Renato Linhares

As a Chef de Partie responsible for the main course in the Italian restaurant under the leadership of Head Chef Francesco Francavilla and Executive Chef Nuno Costa at the five-star Epic Sana hotel, I supervised the preparation and presentation of authentic Italian dishes, ensuring quality and consistency at every service. I worked closely with the kitchen team, coordinating recipe development, managing ingredient inventory, and maintaining hygiene and food safety standards. My role required a deep understanding of Italian culinary techniques and a strong ability to thrive in a dynamic environment, contributing to the exceptional dining experience the restaurant offers.

As a Head Chef in a Portuguese wine restaurant, I oversaw all kitchen operations, focusing on delivering authentic, high-quality Portuguese dishes that paired well with our extensive wine selection. I developed seasonal menus highlighting local ingredients and traditional recipes while managing and training kitchen staff to foster a collaborative atmosphere. I ensured compliance with health and safety regulations, managed food inventory and costs, and worked closely with local suppliers. During service, I monitored dish preparation and presentation, responded to customer feedback, and made adjustments to enhance the dining experience, all while striving for culinary excellence in Portuguese cuisine

I was responsible for supervising a specific station in the kitchen, ensuring the preparation and presentation of high-quality dishes in accordance with the restaurant's standards. My main duties included creating dishes and guiding junior cooks, ensuring they followed hygiene and food safety regulations. Additionally, I monitored the quality of the dishes served and managed the inventory of ingredients, placing orders as necessary to avoid waste.

Prepare and deliver instructional materials for Gastronomy classes in accordance with guidelines and pre-assigned content. Administer exams, develop in-class projects, and clarify students' questions. Courses taught: molecular cuisine, food and wine pairing, basic techniques, and international cuisine.

Greet and attend to customers, welcoming them and serving beverages in the wine cellar and during events. Organize and manage work materials, beverages, cleanliness, hygiene, and workplace safety. Additionally, provide wine service.

I was responsible for preparing and cooking dishes according to the restaurant's menu and specifications, ensuring they were presented in a timely and visually appealing manner. I assisted the head chef and sous chef with daily kitchen operations, maintaining high standards of hygiene, safety, and cleanliness in the kitchen. Additionally, I monitored stock levels, ensuring proper storage and rotation of ingredients.

As a Kitchen Intern, I assisted the culinary team in daily operations, acquiring essential skills and gaining valuable hands-on experience in a fast-paced, professional kitchen environment.