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    Martinho Reino is a 29-year-old cook from London, England with experience working in Michelin-starred restaurants in London, Barcelona, and Lisbon. He has over 5 years of experience working in various roles from apprentice to chef de partie. His most recent role is as chef de partie at Mãos in London, where he is in charge of the meat and fish section.

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    Martinho Reino is a 29-year-old cook from London, England with experience working in Michelin-starred restaurants in London, Barcelona, and Lisbon. He has over 5 years of experience working in various roles from apprentice to chef de partie. His most recent role is as chef de partie at Mãos in London, where he is in charge of the meat and fish section.

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    6 views1 page

    Resume Corporate 2

    Uploaded by

    pppz4zkbmk
    Martinho Reino is a 29-year-old cook from London, England with experience working in Michelin-starred restaurants in London, Barcelona, and Lisbon. He has over 5 years of experience working in various roles from apprentice to chef de partie. His most recent role is as chef de partie at Mãos in London, where he is in charge of the meat and fish section.

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    MARTINHO REINO

    COOK
    ABOUT
    29-04-1999
    180 Brick Lane, London E1 6SA, England
    +351 912455602
    Martinho.reino@hotmail.com
    https://www.linkedin.com/in/martinho-reino-34ab3817a/

    EMPLOYMENT HISTORY

    MÃOS

    Meat and Fish Section | September 2019 - Present - Chef de Partie

    London, England | 1 Michelin Star,OAD list #87 Europe top


    In the first year, in charge for garnish and pastry
    In charge for the meat and fish section service and preparation
    Help the chef plaiting
    Part of the research and development of the tasting menu

    THE CONNAUGHT HOTEL - JEAN GEORGE


    ACADEMIC PROFILE
    Fish Section | March 2019 - September 2019 - Commis Chef

    London, England ESCOLA DE HOTELARIA E TURISMO DE LISBON


    In charge for the section in service Culinary Arts and business
    In charge for all the mise en place October 2017 - February 2019
    Improved my work method, speed, organization and HACCP Scholarship for my internship

    HOTEL ARTS BY RITZ CARLTON - ENOTECA BY PACO PEREZ GUNTERSVILLE HIGH SCHOOL, ALABAMA,USA
    Garnishes Section | July 2018 - September 2018 - Internship Senior Year (12th grade) August 2016 - June 2017
    Barcelona, Spain | 2 Michelin Star Exchange program
    In charge for all the hot garnishes in service
    ESCOLA SECUNDARIA PEDRO NUNES, LISBON
    In charge for all the mise en place, cold and hot garnishes
    10th and 11th grade
    Helped the sub chef plaiting the hot dishes
    2014 - 2016
    Improved my skills, work method, speed, organization and HACCP
    Economics studies
    AQUI HA PEIXE

    Hot Section | June 2017 - June 2018 - Apprentice SKILLS AND ABILITIES
    Lisbon, Portugal Good ability to adapt to multicultural
    In the first 4 months I worked in every station doing mise en place environments
    of each ones
    Determination, Self-motivated
    After the 4 months I worked 2 months on the grill station.
    The rest of the time worked in the hot station mise en place and
    Team work, Communication

    service
    Learned how to clean fish and other sea animals improved my skills ORGANIZATIONAL SKILLS
    SAILTRIPS I am very respectful on learning from every

    Skipper| July 2017 - October 2017 (on weekends) person in an organization


    Sailboat tours to show Lisbon from Tejo River I am a very goal-oriental person
    Worked on this job for 3 different companies I like and I am able to work under pressure

    ADDITIONAL INFORMATION LANGUAGE


    Portuguese
    In 2016 volunteered for a reforestation project in
    English
    the north of Portugal Spanish

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