Marcelo

SOUS CHEF

Manage daily operations in high-volume luxury restaurants, ensuring consistent 5★ standards.. Train and develop a multicultural brigade of 20+ chefs, improving performance and quality.

EXECUTIVE CHEF

Lead kitchen operations focusing on efficiency, quality, and standardization.. Manage team performance, scheduling, and staff development.. Control food and labor costs, including supplier management.. Implement process improvements to increase productivity and reduce waste.. Ensure compliance with food safety standards (HACCP).

CHEF

HEAD & EXECUTIVE CHEF

CONSULTANT & CO-FOUNDER

GUEST CHEF

OWNER & EXECUTIVE CHEF

Founded and operated an artisanal pizza and sandwich delivery business.. Managed sourcing, production, marketing, and daily operations.

EXECUTIVE CHEF

Directed kitchen operations for à la carte dining and pizzeria services.. Negotiated with suppliers, reduced food costs, and controlled inventory.

EXECUTIVE CHEF & F&B MANAGER

Led all resort F&B operations, managing a team of 60+.. Coordinated budgeting, purchasing, and supplier negotiations.

INDEPENDENT CHEF

Conducted private events, conferences, workshops, and corporate training sessions.. Designed exclusive menus for VIP clients.

EXECUTIVE CHEF

Led daily operations, training staff and standardizing processes.

EXECUTIVE CHEF/BEVERAGE MANAGER

Supervised multi-outlet F&B operations, managing a team of 70+.. Optimized purchasing and inventory, improving profitability.. Integrated restaurants, bars, and banqueting operations to enhance guest experience.

HEAD CHEF

Directed operations at a high-volume restaurant in West London.. Designed seasonal menus with focus on creativity and presentation.. Led the brigade and managed food costs with efficiency.

HEAD CHEF

Oversaw kitchen operations in a reputable London bar and restaurant.. Implemented hygiene and safety standards across all operations.. Created menus that increased customer satisfaction.

SOUS CHEF

Supported the Head Chef in managing both restaurant and farm shop.. Prepared British traditional dishes with locally sourced ingredients.. Coordinated staff during high-volume services.

CHEF DE PARTIE

Worked in a renowned gastropub recognized for culinary innovation.. Assisted in menu execution and service for high-profile clientele.. Collaborated directly with Chef Jesse Dunford Wood (Best British Restaurant 2007, UK), gaining expertise in modern British gastronomy.

CHEF DE PARTIE & PASTRY CHEF

Managed pastry and hot section production in a fine-dining environment.. Created traditional desserts and seasonal menus.. Assisted in tasting menu development with the Head Chef.

CHEF DE PARTIE & SOUS CHEF

Progressed from Chef de Partie to Sous Chef within the same restaurant.. Gained experience across multiple stations in a high-volume kitchen.. Assisted in menu creation and brigade organization.

OWNER & EXECUTIVE CHEF

Founded and led the culinary concept of a nightlife and dining venue.. Designed an original menu and developed brand identity.. Managed full operations including purchasing, staffing, and daily service.

CHEF DE PARTIE

Responsible for hot and cold sections in a traditional Italian trattoria.. Specialized in pasta and risotto preparation with authentic techniques.. Supported team during busy à la carte services.

SOUS CHEF

Supervised the kitchen in a multifunctional dining and entertainment venue.. Developed innovative dishes tailored to a diverse audience.. Trained junior staff and supported daily management.