Executive chef
Resume:
JOAO COSTA
Executive Chef Culinary Operations Airline & High-Volume Catering
Bergenfield, NJ 07621 +1-551-***-**** ***********@*****.***
Professional Summary
High-performing Chef offering 29 years of restaurant experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams. Top-notch professional with expertise in menu development, kitchen management, and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Core Experience Highlights
•Airline catering and high-scale operations
•Hundreds of thousands in weekly production volume
•Approximately 23,000 portions per day
•Multiple kitchen environments
•Compliance, sanitation, and food safety oversight
Work Experience
Culinary Compliance Director
LSG Sky Chefs New York, NY
June 2021 – Present
•Verified compliance in preparation of menu items and customer special requests.
•Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
•Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
•Oversaw business operations, inventory control, and customer service.
•Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
•Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
•Generated employee schedules and work assignments and determined appropriate compensation rates.
•Developed kitchen staff through training, disciplinary action, and performance reviews.
Executive Sous Chef
DO & CO Airline Catering Jamaica, NY
March 2017 – June 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.
•Oversaw business operations, inventory control, and customer service.
•Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
•Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
•Generated employee schedules and work assignments and coordinated staff teams to boost productivity.
•Modernized work processes to reduce guest wait times and boost daily output.
•Inspected kitchens to observe food preparation quality, food appearance, and cleanliness of production and service areas.
Executive Chef
Coppola’s Italian Restaurant New York, NY
June 2013 – June 2017
•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.
•Oversaw business operations, inventory control, and customer service.
•Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
•Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
•Developed kitchen staff through training, disciplinary action, and performance reviews.
•Interacted with guests to obtain feedback on product quality and service levels.
Executive Chef
Hopscotch New Jersey
June 2006 – June 2013
•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.
•Scheduled and received food and beverage deliveries, adhering to food cost and budget.
•Handled and stored food to eliminate illness and prevent cross-contamination.
•Initiated training for new team members on culinary techniques to improve productivity and kitchen workflows.
•Oversaw scheduling, inventory management, and supply ordering to maintain a fully stocked kitchen.
•Interacted with guests to obtain feedback on product quality and service levels.
Education
Bachelor of Applied Arts
Culinary Institute of America Hyde Park, NY
May 2001
General Studies
James J. Ferris High School Jersey City, NJ
June 1993
Certifications
•Food Handler Certification
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