FERNANDO AUGUSTO ARENHARDT

• Company Overview: @castleoakshouse
• I started working as a night porter, after a few months I worked as a Chef de Partie.
• Prepared and cooked dishes to high culinary standards.
• Maintained stock control, minimizing waste and ensuring cost-effective cooking.
• Assisted Sous Chef and Head Chef in developing new dishes and menus.
• Ensured cleanliness and organization in designated section, contributing to overall kitchen hygiene.

• Company Overview: @BARDOGORDOV.A
• As owner I did the administrative part like accounting, inventory control, employee training, kitchen management and customer services.
• Managed kitchen activities involving food production, preparation, serving, menu planning, and training of junior staff members.
• Ensuring compliance with hygiene protocols and HACCP practices and product rotation
• Purchasing and control of all kitchen supplies and conducting weekly and monthly stock takes

Company Overview: @BARDOPANCHO

• Operated within fast-paced kitchen environment, preparing, cooking, and serving all meals.
• Managed kitchen administration and maintained HACCP records efficiently.
• Oversaw cleaning maintenance of kitchen, establishing and enforcing cleaning schedules.
• Performed multiple roles including KP, cleaner, floor staff, bartender, and cook before advancing to manager position.