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10 years working in different culinary fields: events, consultant for restaurants, professor and executive chef. Studying a Master in Culinary Arts and Kitchen Management and looking forward to improve my knowledge and build up a solid career.
Working as a professor for more than 5 years I experienced and acquired knowledge in different kitchen departments such as garde manger, pastry, classic and international cuisine.
The last experience working as an executive chef I developed strong ability working as a team leader and coaching, managing 17 restaurants and 15 coffee shops. Responsible for organizing nutrition and food services, menu planning, managing costs, financial analysis and other managerial tasks and operations. Reduced drastically the use of processed ingredients. Acquired experience working within a large and structured institution with limited resources and flexibility.
Sesc - Florianópolis, BrazilF&B otherSeptember 2016 - July 2018 · 1 year and 11 months
SESC is the leading Brazilian non profit organization maintained by retail companies since 1946. It provides health, leisure, culture and social assistance to local communities. Manager of 17 restaurants and 15 coffee shops. Responsible for organizing nutrition and food services, menu planning, managing costs, financial analysis and other managerial tasks and operations. Focused in team development and coaching. Acquired experience working within a large and structured institution with limited resources and flexibility. Achievements: responsible for the implementation of new and healthier cooking practices. Reduced drastically the use of processed ingredients. Eliminated the use of industrialized sauces and decreased the use of hydrogenated and trans fat.
Faculdade Estácio - Florianópolis, BrazilF&B kitchenJuly 2015 - July 2016 · 1 year and 1 month
Responsible for theory and practical lectures in Asian Cuisine (chinese, japanese, indian and thai), Brazilian Cuisine and Arabic Cuisine. Culinary formations and history in each module, main ingredients, basic cooking techniques and traditional recipes.
Instituto Gastronômico das Américas - Florianópolis, BrazilF&B kitchenJanuary 2013 - January 2015 · 2 years and 1 month
Responsible for classes and cooking practices in each module: World Cuisine, French Cuisine and Chef Training (basic cooking skills, poultry, fishes and basic skills in pastry and bakery).
Servico Nacional de Aprendizagem Comercial - SENAC Sao Paulo - Florianópolis, BrazilF&B kitchenFebruary 2012 - January 2017 · 4 years and 12 months
SENAC is the leading Brazilian non profit organization maintained by retail companies since 1946. Their mission is focused on people and companies development through educational actions (workshops, bachelor degree and specializations) in Services, Tourism and Hospitality. Main activities: Cooking professor in basic cooking techniques, Thai and Indian cooking, Brazilian cuisine, "garde manger", pastry assistant, pizzas and toppings, meats and sauces, and finger food. Consultant in “Menu Planning” in local restaurants and bars. Interviews and cooking classes on TV stations.
Hotel-School Sant Pol de Mar [ HSD ] - Catalonia, SpainOctober 2018 - Now
Master in Culinary Arts and Kitchen Management.
Uninter - Florianópolis, BrazilFebruary 2012 - January 2013
Specialization in Teaching Methodology in Higher Education
Centro Universitário UNIEURO - Brasília, BrazilFebruary 2007 - February 2009
Bachelor in Culinary Arts and Restaurant Management
PortugueseNative or fluent100%
- event organizer
- F&B management
- Good leadership skills
- Highly organised
- Knife skills
- Line cook