Décio Melim

Preparation and confession of meals and dishes a la carte, Elaboration and collaborate in the preparation of meals, Receive food and other products necessary for the preparation of meals, being responsible for their custody and confession, Prepare fish, vegetables and meat by performing culinary operations, Responsible for stacking and garnishing cooked dishes,Ensuring cleanliness of the kitchen , Direct, orient and train all kitchen staff according to the guidelines / instructions of the superiors

Customer service and support, Cash operator performing payment and receipt of amounts, Product manufacturing and operation in the kitchen, Organize and replenish products for sale and consumption, Cleaning, storage and maintenance of facilities and equipment, Employee of the Month

Professional internship at the Hotel The Cliff Bay Hot and cold area (Buffé) food preparation, assist in confection and exposure. Grilling sector (showcooking) in the restaurant area (lunches and dinners) Assisting the pastry sector 210 Hour Internship Final Note: 16 (sixteen) values in a scale from 0 to 2

By Seta Verde - Control and Audit in Food Hygiene, in Funchal, which ran from 09/29/2008 to 11/03/2009 with a total duration of 50 hours, having obtained the final classification of 18 (eighteen) values, on a scale from 0 to 20. This course confers the level of training 3.

Celff - (Centro de Estudos, Línguas e Formação do Funchal), one year of intensive course Professional Cooking Course, Type 3 course, with a total duration of 1369 Hours, having obtained the final classification of 14 (fourteen) values, on a scale of 0 to 20