Tomas Da Costa Cohen

Supervise and support kitchen staff to ensure efficient service and high food quality.

• Work across all sections, with a strong focus on grilling, butchery, and premium steak preparation.

• Maintain consistency, portion control, and presentation standards in every dish.

• Train and mentor junior chefs, fostering a strong team culture.

• Ensure food safety, hygiene, and HACCP compliance at all times.

• Contribute to menu development, bringing creative ideas and seasonal inspiration.

• Lead the kitchen team, overseeing all aspects of food preparation, service, and quality control.

• Develop and execute a menu that showcases premium steaks, and fresh seafood with innovative techniques.

• Work closely with suppliers to source the highest quality produce, ensuring consistency and sustainability.

• Maintain strict food safety, hygiene, and HACCP compliance.

• Train, mentor, and develop the kitchen brigade, fostering a culture of excellence and teamwork.

• Manage kitchen operations, including rostering, cost control, and stock management to optimize efficiency and profitability.

• Collaborate with the front-of-house team to ensure a seamless dining experience for guests.

• Stay ahead of culinary trends and bring fresh, seasonal ideas to the menu.

• Work closely with the Head Chef and Sous Chefs to execute the restaurant’s menu to the highest standards.

• Maintain strict food quality, presentation, and hygiene standards in line with the restaurant’s hatted status.

• Train, mentor, and support junior chefs, fostering a strong team culture.

• Assist in menu development, including seasonal changes and creative input on dishes.

• Manage mise en place, service preparation, and stock control efficiently.

• Ensure compliance with food safety regulations and kitchen cleanliness.

• Oversaw ordering of food supplies and ensured freshness of all products used in the kitchen
• Supervised and coordinated activities of cooks or workers engaged in food preparation
• Established and maintained high standards of food quality, hygiene, and safety in the kitchen
• Inspected supplies, equipment or work areas to verify conformance to established standards
• Coordinated with front-of-house staff regarding menu changes or special requests from customers
• Implemented cost-effective recipes and techniques to reduce food costs
• Ensured proper storage of food items according to safety guidelines
• Established quality control standards for food preparation and presentation
• Developed and implemented innovative recipes to enhance customer experience
• Standardized recipes and portion sizes to improve consistency in food quality
• Maintained a safe, sanitary work environment in compliance with health department regulations
• Collaborated with restaurant managers and front-of-house staff to ensure seamless service
• Implemented new cooking techniques that improved overall speed of service without compromising quality
• Created recipes that highlighted the use of fresh, local ingredients

• Managed food usage with proper stock rotation to prevent spoilage
• Prepped foods for dishes, including roasted, sautéed, fried and baked items
• Trained kitchen workers on culinary techniques
• Plated completed foods paying special attention to overall presentation and necessary garnishes
• Assessed inventory levels and placed orders to replenish goods before supplies depleted
• Abided by company standards in terms of portion and serving sizes
• Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal
• Safely operated kitchen equipment including industrial size mixers and tools
• Operated industrial mixers and other food processing machinery to support kitchen operations
• Supervised kitchen food preparation in demanding, high-volume environments
• Performed as head chef to maintain team productivity and restaurant quality
• Plated food according to restaurant artistic guidelines to promote attractive presentation
• Helped staff adhere to tough restaurant requirements through practical discipline and motivation
• Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor
• Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight
• Monitored food products, driving quality, freshness and integrity
• Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition

• Performed mise en place daily to efficiently prepare signature dishes
• Plated completed foods paying special attention to overall presentation and necessary garnishes
• Prepped foods for dishes, including roasted, sautéed, fried and baked items
• Abided by company standards in terms of portion and serving sizes
• Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal
• Managed food usage with proper stock rotation to prevent spoilage
• Trained kitchen workers on culinary techniques to increase productivity and boost workflow
• Washed utensils, plates and chopping boards between tasks to avoid cross-contamination

• Operated all kitchen equipment in a safe manner
• Observed the 'first in, first out' rule to ensure that food was properly used before its expiration date
• Prepared items for roasting, sautéing, frying and baking
• Plated meals paying special attention to garnishes and overall presentation
• Sanitized all counters properly to prevent food-borne illness
• Sliced fruit and vegetables for salads, entrees and desserts and stored them in the crisper

• Menu preparation and execution, following standardized recipes, preparation procedures, cost and service procedures
• Responsibility for the food quality of the section during service periods
• Training and mentoring of new and junior staff within the section to company standards
• Assist with and report back to head chef regarding staff motivation and engagement
• Complete and allocate tasks with regard to ordering, prep-lists and cleaning rosters
• Ensure safety of staff and patrons
• Supervise section staff in operating procedures for equipment as well as company rules, policies and procedures
• Minimize wastage and suggest procedural changes
• Security and maintenance of kitchen equipment and stock
• Manage hygienic food handling practices and food safety standards in line with company policies
• Ensure cleanliness of all restaurant areas; supervise all staff in regards to Occupational Health and Safety
• All deliveries are received and stored safely, in line with policies

• Promptly reported any maintenance and repair issues to Executive Chef
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
• Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
• Verified proper portion sizes and consistently attained high food quality standards
• Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues

• Promptly reported any maintenance and repair issues to Executive Chef
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
• Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
• Verified proper portion sizes and consistently attained high food quality standards
• Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
• Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
• Led shifts while personally preparing food items and executing requests based on required specifications

• Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
• Developed and executed seasonal menus, enhancing overall guest satisfaction.
• Trained new culinary team members on techniques and kitchen protocols.
• Collaborated with front-of-house staff to streamline service and improve dining experience.