Resume - Chef`s Roll

Sergio de Oliveira Martins
Rua General Clarindo, 358 Apt. 201 – Engenho de Dentro
Rio de Janeiro, RJ – Brazil, CEP: 20755-320
Res: +55 (21) 2595-4651 – Cel: +55 (21) 99952-1008
[email protected]
Curriculum Vitae
Objetive
A position as an Executive Chef
Concise Professional Profile
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I am a seasoned professional Chef holding a thirteen years career experience working in restaurants, five
star hotels and airline catering segments.
Passionate for food, creative and sensible towards culinary trends and modern cuisine with fundamental
skills and techniques built on solid classical cookery principles.
University educated in Culinary Arts with an MBA equivalent degree in French cuisine and specialized
courses in Mediterranean diet, Italian and Modernist cuisine.
Hands-on expertise and cultural understanding of Latin and North-American, Mediterranean and Oriental
gastronomies.
Committed to the highest working standards of performance and focused on exceeding clients and staff
satisfaction by means of a solid sense of responsibility in accomplishing daily routines and tasks.
Call for and assure peak performance from staff through clear and objective communication and
interpersonal skills.
Directive compliant and flexible when facing important changes in operational strategies and working
environment.
Deliver top-notch quality food through technical knowledge sharing and staff coaching.
Lead by example, demonstrating honest, fair and consistent trustworthy behavior aligning oneself
integrity with company core values.
Motivational and persuasive abilities applied in team building through mutual respect and continuous
performance review and recognition.
Cost control minded while maintaining standards and eager to assist in improving departmental and
overall gross profit margins and financial targets.
Ten years of professional experience while living in the United States working in the equipment
manufacturing industry and in the insurance segment.
Curriculum Vitae 2014JUL – V.Full-Simples-ENG
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Profissional History- (culinary)
LSG Sky Chefs
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Executive Chef
Hotel Copacabana Palace
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Chefe de Cozinha
Sub-Chef
Spaghetteria Restaurant
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Head Chef
J.W. Marriott Hotel
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Executive Sous-Chef
Demoiselle Restaurant
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Executive Chef
SENAC – Community Technical School
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Culinary Arts Teacher and Faculty Coordinator
Estácio Gourmet
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Executive Chef
Netherlands Consulate General (oficial residence)
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Head Chef
Rio de Janeiro Country Club
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Chef Trainee
Confeitaria Colombo
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Chef Trainee
Rio de Janeiro, Brazil
2013 – 2014
Rio de Janeiro, Brazil
2011 – 2013
2010 – 2011
Rio de Janeiro, Brazil
2009 – 2010
Rio de Janeiro, Brazil
2008 – 2009
Rio de Janeiro, Brazil
2007 – 2008
Rio de Janeiro, Brazil
2006 – 2007
Rio de Janeiro, Brazil
2003 – 2006
Rio de Janeiro, Brazil
2001 – 2005
Rio de Janeiro, Brazil
Jul – Nov/2002
Rio de Janeiro, Brazil
Jun – Jul/2002
Profissional History- (other segments)
Plan Idiomas Direcionados (English course)
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Branch Managing Partner
English Instructor
The Prudential Insurance of America
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Licensed Insurance and Investment Broker
Sonotech Ultrasonics Corp.
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Ultrasonic Technician
Curriculum Vitae 2014JUL – V.Full-Simples-ENG
Rio de Janeiro, Brazil
2000 – 2003
1995 – 2000
Miami – Florida, USA
1989 – 1994
Miami – Florida, USA
1984 – 1989
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Education and Specialized Courses
The Culinary Institute of America
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Principles & Applications of The Modernist Cuisine and Presentation
Alain Ducasse Formation & Estácio de Sá University
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MBA Equivalent in French Cuisine
Estácio de Sá University
 Culinary Arts Degree
Hyde Park – NY, USA
2014
Rio de Janeiro, Brazil
2005
Rio de Janeiro, Brazil
2003
Additional Abilities
Languages & IT
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Portuguese (mother language)
English (second language) – fluent language skills, proficient reading and writing
Spanish – fluid communication and reading skills
French and Italian – intermediate level communication and reading skills
Aptitude in utilizing computers, leading database, spreadsheet, text and back-office software packages.
Curriculum Vitae 2014JUL – V.Full-Simples-ENG
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