Jose Costa
Leiria,10
Summary
Culinary professional with near 10 years in fine dining and comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional attention to detail, culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.
Looking for an exciting role in a fine dinning restaurant where i can bring my skills and creativity to a talented team.
Overview
12
12
years of professional experience
Work History
Sous Chef
The Wild Duck
12.2024 - 11.2025
- Collaborated with head chef to develop seasonal menu items and specials.
- Assisted in food preparation and cooking, ensuring quality and consistency.
- Supported inventory management by tracking stock levels and ordering supplies.
- Trained new kitchen staff on standard operating procedures and safety practices.
Head Chef
Toshi
08.2021 - 10.2024
- Directed kitchen operations, ensuring high-quality food preparation and presentation.
- Developed seasonal menus focused on fresh, local ingredients to enhance dining experience.
- Japanese influenced casual dinning.
Senior Chef De Partie
Restaurant Story **
07.2019 - 01.2021
- Supervised daily kitchen operations, ensuring adherence to high culinary standards and quality control.
- Mentored junior chefs, providing guidance on techniques and efficient workflow practices.
- Involved in helping create new entries in the menu and restaurant development.
Chef De Partie
Hide Above *
11.2018 - 06.2019
- Supervised kitchen operations, ensuring adherence to food safety standards and quality control.
- Trained junior kitchen staff on cooking techniques and presentation standards for consistency in dishes.
Sous Chef
Portuguese FIFA World Cup Team
06.2018 - 07.2018
- Work as the second in command in cooking for the Portuguese national football team during their stay in moscow for the World Cup.
- Maintained kitchen cleanliness and adhered to safety protocols during operations.
- Maintain and regulate nutrition and dietary needs of players.
Chef De Partie
O Buke, Villa Pampilhosa Hotel
01.2018 - 10.2018
- Collaborated with head chef to streamline kitchen workflows, improving efficiency during peak service times.
- Managed inventory levels of ingredients, reducing waste through effective stock rotation practices.
- Implemented new cooking methods that improved dish preparation speed without compromising quality.
- Developed and executed innovative menu items, enhancing culinary offerings and customer satisfaction.
Head Chef
Home Restaurant
01.2017 - 12.2018
- Self made project were i created themed tasting menus weekly in my house.
- Food was meant to be fun and experimental, with strive to gather my own ingredients.
Demi Chef De Partie
Suites Alba Resort & Spa
11.2016 - 12.2017
- Supervised daily kitchen operations, ensuring high standards of food quality and presentation.
- Monitored inventory levels, placing orders to maintain optimal stock for kitchen needs.
Pizzaiolo
Litaliana Pizzeria
05.2014 - 09.2016
- Worked every summer as a pizzaiolo while in school break.
- Crafted artisan pizzas using fresh ingredients and traditional techniques.
- Managed dough preparation and fermentation processes to ensure optimal flavor and texture.
Education
Bachelor of Arts - Food And Beverage
06-2018
Skills
- Menu development
- Food preparation
- Quality control
- Inventory management
- Leadership
- Fast Learner
Languages
English
Native or Bilingual
Portuguese
Native or Bilingual
Spanish
Limited Working
French
Limited Working
Tennis Player/Coach
Have played Tenis at a high level since very young, Got my coaching certificate and gave lessons during the pandemic and off time.
Tea and Coffee
I am a big coffee and tea aficionado. From knowing processes to regions to nerdy details, I am incredibly interested in it all.
Leather Bag Maker
For years now i play around with making leather goods, more specifically designer handmade bags. Picked up the hobby randomly as in portugal it is a very old custom to make leather goods.
Timeline
Sous Chef - The Wild Duck
12.2024 - 11.2025
Head Chef - Toshi
08.2021 - 10.2024
Senior Chef De Partie - Restaurant Story **
07.2019 - 01.2021
Chef De Partie - Hide Above *
11.2018 - 06.2019
Sous Chef - Portuguese FIFA World Cup Team
06.2018 - 07.2018
Chef De Partie - O Buke, Villa Pampilhosa Hotel
01.2018 - 10.2018
Head Chef - Home Restaurant
01.2017 - 12.2018
Demi Chef De Partie - Suites Alba Resort & Spa
11.2016 - 12.2017
Pizzaiolo - Litaliana Pizzeria
05.2014 - 09.2016
Eht Coimbra - Bachelor of Arts, Food And Beverage