Maicon Lima

• Led the kitchen team in a high-volume restaurant specializing in Italian cuisine, serving over 100 covers per night.
• Created daily specials based on fresh, seasonal ingredients, including antipasti platters, and regional Italian specialties.
• Managed the seafood station, overseeing the preparation of fresh fish, shellfish, and seafood pastas, ensuring top quality and freshness.
• Supervised a team of 8 to 10 kitchen staff, providing training in Italian cooking techniques and kitchen safety.
• Maintained strict quality control in food preparation, presentation, and portioning.
• Worked closely with front-of-house staff to ensure timely delivery, and exceptional customer service.
• Managed kitchen inventory, ordering, and cost control, reducing waste , and optimizing stock levels.

• Managed the pizza station, creating and baking pizzas with fresh dough and quality ingredients, ensuring consistency and excellent presentation.
• Specialized in fresh pasta preparation, including tagliatelle, ravioli, gnocchi, and other traditional pasta dishes, served with house-made sauces.
• Led the seafood station, preparing daily seafood specials, including grilled fish, shellfish, and seafood pasta dishes.
• Oversaw the grill station, ensuring grilled meats, poultry, and seafood were cooked to perfection, and served in a timely manner.
• Trained and mentored junior kitchen staff on cooking techniques, food safety, and kitchen operations.
• Ensured the kitchen adhered to health and safety regulations, maintaining a clean and organized environment.

Italian Cuisine Restaurant.

• Assisted the Chef de Partie in preparing pasta dishes, sauces, and garnishes, according to the menu and customer orders.
• Maintained cleanliness and organization in the kitchen, ensuring all kitchen stations were fully stocked and ready for service.
• Worked closely with the kitchen team during busy service periods to ensure timely and efficient food delivery.

• Assisted in preparing ingredients for traditional Asian dishes, including cutting vegetables, marinating proteins, and mixing sauces.
• Supported senior chefs in cooking, plating, and garnishing dishes to maintain consistency in presentation.
• Ensured the kitchen operated smoothly by cleaning stations, organizing tools, and restocking supplies.
• Adhered to health and safety regulations, ensuring a hygienic work environment.