Igor Dutra
Burcht
Summary
I am seeking the opportunity to expand my skills, knowledge and experience in a challenging professional environment.
Overview
16
16
years of professional experience
Work History
CHEF
CHEFS4CHEFS
03.2023 - 12.2023
- Responsible for health and safety of the kitchen; Responsible for food inventory needs, stocking and ordering; Keeps cooking stations stocked, before and during busy hours; Ensure the kitchen and works area`s cleanliness.
SOUS CHEF
STAN ZEIST
11.2022 - 03.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
SOUS CHEF
CATER GROUP
06.2019 - 01.2021
- Responsible for assisting the Head Chef; Lead`s kitchen team in Chef`s absence; Provides guidance to junior kitchen staff members; Give staff feedback on their performance to enable staff development; Responsible for health and safety of the kitchen; Hires and trains new kitchen employees to restaurant and kitchen standards; Responsible for food inventory needs, stocking and ordering; Manage the rotation of food items; Ensure the kitchen and works area`s cleanliness; Assists Head Chef in menu creation, recipes and developing dishes ensuring variety and quality.
SECOND IN COMMAND
STELLA BLUE
08.2016 - 11.2018
- Responsible for assisting the Executive Chef; Lead`s kitchen team in Chef`s absence; Hires and trains new kitchen employees to restaurant and kitchen standards; Keeps cooking stations stocked, specially before and during busy hours; Assists Executive Chef with menu creation, daily specials and recipe costing.
SOUS CHEF
JB&SONS
12.2015 - 07.2016
COMMIS CHEF
LIZZOTTE`S RESTAURANT
02.2015 - 12.2015
COOK/CHEF
RYDGES RESORT
12.2007 - 10.2009
Education
Advanced Diploma of Leadership Management -
APC
12.2017
Diploma in Hospitality -
Willian Angliss Institute of TAFE
12.2016
Certificate IV in Commercial Cookery -
Willian Angliss Institute of TAFE
06.2016
Certificate III in Commercial Cookery -
Willian Angliss Institute of TAFE
12.2015
Skills
- Food safety and sanitation
- Maintenance of kitchen utensils and equipment
- Ability to multi-tasking
- Maturity and Professionalism
- Flexible with hours
- Great communication skills
- Management of kitchen staff experience
- Management of kitchen food cost and menu experience
- Experience in running busy kitchen during all shifts, big events and functions
- Confident with all sections
- Strong attention to detail
Languages
Fluent English
Intermediate Spanish
Native Portuguese
Availability
Available now
Experience Years
Over 10 years' experience in Australia, New Zealand and Europe Hotels and Restaurants
References
All professional references & certificates provided upon request
Timeline
CHEF
CHEFS4CHEFS
03.2023 - 12.2023
SOUS CHEF
STAN ZEIST
11.2022 - 03.2023
SOUS CHEF
CATER GROUP
06.2019 - 01.2021
SECOND IN COMMAND
STELLA BLUE
08.2016 - 11.2018
SOUS CHEF
JB&SONS
12.2015 - 07.2016
COMMIS CHEF
LIZZOTTE`S RESTAURANT
02.2015 - 12.2015
COOK/CHEF
RYDGES RESORT
12.2007 - 10.2009
Advanced Diploma of Leadership Management -
APC
Diploma in Hospitality -
Willian Angliss Institute of TAFE
Certificate IV in Commercial Cookery -
Willian Angliss Institute of TAFE
Certificate III in Commercial Cookery -
Willian Angliss Institute of TAFE
Similar Profiles
Motuma AberaMotuma Abera
Translator/Interpretor at Tibebe LTDTranslator/Interpretor at Tibebe LTD
Ryan AragonesRyan Aragones
Chef at Andrew's Catering ServicesChef at Andrew's Catering Services
Autumn La DuAutumn La Du
Chef at Evan's SmokehouseChef at Evan's Smokehouse