Fabiano De Oliveira Dos Santos
Chef De Cuisine
Sao Roque - Sao Paulo
Summary
Enthusiastic ; Hardworking and passionate job seeker with strong organizational skills eager to secure a chef position. Ready to help team achieve company goals.
Overview
9
9
years of professional experience
4
4
years of post-secondary education
3
3
Languages
Work History
Starter Chef
NOR Hotel & Spa
Sao Roque - Sao Paulo
02.2023 - Current
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Evaluated food products to verify freshness and quality.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Baker
Lépi Boulangerie
Buenos Aires
03.2016 - 05.2023
- Packaged and labeled baked goods with accurate descriptions and ingredients.
- Complied with health and safety codes to protect staff and customers.
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
- Resolved customer concerns with positive approach and constructive strategies.
- Produced consistently high-quality baked goods for customers.
- Assisted in planning and running promotional events and campaigns.
- Operated and maintained bakery equipment, including ovens and mixers.
- Cleaned and maintained kitchen equipment and oven.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
Chef Supervisor
Fasano Hotel & Restaurant Angra Dos Reis
Angra dos Reis , Rio de Janeiro
11.2017 - 08.2021
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Acted as head chef when required to maintain continuity of service and quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
Chef Intern
040 Molecular Restaurant
Santiago do Chile
06.2017 - 10.2017
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Checked expiration dates, rotated food and removed any items that were no longer usable.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed close relationships with suppliers to source best ingredients.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Modified recipes to accommodate dietary restrictions and allergies.
- Cleaned kitchen counters, refrigerators, and freezers.
Cook
Pompeya Restaurant & Bar
Buenos Aires
03.2015 - 12.2015
- Prepared food items in compliance with recipes and portioning control guidelines.
- Communicated closely with servers to fully understand special orders for customers.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Seasoned and cooked food according to recipes or personal judgment and experience.
Education
Gastronomic Service Analyst Bachelor's Degree - Restaurant And Culinary Management
Instituto Superior Dr. Carlos Pellegrini
Buenos Aires , Argentina 01.2010 - 12.2013
Pos Graduation - Bakery And Advanced Viennoiserie
I.A.G - Argentine Gastronomic Institute
Buenos Aires - Argentina 05.2001 -
Skills
Kitchen Management
Additional Information
COURSES AND SEMINARS
- Waterways Training Course (MAC Deck Auxiliary Seaman): Port Authority, Angra dos Reis, RJ – 2016
- Fire Fighting and First Aid: Brazilian Navy, Angra dos Reis, RJ 2016
- Craft Brewery We Are Brewers: Buenos Aires, Argentina - 2015
- Innovation in Gastronomy - Ferràn Adriá: Buenos Aires, Argentina - 2009/2014
OTHER EXPERIENCES
- Tourist boat pilot: from August to November 2016 Ilha Grande - RJ
- Patas Arriba Cultural Center: volunteer work: Pastry teacher from 2009 to 2015 -Buenos Aires - Argentina
Timeline
Starter Chef
NOR Hotel & Spa
02.2023 - Current
Chef Supervisor
Fasano Hotel & Restaurant Angra Dos Reis
11.2017 - 08.2021
Chef Intern
040 Molecular Restaurant
06.2017 - 10.2017
Baker
Lépi Boulangerie
03.2016 - 05.2023
Cook
Pompeya Restaurant & Bar
03.2015 - 12.2015
Gastronomic Service Analyst Bachelor's Degree - Restaurant And Culinary Management
Instituto Superior Dr. Carlos Pellegrini
01.2010 - 12.2013
Pos Graduation - Bakery And Advanced Viennoiserie
I.A.G - Argentine Gastronomic Institute
05.2001 -
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