Marcos De Freitas

• Implemented cooking standards and procedures, ensuring consistency in food quality across all dishes.
• Collaborated with front-of-house staff to ensure seamless service during peak hours.
• Conducted regular kitchen inspections, enforcing health and safety regulations to maintain compliance standards.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Prepared items for roasting, sautéing, frying, and baking.

Developed and scaled recipes for various frozen meals in a production kitchen.

• Cleaned counters with sanitising agents to prevent food-borne illness.
• Upheld standards by assessing ingredient quality and final products.
• Safely operated kitchen equipment, including industrial size mixers.
• Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
• Followed strict health and safety guidelines in kitchen.
• Prepped foods to be roasted, sautéed, fried and baked.

• Run all aspects of a corporate events based restaurant (up to 50 guests)
• Produced menus and item selections in conjunction with restaurant manager
• Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
• Controlled and directed food preparation and service, catering for small/medium size groups .
• Maintained business compliance with applicable regulations, including safety and sanitary guidelines. Repeated 5 star ratings achieved from Ealing Council's food hygiene inspection program (last time in 2023)
• Negotiated with suppliers to secure high-quality and excellent value produce.
• Incorporated customer recommendations and feedback to modify and update menu.
• Enforced proper and hygienic storage methods to prevent food loss.

• Executed corporate events menus created by Event Oracle's Head Chef (up to 50 guests)
• Recorded waste on company inventory system to account for stock loss.
• Monitored kitchen cleanliness enforced adherence to procedures.

• Interviewed, selected and trained staff for smooth restaurant operations with outstanding customer service.
• Supervised portion control and quantities of preparation to minimise waste.
• Moved throughout facility and kitchen to visually monitor food quality and service standards.
• Performed daily inspections and periodic audits to check safety of equipment and call in maintenance contractors in case of malfunctions.
• Implemented a customer loyalty programme, rewarding repeat customers and encouraging positive word-of-mouth promotion.
• Reserached and developed all the Spanish Tapas recipes used in my restaurant menu.