Thomas Baptista
Chef de partie
Wembley,United Kingdom
Summary
Chef de partie with extensive expertise in culinary operations, adept at optimizing kitchen efficiency and elevating culinary standards. Demonstrates strong skills in food safety, quality control, and innovative menu development, contributing to increased customer satisfaction and revenue growth. Passionate about fostering a collaborative kitchen environment and mentoring staff to achieve excellence in the culinary arts.
Overview
19
19
years of professional experience
Work History
Chef de partie
Fresh Fitness Food
Park Royal
09.2024 - 10.2024
- Supervised all kitchen food preparations, operating in a demanding high-volume environment
- Supported head chef in training and mentoring new kitchen members
- Keep operations running smoothly and efficiently by keeping workspaces organized, clean and ready for service
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labour
- Led kitchen operations, optimizing food preparation processes and mentoring staff to elevate culinary standards and operational efficiency
Sous Chef
Estadio Lounge (Loungers)
Wembley
11.2023 - 07.2024
- Ensured strict adherence to food safety standards, maintaining impeccable health inspection records
- Meticulously managed inventory, optimizing stock levels and minimizing waste
- Led kitchen operations, driving efficiency and quality
- Implemented innovative menu strategies, resulting in increased customer satisfaction and revenue growth
- Fostered a cohesive team environment, mentoring junior staff and enhancing overall kitchen performance
- Collaborated with front-of-house to ensure seamless service
- Spearheaded kitchen modernization, introducing efficient cooking techniques and streamlining food preparation processes to enhance overall productivity
Chef de partie
Master Bao
White city (Westfield)
04.2022 - 10.2023
- Drive kitchen efficiency, reduce food waste, and ensure timely delivery of nutritious meals, enhancing customer satisfaction and retention
- Coordinate with nutritionists and dietitians to craft balanced, flavorful meals that meet diverse dietary requirements and fitness goals
- Maintain strict adherence to food safety standards, manage inventory, and oversee quality control for all prepared meals
- Contribute to menu innovation, explore new culinary trends, and adapt recipes to meet evolving customer preferences in the fitness food industry
Team Leader
Bananatree Restaurant
Chiswick/Battersea, United Kingdom
01.2021 - 03.2022
- Mentored and guided employees to foster proper completion of assigned duties
- Build strong relationships with customers through positive attitude and attentive response
- Have kept documentation and records accurate and up-to-date with latest data to prevent errors in processing or delivery
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity
Chef De Partie
Taj SATS Air Catering
Dabolim, Goa
03.2017 - 11.2018
- Operated all kitchen equipment safely to prevent injuries
- Maintained well-organized mise en place to keep work consistent
- Prepared items for roasting, sautéing, frying and baking
- Placed orders to restock items before supplies run out
- Sanitized all counters properly to prevent food-borne illness
- Plated meals paying special attention to garnishes and overall presentation
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Complied with portion and serving sizes as per restaurant standards
Demi Chef De Partie
Hanhum Restaurant
Sharq, Kuwait
04.2011 - 12.2016
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
Baker
Al Al Karafi (Bredz)
Subhan, Kuwait
07.2005 - 04.2011
- Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating the mixer
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing
- Mixed, proofed, shaped and baked dough for baguettes, bagels and other breads
- Cleaned and maintained kitchen equipment and oven
- Cut, peeled and prepped seasonal fruit for pie fillings
- Set heat and humidity temperatures for the proof box
Education
S.S.C - General Study
Saviour Of The World High School
Loutolim, GoaH.S.S.C - Commerce
Fr. Agnel Higher Secondary School
Pilar, GoaDiploma in Cookery and Bakery - Culinary Arts
Fr. Agnel Institute of Cookery And Bakery
Margao, GoaSkills
PlanningCoordinationDecision MakingHospitalityFood preparationKitchen equipmentFood handlingFood safetyQuality Control
Food allergy understanding
Food prep
High volume restaurants
Meal preparation
Cooking
Food preparation
Food preparation techniques
Food Hygiene
Kitchen equipment and tools
Languages
English
Bilingual or Proficient (C2)
A1
Hindi
Bilingual or Proficient (C2)
A1
Timeline
Chef de partie
Fresh Fitness Food
09.2024 - 10.2024
Sous Chef
Estadio Lounge (Loungers)
11.2023 - 07.2024
Chef de partie
Master Bao
04.2022 - 10.2023
Team Leader
Bananatree Restaurant
01.2021 - 03.2022
Chef De Partie
Taj SATS Air Catering
03.2017 - 11.2018
Demi Chef De Partie
Hanhum Restaurant
04.2011 - 12.2016
Baker
Al Al Karafi (Bredz)
07.2005 - 04.2011
S.S.C - General Study
Saviour Of The World High School
H.S.S.C - Commerce
Fr. Agnel Higher Secondary School
Diploma in Cookery and Bakery - Culinary Arts
Fr. Agnel Institute of Cookery And Bakery