Pablo Sousa
London,UK
Summary
Drive farm to table menus. Proactive and adaptable team player passionate about sustainable cuisine. Determined and hardworking to deliver against service timeframe targets. Highly-motivated Sous Chef with dedicated work ethic and can-do attitude seeks opportunity to build upon strong menu creation, preparation and presentation skills. Thrives under pressure to run productive stations with high-quality output. Coaches junior kitchen members to uplift team capabilities.
Overview
15
15
years of professional experience
1
1
Certification
Work History
EXECUTIVE SOUS CHEF
Mandarin Hotel
01.2024 - Current
- Sanitised equipment and kitchenware to comply with hygiene protocols
- Maintained total control to maximise guest satisfaction and team productivity
- Developed chefs to run stations efficiently during peak service periods
- Checked freezers and refrigerators to verify correct storage and temperatures
- Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage
- Built and maintained strong working relationship with staff across business
- Collaborated with head chef to create innovative, seasonal menus for special events
- Estimated cooking time to provide timely deliveries to customers
EXECUTIVE SOUS CHEF
Mandarin Hotel
03.2018 - Current
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
EXECUTIVE SOUS CHEF
Corinthia Hotel
06.2015 - 02.2018
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
HEAD CHEF
Squash Restaurant
01.2012 - 04.2015
- Developing and planning daily specials
- Overseeing daily operations while managing the culinary team
- Maintaining standards for food storage, rotation, quality and presentation
- Planning a variety of menus from fine dining to contemporary Portuguese food
SOUS CHEF
Claridges Hotel
06.2010 - 03.2012
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Education
HIGH SCHOOL CERTIFICATE - BSc (Hons) Business And Tourism Management
Anglia Ruskin University - ARU
London - UK07-2023
Skills
- Excellent people skills
- Outstanding culinary techniques
- Effective management and leadership
- Ability to manage inventory and reduce waste
- Capable of planning work schedules and assigning duties
- Strong knowledge of health and safety procedures in the kitchen
- Stock control
- Catering background
- Food service
- Back of house admin
- Local ingredient sourcing
- Kitchen staff rotas
- Kitchen management
- Team management
- Kitchen leadership
- Menu development
Websites
Personal Information
Nationality: Brazilian/Portuguese
Certification
- Food Allergy Training Certificate–Food Allergy Research & Education or MenuTrinfo.
- Dietary Manager Certification - Association of Nutrition & Foodservice Professionals.
Languages
Spanish
Full Professional
English
Native or Bilingual
Timeline
EXECUTIVE SOUS CHEF
Mandarin Hotel
01.2024 - Current
EXECUTIVE SOUS CHEF
Mandarin Hotel
03.2018 - Current
EXECUTIVE SOUS CHEF
Corinthia Hotel
06.2015 - 02.2018
HEAD CHEF
Squash Restaurant
01.2012 - 04.2015
SOUS CHEF
Claridges Hotel
06.2010 - 03.2012
HIGH SCHOOL CERTIFICATE - BSc (Hons) Business And Tourism Management
Anglia Ruskin University - ARU
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