Helder H. R. Ramalho is a Portuguese national and single. He has had a successful career as a chef following six years of service in the Portuguese Para Commandos. Since 2001, he has worked his way up from Junior Chef to Sous Chef and Executive Chef in Michelin-starred restaurants and high-volume catering. He is hard-working, efficient, and strives for high standards. His experience includes positions on oil rigs, luxury cruise ships, and executive chef roles in Afghanistan.

1. Curriculum Vitae
Helder H. R. Ramalho
Nationality: Portuguese
Marital Status: Single
Email: helderramalho78@hotmail.com
Mobile: 00351 9122 81 571
Person Profile
I am making a successful career as a Chef following six years serving with the Portuguese
Para Commandos. Since leaving the army with distinction in 2001, I have progressed from
Junior Chef to Sous Chef in some of the top Michelin and Rosette Restaurants as well as
high volume catering situations, all of which have been a valuable experience.
I am an enthusiastic and committed professional, always striving to achieve the highest
standards in whatever I do. I am energetic and have the ability to cope with most situations.
I am always very polite, efficient, and hard working with a good sense of humor. I enjoy my
profession as a Chef and set very high standards. I have the ability to adapt to a number of
different challenges and enjoy mentoring and training up and coming Chefs.
The experience I have had has been exceptional and equally, I have been able to test and
develop my skills in various situations, quickly appreciating what is required to be
successful.
Employment History
Sodexo
Exec, Chef July 2015 to date
Island Offshore Feb 2014 – July 2015
Chef. My duties include: - Supervision of all food preparation, menu planning, assisting the
Chief Steward with catering requirements. Food and personal hygiene in line with
Shipboard regulations. Purchasing of supplies and management of systems.
Supreme Support Services – Afghanistan May 2012 – Dec. 2013
Executive Chef – Kabul (HQ ISAF) & Tarinkowt (Australian Special forces)
Responsible for: -
Ensuring high catering standards in the day-to-day running of the operation
Ensuring areas of responsibility meet the approved organization quality assurance
Standards.
Implement and monitor Client Hygiene & Sanitation Procedures.
Organize and record Food Safety and Health & Safety training for all staff
Prepare and receive weekly provisions in line with menu cycle and budgets.
Ensure meals per shift are ready on time and presented to Supreme Foodservice

2. Standards.
Assist with the monthly evaluation and revision of menu cycle and costs.
Assist with the weekly rosters planning including leave plots ensuring all staff have their
entitled time off and leave ensuring the operational needs are met
Ensuring successful conflict resolution and record actions taken.
Daily interface with customers.
Selfemployed reliefChef Nov. 2008 – April 2012
Working for different agencies and companies on long term relief contacts in some of the
Countries finest two to four star restaurants including John Burton Race and Nigel Godwin.
Previous catering history from 2001 to 2008
Mar. 07 – Oct.08 Senior Sous Chef (Queens Grill) on Queen Mary 11.
Oct. 05 – Feb.07 Sous Chef at The Town House Restaurant ( 2 Rosettes ).
Mar. 05 – Oct.07 Sous Chef Holbrook House Hotel – 3 Rosette Awards.
Feb. 04 – Feb.05 Senior Chef d’partis Chapter One Restaurant London (4 Rosettes
1 Michelin star)
Sept.03 – Feb.04. Junior Sous Chef Ferraris restaurant Bexley England.
July 03 – Sept.03 Chef D’Partie - Mark Warner Resorts, Bodrum Turkey.
Sept.02 - July 03 Sous Chef – Mary Rose Restaurant Jersey.
Nov.01 - Sept 02 Demi Chef D’Partie –Pomme D’Or Hotel (4 star with 2 Rosette Awards)
Feb.01 – Nov.01 Demi Chef Le Bistrot Portugal.
Mar.95 – Jan. 01 Corporal Para-Commandos Portuguese Special Forces.
Serving in Bosnia and Kosovo. Awarded a medal of Distinction for services to the Nation.
Bronze NATO medal and Silver medal for exemplary service.
Education and Courses
 GCSE equivalent at Scholl Dr Joao Carlos Celestino Gomes, Portugal.
 1st class Chef course at School of Tomar; 2nd Class Pastry Chef course;
 Occupational Safety & Health Administration; Serve Safe USA;
 Basic Health and Safety (26372112)
 HACCAP – Hazard Analysis & Critical Control points; ISO 9000.
 Course on Basic Safety (STCW); Proficiency in Security Awareness course
(STCW)
 Crowd management, Familiarization & Safety Training (STCW)
 HUET (Helicopter Underwater Training)
 CEBS (Compressed Air Emergency Breathing System)
 Basic Safety and Emergency Course (Oil Rigs)

3. Personal Details.
D of B: 14.02.1978
Single.
Place of Birth – Aveiro Portugal
Languages.
Fluent in English Spanish and Portuguese.