Francisco Vita Neto

Francisco Vita Neto

Chef Cook & Fruit carver Expert. at Carving NET School - Website:
Lives in Lisbon, Portugal
over 6 months ago

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• Food production in hotel, catering and hospitality industry since 2001 • Problem-solver • Flexible and self-motivated • Maintain food cost standards • Able to operate independently or as a team-player/leader • Promote safety and proper food sanitation according to HACCP and ISO 22000 rules • Easily adaptable to new environments and challenges • Introduce new products • Enjoy working with people from varied cultures and back-grounds • Operations improvement, Client relations, Negotiations,Team building.


  • Chef Cook & Fruit carver Expert.

    Carving NET School - Website: - Lisbon, Portugal

    April 2015 - Now · 3 years and 8 months

    Fruit & veg carvings for special events.

  • Chef Cook & Camp Boss

    Sodexo International Catering - Cotonou, Benin

    November 2013 - March 2015 · 1 year and 5 months

    As Chef Cook & Camp Boss in Offshore catering and hospitality companies of Oil & Gas I am focused in a competent, productive and smooth work in kitchens, restaurants and living-quarter in order to keep running the every day meals and satisfactory level of life onboard. Nowadays I manage a mid-sized staff. I also ensure a good relationship with customers concentrating all efforts improving the quality of service comprising but not only: • Daily preparation of 250 meals, 3 times per day, • Stocks management, • Cost Control, • Crew-changes coordination, • Provide on-the-job training, • Waste management, • Guarantee hygiene standards and workplace safety, • Ensure customer satisfaction delivering an outstanding level of service at all times, • Ensure a long term relationships with client, • Maintain and develop Sodexo team and service spirit. • Coordinate emergency response activities and situations, • Maintain standards of safety according to Company's Health policy, • Hygiene audits.

  • Chef Cook & Camp Boss

    Sodexo International Catering - Pointe-Noire, Republic of the Congo

    March 2013 - October 2013 · 9 months

    As Chef Cook & Camp Boss here is some of my duties and responsibilities to the smooth running in this operation: • Daily preparation of 120 meals, 3 times per day, • Running and supervising clients’s accommodation, • Checking compliances on kitchens, living-quarter and restaurant in a daily basis, • Planning & Implementation of menus, • Cost Control, • Supervision for House keeping and maintenance, • Management of a mid-sized Staff, • Hygiene audits in kitchen & restaurants including use by date and storage methodologies to ensure health and sanitation standards, • Coordinate emergency response activities and situations, • Preparation of financial reports in monthly basis for Operations manager, • Maintain standards of safety according to Company's Health policy, • Follow and maintain Company service standards of Quality according to Quality management System.

  • Chef Cook & Camp Boss

    Sodexo International Catering - Luanda, Angola

    January 2011 - February 2013 · 2 years and 2 months

    Some of my main responsibilities: • Preparation of 500 meals, 3 times per day, • Planning staff shifts and rotas, • Ensuring health and safety regulations are strictly observed, • keeping financial and administrative records, • Managing and monitoring spending levels, • Maintaining stock levels and ordering new supplies, • liaising with suppliers and clients, • Ensure a high level of delivered service According to contracts, • Monitoring quality standards, • Dealing with staffing and client issues, • Managing the food and beverage provision for functions and events, • Planning menus in consultation with chefs, • Recruiting and training permanent and casual staff, • Organising, leading and motivating the catering team, • Budgeting and establishing financial targets and forecasts, • Monitoring the quality of the product and service provided, • Management of sales and profit & financial expectations, • Hygiene audits on the Rig, • Setting and agreeing budgets, • Preparation of financial reports in monthly basis for Operations manager.

  • chef cook

    Casa da Comida Lda. - Luanda, Angola

    September 2008 - August 2009 · 12 months

    Preparation of 750 daily meals, 3 times per day, Planning, organising and developing the food and beverage according customers expectations while keeping good margin of business profitability. Maintain food and hygiene standards according to HACCP rules and financial targets. I was involved in the day-to-day running of operations including staff supervision and events management. Coordination of others managers and supervisors to handle the different catering functions including other outlets linked to Casa da Comida company.

  • Head Chef

    Dorisol Ancorar Suit Resort - Porto de Galinhas, Brazil

    July 2007 - May 2008 · 11 months

    As a Head Chef I was responsible for the selection of ingredients, preparation of Typical & international dishes, combination of flavors and its submission. Maintain order and hygiene in the kitchen according to HACCP rules, coordination of my staff consisting of 43 employees in the preparation of the national and international dishes. Development of menu projects harmonizing appetizers, cold dishes, main dishes, desserts and drinks. Stock management and inventories.

  • Head Chef

    Fratello Vita Famiglias das massas. - Recife, Brazil

    April 2001 - June 2007 · 6 years and 3 months

    To be the head of our own business is really an enriching experience as it gives us the opportunity to deal with all the different groups of people and ethnicities as well as manage crises and difficult situations all this while maintaining business profitability and harmony with employees. Managing the purchasing department, production, stock and human resources at the same time is a challenge of the most interesting for learning.


  • Bacharelado

    Serviço Nacional de Aprendizagem Comercial - SENAC Sao Paulo - Lisbon, Portugal

    January 2001 - December 2001

    This course equips us with all the techniques of the cook's practice: From the management and organization of the kitchen, stock control, mise-en-place, how to use ingredients, cooking methods, menu execution, presentation of culinary productions, HACCP, team leadership, drinks, desserts, Italian pasta, meats, poultry, fish and international cuisine.


  • French
    Native or fluent
  • Portuguese
    Native or fluent
  • English
    Professional working


  • Brazilian dishes
  • cake designer
  • food cost control
  • Master Fruit carver
  • Molecular Gastronomy
  • Pizzaiolo
  • Portuguese dishes
  • sushiman
  • Umami researcher


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