Bruno Gomes Porto
Dublin
Summary
Versatile and results-driven Culinary Professional with over 15 years of international experience across fine dining, luxury hospitality, river cruises, and high-volume kitchens. Strong operational background in pass coordination, menu development, HACCP compliance, and GP optimization. Proven ability to lead brigade teams under high pressure, streamline kitchen workflows, and consistently maintain fine-dining standards.
Overview
3
3
Languages
9
9
years of professional experience
Work History
Chef de Partie
Oslofjord Convention Center
Melsomvik, Norway
04.2025 - 04.2026
- Executed culinary operations for large-scale events, ensuring consistent quality for up to 15,000 guests.
- Prepared and executed complex recipes, contributing to high-quality dining experiences.
- Assisted Sous Chef in menu execution, managed inventory, and trained new staff to uphold culinary standards.
- Rigorously maintained food safety standards (IK-mat), ensuring correct labeling, vacuum sealing (sous-vide) storage, and temperature control across all production lines.
Sous-Chef at Ship: Amadouro
Douro Azul - River Cruises
Porto
05.2024 - 11.2024
- Collaborated with the Head Chef to refine and update the menu, keeping offerings fresh and aligned with current culinary trends.
- Established clear standards for cooking, garnishing and presenting food.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Enforced health and safety standards for food storage, preparation and handling.
Sous-Chef
Restaurant Mãe “Cozinha com Amor”
Lisbon, Portugal
03.2019 - 08.2022
- Managed kitchen operations and staff to ensure seamless workflow.
- Collaborated with the Head Chef to refine and update the menu, keeping offerings fresh and aligned with current culinary trends.
- Supported head chef with training and mentoring new kitchen team members.
- Maintained organised, clean workspaces to prepare for service.
- Serviced stoves to enhance kitchen efficiency.
Executive Chef
Nattas Restaurant
Abu Dhabi, United Arab Emirates
05.2017 - 06.2018
- Led team of chefs and kitchen staff, cultivating collaboration to uphold high-quality standards.
- Designed seasonal menus, adapting offerings to utilise fresh, local produce and meet customer demand.
- Monitored food quality and managed stock, reducing waste and enhancing efficiency.
- Estimated food and labour costs, ensuring operations adhered to budgetary constraints.
Education
Management and Kitchen Production Course - EQF Level 5 / NFQ Level 6 Equivalent
School of Hospitality and Tourism Coimbra
Portugal02-2014
NVQ Level 4 - Equivalent to secondary school
EPAV School
PortugalSkills
- Food preparation
- Culinary creativity
- Attention to Detail
- Waste reduction
- Menu development
- Inventory management
- Problem solving
- Effective communication skills
Languages
Portuguese
First Language
English
Advanced
C1
French
Beginner
A1
Timeline
Chef de Partie
Oslofjord Convention Center
04.2025 - 04.2026
Sous-Chef at Ship: Amadouro
Douro Azul - River Cruises
05.2024 - 11.2024
Sous-Chef
Restaurant Mãe “Cozinha com Amor”
03.2019 - 08.2022
Executive Chef
Nattas Restaurant
05.2017 - 06.2018
Management and Kitchen Production Course - EQF Level 5 / NFQ Level 6 Equivalent
School of Hospitality and Tourism Coimbra
NVQ Level 4 - Equivalent to secondary school
EPAV School