Quality Control Assistant

NATÁLIA DE SIMONE

Residence:

Rua Carneiro Leão, 395, apto 22, bl 1

Brás, São Paulo, SP – ZIP Code: 03040-904

Phone: (55-11-320*-**** / 7274 -4752

E-mail: ****************@*******.***

Professional Objective:

COOK

Professional Education:

2007 HOTEC SP, Masters Degree on technology of Gastronomy

English on advanced level

Spanish on intermediate level

Full domain over Microsoft Windows ME / XP and Office packages, Internet and Electronic Mail.

Professional Background:

10/2008 to 03/2010 – Fundamenthal Training Center, as a cooking teacher

Cooking teacher in vocational school. 

03/2008 to 09/2008 – Royal Caribbean International, as a cook

- Responsible for the garde manger, preparing over 1,200 meals daily.

09/2007 to 02/2008 – São Matheus Restaurant, as cooking assistant

– In charge of pre-cooking procedures, preparation and finalization of meals and pastries & desserts.

The São Matheus Restaurant is specialized on Brazilian Coloquial Foods, working both “à la carte” and self service buffet, with traditional Brazilian recipes, like the feijoada, sarapatel, baião de dois, and arroz com feijão, bife com ovos, regional plates, like vatapa, caruru, with fish, chicken, beef, crabfish, clam, squid and such.

It is a restaurant inside a Important Cultural Center, the SESC Itaquera receiving more than 5000 persons a day, and more than 7000 persons on weekends, when It has musical shows and theatre plays, so, the restaurant serves 300 to 500 plates on demand and plus 1000 persons on the self service buffet.

02/2006 to 08/2007 – Friccó Ristorante, as 1st cooking assistant

– In charge of pre-cooking procedures, quality control, preparation and finalization of meals.

Friccó Restaurant is a well known place, with mediterranian and northern italian plates, pastas, roasted meats of both lamb and chicken, good fish meals and traditional recipes from Trento, Firenze, Modenna, Umbria and Roma, and his Head Chef is one of the most prized International Chefs of South America, Sauro Scarabotta.

It haves fine desserts, appetizers and main courses very well finished, with only the finnest handpick and handmade capelettis, raviolonnis, raviollis, canelonnes, and such, stuffed with meats of rabbits, lambs, wildboars, vitelonni, quails, pheasants, geese and chicken, and all the many greaves and dressings that italian cuisine uses.

06/2005 to 12/2005 – Gran Estanplaza Hotel, as kitchen and cooking intern

– Responsible for quality control of products, higienization and preparation of meals, also running a breakfast

The Restaurant of the Gran Estanplaza Hotel serves international grade meals, most usualy the traditional plates one can found on international 4 stars grade Hotels, good desserts and nice hors d´oeuvre. As Its an important Hotel in São Paulo / Brazil, usualy receiving midle eastern guests, it follows the

islamic / jewish secular and religious laws of purity on meals.

It also haves a breakfast´s buffet of american / french style, with real time, on sight preparation of muffins, crèpes, pancakes, omelettes and many other quick meals for petite dejeneurs.

07/2004 to 05/2005 – Ramazzini Investigações e Serviços Ltda. As administrative Auxiliar.

Control of cash flow and Excel sheets, revision of processes, file archiving.

08/2003 to 05/2004 – A4 Service Serviços de Informática S/C Ltda. As financial auxiliar.

Helping on control of financial sheets, cash flow, taxes and fiscal certificates emission.

Personal Information:

28 Years Old – Brazilian – Married – Non-Smoking – American work permit Visa CD-1

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