Jasmon Silveira
Dubai
Summary
Forward-thinking professional offering more than 8 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven managerial skills.
Overview
8
8
years of professional experience
Accomplishments
- Person In Charge (PIC) Level 3 validate till 2025
- Basic and Refreshers Food Safety and Hygiene
- Certified in Computer Applications, Shiksha & InfoTech
- Microsoft Office, Word, Excel, PowerPoint, Internet
- Gold medal winner 1st place at junior chefs vegetarian local produce competition, Marriott Business council UAE, Sheraton Jumeirah Beach Resort, 09/2022
- Gulf Gourmet Magazine Rising Star, 2024
- Employee of the Month, Sheraton Jumeirah Beach Resort, 06/2022
- Nominated Employee of the Month, Sheraton Jumeirah Beach Resort, 2022
- Star of the Month, Ghaya Grand Hotel, 2022
- Nominated Employee of the Month, Ghaya Grand Hotel, Multiple times
Work History
Junior sous chef
Intercontinental hotel group
06.2024 - Current
- Second In command of the kitchen operation managing a team of 23 chefs
- Oversees entire operation of Cuisine all day dine in, the docks gastro pub, the plaza café lounge, Ginger pan Asian restaurant, Pool deck, Banquets.
- Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
Senior Chef De Partie
Intercontinental hotel group
12.2022 - 06.2024
- In-charge of the main kitchen (All day dining and A Gastro pub) managing a team of 13 chefs
- Planned dishes to reduce food costs and maximize gross profits, developed menus, and created new dishes based on trends and seasons.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
Demi Chef De Partie
Marriott International
11.2021 - 12.2022
- Supervisor on shift looking after 150 cover all day dining restaurant
- Assisted other chefs prepare and plate food during busy periods and ensured minimal kitchen waste.
Chef de partie
Ghaya Grand Hotel
01.2020 - 11.2021
- Second commander in the kitchen operation handling a seafood restaurant with 5 live stations
- Assisted in plating meals and developing creative menus.
Demi chef de partie
Ghaya Grand Hotel
08.2018 - 01.2021
- In charge of room dining and Ala carte kitchen handling a team of 4 chefs
- Assisted in training and onboarding junior chefs.
Commi 1
Ghaya grand hotel
09.2017 - 08.2018
- Guided teams in product merchandising and inventory management, preparing daily mise-en-place for operation as per menu.
Commi 2
Ghaya grand hotel
12.2016 - 08.2017
- Prepped foods to be roasted, sautéed, fried and baked, designed new ways to present and enhance dishes.
Job Trainee
Vivanta by Taj
Industrial Trainee
Nazri hotel and spa resort
Education
High School Diploma -
Institute of Hotel Management, Catering Technology
Goa India07.2016
High School Diploma -
St Xavier's Higher Secondary School
Goa India01.2013
Skills
- Documentation And Reporting
- Problem-solving aptitude
- Leadership Qualities
- Menu design
- Portion and cost control
- Budgeting
- Banquets and catering
- Food plating and presentation
- Team Collaboration
- Technical skills
- Idea Development and Brainstorming
Timeline
Junior sous chef
Intercontinental hotel group
06.2024 - Current
Senior Chef De Partie
Intercontinental hotel group
12.2022 - 06.2024
Demi Chef De Partie
Marriott International
11.2021 - 12.2022
Chef de partie
Ghaya Grand Hotel
01.2020 - 11.2021
Demi chef de partie
Ghaya Grand Hotel
08.2018 - 01.2021
Commi 1
Ghaya grand hotel
09.2017 - 08.2018
Commi 2
Ghaya grand hotel
12.2016 - 08.2017
Job Trainee
Vivanta by Taj
Industrial Trainee
Nazri hotel and spa resort
High School Diploma -
Institute of Hotel Management, Catering Technology
High School Diploma -
St Xavier's Higher Secondary School
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