Vitor Hugo Pires
Oxford,Oxfordshire
Summary
Accomplished professional with expertise in food safety assessment, health and hygiene compliance, and dietetics. Demonstrates strong capabilities in employee training, menu planning, and kitchen management. Committed to enhancing operational efficiency and ensuring the highest standards of culinary excellence.
Overview
10
10
years of professional experience
Work history
Senior Chef de Partie
Royal Garden Hotel
London, United Kingdom
03.2024 - Current
- Trained apprentices, accelerating career progression through effective mentorship.
- Maintained high food hygiene standards to ensure customer satisfaction.
- Coordinated with chefs to facilitate smooth operations during peak hours.
- Resolved customer complaints promptly, bolstering service reputation.
Junior Sous Chef
Four Seasons Hotel
London, United Kingdom
08.2022 - 03.2024
- Demonstrated extensive food knowledge through efficient ingredient preparation and creative plating.
- Supported head chef in stock control and rotation, minimising waste using FIFO systems.
- Delivered food adhering to highest hygiene, quality, and safety standards by following regulations.
- Plated food according to restaurant artistic guidelines for visually appealing presentation.
- Trained junior kitchen staff in food preparation techniques and hygiene protocols.
Head Chef
Casa Do Frango by MJMK
London, United Kingdom
11.2021 - 07.2022
- Directed all kitchen operations, ensuring efficient food preparation, cooking, and cleaning.
- Supervised chefs and cooks to maintain high standards of performance.
- Planned menus and priced dishes based on ingredient availability.
- Ensured adherence to food safety and hygiene regulations for a sanitary kitchen.
- Inspected raw and cooked food to guarantee quality and compliance.
- Collaborated with general manager and owner to align kitchen objectives with overall establishment goals.
- Conducted monthly inventory to manage stock effectively.
- Recruited and trained chefs and kitchen staff to enhance team capabilities.
Sous Chef
Casa Do Frango by MJMK
London, United Kingdom
08.2020 - 10.2021
- Acted as head chef to ensure service continuity and quality standards.
- Planned food preparation processes in dynamic restaurant settings.
- Developed chefs to operate stations effectively during peak periods.
- Trained junior kitchen staff on food preparation and hygiene protocols.
- Plated dishes according to artistic guidelines for optimal presentation.
- Delivered meals adhering to stringent hygiene, quality, and safety regulations.
Senior Chef De Partie
The Ivy Collection
London, United Kingdom
04.2019 - 03.2020
- Maintain a working environment where creativity, continuous improvement, and constructive criticism are the standard.
- Maintain food quality, presentation, execution, health code standards
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
- General food preparation work, and collaborate with Head Chef in menu development.
Chef De Partie
Corpo Santo Historical Lisbon Hotel
Lisbon, Portugal
08.2017 - 02.2019
- Plated completed meals with meticulous attention to presentation and portion control.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Executed efficient mise en place to facilitate smooth service.
- Maintained clean and tidy food preparation areas.
- Checked freezers and refrigerators to verify correct storage and temperatures.
Purchase Manager
H10 Hotels
Lisbon, Portugal
07.2016 - 07.2017
- Implemented cost-reduction policies to eliminate waste effectively.
- Enhanced inspection policies, improving quality of raw materials and finished goods.
- Recorded product codes and accurate costs of delivered goods for precise reporting.
- Developed strong relationships with key account holders to foster collaboration.
- Performed monthly reconciliation of open purchasing orders to maintain accuracy.
- Updated matrices with product cost changes to support accurate budgeting.
Chef De Partie
H10 Hotels
Lisbon, Portugal
03.2015 - 07.2016
- Plated completed meals with meticulous attention to presentation and portion control.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Executed efficient mise en place to facilitate smooth service.
- Maintained clean and tidy food preparation areas.
- Checked freezers and refrigerators to verify correct storage and temperatures.
Education
Bachelor's Degree - Food Production and Management
Higher School of Tourism and Hospitality Studies
Estoril, Lisbon, PortugalTechnical Degree - Gastronomy and Culinary Arts
Higher School of Tourism and Hospitality Studies
Estoril, Lisbon, PortugalSkills
- Food safety assessment
- Health and hygiene compliance
- Dietetics expertise
- Employee training
- Menu planning
- Kitchen management
Languages
Portuguese
Native
English
Proficient (C2)
Spanish
Advanced (C1)
Timeline
Senior Chef de Partie
Royal Garden Hotel
03.2024 - Current
Junior Sous Chef
Four Seasons Hotel
08.2022 - 03.2024
Head Chef
Casa Do Frango by MJMK
11.2021 - 07.2022
Sous Chef
Casa Do Frango by MJMK
08.2020 - 10.2021
Senior Chef De Partie
The Ivy Collection
04.2019 - 03.2020
Chef De Partie
Corpo Santo Historical Lisbon Hotel
08.2017 - 02.2019
Purchase Manager
H10 Hotels
07.2016 - 07.2017
Chef De Partie
H10 Hotels
03.2015 - 07.2016
Bachelor's Degree - Food Production and Management
Higher School of Tourism and Hospitality Studies
Technical Degree - Gastronomy and Culinary Arts
Higher School of Tourism and Hospitality Studies
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