Talented Head Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organised and reliable with outstanding menu creation capabilities.
Hi, I’m
Golbert Coutinho
Abu Dhabi,UAE
Summary
Overview
29
years of professional experience
2
years of post-secondary education
Work history
THE One RestaurantAbu Dhabi, UAE
Chef manager
2007.10 - Current (18 education.years_Label & 8 education.months_Label)
Job overview
- Recruited, trained and supported 23 new staff members since 2007 to established skilled and dedicated workforce.
- Created seasonal menus.
- Fully understood and complied with ADAFCA policies and standards.
- Managed kitchen team of 14 and 12 front of house staff.
- Monitored financial performance, reporting to Chef Manger using Navision 16.
- Provided quality seasonal food in international style in line with company brand whilst maintaining excellent standards.
- Attended to customer needs in polite and helpful manner.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Maintained well-organized mise en place, ensuring efficient and consistent kitchen workspaces.
- Incorporated customer feedback in experimentation and creation of new signature dishes.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Properly handled and stored raw ingredients, minimizing illness and cross-contamination risks.
- Planned popular promotional menu additions based on seasonal pricing and product availability.
- Planned promotional menu additions based on seasonal pricing and availability, minimizing kitchen spending.
Royal Mirage 5* Hotel (EU Zone Fusion Restaurant)Dubai, UAE
Senior chef de partie
2005.07 - 2007.09 (2 education.years_Label & 2 education.months_Label)
Job overview
- Conducted rigorous food safety checks, maintaining required documentation in line with legislature and best practices.
- Communicated effectively with 15 front-of-house team to deliver seamless food service.
- Worked confidently in 3 sections including, hot, cold and pastry
- Maintained quality and restaurant standards by supervising food preparation and presentation.
- Ensured adequate stocking of cooking stations before and during peak operating hours.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Followed recipe specifications strictly to produce high volume of food orders.
- Prepared, produced and packed food in tight timescales.
- Plated completed meals with meticulous attention to presentation and portion control.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Monitored line production to achieve consistent quality.
- Executed efficient mise en place to facilitate smooth service.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Maintained clean and tidy food preparation areas.
- Aided management to practice food hygiene standards.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Built and maintained strong working relationship with staff across business.
- Oversaw storage and preparation of food items to correct recipe and portioning standards.
- Oversaw maintenance of kitchen to comply with food safety procedures.
- Supervised and trained junior chefs cook assigned dishes.
- Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
THE One CafeDubai, UAE
Chef de partie
2000.01 - 2005.05 (5 education.years_Label & 4 education.months_Label)
Job overview
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Maintained clean and tidy food preparation areas.
- Aided management to practice food hygiene standards.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Plated completed meals with meticulous attention to presentation and portion control.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Executed efficient mise en place to facilitate smooth service.
- Oversaw storage and preparation of food items to correct recipe and portioning standards.
- Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
- Oversaw maintenance of kitchen to comply with food safety procedures.
- Supervised and trained junior chefs cook assigned dishes.
- Built and maintained strong working relationship with staff across business.
Lings Pavilion (Chinese Restaurant)Mumbai, India
Commis chef
1995.06 - 1998.05 (2 education.years_Label & 11 education.months_Label)
Job overview
- Controlled and minimised food waste.
- Cooked and presented dished in line with standardised recipes.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Prepared and presented innovative dishes of exceptional quality and uniformity.
Education
ICCADubai
Certificate in Culinary Techniques- patisserie from Pastry
2009.01 - 2009.04 (3 education.months_Label)
University overview
Govt Pre University College Palimar
HSC from Commerce
1990.06 - 1992.03 (1 education.year_Label & 9 education.months_Label)
University overview
Skills
- Budget controls
- Strategic planning
- Training and development
- Food stock control
- Hazard Analysis Critical Control Points (HACCP)
- Food preparation
- Creative menu design
- Food safety and hygiene
- Signature dish creation
- Equipment maintenance
- Food spoilage prevention
- Cost reduction
- Kitchen management
- Employee training and development
- Ingredient selection
- Forecasting and planning
- Seasonal specials planning
- Performance assessments
- Vendor relations
- Menu planning
Timeline
ICCA
Certificate in Culinary Techniques- patisserie from Pastry
2009.01 - 2009.04 (3 education.months_Label)
Chef manager
THE One Restaurant
2007.10 - Current (18 education.years_Label & 8 education.months_Label)
Senior chef de partie
Royal Mirage 5* Hotel (EU Zone Fusion Restaurant)
2005.07 - 2007.09 (2 education.years_Label & 2 education.months_Label)
Chef de partie
THE One Cafe
2000.01 - 2005.05 (5 education.years_Label & 4 education.months_Label)
Commis chef
Lings Pavilion (Chinese Restaurant)
1995.06 - 1998.05 (2 education.years_Label & 11 education.months_Label)
Govt Pre University College
HSC from Commerce
1990.06 - 1992.03 (1 education.year_Label & 9 education.months_Label)