Joao Ribeiro de Morais

Line Cook

Location 15h@2xQueens, NY

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Work Experience
  • Line Cook

    Corner Cafe & BakeryNew York, NY, US
    Jul. 2015 to Oct. 2015 (3 months)

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    Role & Tasks:

    I worked on the grill as a line cook. I also did prep work for events and the restaurant.

  • Waiter

    Attimo Restaurante
    Feb. 2012 to May. 2013 (1 year and 2 months)

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    Role & Tasks:

    I was part of the service staff. I received orders, placed them with kitchen staff and served both food and beverages.

  • Chef de Partie

    Clos RestauranteSão Paulo, São Paulo, BR
    Feb. 2011 to Feb. 2012 (12 months)

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    Role & Tasks:

    I oversaw and prepared meats and crudites. There was service involved.

  • Chef de Cuisine

    Lá da VendaSão Paulo, São Paulo, BR
    Mar. 2010 to Jan. 2011 (10 months)

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    Role & Tasks:

    I oversaw inventory, material and food orders, prep-work, production and service.

  • Pastry Chef

    Praça São LourençoSão Paulo, São Paulo, BR
    Apr. 2009 to Apr. 2010 (12 months)

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    Role & Tasks:

    I worked in pastry prep, production and service.

  • Culinary Stagiaire

    D.O.M Restaurant
    Feb. 2009 to Mar. 2009 (Less than a month)

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    Role & Tasks:

    I shadowed and worked alongside the prep and line cooks. I also shadowed executive chef/owner: Alex Atala.

  • Grill Cook

    Martin Berastegui Restaurant
    Jul. 2007 to Dec. 2008 (1 year and 5 months)

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    Role & Tasks:

    I worked in the meat station: butchering, seasoning and prep-work. Event work: prep work and set-up of food. Towards the end of my time there I also worked as a sommelier assistant and worked service when there were events.

  • Garde Manger

    Hotel Sofitel
    Sep. 2005 to Feb. 2007 (1 year and 5 months)

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    Role & Tasks:

    I worked on the cold salads, cold buffet (set-up and prep), brunch (prep) and events (prep work: hot dishes, cold dishes, and desserts).

Education
  • Culinary Arts
    Universidade Anhembi MorumbiJaboticabal, São Paulo, BR
    Jan. 2005 to Jul. 2007

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    Gastronomy and Culinary Arts Degree • GPA: 3.5

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