Summary
Overview
Work History
Education
Skills
LANGUAGES
Timeline
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Giordano Mate

São Paulo

Summary

Giordano moved to Canada in 2018 to study english and work in the restaurant industry. After graduating from culinary school, he began working in high-end hotels and alacarte restaurants in Canada. After six years living and working in Canada, Giordano decided to return to Brazil and pursue a career as a chef. Proficient line chef with experience in renowned hotels and high-end restaurants.

Professional culinary expert with strong track record in preparing high-quality dishes and maintaining kitchen efficiency. Known for exceptional collaboration within team environments and adaptability to changing needs. Possesses key skills in food preparation, safety, and sanitation, along with keen sense of taste and presentation. Reliable and results-driven, consistently delivering outstanding culinary experiences.

Overview

7
7
years of professional experience

Work History

COOK II

Four Seasons Hotel
02.2023 - 02.2024
  • Responsible for managing all kitchen's stations and desserts, focusing on menu execution, presentation and quality control.
  • Prepared dishes with steaks, racks of lamb, chickens, calamari, salmon, oysters, foie gras, risotto, charcuterie of cheeses and cold cuts, poached eggs, ceviche, tartare, sandwiches, various salads and desserts.
  • Experience with breakfast, preparing recipes for french omelets, poached eggs, scrambled eggs, waffles, pancakes, yogurt parfaits, fruit salads, french toast, juices, various smoothies and flavored waters.
  • Helped to prepare banquet menus, prioritizing dietary and allergy needs.
  • Maintained the cleanliness and organization of the freezer and walking, respecting the FIFO stock and labeling, preserving quality.
  • Checked the temperature of the refrigerated units, noting them in the checklist book and reporting possible problems to the superior.
  • Oversaw the cafeteria, ensuring maximum quality and hygiene.
  • Responsible for recording expenses and waste such as overproduction, incorrect orders and execution failures on a daily basis.
  • Operated and maintained a variety of kitchen equipment, including a Rational (industrial oven), grill, griddle, deep fryer, meat slicer, mixer, robot coupe, salamander, sous-vide; ensuring longevity and optimal performance.
  • Executed a variety of traditional sauces, including homemade blue cheese, hollandaise, demi-glace, bordelaise, poutine, garlic confit, napolitana, alfredo and beef/chicken stock.

COOK I

Marriott International Hotel
12.2022 - 01.2023
  • Opening and closing of the station for efficient and safe preparation of ingredients.
  • I played an important role in the production for service preparation for the Garde-Manger, Meat, Pasta and Banquet areas, emphasizing collaboration.
  • I executed recipes such as: demi-glace sauces, onion soup, steaks, tartare, burgers, salads and seafood pastas, calamari, shellfish, shrimp, crab.
  • Responsible for executing the chef's recipes with precision and respecting the presentation standard and cooking time.
  • Experience in calculating the mise en place of the entire area to control food production and reduce waste.
  • I assisted the pastry chef in the pastry section in large productions for 200 to 400 people.

MAKI CHEF

Côba Restaurant
12.2021 - 12.2022
  • I have mastered the handling of premium fish and seafood, including salmon, bluefin tuna, hamachi, shrimp, scallops, eels, king crab and lobster.
  • Responsible for production control and execution of the sushi bar and poke bowl stations.
  • Clean and storage Bluefin with maximum use and scraping the tuna from the skin and removal of fibers for tartare and various sushi.
  • Expert in the assembly and handling of sushi, sashimi, nigiri, makis, uramakis, temakis, ceviches, carpachio and tatakis.
  • Highly proficient in Japanese cutting techniques with various knives.
  • Responsible for filleting and storing fish according to quality control standards and following hygiene procedures.
  • Maintenance of the walking and adequate storage of FIFO products, respecting temperature standards and correct arrangement of products such as vegetables, fruits, raw and cooked meats, dairy products to avoid cross contamination.
  • Able to manage supplier delivery operations and ensure quality control in the storage of dry and refrigerated foods.
  • Responsible for executing complex recipes with more than 10 components while maintaining excellence in presentation assembly.
  • Trained staff to prepare ingredients and execute recipes required by the executive chef's standard.

MAKI ROLLER

Sushi Momo
06.2021 - 05.2022
  • Walked around the vegan restaurant scene, overseeing production and executing modern recipes.
  • Executed new trend recipes with a variety of vegetables such as: asparagus, fukujinzuke, mushrooms, truffles, shibazuke, seaweed and vegan caviar.
  • Specialized in making a variety of sushi, including those with nori, soy paper and rice paper.
  • Experience in a fast-paced delivery environment with long working hours, ensuring efficient production of high volume.
  • Coordinated delivery operations, including receiving and adequate storage in the cold room.
  • Managed the production areas and menu execution with high hygiene and attention to customer allergies.

SUSHI COOK

Wind Japanese Thai
12.2019 - 12.2020
  • All you can eat type of restaurant with a very high daily production with a focus on agility and teamwork.
  • Responsible for the production of cooking rice for sushi, cleaning and sanitizing vegetables, cleaning fish, fill up sauce bottles, labeling them and maintaining quality control.
  • Report missing ingredients to the sushi chef before ordering from the supplier.
  • Executing dishes at the appetizer station and preparing ingredients for all other stations.
  • Thorough cleaning of the stations and sanitizing them.
  • Responsible for guiding and training new team members.

SUSHI COOK

Miku Restaurant
10.2018 - 07.2019
  • Specialized in Japanese cuisine knife skills.
  • Prepared ingredients for recipes, such as cleaning fish, weighing ingredients and sauces, cooking and seasoning shari (rice).
  • Made Oshizushi (sushi with pressed rice and stuffed with salmon), Makis, Tartare and emphasizing homemade sauces for a unique culinary experience.
  • Used blowtorch technique with bamboo charcoal to smoke and bring a profusion of flavor and aesthetics.
  • Ensured the precise preparation of fish for sushi, such as salmon, saba, scallop and shrimp, maintaining freshness, flavor and presentation.
  • Responsible for storing and labeling fresh food and controlling the temperature of the refrigerators.
  • Operated and maintained kitchen equipment contributing to better longevity and operation.
  • Closed the square with a strong focus on labeling and checklist, cleaning and hygiene with supervision approved by the Sous Chef.

Education

Baking and Pastry Arts -

Niagara College
Ontario
01.2021

Culinary School -

Niagara College
Ontario
01.2020

Customer Service Professional - undefined

Vancouver International Career College
01.2019

Skills

  • Knife Skills
  • Culinary Techniques
  • Menu Innovation
  • Kitchen Equipment Operation
  • Sauce Crafting
  • Food Preparation
  • Pastry Skills
  • Customer Service
  • Food handling
  • Cleaning and organization
  • Food presentation
  • Food handler certification

LANGUAGES

English
Portuguese
Spanish

Timeline

COOK II

Four Seasons Hotel
02.2023 - 02.2024

COOK I

Marriott International Hotel
12.2022 - 01.2023

MAKI CHEF

Côba Restaurant
12.2021 - 12.2022

MAKI ROLLER

Sushi Momo
06.2021 - 05.2022

SUSHI COOK

Wind Japanese Thai
12.2019 - 12.2020

SUSHI COOK

Miku Restaurant
10.2018 - 07.2019

Customer Service Professional - undefined

Vancouver International Career College

Baking and Pastry Arts -

Niagara College

Culinary School -

Niagara College

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