Gaucho Restautants
06.2018 - 08.2019
Head Chef
Turtle Bay Restaurants
01.2017 - 06.2018
Sr. Sous Chef
Turtle Bay Restautants
01.2016 - 12.2016
Sous Chef
Turtle Bay Restaurants
08.2015 - 12.2015
Sous Chef/ Acting Executive Chef
Bay 15 Resort
04.2014 - 06.2015
- Assisted executive chef in pre-opening stage in Selection and Purchase of kitchen equipment.
- Handling and managing banquets for up to 1200 pax
- over looking the operations of ala carte restaurants and banqueting, handling a team of 22 chefs
- Assisted executive chef in preparation of standard recipe chart.
- Responsible for food preparation, plating and styling of all the menu items.
- Assisting guests in drafting banqueting menus and coordinating the same to banqueting kitchen team
- Keeping a close check on costs and constantly seeking ways to reduce overheads.
- Preparing month end reports, doing menu engineering and revenue
analysis.
Kitchen Executive
Bay 15 Resort
09.2013 - 03.2014
Consultant
Synergy Hospitality Management Services
06.2013 - 09.2013
- Assisting in Menu designing
- Menu Research & Development
Chef De Partie
Cidade de Goa
11.2010 - 06.2013
Commies I
Cidade de Goa
01.2010 - 10.2010
Tr. Commies I
Cidade de Goa
07.2008 - 12.2009
Education
Diploma - Three Years Diploma in Chef Management
Academy of Culinary Education (ACE)
Goa, India 01.2005 - 03.2008
Certification
Food Safety level 4
Timeline
Sr.Head Chef
Gaucho Restaurants
01.2022 - Current
Head Chef
Gaucho Restaurants
08.2020 - 01.2022
Head Chef
Guacho Restaurants
08.2019 - 08.2020
Sous Chef
Gaucho Restautants
06.2018 - 08.2019
Head Chef
Turtle Bay Restaurants
01.2017 - 06.2018
Sr. Sous Chef
Turtle Bay Restautants
01.2016 - 12.2016
Sous Chef
Turtle Bay Restaurants
08.2015 - 12.2015
Sous Chef/ Acting Executive Chef
Bay 15 Resort
04.2014 - 06.2015
Kitchen Executive
Bay 15 Resort
09.2013 - 03.2014
Consultant
Synergy Hospitality Management Services
06.2013 - 09.2013
Chef De Partie
Cidade de Goa
11.2010 - 06.2013
Commies I
Cidade de Goa
01.2010 - 10.2010
Tr. Commies I
Cidade de Goa
07.2008 - 12.2009
Diploma - Three Years Diploma in Chef Management
Academy of Culinary Education (ACE)
01.2005 - 03.2008
Food Safety level 4
Certification in Food Safety Managing with the HACCP System (AHLEI)
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