Microsoft Office
Fabio Joao
Chef
München
Summary
Cooking since 2012, am currently and young and motivated Sous Chef ready to integrate a new team and leave a mark in the culinary industry. Energetic, passionate, hard working and a natural leader. Worked at 4 and 5 star hotels as well as a Michelin Starred Restaurant. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Currently holding an Aufenthaltstitel valid until September 2026
Overview
11
11
years of professional experience
11
11
years of post-secondary education
Work History
Sous Chef
Herrschaftszeiten - Das Paulaner im Tal
2022.01 - Current
- Collaborated with staff members to produce up to 600 meals on busy days.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality. Was in charge of kitchen operations.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Modernized work processes to reduce guest wait times and boost daily output.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers in order to get discounts and decrease food costs.
Sous Chef
Neuhauser Weinkulisse
2023.04 - 2024.04
- Improved the quality of the menus and overall presentation of the plates
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Menu Development
- Ordering
- Cost Calcullation
- Training new workers
- After the head chef left, managed the kitchen for 3 months and was able to improve the quality of food and processes
Cook
Cafe Vorhoelzer
2020.09 - 2021.11
- Prepared food items in compliance with recipes and portioning control guidelines.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared alone up to 200 meals per shift.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Head Chef
Haus im Tal
2019.07 - 2020.03
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Interacted with guests to obtain feedback on product quality and service levels.
F&B Manager
Doce Migalha LTDA
2017.01 - 2018.07
- Maintained files and records by implementing effective filing systems that boosted efficiency and organization.
- Maintained organized and clean front office area to create professional and welcoming environment for visitors and employees.
- Compiled information from files and research to satisfy information requests.
- Scheduled office meetings and client appointments for staff teams.
- Recipe costing and recipe implementation
- Staff Hiring and Training
- Oversaw production of 600 daily meals for local hospitals.
- Oversaw bakery producing 3000 different breads daily.
Cook
Seerestaurant Belvedere
2016.01 - 2016.07
- During banquets and busy services , worked closely with sous chef at entremetier position.
- Production and plating for banquets up to 100 people.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained high standards demanded in a Michelin starred kitchen
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- In Control of Garde Manger and Pastry Sections
Cook
Hotel Le Mirador Resort & Spa
2014.12 - 2015.06
- Worked at Piano Bar, Le Trianon Restaurant as well as Banquet Kitchen during low and high seasons.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Managed opening and closing shift kitchen tasks.
- Conducted myself well in multi-lingual environment
- Worked on production of banquets up to 200 people
Cook
Hotel L’Ermitage de Corton
2013.04 - 2013.09
- In Charge of Pastry and Garde Manger Stations
- Assisted Head Chef and Sous Chef at hot kitchen during busy days
- Learned in depth French Pastry and Cooking as well as regional recipes from Bourgogne Region
- Familiarized myself with wines from the region and their respective food pairings
- Assisted with the production of up to 200 daily meals during high season with french fine dining quality.
Education
MBA - Business Administration
New European College
München, Germany 2019.03 - Current
Diploma - Accounting
SOF Formacao
Luanda-Angola 2018.09 - 2018.12
Bachelor of Arts - Culinary Arts
Culinary Arts Academy Switzerland
Le Bouveret- Switzerland 2014.04 - 2017.01
Diploma French Pastry And French Culinary - Culinary Arts
Gastronomicon Academie Internationale
Agde-France 2012.09 - 2013.09
Bachelor of Arts - Law
University of Essex
Essex-UK 2010.09 - 2012.09
Skills
- Recipes and menu planning
Menu development
Food preparation and safety
Plating
French Pastry
Schedule Management
Wine expertise
Forecasting and planning
Sanitation guidelines
Baking and broiling skills
Food inventories
Data processing
Cost accounting
Software
Apple OS
Languages
French
Advanced
Spanish
Advanced
Portuguese
Bilingual or Proficient (C2)
English
Advanced
Italian
Upper intermediate
German
Intermediate
Interests
Brazilian Jiu Jitsu
Literature
Philosophy
Music
Film
Wine
Gastronomy
Timeline
Sous Chef
Neuhauser Weinkulisse
2023.04 - 2024.04
Sous Chef
Herrschaftszeiten - Das Paulaner im Tal
2022.01 - Current
Cook
Cafe Vorhoelzer
2020.09 - 2021.11
Head Chef
Haus im Tal
2019.07 - 2020.03
MBA - Business Administration
New European College
2019.03 - Current
Diploma - Accounting
SOF Formacao
2018.09 - 2018.12
F&B Manager
Doce Migalha LTDA
2017.01 - 2018.07
Cook
Seerestaurant Belvedere
2016.01 - 2016.07
Cook
Hotel Le Mirador Resort & Spa
2014.12 - 2015.06
Bachelor of Arts - Culinary Arts
Culinary Arts Academy Switzerland
2014.04 - 2017.01
Cook
Hotel L’Ermitage de Corton
2013.04 - 2013.09
Diploma French Pastry And French Culinary - Culinary Arts
Gastronomicon Academie Internationale
2012.09 - 2013.09
Bachelor of Arts - Law
University of Essex
2010.09 - 2012.09
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