Serving as a freelancer waiter at 4* and 5* hotels, including chains like Pestana and Eurostars, covering diverse formats such as breakfast service, events, à la carte dining, and café service. Key responsibilities included welcoming guests, taking and relaying orders, maintaining cleanliness by clearing tables, and ensuring presentation standards through polishing. Experienced in using POS systems to process orders efficiently, contributing to smooth and timely service.

I had the privilege of working directly under the tutelage of Chef Bojan Petrovic, a seasoned professional with a lifetime of culinary experience across global kitchens and hotels. Chef Petrovic also brings years of expertise gained in the Middle East, where he managed and launched Latin restaurants. This invaluable experience significantly contributed to my deepening knowledge of Latin and Nikkei cuisine, enriching my culinary skills even further.

As a 2nd Cook, my responsibilities spanned across various kitchen stations, including pastry, baking, prep work, garden manger, cooking, and plating. The dynamic nature of the restaurant industry required adaptability. I seamlessly transitioned between kitchen stations, embracing the challenges of each role and ensuring our team could meet the demands of a bustling restaurant environment.This versatility allowed me to adapt swiftly to the evolving demands of the kitchen, ensuring a seamless workflow. Collaborating with the culinary team, I was occasionally given the chance to contribute to menu planning and development, bringing creativity and innovation to our offerings. Beyond the kitchen, I understood the importance of hospitality and customer service. Every interaction with our guests was an opportunity to provide a warm and welcoming experience, creating lasting impressions and driving guest satisfaction. Effective communication and collaboration were integral to my role. I worked closely with colleagues, both within the culinary team and across departments, fostering a harmonious work environment that supported our shared goals. During this period at Mercure Itajaí Navegantes, I had the opportunity to gain a deeper insight into the hospitality industry through both positive and challenging experiences. While I witnessed certain flaws in the quality of service provided, I also recognized the tremendous potential for improvement within the unit. However, due to my position within the hierarchy, I was limited in my ability to effect significant change. Nevertheless, this experience allowed me to appreciate the complexities of the hospitality industry and the importance of teamwork and leadership in overcoming such challenges.

As a Server at La Caverna Parrilla Uruguaya, I had the privilege of fulfilling a long-held aspiration to directly interact with customers and apply the knowledge I acquired during my time at the gastronomy institute. This role provided me with a valuable insight into the realities of the Front of House (FOH) operations and enriched my understanding of the hospitality industry. I diligently familiarized myself with the menu offerings, including the finest details of our dishes, ingredients, and preparation methods. This knowledge allowed me to provide informative recommendations and answer any inquiries from diners, enhancing their dining experience.I took pride in establishing positive rapport with guests, ensuring their comfort, and addressing their needs with professionalism and courtesy. I efficiently and accurately took customer orders, paying close attention to specific preferences and dietary restrictions. My attention to detail in order execution ensured that dishes were prepared and presented to meet or exceed customers' expectations.I consistently delivered exceptional service by prioritizing guests' satisfaction.

Seasonal Pastry/Kitchen Assistant

My first experience as a Pastry Assistant was a defining chapter in my culinary journey. Working at this whimsical hotel in the middle of the jungle, renowned for its uncompromising standards of quality and hygiene, was nothing short of a dream come true.The exacting standards demanded by a Relais & Châteaux brand allowed me to refine my skills and attention to detail. Each day, I was challenged to meet and exceed the high expectations set for the culinary team, and it was in rising to these challenges that I truly felt a sense of accomplishment.This position was a pivotal milestone for me, as I had long aspired to work in the realm of luxury hospitality.The environment provided me with the perfect backdrop for me to hone my craft.In the world of hospitality, this experience stands out as my most cherished. It not only enriched my culinary skills but also instilled in me a deep appreciation for the pursuit of excellence in every aspect of service. Working at Awasi Iguazú reinforced my commitment to a career in the luxury hotel industry, where quality, precision, and guest satisfaction are paramount.