Summary
Overview
Work history
Skills
Accomplishments
Languages
Timeline
Generic

Joao Vitor Zanatta

Reino Unido

Summary

A skilled culinary professional with expertise in grilling and roasting methods, meat and seafood preparation, and fine dining standards. Demonstrates proficiency in food hygiene, kitchen safety regulations, and health and safety compliance, ensuring optimal quality control and adherence to industry standards. Adept at stock level optimisation, portion and waste control, and ordering and procurement to maintain efficient kitchen operations. Known for culinary creativity and patient mentoring, fostering a collaborative environment while delivering exceptional dining experiences. Committed to upholding excellence in food preparation and service with a focus on continuous improvement within the culinary field.

Overview

6
6
years of professional experience

Work history

Senior Chef de Partie

Scotts Richmond
London
09.2022 - Current
  • Managed junior kitchen staff, ensuring efficient workflow.
  • Maintained high standards of food hygiene for customer satisfaction.
  • Executed high-volume orders efficiently during festive seasons and events.
  • Trained apprentices effectively, fast-tracking their career progression.
  • Assisted in stock control to reduce waste and increase profitability.
  • Maintained quality and restaurant standards by supervising food preparation and presentation in team of 25.
  • Executed daily mise-en-place duties diligently, ensuring seamless kitchen operations.
  • Supervised the preparation of speciality dishes to maintain quality standards.
  • Coordinated with other chefs for smooth operation during peak hours.

Prep Chef

Honipoke
London
01.2021 - 06.2025
  • Supported kitchen staff by promptly preparing ingredients as per chef's request.
  • Weighed and measured ingredients accurately ensuring perfect flavour balance in every dish.
  • Ensured freshest ingredients for dishes by checking expiry dates daily.
  • Prepared mise-en-place daily, sped up cooking process during rush hours.

team member

Ahipoke
London
10.2019 - 12.2020
  • Collaborated effectively with team members to meet project deadlines.
  • Assisted in stock take, maintaining sufficient inventory at all times.

Skills

  • Grilling and roasting methods
  • Ordering and procurement
  • Culinary creativity
  • Kitchen safety regulations
  • Patient mentoring
  • Health and Safety
  • Quality Control
  • Meat preparation
  • Stock level optimisation
  • Seafood preparation
  • Food hygiene standards
  • Fine dining standards
  • Portion and waste control

Accomplishments

    Employee of the Year 2023

Languages

English
Advanced (C1)
Portuguese
Proficient (C2)

Timeline

Senior Chef de Partie

Scotts Richmond
09.2022 - Current

Prep Chef

Honipoke
01.2021 - 06.2025

team member

Ahipoke
10.2019 - 12.2020
Joao Vitor Zanatta