Sous Chef Quality Control

HERDSON BRITO

[347-***-****] [************@*****.***] [Queens,NY]

SOUS CHEF CHEF DE PARTIE LINE COOK

Experienced and passionate chef with a strong background in fine dining and luxury hospitality. Skilled in high-volume kitchen operations, menu development, and maintaining exceptional culinary standards. Adept at leading kitchen teams, ensuring smooth service, and delivering high-quality dishes with precision and consistency. PROFESSIONAL EXPERIENCE

Fasano Fifth Avenue New York, NY

Sous Chef 2024 – 2025

•Assisted in leading the kitchen at Fasano Fifth Avenue, a private hotel and members-only club.

•Supported the Executive Chef in daily operations, ensuring high standards of food preparation and presentation.

•Managed kitchen staff, coordinated service execution, and upheld quality control during peak hours.

•Contributed to menu development, incorporating seasonal ingredients and innovative techniques.

•Maintained inventory, optimized food costs, and ensured compliance with health and safety regulations.

Fasano Gastronomy & Hotels 2015 – 2025

Baretto – Hotel Fasano São Paulo, Brazil

Sous Chef 2021 – 2023

•Oversaw kitchen operations in one of São Paulo’s most renowned fine-dining venues.

•Worked closely with the head chef to execute high-end dishes and ensure smooth kitchen workflow.

•Trained and mentored junior kitchen staff, promoting efficiency and culinary excellence.

•Ensured consistency in food quality, plating, and service standards. Hotel Fasano Las Piedras Punta del Este, Uruguay Sous Chef Summer 2022, Summer 2023

•Led kitchen teams during peak summer seasons at this prestigious luxury hotel.

•Assisted in crafting seasonal menus tailored to international guests.

•Maintained high standards of food safety, quality control, and efficient kitchen organization. Nonno Ruggero – Hotel Fasano São Paulo, Brazil

Chef de Partie 2017 – 2021

•Specialized in preparing and plating high-end Italian and Brazilian cuisine.

•Managed a specific kitchen station, ensuring precision and efficiency in dish execution.

•Assisted in training new team members and maintaining a smooth kitchen operation. Line Cook 2015 – 2017

•Gained hands-on experience in food preparation, knife skills, and kitchen organization.

•Worked across different stations, developing expertise in various cooking techniques. EDUCATION

•Hotec Gastronomia e Hotelaria São Paulo, Brazil – Culinary & Hospitality Studies, 2014 – 2016

SKILLS & EXPERTISE

•Fine Dining & Luxury Hospitality

•High-Volume Kitchen Operations

•Menu Development & Seasonal Ingredients

•Leadership & Team Coordination

•Food Safety & Quality Control

•Cost Management & Inventory Control

•Plating & Presentation Techniques

•Supplier Relations & Ingredient Sourcing

LANGUAGES

•English

•Portuguese (Native)

•Spanish (Proficient)

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