Joao Bruno Pregal Fernandes dos Reis
Lefkara,Cyprus
Summary
A culinary professional with extensive expertise in recipe customisation, setting performance standards, and understanding regional cuisines. Demonstrates high-pressure resilience and food presentation artistry while ensuring quality control assurance and adherence to nutrition principles. Proficient in handling kitchen gadgets, equipment operation, and mastering culinary techniques with a creative flair for food trends and cultural cuisine knowledge. Skilled in implementing seasonal menus, grilling, seafood handling, and making precise food cost calculations. Committed to health and safety compliance, executing high-volume orders with attention to detail, schedule management, conflict resolution, and staff leadership. Aspires to innovate within modern European and Mediterranean cuisine while maintaining excellence in kitchen management.
Overview
4
4
years of professional experience
3
3
years of post-secondary education
Work History
Ched de Partie to Sous Chef
The Agora Hotel
Pano Lefkara, Lefkara, Cyprus
09.2023 - 01.2025
- Reinforced safety protocols amongst staff members for a safe working environment.
- Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Updated kitchen equipment on regular basis, improving operational efficiency.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Collaborated closely with front-of-house team, ensuring seamless service delivery.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Implemented new cooking techniques, elevating the overall food quality and presentation.
- Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
Demi chef
COYA Restaurants
Santorini, Greece
05.2023 - 09.2023
- Kept up-to-date knowledge about latest culinary trends; incorporated them into personal cooking style.
- Assisted in inventory management, maintained optimal stock levels.
- Established high standard of hygiene for maintaining cleanliness and organisation in kitchen.
- Upgraded culinary techniques regularly for improved efficiency and speed.
- Demonstrated creativity with innovative dish ideas during special occasions and events.
- Handled fresh produce, ensured proper storage to prolong shelf life.
- Followed exact recipes as provided by head chef; assured consistency in taste.
- Assisted senior chefs for effective menu planning and food presentation.
- Enhanced individual culinary skills by assisting in the preparation of diverse, gourmet dishes.
- Prepared meals according to dietary requirements; ensured customer satisfaction.
- Prepared various types of sauces, soups, salads to meet daily customer requirements.
2nd grade Cook
Amaru Restaurant (Peruvian)
Lisbon, Portugal
11.2022 - 03.2023
- Achieved consistent delivery of excellent dishes with meticulous attention to recipe details.
- Worked closely with sous chefs for efficient kitchen operations.
- Collaborated with other kitchen staff, fostering a team-oriented environment.
- Audited regularly expiration dates on packaged foods-ensured no outdated stock was used.
- Managed multiple orders simultaneously under high pressure situations, meeting service deadlines successfully.
- Cooked and plated meals whilst adhering to presentation guidelines set by head chef.
- Prepared a variety of international cuisines to cater to diverse clientele.
- Coordinated efficiently with wait staff for smooth dining experience for customers.
- Trained junior cooks on various cooking techniques, enhancing their skill sets.
Private cook
Comporta Residences
Comporta, Portugal
07.2022 - 09.2022
- Fostered good relationships with local suppliers, ensuring availability of finest produce at all times.
- Demonstrated versatility by creating both formal gourmet dinners and casual family-style meals.
- Kept abreast with latest culinary trends, constantly innovating menu offerings accordingly.
- Demonstrated culinary excellence by preparing bespoke meals tailored to individual dietary needs.
- Maintained a well-stocked kitchen by conducting regular inventory checks and ordering supplies as required.
- Utilised time management skills effectively to plan meal timings around client schedules.
- Ensured freshness of ingredients with proper storage techniques.
- Adapted effectively to changing client preferences, ensuring complete satisfaction every time.
- Prepared food for guests and family members at private events successfully.
Kitchen manager; Shift Manager; Manager
Vira Frangos
Lisbon, Portugal
12.2020 - 03.2022
- Implemented waste reduction measures resulting in cost savings and environmental benefits.
- Introduced energy-saving practices in the kitchen, contributing towards sustainability goals.
- Led regular staff meetings; encouraged open communication and problem-solving initiatives.
- Delegated tasks wisely amongst staff members; created balance and harmony in the workplace.
- Coordinated with suppliers for timely ingredient deliveries, avoiding shortages or interruptions in service.
- Adhered to budget constraints when ordering supplies, effectively managing expenses.
- Trained new hires on kitchen procedures, ensuring seamless integration into the team.
- Developed a superb rapport with staff to encourage better teamwork and productivity.
- Organised staff rotas to ensure adequate coverage during all operating hours.
- Improved kitchen efficiency by implementing new organisational strategies.
- Ensured food safety standards were met, preventing possible foodborne illnesses.
- Conducted regular inventory checks for more accurate stock control.
- Managed daily kitchen operations efficiently whilst maintaining high quality standards.
- Created dishes for special events, impressing guests and elevating the restaurant's reputation.
- Updated menus seasonally for fresh dining options and improved customer experience.
Education
NVQ Level 4 - Professional Cooking and Pastry
Escola Profissional de Hotelaria e Turismo de Lisb
Lisbon, Portugal 09.2014 - 06.2017
Professional and Curriculum Internship in Cooking - Professional Cooking and Pastry
Hotel SANA Metropolitan
Lisbon, Portugal 02.2016 - 04.2016
Professional and Curriculum Internship in Cooking - Professional Cooking and Pastry
Hotel Olissipo Oriente
Lisbon, Portugal 04.2017 - 06.2017
Skills
- High-Pressure resilience
- Food presentation artistry
- Culinary techniques mastery
- Culinary creativity
- Food trend awareness
- Cultural cuisine knowledge
- Implementing seasonal menus
- Menu costing
- Adapting to kitchen challenges
- Executing high-volume orders
- Health and Safety Compliance
- Food preparation
- Attention to Detail
- Conflict Resolution
- Staff training
- Kitchen staff rotas
- Staff leadership
- Baking and pastry
- Food allergens knowledge
- Sous vide technique
- Event catering coordination
- Haute cuisine
- Sauce and marinade development
- Waste reduction
- Hazard analysis and critical control points (HACCP)
- Quality Assurance (QA)
- Modern British and European cuisine
- Kitchen management
- Positive and professional
- French cooking methods
- Sauce preparation
- Food preparation techniques
- Understanding of regional cuisines
Languages
English
Fluent
Spanish
Fluent
Portuguese
Native
French
Intermediate
Timeline
Ched de Partie to Sous Chef
The Agora Hotel
09.2023 - 01.2025
Demi chef
COYA Restaurants
05.2023 - 09.2023
2nd grade Cook
Amaru Restaurant (Peruvian)
11.2022 - 03.2023
Private cook
Comporta Residences
07.2022 - 09.2022
Kitchen manager; Shift Manager; Manager
Vira Frangos
12.2020 - 03.2022
Professional and Curriculum Internship in Cooking - Professional Cooking and Pastry
Hotel Olissipo Oriente
04.2017 - 06.2017
Professional and Curriculum Internship in Cooking - Professional Cooking and Pastry
Hotel SANA Metropolitan
02.2016 - 04.2016
NVQ Level 4 - Professional Cooking and Pastry
Escola Profissional de Hotelaria e Turismo de Lisb
09.2014 - 06.2017
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