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Bento Vidal

Bento Vidal

Assistant Bank Manager

Followers of Bento Vidal50 followers
location of Bento VidalAntibes, Provence-Alpes-Côte d'Azur, France

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  • Timeline

  • About me

    Senior Sous Chef at Helios Hotels & Resorts - Moving to Uk London

  • Education

    • College Padre José de Anchieta

      -
      College

    • HACCP

      -

      Activités et associations :HACCP training is a method of controlling food safety in order to prevent, eliminate and reduce biological, physical or chemical hazards to an acceptable level. This training helps to establish critical points that must be mastered and has become a standard over time thanks to international collaboration The HACCP method has been institutionalized in the European Union by Directive 93/43 / EC on the hygiene of foodstuffs.

    • Universidade São Judas Tadeu

      2001 - 2006
      Master of Business Administration - MBA Business Administration and Management, General

  • Experience

    • Banco Nacional

      Jan 1984 - Jan 1989
      Assistant Bank Manager

      Assistente Bank Manager

    • Itapemirim Cargas

      Jan 1985 - Jan 1987
      Sales Specialist

      Provide market feedback to the company leadership regarding competitive offerings, prospectneeds and generate product development ideas.Take ownership of the management of the sales and marketing functions of the business.Drive increased revenue and profit to achieve the Company`s ambitious growth.

    • TNT

      Jan 1988 - Jan 1991
      Sales Specialist

      Provide market feedback to the company leadership regarding competitive offerings, prospectneeds and generate product development ideas.Take ownership of the management of the sales and marketing functions of the business.Drive increased revenue and profit to achieve the Company`s ambitious growth.Working to stringent targets, the job holder will be required to adopt a professional andknowledgeable approach to each new business call.

    • World Courier

      Sept 1992 - Oct 1996
      Sales Specialist

      Drive increased revenue and profit to achieve the Company`s ambitious growth.Working to stringent targets, the job holder will be required to adopt a professional.

    • Art & Log

      Jan 2000 - Nov 2007
      Director Of Business Development

      Directs the business development activities of the organisation and drives the new sales business for the company playing key role in the company’s bottom line.Responsible for the overall management of all strategic and operational Marketing andCustomer Relationship activities.Provide market feedback to the company leadership regarding competitive offerings, prospectneeds and generate product development ideas.Take ownership of the management of the sales and marketing functions of the business.Drive increased revenue and profit to achieve the Company`s ambitious growth.Working to stringent targets, the job holder will be required to adopt a professional andknowledgeable approach to each new business call.Planning and coordinating the implementation of business plans and the penetration of newmarkets Voir moins

    • Bosa Nova Restaurant

      Nov 2012 - Jan 2015
      Chef and Owner

    • HELIOS PLAGE

      Jan 2016 - now
      Senior Sous Chef

      Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.Leads kitchen team in chef's absenceProvides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating. Oversees and organizes kitchen stock and ingredientsEnsures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.Keeps cooking stations stocked, especially before and during prime operation hoursHires and trains new kitchen employees to restaurant and kitchen standardsManages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concernsSupervises all food preparation and presentation to ensure quality and restaurant standardsWorks with head chef to maintain kitchen organization, staff ability, and training opportunitiesVerifies that food storage units all meet standards and are consistently well-managedAssists head chef with menu creationCoordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing. Voir moins

  • Licenses & Certifications