Joao Costa
Metuchen,NJ
Overview
6
6
years of professional experience
Work History
Sous Chef
Do&co Airline Catering
06.2021 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Executive Chef
New Vision Nutrition
08.2017 - 06.2021
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
Education
Bachelor Of Applied Arts - Culinary Science
Culinary Institute of America
Hyde Park, NY05.2001
Skills
- Food Preparation and Safety
- Guest Satisfaction
- Collaborative Relationships
- Vendor Relations
- Food Spoilage Prevention
- Dish Preparation
- Menu Planning
- High-Quality Ingredients
- Garnishing and Plating
- High-Volume Environments
- Profit Target Achievement
- Safety Management
- Conflict Resolution
- Kitchen Management
- Staff Training
- Coaching and Mentoring
- Ordering and Requisitions
- Food Preparation Supervision
- Commanding Leadership Style
- Safe Food Handling
- Recruiting and Hiring
- Verbal and Written Communication
Languages
Creole / Spanish and English
Full Professional
Quote
Judge a man by his questions rather than his answers.
Voltaire
Timeline
Sous Chef
Do&co Airline Catering
06.2021 - Current
Executive Chef
New Vision Nutrition
08.2017 - 06.2021
Bachelor Of Applied Arts - Culinary Science
Culinary Institute of America
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