Sandro OIiveira

I was administrative partner for five years at this company, we produced most 15 types of artisanal beer, in the first 3 years we work like an industry, just produce beer and we sell in barrel w the purpose of hosting events, after this we open our tap room, to better serve ours costumers, after 2020 pandemic i decided close the industry and try something new, worked until december of 2022 and closed the doors, now im here in Orlando.

I have experience in the production, storage and bottling of beers, also with barrel carbonation, installation, maintenance and regulation of beer coolers. I also have experience and serving customers.

Bless Steak and Burgers is a restaurant that works specifically w premium Steaks, w a beautiful place w dark and red tons.
We we made the meat on the parrilla, I started working in the fryer and after 3 months I became sous-chef, working with all parts of the kitchen, pre-preparation, sauces, organization and assembly of dishes.

Now i working a brasilian restaurant, here we cook dishes from all over Brasil, and I really acquired a very interesting kitchen knowledge here, because in Brazil I only knew dishes from my region. I like working in the busy, I also do a lot of pre-preparation in the kitchen but I really like working on line.