Tomas Ferreira
Cork
Summary
I'm 24 years old, and I've loved cooking since I was little. In professional school I consolidated my taste. However, I am already 5 years old of experience in several kitchens, having started as a kitchen assistant kitchen and progressing quickly until reaching 1st grade cook. I am a committed worker, responsible and focused on the tasks at hand. are delegates. I find it easy to interact in a team.
Overview
8
8
years of professional experience
Work History
Chef de Partie
Hayfield Menor Hotel
Cork, Ireland
2025.01 - Current
- Preparation and cooking of meals, with a focus on quality and flavor, Coordination and support for kitchen assistants and other cooks,
way to guarantee compliance with quality standards and
hygiene. - Responsable for creating specials weekends menus.
- Supervise the interns and commis, theaching and supporting.
- Prepped foods to be roasted, sautéed, fried and baked.
- Worked with sous chef to manage day-to-day rostering of catering team.
- Developed high-quality dishes for guests, including starters, mains and desserts.
- Coordinated with front-of-house staff to ensure timely preparation and delivery of dishes, enhancing dining experience and customer satisfaction.
Chef
Boca Aberta Restaurante
Lagoa
2024.03 - 2024.09
- Preparation and cooking of meals, with a focus on quality and flavor, according to established recipes.
- Strict compliance with hygiene and food safety standards, way to avoid health risks and guarantee service excellence.
Chef
Octant Hotels
Furnas
2020.09 - 2023.12
- Coordination and support for kitchen assistants and other cooks, way to guarantee compliance with quality standards and hygiene.
- Implementation of strict food safety and hygiene practices, complying with all legal standards and regulations.
- Development of new recipes and preparation methods for diversify and innovate the restaurant's menu.
- Preparation and cooking of meals, with a focus on quality and flavor, according to established recipes.
- Participation in culinary competitions or gastronomic events, way to showcase talent and promote the establishment, for the recognition and increase in customers.
- Strict control of the quality of ingredients and prepared dishes, in order to guarantee food security.
- I was sous chef for 1 year
Trainee
Terra Nostra Hotel
Furnas
2020.06 - 2020.09
- Internship complementary to the course, developed in the third year. This internship, as it was the last of the respective course, was the most complete and where I was able to consolidate all the learning from the three years of the course internship.
- In this internship I had the opportunity to do a little bit of everything, where I spent a lot of time on the kitchen hot block in preparing dishes, I also had the opportunity to learn a lot about HACCP, as the employing unit requires a large Careful.
Trainee
Octant Hotels
Furnas
2019.06 - 2019.09
- Internship complementary to the course, developed in the second year. In this internship I developed my skills at a broader level, given that the employing unit demands a more careful and complete, and also offers a greater variety of activities in kitchen.
- In this internship I prepared the MEP for part of the sections of the cuisine, from starters to pastries, I also had the opportunity to working sometimes in the wood oven making starters and pizzas.
Trainee
O Gastronomo
Ponta Delgada
2018.06 - 2018.09
- Internship complementary to the course, developed in the first year. In this internship I developed my basic skills by putting them into practice the content learned at school in a training context, namely, kitchen management and supply, raw materials and preparation of grilled fish dishes, a specialty from the restaurant.
Education
Kitchen and pastry technician -
Escola de Formacao Turistica e Hoteleira Azores
Ponta Delgada, Portugal2020-09
O Gastronomo
Ponta Delgada, PortugalSkills
- Menu development
- Quality control
- Culinary creativity
- Kitchen organization
- Staff training
Languages
English
Upper Intermediate
B2
Timeline
Chef de Partie
Hayfield Menor Hotel
2025.01 - Current
Chef
Boca Aberta Restaurante
2024.03 - 2024.09
Chef
Octant Hotels
2020.09 - 2023.12
Trainee
Terra Nostra Hotel
2020.06 - 2020.09
Trainee
Octant Hotels
2019.06 - 2019.09
Trainee
O Gastronomo
2018.06 - 2018.09
Kitchen and pastry technician -
Escola de Formacao Turistica e Hoteleira Azores
O Gastronomo