PRIFLON VELENTO DA COSTA
Uxbridge
Summary
Accomplished culinary professional with expertise in food cost calculation, restaurant service coordination, and time-efficient cooking. Demonstrates exceptional knife handling techniques and a proven ability to train and mentor talent. Highly adaptable to new recipes and skilled in team leadership within the kitchen environment. Committed to delivering high-quality culinary experiences while continuously seeking opportunities for professional growth.
Overview
12
12
years of professional experience
2012
2012
years of post-secondary education
Work History
Chef
Wagamama
Uxbridge, Hillingdon
12.2023 - Current
- Orchestrated seamless kitchen service during peak hours.
- Created balanced meal plans abiding by dietary restrictions.
- Developed new recipes for a diverse culinary experience.
- Optimised workflow processes reduced time spent on administrative tasks.
Head chef
Wahaca
London, City of London
08.2021 - 10.2022
- Delivered consistently tasty meals by adhering to recipe instructions.
- Maintained exemplary hygiene standards in the kitchen area.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
Sous chef
Wahaca
London, City of London
01.2019 - 08.2021
- Managed inventory efficiently, minimising waste and optimising resource use.
- Fostered a positive working environment through clear communication and team motivation.
- Reinforced safety protocols amongst staff members for a safe working environment.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Maintained high standards of food preparation by following recipes accurately.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Acted as head chef when required, maintaining continuity of service and quality.
Kitchen supervisor
Wahaca
London, City of London
06.2017 - 10.2018
- Implemented waste reduction strategies for cost-effectiveness and sustainability.
- Improved team morale through effective communication and leadership skills.
- Conducted regular equipment checks for optimal performance and safety measures.
- Coordinated daily specials with the chef, offering variety to customers.
- Ensured clean working area at all times for hygienic food preparation.
- Trained new staff members for improved team efficiency.
Line chef
Wahaca
London, City of London
05.2016 - 05.2017
- Maintained cleanliness and organisation in assigned station, ensuring safe working environment.
- Prepared a wide range of cuisines with precision and creativity.
- Ensured timely ordering of supplies to maintain inventory levels.
- Maintained high levels of food quality and freshness for customer satisfaction.
- Coordinated with other line chefs for efficient work flow during service hours.
- Worked well under pressure whilst delivering consistent and high-quality dishes.
Commis chef
COSTA CRUISES
06.2013 - 02.2016
- Mastered various cooking techniques with ongoing practice and mentorship from senior chefs.
- Participated in daily inventory checks to avoid ingredient shortages.
- Assisted in menu planning for seasonal dishes.
- Assisted in large-scale catering events, ensuring successful execution.
- Complied with food safety regulations.
- Met high standards of food hygiene and safety.
- Prepared ingredients for head chef to ensure efficient service.
Education
BSC IN HOTEL MANAGEMENT - HOTEL MANAGEMENT AND CATERING
YASHWANTRAO CHAVAN OPEN MAHARASHTRA OPEN UNIVERSIT
GOA, INDIA 06.2009 - 05.2012
A-Levels - HOTEL MANAGEMENT AND CATERING
ROSARY HIGHER SECONDARY SCHOOL
GOA, INDIA 06.2007 - 03.2009
GCSEs -
BHATIKAR MODEL HIGH SCHOOL
GOA. INDIASkills
- Food cost calculation
- Restaurant service coordination
- Time-Efficient cooking
- Knife handling techniques
- Training and mentoring talent
- Adaptability to new recipes
- Team leadership in kitchen
Timeline
Chef
Wagamama
12.2023 - Current
Head chef
Wahaca
08.2021 - 10.2022
Sous chef
Wahaca
01.2019 - 08.2021
Kitchen supervisor
Wahaca
06.2017 - 10.2018
Line chef
Wahaca
05.2016 - 05.2017
Commis chef
COSTA CRUISES
06.2013 - 02.2016
BSC IN HOTEL MANAGEMENT - HOTEL MANAGEMENT AND CATERING
YASHWANTRAO CHAVAN OPEN MAHARASHTRA OPEN UNIVERSIT
06.2009 - 05.2012
A-Levels - HOTEL MANAGEMENT AND CATERING
ROSARY HIGHER SECONDARY SCHOOL
06.2007 - 03.2009
GCSEs -
BHATIKAR MODEL HIGH SCHOOL
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