Renan B
Candidate Number : 20091
Interview Notes
With 14 years of hospitality experience, he has held roles as Head Chef and restaurant owner, bringing strong expertise in Italian and Brazilian cuisines. He is skilled in menu development, kitchen management, and staff training, with additional experience in luxury cruise ship operations and HACCP compliance. He has also worked as a culinary instructor, demonstrating strong mentoring ability. Calm, adaptable, and creative, he performs well under pressure while maintaining high standards of hygiene and presentation, making him well-suited for senior roles in Australia’s hospitality sector.Year of Birth: 1970
Driver's License: No
Passport: Yes
Expiry 2030
About Me
I am a highly experienced Brazilian chef with 14 years of progressive hospitality expertise, including six years as head chef and restaurant owner. My career spans high-end dining, large-scale catering, and professional teaching. At Restaurante Pai e Mãe, I managed full kitchen operations, menu engineering, supplier negotiations, and rigorous hygiene compliance while training and leading a diverse team. Earlier roles included high-volume cooking for supermarkets and buffets, private event catering for weddings and corporate functions, and fine dining on Silversea Cruises’ Relais & Châteaux restaurant, where I perfected advanced techniques and adhered to HACCP protocols. I also spent two years as a culinary instructor, developing curriculum and mentoring aspiring chefs, which strengthened my communication and leadership skills. I specialize in Italian and Brazilian cuisines but am adept across international styles, with strong abilities in planning, organization, and creative problem-solving. Calm under pressure and committed to excellence, I bring a proven record of delivering exceptional dining experiences while building capable, motivated teams. For Australian hospitality employers, I offer both the technical mastery and managerial acumen needed to enhance kitchen standards, train staff, and delight guests in fast-paced, high-quality culinary environments.
Work Experience
Brazil
Head Chef/Owner
Nov 2019 - Apr 2026
- I lead every facet of a thriving Brazilian–Italian restaurant that serves hundreds of guests daily through both buffet and à la carte service. I engineer seasonal menus and create signature dishes that showcase advanced Italian and Brazilian techniques while negotiating with premium suppliers for the finest ingredients. I recruit, train, and mentor a multi-disciplinary team, instilling rigorous HACCP standards and modern plating precision. Overseeing budgets, inventory, and guest relations, I consistently elevate dining experiences and drive sustained business growth.
Brazil
Culinary Teacher
Sep 2018 – Oct 2020
- I designed and delivered comprehensive professional chef training, blending classical European methods with contemporary Brazilian flavors. I produced detailed lesson plans, demonstrated complex knife skills, stock development, and modern plating to classes of aspiring chefs, and provided tailored feedback to diverse learners. I maintained impeccable hygiene and safety protocols in fully equipped teaching kitchens, preparing graduates for the demands of fine-dining and high-volume operations. My mentoring fostered creativity and discipline, ensuring students left fully capable of succeeding in world-class kitchens.
International Waters
Cook
May 2015 – Oct 2015
- I prepared haute cuisine for the Relais & Châteaux restaurant aboard a luxury cruise liner, executing intricate multi-course menus for an elite international clientele. I performed meticulous mise en place, managed delicate seafood and premium proteins, and maintained flawless plating in a moving galley while meeting exact HACCP requirements. Adapting to constant motion and global guest expectations, I refined advanced European techniques and mastered the precision and timing essential for delivering five-star dining on the open sea.
Brazil
Head Chef
Jul 2013 – Dec 2017
- I conceptualized and delivered bespoke dining experiences for weddings, corporate banquets, and private parties ranging from intimate ten-guest dinners to celebrations of several hundred. I designed tailored menus, sourced specialty ingredients, and supervised all logistics, including temporary staff recruitment and on-site kitchen setup. I trained and directed ad-hoc teams in advanced cooking methods, maintained uncompromising hygiene standards, and consistently exceeded client expectations with elegant presentations and seamless multi-course service, earning a loyal roster of repeat high-profile customers.
Brazil
Cook
Jul 2012 – Mar 2014
- I produced an extensive buffet menu and à la carte offerings that featured slow-braised meats, hand-rolled pastas, and refined salads for a busy family restaurant. I managed daily mise en place, perfected stock reductions and sauce emulsions, and maintained precise temperature control for high-volume service. By streamlining prep and implementing disciplined stock rotation, I improved kitchen efficiency and upheld impeccable sanitation, ensuring consistent quality and guest satisfaction through peak service periods and large catered events.
Brazil
Cook
Jul 2011 – Jul 2012
- I executed large-scale production of ready-to-serve dishes for a high-traffic supermarket buffet, balancing speed with exacting flavor and presentation standards. I handled complex mise en place, prepared diverse proteins and sauces, and enforced strict hygiene and food-safety procedures. Working under demanding daily output targets, I strengthened my foundation in professional kitchen discipline, high-volume organization, and the precision required to maintain consistent quality across hundreds of servings every day, establishing the technical base for my future culinary leadership roles.
Education & Training
Curitiba, Brazil
Associante's Degree in Culinary Arts
Jul 2012 – Jun 2014
Certifications
Skills
- Chef - 14 Years
- Head Chef - 9 Years
- Chef De Partie - 3 Years
- Kitchen hand - 2 Years
- Restaurant Manager - 2 Years