Joao Ribeiro de Morais


Location 15h@2xQueens, NY

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Work Experience
  • Busser
    VANDALNew York, NY, US
    Dec. 2016 to Present (1 year)

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    Role & Tasks:

    I clear tables, assist the wait staff, occasionaly take orders, serve food and drinks.

  • 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 1 year)

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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).

  • 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


Advanced Knife Handling


Ordering / Receiving

Over 300 covers a night

Pasta Cooking


Pasta making

Pizza Cooking

Equipment Maintenance


Family Meal


Fish Cookery

Sauce Development

Fish butchery

Food / Beverage Pairing

Staff education / motivation


General knife handling



Up to 300 covers a night

Kitchen Cleaning/Sanitation

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wood Fire Cooking

Portugues, spanish , English Fluent
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