Summary
Overview
Work History
Education
Skills
Timeline
Generic

Silvia Verdu Blasco

CHEF
Edinburgh

Summary

For over 8 years I have been working in hospitality and I have developed my skills from Commis to Senior sous chef within that time. I am a very hard worker and love to learn new things. I have a keen eye even the smallest details. Learning new things helps motivate myself to become a better chef. I have developed my skills from traditional Spanish to scotish mixed with french influences food. I also have my diploma in Chefing which taught me from the start of my career to be organised and to do costings which I am also familiar with in a professional kitchen setting. I have been in Scotland for over 7 years now which has allowed me to improve my English dramatically.

Overview

19
19
years of professional experience
10
10
years of post-secondary education

Work History

Senior Sous Chef

Pier Brasserie
Edinburgh
02.2020 - 01.2023
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Placed orders to restock items before supplies ran out.
  • Directs food preparation and collaborates with head chef.
  • Helps in the design of food and drink menu.
  • Produces high quality plates, including both design and taste.
  • Oversees and supervises kitchen staff.
  • Assists with menu planning, inventory, and management of supplies.
  • Ensures that food is top quality and that kitchen is in good condition.
  • Keeps stations clean and complies with food safety standards.
  • Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
  • Prepares food properly.
  • Schedules staff shifts.
  • Trains new employees.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Created recipes and prepared advanced dishes.
  • Monitors and maintains kitchen equipment.
  • Solves problems that arise and seizes control of issues in the kitchen.

Senior Chef De Partie

kyloe Signature pubs
Edinburgh
08.2019 - 02.2020
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Modernized work processes to reduce guest wait times and boost daily output.

Junior Sous Chef

Steak Restaurant
Edinburgh
02.2018 - 07.2019
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Assisted sous chef with weekly schedule drafts for kitchen staff.
  • Oversaw cleanliness of each station in kitchen.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Senior Chef de Partie

Steak Edinburgh
Edinburgh
05.2016 - 02.2018
  • Preparing all plates on any station
  • Supervise the job from other chefs, Undertaking training and assisting the head chef to run the kitchen and making sure the kitchen operates when he is not there
  • Preparation of every station in the kitchen including cold dishes, sides, sauces and desserts
  • Control of stock and orders
  • Producing a high quality food and best safety
  • Preparing food for large groups and also menu dishes.

Chef De Partie

Steak Edinburgh
Edinburgh
11.2015 - 04.2016

Sous Chef

Ximo Baile Alicante
07.2014 - 05.2015
  • Preparation of dishes - Maintenance of walk-in fridge and stock - Use of griddle with meat, fish, seafood and vegetables - Preparation of cold dishes and desserts - Prepare mise en place - Planning menus - Making sure food is of the right quality and price and is produced on time - Managing stocks of food - Ordering food from suppliers - Controlling a budget and keeping accurate records - Managing health and hygiene procedures - Organising the staff duty rota - Recruiting, training and developing staff.

Commis Chef

La taberna del Gourmet
Alicante
11.2013 - 06.2014
  • Preparation of dishes - Maintenance of walk-in fridge and stock of my partie - Use of griddle with meat , fish, seafood and vegetables - Preparation of cold dishes and desserts - Prepare mise en place

Waitress

06.2003 - 09.2013

Education

Certificate of Food Allergy Lavel2 -

Smile From RBH
06.2019 - 06.2019

Certificate Health And Safety Lvl2 -

SMILE From RBH
07.2019 - 07.2019

Certificate of Higher Education Kitchen Managment -

Cap De Laljub
09.2012 - 06.2014

Civil Engineer - undefined

engineer tecnica obras publicas
01.2004 - 01.2007

General Certificate of Education - undefined

High School Santa Pola
01.1999 - 01.2004

Skills

LANGUAGES SKILLSundefined

Timeline

Senior Sous Chef

Pier Brasserie
02.2020 - 01.2023

Senior Chef De Partie

kyloe Signature pubs
08.2019 - 02.2020

Certificate Health And Safety Lvl2 -

SMILE From RBH
07.2019 - 07.2019

Certificate of Food Allergy Lavel2 -

Smile From RBH
06.2019 - 06.2019

Junior Sous Chef

Steak Restaurant
02.2018 - 07.2019

Senior Chef de Partie

Steak Edinburgh
05.2016 - 02.2018

Chef De Partie

Steak Edinburgh
11.2015 - 04.2016

Sous Chef

Ximo Baile Alicante
07.2014 - 05.2015

Commis Chef

La taberna del Gourmet
11.2013 - 06.2014

Certificate of Higher Education Kitchen Managment -

Cap De Laljub
09.2012 - 06.2014

Civil Engineer - undefined

engineer tecnica obras publicas
01.2004 - 01.2007

Waitress

06.2003 - 09.2013

General Certificate of Education - undefined

High School Santa Pola
01.1999 - 01.2004

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Silvia Verdu BlascoCHEF