Summary
Overview
Work History
Education
Skills
Websites
Communication Skills
References
Timeline
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RYAN SAVIO MENEZES

Hounslow,United Kingdom

Summary

Culinary professional with extensive experience across renowned establishments like Compass Group UK&Ireland. Expert in culinary expertise and menu planning, demonstrating exceptional team leadership and interpersonal skills. Proven track record in enhancing food presentation and optimizing food cost control, contributing to significant kitchen efficiency improvements. High productivity and efficient task completion. Specialized in menu development, inventory management, and kitchen safety protocols. Excel in time management, teamwork, and adaptability, ensuring seamless kitchen operations and consistent culinary excellence.

Overview

21
21
years of professional experience

Work History

Chef De Partie

Compass Group UK&Ireland
Heathrow T5, London
07.2024 - Current

Chef De Partie

Apex Hotels LTD
City of London, London
10.2022 - 06.2024

Chef De Partie

Ch&Co Sky Studios
Osterley, Hounslow, London
05.2021 - 10.2022

Squad Member

Yo!Sushi
Heathrow T2 , London
03.2020 - 09.2021

Chef Assistant

Aramark Defence Service
Hounslow, London
11.2020 - 05.2021

Chef Assistant

Berkeley Scott Agency
Gloucester, City of London, London
07.2019 - 12.2020

Chef De Rang

Neway International Agency
Gloucester, City of London, London
06.2019 - 07.2019

Senior Chef De Partie (cold Kitchen)

Carnival Cruise Line
Miami, USA
11.2009 - 11.2018

Commis Chef

Al habtoor groups, metropolitan deira hotel
Deira, UAE
08.2007 - 09.2009

Cook

The leela place
Mobor, Goa, India
10.2005 - 08.2007

Catering Cook

Airport plaza Flight Catering
Dabolim, India
12.2004 - 10.2005

Trainee Chef

Bogmalo beach resort
Bogmalo, India
05.2004 - 11.2004

Education

Salad carving -

taeng orn
Margao, Goa, India
01.2003

Food production -

institute of hotel management
Porvorim, Goa, India
01.2002

S.S.C -

Goa board of secondary education
Goa, India
01.2000

Skills

  • Culinary expertise
  • Menu planning
  • Team leadership
  • Interpersonal skills
  • Organizational skills
  • Food spoilage prevention
  • Portion standards
  • Knife skills
  • Food presentation
  • Food allergy safety
  • Hospitality
  • Salad preparation
  • Food cost control
  • Cold food preparation

Communication Skills

Communicating with colleagues, supervisors, and customers in a clear, professional manner to ensure smooth collaboration and customer satisfaction., Skilled at working collaboratively with kitchen staff and other team members to coordinate tasks, share ideas, and maintain a positive and productive work environment., Experienced in providing clear and concise instructions to kitchen staff, mentoring junior team members, and facilitating training sessions to ensure consistency in food preparation and service standards., Demonstrated ability to interact with customers in a friendly and professional manner, address inquiries and concerns, and provide recommendations to enhance their dining experience.

References

References available upon request.

Timeline

Chef De Partie

Compass Group UK&Ireland
07.2024 - Current

Chef De Partie

Apex Hotels LTD
10.2022 - 06.2024

Chef De Partie

Ch&Co Sky Studios
05.2021 - 10.2022

Chef Assistant

Aramark Defence Service
11.2020 - 05.2021

Squad Member

Yo!Sushi
03.2020 - 09.2021

Chef Assistant

Berkeley Scott Agency
07.2019 - 12.2020

Chef De Rang

Neway International Agency
06.2019 - 07.2019

Senior Chef De Partie (cold Kitchen)

Carnival Cruise Line
11.2009 - 11.2018

Commis Chef

Al habtoor groups, metropolitan deira hotel
08.2007 - 09.2009

Cook

The leela place
10.2005 - 08.2007

Catering Cook

Airport plaza Flight Catering
12.2004 - 10.2005

Trainee Chef

Bogmalo beach resort
05.2004 - 11.2004

Salad carving -

taeng orn

Food production -

institute of hotel management

S.S.C -

Goa board of secondary education
RYAN SAVIO MENEZES