NICOLAS BRAGA DA SILVA

Lead the night-shift kitchen team, coordinating daily production, mise en place and service activities. Prepare meals according to different patient dietary requirements, including general, soft, bland, pureed and liquid diets. Adapt preparation, texture, flavor and presentation to provide gastronomic comfort while respecting individual dietary needs. Guide cooks and kitchen assistants, distributing tasks and monitoring production priorities throughout the shift.

Worked aboard MSC Seashore and MSC Orchestra in demanding international cruise-ship kitchens, gaining experience across different production and service operations. As 2nd Cook aboard MSC Seashore, was responsible for fresh pasta production across the ship and handled the pasta and risotto menu during dinner service for two restaurants on Deck 7. Later worked as Regional Cook aboard MSC Orchestra, preparing salads and cold starters while maintaining high standards of food safety, sanitation and quality. Experienced in multicultural teams, strict service schedules and high-volume kitchen operations.

Led the night kitchen team, normally consisting of 4–5 employees, coordinating mise en place, production and service operations. Worked directly with the Chef on operational decisions and took responsibility for the kitchen during the Chef's absence. Managed opening and closing procedures, monitored production needs and supported menu changes and special-event preparations. Guided and trained kitchen staff and maintained operational continuity throughout the night shift.

Worked across pastry and hot-kitchen operations, participating in daily production and service. Contributed to the development of new dishes and menu changes, with hands-on experience in pastry production, kitchen organization and culinary execution.