Bruno Costa
Senior Sous Chef
Utrecht,UT
Summary
Dynamic kitchen leader with 6 years of experience in high-volume, fast-paced culinary environments, specializing in Mediterranean cuisine with a focus on Italian dishes. Proven expertise in sourcing premium ingredients, managing budgets, and elevating restaurant profiles. Fluent in Portuguese, Spanish, Italian, and English. Adept at maintaining staff focus and productivity under pressure, delivering exceptional food quality, and fostering a collaborative and positive work environment. Detail-oriented and highly organized, skilled at handling multiple projects simultaneously with precision. Committed to continuous improvement and innovation in culinary practices.
Overview
10
10
years of professional experience
5
5
years of post-secondary education
Work History
Senior Sous Chef
Vegitalian
Utrecht, Provincie Utrecht
04.2023 - Current
- Daily Operations: Supervised the execution of daily prep tasks, ensuring timely completion and the freshness of ingredients.
- Labor Management: Optimized labor costs by scheduling kitchen staff efficiently based on business demands.
- Food Presentation: Maintained high standards in food presentation by overseeing plating techniques during service.
- Vendor Relations: Built strong relationships with local vendors to source fresh, high-quality ingredients.
- Menu Development: Collaborated with the Executive Chef in designing seasonal menus, incorporating diverse flavors and techniques, and accommodating dietary restrictions to cater to a diverse clientele.
- Inventory and Cost Control: Managed inventory to reduce food waste, optimize budget allocation, and ensure consistent availability of ingredients.
- Team Development: Regularly evaluated employee performance, provided constructive feedback, and fostered a positive work environment that encouraged creativity and collaboration.
- Customer Satisfaction: Enhanced customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews and repeat business.
- Compliance and Safety: Ensured strict compliance with health department regulations, maintained a well-organized workspace, and implemented safety protocols to create a clean and hazard-free kitchen environment.
- Training and Development: Developed and implemented comprehensive training programs for staff to elevate culinary skills and knowledge.
- Equipment Management: Conducted regular maintenance checks to prevent equipment malfunctions and minimize downtime during peak service hours.
- Cost Analysis and Budgeting: Assisted the Executive Chef in cost analysis and budget management, optimizing profitability without compromising on quality.
- Event Coordination: Organized special events and catering services, showcasing the restaurant's culinary expertise to a broader audience.
- Supply Management: Oversaw inventory control, food quality standards, and vendor orders to maintain a fully stocked and high-performing kitchen.
- Cross-Functional Collaboration: Worked closely with front-of-house staff to ensure seamless customer service and efficient operation.
- Creative Contributions: Participated in food tastings and developed new dishes, focusing on visual appeal and flavor.
- Adaptability: Modified recipes to accommodate dietary restrictions and allergies, ensuring inclusivity and customer satisfaction.
Chef De Partie
Brasserie Bij Ons
09.2022 - 02.2023
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
- Rotated stock to use items before expiration date.
- Sanitized all counters properly to prevent food-borne illness.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
RESTAURANT MANAGER
ITALIANINO LDA.
1 2018 - 1 2021
- Operational Oversight: Managed all aspects of restaurant operations, ensuring smooth and efficient functioning of the establishment.
- Procurement and Inventory Control: Oversaw purchasing and stock management, maintaining optimal inventory levels and negotiating with suppliers for the best quality and price.
- Quality Assurance: Conducted thorough verification and quality control of products, ensuring compliance with legal regulations and standards, including HACCP protocols. Completed all necessary technical documentation accurately and timely.
- Financial Management: Handled financial oversight, including budgeting, cost control, and financial reporting, to ensure profitability and sustainability of the restaurant.
- Team Leadership: Led recruitment, training, and management of staff, fostering a positive work environment and ensuring high levels of staff performance and satisfaction.
- Customer Experience Management: Supervised all cash register operations and prioritized customer service, ensuring an exceptional dining experience and addressing customer feedback promptly.
CHEF IN A TYPICAL ITALIAN RESTAURANT
ITALIANINO LDA.
01.2018 - 01.2021
- Menu Preparation: Designed and prepared daily menus, ensuring a diverse selection of dishes that cater to a wide range of dietary preferences.
- Culinary Expertise: Skilled in the preparation of all dishes, including desserts, with a focus on high-quality presentation and taste.
- Specialized Knowledge: Extensive experience in making and preparing fresh pastas, as well as a broad understanding of vegan and vegetarian cuisine.
- Innovation in Cuisine: Developed new Italian dishes tailored to the seasons and availability of fresh produce in the market, bringing creativity and authenticity to the menu.
- Supply Management: Managed ordering and quality control of all fresh produce and meats, ensuring the highest standards of freshness and quality.
- Kitchen Hygiene: Maintained a clean and sanitized kitchen environment, adhering to all health and safety regulations.
- Customer Service: Prioritized excellent customer service, ensuring a positive dining experience for all patrons.
Worked as a junior student associative director
Coimbra Academic Association
04.2014 - 04.2015
Education
DEGREE IN ARCHEOLOGY AND HISTORY -
Faculty of Arts of The University of Coimbra
Coimbra 09.2012 - 07.2015
MBO Lvl3 - Chef Training
Horeca Academie
Amsterdam, Netherlands 09.2023 - 07.2024
Associate of Arts - Archeology
Faculty of Arts of The University of Coimbra
Coimbra 09.2023 - Current
Skills
Kitchen Management
Meal Preparation
Hygiene Policy Implementation
Food Service Safety Training
Cost Control
Nutrition knowledge
Recipe creation
Sanitation Standards
Menu development
Special Event Catering
Food presentation
Kitchen Management
Additionalinformation
2014-04-24, 2015-04-24, Junior Student Associative Director, Coimbra Academic Association, Coimbra, 2013-01-01, 2014-01-01, Member Student of the University Bodies, Coimbra (Management Council), Coimbra
Personal Information
- Date of Birth: 01/23/1994
- Gender: Male
- Nationality: Portuguese
Languages
Portuguese
Native language
English
Advanced
C1
Spanish
Advanced
C1
Italian
Upper intermediate
B2
Additional Information
As a passionate and accomplished kitchen leader, I bring 6 years of expertise in Mediterranean cuisine, with a strong focus on Italian culinary traditions. At 30 years old, I have been immersed in the culinary world since 2018, developing a well-rounded skill set in both kitchen operations and restaurant management. My formal training includes a Chef's diploma from the prestigious Horeca Academie in Amsterdam.
Residing in the Netherlands, I am adept at sourcing premium ingredients, managing budgets effectively, and elevating restaurant profiles. Fluent in Portuguese, Spanish, Italian, and English, I excel at leading teams to maintain high standards of productivity and excellence, even under pressure. My keen attention to detail, strong organizational abilities, and innovative approach drive continuous improvement in culinary practices. I am dedicated to creating a positive and collaborative work environment, ensuring both team satisfaction and exceptional guest experiences.
Timeline
MBO Lvl3 - Chef Training
Horeca Academie
09.2023 - 07.2024
Associate of Arts - Archeology
Faculty of Arts of The University of Coimbra
09.2023 - Current
Senior Sous Chef
Vegitalian
04.2023 - Current
Chef De Partie
Brasserie Bij Ons
09.2022 - 02.2023
CHEF IN A TYPICAL ITALIAN RESTAURANT
ITALIANINO LDA.
01.2018 - 01.2021
Worked as a junior student associative director
Coimbra Academic Association
04.2014 - 04.2015
DEGREE IN ARCHEOLOGY AND HISTORY -
Faculty of Arts of The University of Coimbra
09.2012 - 07.2015
RESTAURANT MANAGER
ITALIANINO LDA.
1 2018 - 1 2021
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