Paulo Santo

Work History

Managing Director

AURUM Restaurant

Santon

05.2019 - 11.2022

Documented processes and drafted SOPs to comply with regulations and company policies.
Led change and transformation across business areas to deliver benefits and align company resources.
Spearheaded successful business development initiatives aligned with company's strategy and core competencies.
Negotiated new annual contracts and service agreements with vendors to achieve prime pricing.
Monitored office workflow and administrative processes to keep operations running smoothly.
Oversaw operations and provided corrective feedback to achieve daily and long-term goals.
Worked closely with organizational leadership and board of directors to guide operational strategy.
Led development of comprehensive business plan to maximize profitability and company performance.
Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
Devised and implemented innovative and marketing campaigns to promote products and services.
Prepared annual budgets with controls to prevent overages.
Introduced new methods, practices, and systems to reduce turnaround time.
Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
Negotiated price and service with customers and vendors to decrease expenses and increase profit.
Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
Managed purchasing, sales, marketing and customer account operations efficiently.
Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
Trained new employees on proper protocols and customer service standards.
Reduced operational risks while organizing data to forecast performance trends.
Assisted in recruiting, hiring and training of team members.

Consultant Executive Chef

Santo & Santo Consulting

Sandton

02.2018 - Current

Planned promotional menu additions based on seasonal pricing and product availability.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Oversaw business operations, inventory control, and customer service for restaurant.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Generated employee schedules and work assignments and determined appropriate compensation rates.
Modernized work processes to reduce guest wait times and boost daily output.
Interacted with guests to obtain feedback on product quality and service levels.
Assisted with menu development and planning.
Implemented food cost and waste reduction initiatives to save money.
Trained and managed kitchen personnel and supervised related culinary activity.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Modified recipes to accommodate dietary restrictions and allergies.
Participated in food tastings and taste tests.
Utilized culinary techniques to create visually appealing dishes.
Implemented successful cross-marketing strategies such as food and wine pairings.
Disciplined and dedicated to meeting high-quality standards.

Executive Chef

Gemelli

Bryanston

10.2015 - 01.2018

Developed kitchen staff through training, disciplinary action, and performance reviews.
Planned promotional menu additions based on seasonal pricing and product availability.
Placed orders to restock items before supplies ran out.
Created recipes and prepared advanced dishes.
Mentored kitchen staff to prepare each for demanding roles.
Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Maintained well-organized mise en place to keep work consistent.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Developed and cooked memorable dishes that brought new customers into establishment.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Obtained fresh, local ingredients to lower grocery costs.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Arranged for kitchen equipment maintenance and repair when needed.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Hired, managed, and trained kitchen staff.
Modernized work processes to reduce guest wait times and boost daily output.
Cooked memorable dishes that brought new customers into establishment.
Trained kitchen staff to perform various preparation tasks under pressure.
Interacted with guests to obtain feedback on product quality and service levels.
Coordinated employee schedules and developed staff teams to boost productivity.

Executive Sous Chef

Cube Tasting Kitchen

Parktown North

11.2012 - 12.2014

Verified compliance in preparation of menu items and customer special requests.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Handled and stored food to eliminate illness and prevent cross-contamination.
Generated employee schedules and work assignments and determined appropriate compensation rates.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Oversaw business operations, inventory control, and customer service for restaurant.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Interacted with guests to obtain feedback on product quality and service levels.
Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Modernized work processes to reduce guest wait times and boost daily output.

Head Chef

Cafe del Sol

Olivedale

03.2012 - 07.2012

DE CUISINE | REFERENCE: CHIARA VILJOEN TEL: 011 704 6493
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Placed orders to restock items before supplies ran out.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Handled and stored food to eliminate illness and prevent cross-contamination.
Obtained fresh, local ingredients to lower grocery costs.
Planned promotional menu additions based on seasonal pricing and product availability.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Created recipes and prepared advanced dishes.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Arranged for kitchen equipment maintenance and repair when needed.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Maintained well-organized mise en place to keep work consistent.
Mentored kitchen staff to prepare each for demanding roles.
Developed and cooked memorable dishes that brought new customers into establishment.

Executive Sous Chef

Southern Sun Hyde Park

Hyde Park

11.2011 - 03.2012

Verified compliance in preparation of menu items and customer special requests.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Handled and stored food to eliminate illness and prevent cross-contamination.
Oversaw business operations, inventory control, and customer service for restaurant.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Planned promotional menu additions based on seasonal pricing and product availability.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Coordinated employee schedules and developed staff teams to boost productivity.
Interacted with guests to obtain feedback on product quality and service levels.
Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Monitored food production to verify quality and consistency.
Coordinated with team members to prepare orders on time.
Set up and broke down kitchen for service.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Utilized culinary techniques to create visually appealing dishes.
Assisted with menu development and planning.
Implemented food cost and waste reduction initiatives to save money.
Evaluated food products to verify freshness and quality.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Executive Sous Chef

Ritrovo Ristorante

Pretoria

03.2006 - 03.2011

Verified compliance in preparation of menu items and customer special requests.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Handled and stored food to eliminate illness and prevent cross-contamination.
Generated employee schedules and work assignments and determined appropriate compensation rates.
Oversaw business operations, inventory control, and customer service for restaurant.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Planned promotional menu additions based on seasonal pricing and product availability.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Modernized work processes to reduce guest wait times and boost daily output.
Monitored food production to verify quality and consistency.
Coordinated with team members to prepare orders on time.
Set up and broke down kitchen for service.
Utilized culinary techniques to create visually appealing dishes.
Assisted with menu development and planning.
Worked closely with front-of-house staff to facilitate excellent customer service.
Developed close relationships with suppliers to source best ingredients.
Modified recipes to accommodate dietary restrictions and allergies.
Participated in food tastings and taste tests.

Summary

Overview

Work History

Managing Director

Consultant Executive Chef

Executive Chef

Executive Sous Chef

Head Chef

Executive Sous Chef

Executive Sous Chef

Education

Professional Chef Diploma - Cookery & Hotel Management

Skills

Languages

Work Availability

Timeline

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