Jorge Amarelo

• In the first year I was responsible for the fermentation section and use of surpluses from the restaurant's vegetable garden
• chef de partie in appetizers, meat dishes and vegetable dishes sections.
• Culler changed my life as a cook and a person, here I acquired more responsibility, respect, and sensitivity for people and product.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.

• I had the responsibility of working with chef Vítor Matos who challenged me daily to improve and get out of my comfort zone.Luxury restaurant where only the best product enters, using national and international products.French cuisine and Portuguese recipes
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

I started at Six Senses as an assistant cook in an open kitchen À la carte service The restaurant is mostly vegetarian, with the goal of using local produce.

After 3 months I was responsible for mornings in the open kitchen, brunch and lunch.

• Enhanced food quality by consistently monitoring ingredient freshness and implementing proper storage techniques.
• Cooked same meals over and over during shifts with exact quality results.
• Promoted a safe work environment by enforcing proper use of tools, equipment, and adherence to established safety protocols.
• I learned to respect everyone as a team and absorbed information about the restaurant's departures

• Enhanced dessert presentation by skillfully applying icing and decorations.
• Consistently met high standards of quality by carefully measuring ingredients, monitoring baking times, and ensuring proper storage conditions were maintained.
• Determined baking times for various items.
• Showcased creativity while designing custom dessert platters for private functions and parties.

• At Belcanto I had my first experience in a Michelin-starred restaurant.
• I learned how to work hard in a difficult environment and long hours of work
• The first month I went through the production kitchen, hard work, repeated work but at the same time perfecting daily.
• In the following months I was in the snacks and appetizers section where I already had some responsibility and developed new techniques