Summary
Overview
Work History
Education
Skills
Timeline
Generic

RONY DARRICK PEREIRA

Wembley, London

Summary

Passionate and innovative Chef with diverse years of culinary experience in various esteemed restaurants and catering services. Adept at creating unique and flavorful dishes and leading kitchen teams. Expertise in international cuisines, food safety standards and dietary accommodations. Committed to providing exceptional dining experience and continuously exploring culinary trends.

Overview

30
30
years of professional experience

Work History

Grill Chef

Chai Wu
09.2021 - Current
  • Grilled meats and seafood to customer specifications.
  • Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
  • Provided support to crew members through all facets of food preparation and delivery.
  • Cleaned and maintained kitchen equipment regularly.

Chef

The Corner Place Fish and Chips
09.2020 - 08.2021
  • Maintained well-organized mise en place to keep work consistent.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Trained kitchen staff to perform various preparation tasks under pressure

Grill Chef

Bao Kitchen
01.2019 - 03.2020
  • Provided support to crew members, facilitating quick food preparation and delivery.
  • Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
  • Restocked and rotated food items according to expiry dates to minimize waste.
  • Verified order accuracy and quality ahead of service to maintain standards

Chef De Partie

Nandu Indian Restaurant
05.2016 - 12.2018
  • Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
  • Operated tandoor for baking and cooking various authentic Indian recipes.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Actively participated in planning menus for restaurant and for event catering.

Chef

Alpha LSG Sky Chef
08.2015 - 02.2016
  • Helped in designing in-flight menus that suit the airline’s brand, class of service , and flight duration.
  • Worked closely with airline representatives, catering managers, and nutritionists.
  • Ensured food is cooked and chilled or frozen according to flight schedules

Grill Chef

Premier Inn
04.2014 - 05.2015
  • Grilled meats and seafood to customer specifications.
  • Established and maintained productive staff relationships for positive working environments.
  • Restocked stations and supplies during slower periods between rushes.
  • Stored and handled goods correctly to maintain freshness and condition.

Pantry Cook

Carnival Cruise Lines
06.1998 - 02.2013
  • Stocked supplies to maintain sufficient levels of food products at pantry station.
  • Prepared salads, sandwiches and desserts for restaurant guests and catered events.
  • Adhered to state and local health and safety regulations for food handling and sanitation.

Commis Chef

Majorda Beach Resort
11.1997 - 01.1998
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Prepped daily menu items to quickly deliver upon request.
  • Measured high demand spices and commonly used ingredients to prevent overages and waste.

Commis Chef

Hotel Shangri-la
07.1996 - 10.1997
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Assisted with menu development and planning.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques

Practical Trainee Chef

Golden Tulip Hotel
09.1995 - 04.1996
  • Participated in workshops and presentations related to projects to gain knowledge.
  • Assisted in daily food preparation, basic cooking tasks, and plating under the supervision of senior chefs.
  • Maintained kitchen hygiene and followed food safety standards.
  • Rotated through various kitchen sections, gaining hands-on experience in hot, cold, and pastry areas.

Education

Higher Secondary Certificate - Food Production Course, Vocational Stream

St Alex Higher Secondary School
03.1996

Passed Goa Board of Secondary and Higher Secondary - undefined

St Anthony Higher Secondary School
03.1994

Skills

  • Food hygiene
  • Customer service
  • Concise time-management
  • Teamwork and collaboration
  • Quick-learning
  • Kitchen safety

Timeline

Grill Chef

Chai Wu
09.2021 - Current

Chef

The Corner Place Fish and Chips
09.2020 - 08.2021

Grill Chef

Bao Kitchen
01.2019 - 03.2020

Chef De Partie

Nandu Indian Restaurant
05.2016 - 12.2018

Chef

Alpha LSG Sky Chef
08.2015 - 02.2016

Grill Chef

Premier Inn
04.2014 - 05.2015

Pantry Cook

Carnival Cruise Lines
06.1998 - 02.2013

Commis Chef

Majorda Beach Resort
11.1997 - 01.1998

Commis Chef

Hotel Shangri-la
07.1996 - 10.1997

Practical Trainee Chef

Golden Tulip Hotel
09.1995 - 04.1996

Higher Secondary Certificate - Food Production Course, Vocational Stream

St Alex Higher Secondary School

Passed Goa Board of Secondary and Higher Secondary - undefined

St Anthony Higher Secondary School

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RONY DARRICK PEREIRA