João Pimentel

• Praça (Boavista and Foz) two trendy restaurants both in city center, Porto, Portugal
• Purchase food and supplies from vendors approved by the company and monitor inventory
• Hire, train and supervise kitchen personnel
• Stay current on restaurant industry trends
• Identify new culinary techniques and presentations
• Assist kitchen staff with food prep and recipe creation
• Trained kitchen staff to perform various preparation tasks under pressure.
• Created recipes and prepared advanced dishes.

• Creating new dishes and menus
• Overall responsibility for the kitchen’s daily operations
• Ensuring fish stocks, taking care off all fish and seafood
• Daily degustation menu, and food pairing

• Overall responsibility for the kitchen’s daily operations
• Creating new dishes and menus
• Maintaining/raising the food’s profit margins for your employer
• Monitoring and controlling stock levels
• Ensuring correct stock rotation procedures are followed
• Implementation of health and safety procedures in the kitchen

• Búzios, Rio de Janeiro, Overall responsibility for the kitchen’s daily operations
• Creating new dishes and menus
• Maintaining/raising the food’s profit margins for your employer
• Monitoring and controlling stock levels
• Ensuring correct stock rotation procedures are followed
• Training all the staff

• Running the kitchen when the head chef is away
• Ensuring our brigade high culinary standards
• Managing food purchasing and storage
• Maintaining a safe and hygienic kitchen environment
• Helping create new recipes and write menus

• (Praça, 22, Xico Queijo, Casa do Livro), Porto, )
• Overall responsibility for the kitchen’s daily operations
• Creating new dishes and menus
• Maintaining/raising the food’s profit margins for your employer
• Ensuring correct stock rotation procedures are followed
• Implementation of health and safety procedures in the kitchen
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

• (Bubbles restaurant) champagne, cartier sponsor , Porto (Porto)
• Overall responsibility for the kitchen’s daily operations
• Creating new dishes and menus
• Maintaining/raising the food’s profit margins for your employer
• Monitoring and controlling stock levels
• Ensuring correct stock rotation procedures are followed
• Implementation of health and safety procedures in the kitchen

Chef of the market Bom Sucesso, Mercado B.S. it’s a gastronomic market with 48 stands of all kinds of food and pastry, from the most traditional to the most trendy and contemporary food.

The intention of the project was to assure promotion and divulgation of all products.

Once in a week Show cooking and workshops and newsletter

• Porto (Portugal)
• Purchase food and supplies from vendors approved by the company and monitor inventory
• Develop menus and item pricing
• Hire, train and supervise kitchen personnel
• Stay current on restaurant industry trends
• Identify new culinary techniques and presentations
• Assist kitchen staff with food prep and recipe creation

• Hotel Infante Sagres 5
• Running the kitchen when the head chef is away
• Ensuring our brigade high culinary standards
• Managing food purchasing and storage
• Maintaining a safe and hygienic kitchen environment
• Helping create new recipes and write menus

• Assist in developing and motivating the kitchen team
• Lead from the front, to set and maintain the highest standards of food quality and consistency
• Help influence effective kitchen controls to achieve good gross profit, efficient ordering and stock control, as well as driving excellent compliance and standards in health, hygiene and food safety, Overall responsibility for the kitchen’s daily operations
• Liaising with the relevant companies for food orders
• Creating new dishes and menus
• Maintaining/raising the food’s profit margins for your employer
• Monitoring and controlling stock levels
• Ensuring correct stock rotation procedures are followed
• Implementation of health and safety procedures in the kitchen.

• Create and prepare desserts in accordance with the existent menus;
• Create and bake breads to accompany different meals in restaurants;
• Cleans the equipment and utensils and maintains the kitchen clean and in good order for proper functioning.

• Preparing, cooking and presenting dishes within your specialty
• Managing and training any demi-chef de parties
• Helping the sous chef and head chef to develop new dishes and menus
• Ensuring high standards of food hygiene and following the rules of health and safety

• Preparation/ provisioning/ Supplying/ Regulation of stocks/ ensure food security standards
• Responsible for cold entries and desserts
• Demonstrated respect, friendliness and willingness to help wherever needed
• Organized and detail-oriented with a strong work ethic