Henrique Macedo
Professional2 active roles

@henriquemacedo

Henrique Macedo

Sous Chef

Sous Chef with extensive international experience in hotels and restaurants, covering à la carte, banqueting, and high-volume service.

Sous ChefChef de PartieCook
User profile
9
Roles
20 yrs
Career span

Profile

About

Sous Chef with a long career across Switzerland, Portugal, and international hotels. Experienced in kitchen leadership, menu execution, staff supervision, and maintaining quality and hygiene standards in demanding environments.

Now

Current chapter

2 active

Sous Chef

Apr 2019 — Present

Overseeing à la carte and banquet service, kitchen organization, staff training, inventory management, and quality control.

Chef de Partie

Jun 2012 — Present

At Hotel da Estrela in Lisbon, I served as Chef de Partie, focusing on Entremetier and Saucier roles. My responsibilities included preparing hot appetizers and sauces, managing ingredient inventory, and maintaining strict hygiene standards. I collaborated closely with the kitchen team to deliver high-quality Portuguese and international cuisine to our guests.

Career

Career history

7 roles

  1. Cook

    Jun 2017 — Oct 2018

    Garde Manger and Entremetier, preparing cold dishes, managing ingredients, maintaining hygiene, and service prep.

  2. Chef de Partie

    Dec 2015 — Mar 2016

    Sous Chef overseeing Swiss cuisine, menu planning, kitchen operations, team supervision, and inventory management.

  3. Professional role

    Dec 2013 — Apr 2015

    At Berghaus Männlichen, I served as Chef de Partie, focusing on Garde Manger and Entremetier stations. My responsibilities included preparing cold dishes and hot appetizers, managing ingredient inventory, maintaining hygiene standards, and ensuring timely service preparation. I collaborated closely with the kitchen team to deliver high-quality Swiss and international cuisine to guests.

  4. Apprentice

    Jun 2010 — Aug 2010

    At the Four Seasons Hotel Ritz Lisbon, I completed an apprenticeship, focusing on both banquet and à la carte services. My responsibilities included assisting in the preparation of high-quality dishes, learning various cooking techniques, and maintaining strict hygiene standards. This experience provided me with a solid foundation in luxury hospitality and refined my skills in delivering exceptional culinary experiences.

  5. Chef de Partie (Tournant)

    Jul 2007 — Jun 2012

    At Hotel Real Palácio in Lisbon, I served as Chef de Partie, focusing on Entremetier and Saucier roles. My responsibilities included preparing hot appetizers and sauces, managing ingredient inventory, and maintaining strict hygiene standards. I collaborated closely with the kitchen team to deliver high-quality Portuguese and international cuisine to our guests.

  6. Chef de Partie

    Jun 2006 — Aug 2006

    At Hotel Allalin in Saas-Fee, I served as Chef de Partie, specializing in Entremetier, Saucier, and Garde-Manger roles. My responsibilities included preparing hot appetizers, sauces, and cold dishes, managing ingredient inventory, and ensuring adherence to hygiene standards. I also assisted in banquet preparations and collaborated with the kitchen team to maintain high culinary standards.

  7. Professional role