Vinicius Costa
Dublin
Summary
Passionate culinary professional demonstrating strengths in diverse cooking techniques and menu planning. Adapts to fast-paced environments through effective multitasking and prioritisation. Committed to delivering quality food and enriching guest experiences.
Overview
5
5
years of professional experience
Work History
Sous Chef
Toca Tapioca House
Dublin, Ireland
2024.04 - 2026.02
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Coordinated with front-of-house staff to ensure timely delivery of dishes, enhancing overall guest dining experience.
- Enforced health and safety standards for food storage, preparation and handling.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
- Led a team of junior chefs, providing training and guidance to improve skills and foster a collaborative work environment.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Conducted inventory checks and placed orders for kitchen supplies, whilst maintaining budget constraints and minimising waste.
- Created kitchen rotas, planning based on busy restaurant periods, required cover and budgets.
- Implemented health and safety protocols in the kitchen, ensuring compliance with food hygiene regulations and standards.
- Recruited and trained kitchen staff to meet high expectations for performance and quality.
Pizza Chef
The Point Pizza
Dublin, Ireland
2024.05 - 2025.04
- Prepared a variety of high-quality pizzas, adhering to traditional and contemporary recipes.
- Kept food preparation areas sanitised for excellent hygiene standards.
- Completed daily checklists of tasks to meet health codes and maintain clean space.
- Monitored food waste and implemented measures to minimise it, contributing to cost reduction efforts.
- Maintained a clean and organised kitchen environment, following rigorous hygiene standards.
- Prepared food to match quality standards and customer expectations.
- Conducted food preparation tasks, including dough kneading, ingredient chopping, and sauce preparation.
- Implemented and adhered to health and safety regulations, ensuring a safe working environment.
- Arranged stored produce in date order to reduce kitchen waste.
- Cleaned cooking equipment between uses to minimise build-up and prevent cross-contamination.
- Managed ingredient inventory, conducted regular stock checks, and placed orders to avoid shortages.
- Ordered fresh ingredient deliveries to meet stock demand.
- Provided training and guidance to junior chefs, improving their cooking skills and kitchen practices.
- Operated grill to prepare beef and chicken for use in sandwiches and on salads.
Head Chef
Pizzaria Charlie Brown
Sao Paulo , Brazil
2021.08 - 2024.02
- Controlled food costs through expert ingredient sourcing and meal planning.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Developed and maintained a positive working environment, encouraging teamwork and addressing conflicts promptly.
- Estimated food and labour costs and kept operations within budgets.
- Controlled and directed food preparation and service in high volume kitchen.
- Planned menus for daily use, special events and seasonal promotions.
- Implemented stringent hygiene and safety protocols, adhering to regulatory standards for food preparation and storage.
- Recruited and trained kitchen staff to meet high expectations for performance and quality.
- Established clear standards for cooking, garnishing and presenting food.
- Collaborated with front-of-house managers to streamline communication between kitchen and dining area for optimal service.
- Monitored quality, presentation and quantities of plated food across line.
- Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.
- Monitored kitchen equipment maintenance, scheduling repairs and upgrades to ensure operational efficiency.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Created decorative displays of food items to attract customer attention and boost sales.
- Assisted restaurant management with pricing, providing information about ingredient costs and correct portioning.
Skills
- Food preparation
- Food safety awareness
- Staff leadership
- Inventory management
- High-volume cooking
- Team collaboration
- Cost control
- Kitchen organization
- Food Hygiene
- Staff supervision
- Portion control
- Food plating and presentation
- Stock control and ordering
- Hazard analysis and critical control points (HACCP)
- Cleaning and sanitizing methods
- Budget control
- Time-Sensitive coordination
Languages
English
Upper Intermediate
B2
Portuguese
Proficient
C2
Spanish
Upper Intermediate
B2
Timeline
Pizza Chef
The Point Pizza
2024.05 - 2025.04
Sous Chef
Toca Tapioca House
2024.04 - 2026.02
Head Chef
Pizzaria Charlie Brown
2021.08 - 2024.02
Work permit
- Permission to work full time -Stamp 1