Summary
Overview
Work history
Education
Skills
Languages
Affiliations
Timeline
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Samuel Rodrigues

Samuel Rodrigues

High Wycombe,BKM

Summary

A motivated, dependable, and proactive individual with a hands-on approach to work. I thrive both in team environments and when working independently. I bring strong communication and customer service skills, along with a flexible attitude towards working hours and locations. I am currently seeking a full-time position in the catering industry where I can contribute my skills and enthusiasm.

Overview

7
7
years of professional experience
2016
2016
years of post-secondary education

Work history

Chef de partie

Chequers inn
high wycombe
12.2024 - Current
  • Trained apprentice chefs, improving their culinary skills substantially.
  • Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
  • Developed new dessert recipes resulting in positive customer feedback.
  • Streamlined kitchen operations, leading to smoother service during busy periods.

Senior chef de partie

Bocconcino soho
London, City of London
10.2023 - 11.2024
  • Led the grill section alongside another Senior Chef de Partie, ensuring smooth and efficient service during busy periods.
  • Managed and placed orders for the section, maintaining optimal stock levels and minimizing waste.
  • Maintained a clean, organised, and hygienic work environment in compliance with food safety standards.
  • Contributed to daily prep and service, demonstrating consistency, speed, and attention to detail.
  • Collaborated closely with the kitchen team to ensure seamless communication and high-quality food output.

Senior chef de partie

koyn
London, City of Westminster
08.2022 - 10.2023
  • Developed expertise in Japanese cuisine, mastering traditional techniques and flavor profiles.
  • Gained in-depth knowledge of soy-based ingredients, including various types and their culinary applications.
  • Excelled as a Chef de Partie, managing kitchen operations and ensuring consistent quality in a fast-paced environment.
  • Prepared high-quality dishes with precision, focusing on fresh ingredients and exceptional presentation.

Junior sous chef

Antipodea London
London, City of Westminster
03.2021 - 08.2022
  • Progressed from Chef de Partie to Sous Chef, demonstrating leadership and culinary expertise in high-pressure environments.
  • Conducted thorough fridge inspections and diligently completed due diligence documentation to ensure compliance with safety standards.
  • Efficiently managed line and pass operations, maintaining seamless service and high-quality dish execution.
  • Acquired skills in operating a pizza oven, producing consistent and authentic results.
  • Consistently worked double shifts (7:00 AM to 11:30 PM), showcasing dedication, stamina, and commitment to team success.

Chef de partie

Big Easy
London, City of Westminster
02.2020 - 01.2021
  • Line Preparation: Expertly prepped fresh ingredients, including high-value items like lobsters, ensuring quality and consistency for service.
  • Larder Section Management: Oversaw the pantry, maintaining stock levels, organizing mise en place, and ensuring ingredients met high standards.
  • Inventory Control: Monitored stock rotation and minimized waste, optimizing kitchen efficiency.
  • Team Coordination: Collaborated with other stations to ensure seamless service during high-pressure shifts.
  • Quality Assurance: Inspected ingredients for freshness and adhered to food safety standards.

Chef de partie

Gordon Ramsay London House
London, City of Westminster
07.2018 - 12.2019
  • Daily Delivery Management: Sorted and verified incoming deliveries, ensuring ingredients meet quality and quantity standards.
  • Food Safety Compliance: Checked food temperatures to ensure safety and quality, meticulously completing the Due Diligence book for regulatory compliance.
  • Larder Section Preparation: Organized and prepped the larder section, including mise en place for salads, dressings, and cold appetizers, to ensure readiness for service.
  • Cross-Station Progression: Transitioned to garnish and meat sections, handling tasks like sauce preparation, plating garnishes, and meat butchery or cooking.
  • Team Support: Assisted other kitchen stations during peak service or as needed, fostering a collaborative environment.
  • Seafood Expertise: Prepped high-value ingredients like lobsters, ensuring precision and minimal waste.

Education

GCSEs - culinary

Westminster Kingsway College
London

Skills

  • Advanced culinary techniques
  • Sauces preparation
  • Culinary creativity
  • Staff training experience
  • Food pairing knowledge
  • Grilling mastery
  • Grill cooking expertise
  • Asian fusion proficiency
  • Special Events
  • Signature dish development
  • Recipe development
  • Italian cuisine proficiency
  • Food stock control and ordering
  • Food prep

Languages

Portuguese
Native
English
Native

Affiliations

  • Dedicated and active individual with a passion for maintaining a healthy lifestyle through regular basketball and boxing training. I enjoy cooking nutritious meals for my family and mentoring my younger brother in his fitness journey, fostering strong family bonds. Committed to personal growth, I bring enthusiasm, discipline, and teamwork to both professional and personal endeavors.

Timeline

Chef de partie

Chequers inn
12.2024 - Current

Senior chef de partie

Bocconcino soho
10.2023 - 11.2024

Senior chef de partie

koyn
08.2022 - 10.2023

Junior sous chef

Antipodea London
03.2021 - 08.2022

Chef de partie

Big Easy
02.2020 - 01.2021

Chef de partie

Gordon Ramsay London House
07.2018 - 12.2019

GCSEs - culinary

Westminster Kingsway College

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Samuel Rodrigues