Marcos Carneiro
Revere
Summary
Dynamic Executive Sous Chef with expertise in kitchen management, menu development, and team leadership. Proven track record in cost control and food safety, driving high-quality food presentation while fostering a collaborative work environment.
Experienced with managing high-volume kitchen operations and ensuring top-quality food production. Utilizes leadership skills to motivate culinary teams and maintain seamless kitchen workflows. Track record of creating innovative dishes that enhance dining experience while upholding strict health and safety standards.
Overview
2027
2027
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
MAX Ultimate Food
65 East Cottage Street Boston - MA
06.2018 - Current
- Led kitchen operations, ensuring high-quality food preparation and presentation.
- Developed and implemented seasonal menu offerings to enhance culinary creativity.
- Managed inventory control, minimizing waste while optimizing ingredient usage.
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Streamlined kitchen processes to improve efficiency and reduce service time.
- Oversaw compliance with health regulations, maintaining a safe working environment.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Evaluated food products to verify freshness and quality.
Executive Sous Chef
Gourmet Catering
Roslindale, MA
08.2013 - 03.2018
- Oversaw daily kitchen operations, ensuring high standards of food quality and presentation.
- Developed and implemented seasonal menus, enhancing creativity and customer satisfaction.
- Trained and mentored junior kitchen staff, fostering professional growth and culinary skills.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
Executive Chef
Hamersley's Bistro
South End Boston Ma
2011 - 06.2013
- Led culinary team in menu development and execution, enhancing dining experience.
- Managed kitchen operations, ensuring compliance with health and safety regulations.
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Collaborated with suppliers to source high-quality ingredients while maintaining cost efficiency.
Education
GED -
French Culinary Institute in New York
New York, NY2004
Bachelor of Arts -
SESC/SENAI - Culinary School
Brazil06-1998
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Allergy awareness
- Food presentation
- Special event catering
- Cost control
- Recipe creation
- Culinary techniques
- Safe food handling
- Inventory management
- Coaching and mentoring
- Food safety
- Staff scheduling
- Kitchen staff management
- Team leadership
- Inventory control
- Kitchen operations oversight
- Recipes and menu planning
- Recipe development
- Food prep planning
- ServSafe certification
- Hiring, training, and development
- Catering and events
- Food spoilage prevention
- Problem and complaint resolution
- Decision-making
- Delegating work
- Equipment maintenance
- Creative thinking
- Performance improvement
- Plating and garnishing
- Food plating and presentation
- Sanitation guidelines
- Staff training
- Strong work ethic
- Meal preparation
- Verbal and written communication
- Staff management
- Budgeting and cost control
Certification
ServSafe Certification
Allergens Certification ( Food Allergy )
Languages
Spanish
Limited Working
Portuguese
Native or Bilingual
Timeline
Executive Sous Chef
MAX Ultimate Food
06.2018 - Current
Executive Sous Chef
Gourmet Catering
08.2013 - 03.2018
Executive Chef
Hamersley's Bistro
2011 - 06.2013
GED -
French Culinary Institute in New York
Bachelor of Arts -
SESC/SENAI - Culinary School