Juan Vieira
Miami,Florida
Summary
Chef de cuisine, previously employed at restaurants, private affairs, and catered events pursuing educational experience alongside top star chefs. Working with premium ingredients and staff to serve innovative high-end dishes and create menus. Experience leading a culinary team during restaurant openings and events for the top catering company in Miami.
Overview
9
9
years of professional experience
Work History
Chef De Cuisine
Beauty And The Butcher
Coral Gables, FL
09.2022 - 11.2023
- Michelin recognized establishment within 3 months of opening .
- Designed the kitchen layout with General Contractor.
- Conceptualized menu with Chef Jeremy Ford focusing on dry aged meats, charcuterie, and local produce.
- Managed food budget by negotiating pricing without sacrificing ingredient quality.
- Arranged for kitchen equipment maintenance and repair when needed.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Worked closely with front-of-house staff to facilitate menu knowledge and improve sales.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
Executive Sous Chef
Stubborn Seed
Miami Beach, FL
02.2021 - 09.2022
- Part of the team who won a Michelin Star on its first year in Florida.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Consistently researched and developed new dishes and techniques with fellow sous chefs for seasonal tasting menus.
- Promoted teamwork among kitchen staff to create a positive work environment that encouraged creativity and collaboration.
- Met labor cost budget by effectively scheduling kitchen staff according to business needs.
Sous Chef
Constellation Culinary Group
Miami, FL
04.2020 - 09.2020
- Oversaw and managed food production of 175,000 individually frozen meals per week
- Helped improve overall operation allowing production to grow per client request, originally started at 50,000 frozen meals per week
- Constellation was a support branch of Independent Living Systems during the peak of COVID-19.
Executive Sous Chef
Verde By Constellation Culinary Group
Miami, FL
02.2020 - 04.2020
- Assisted the regional Culinary Director in the revamping of the restaurant concept and menu, and retrained staff for the transition.
- Responsible for the hiring and onboarding of new staff members.
- Implemented new standard operating procedures as well opening and closing check list
- Weekly inventory and food budget based on forecasted museum ticket sales to keep low food cost
- Due to COVID-19 museum and its food and beverage outlets halt all operations
Lead Commis
The Surf Club Restaurant
Miami, FL
01.2019 - 02.2020
- Played an important role as the lead commis training the staff on maintaining Thomas Keller standards
- Worked closely with the AM Sous Chef on creating production list and delegating to team
- Executed exclusive menus for both internal private events and off site events in addition to regular service.
Lead Commis
D.o.a
Miami, FL
11.2016 - 04.2017
- Part of the opening team and accountable for creating morning prep based on food inventory combined with reservations/forecast for the day
- Maintained a clean and sanitary work environment, adhering to strict health department guidelines and preventing crosscontamination.
- Delegated prep responsibilities, organizing duties and break down duties to prep cook team.
Lead Event Chef / Saucier
Starr Catering Group
Miami, FL
08.2014 - 03.2016
- Responsible for leading events according to client timeline while overseeing food preparation and presentation
- Working alongside the executive chef to execute tastings and events
- Named lead saucier, responsible for teaching fellow staff recipes, completing prep lists of sauces, and coordinating pack outs.
Skills
- Menu Development
- Team Leadership
- Conflict Resolution
- Menu Costing
- Special Event Catering
- Staff Training
- Special Event Catering
- Special Event Catering
Skills Abilities
Transitioned restaurants as an executive chef by developing recipes, menus, and training culinary staff. Lead catered events for up to 250 guests, while managing and supervising chefs. Trained staff on stations for food execution, knife skills, and quality control., Able to orchestrate restaurant service by communicating with all BOH on ticket times and quality control, while collaborating with the FOH to ensure top service and guest satisfaction., Trained ServSafe chef to ensure risk management and the success of restaurant and foodservice operations.
References
- Manuel Echeverri, Chef De Cuisine, 954.326.0072, Thomas Keller Restaurant Group
- Hedy Goldsmith, Executive Chef, 786.436.4805, Constellation Culinary Group
- Diego Caro, Sous Chef, 202.445.9777, Thomas Keller Restaurant Group
- Aaron Janus, Executive Chef SE Miami, 772.418.7217, Constellation Culinary Group
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Chef De Cuisine
Beauty And The Butcher
09.2022 - 11.2023
Executive Sous Chef
Stubborn Seed
02.2021 - 09.2022
Sous Chef
Constellation Culinary Group
04.2020 - 09.2020
Executive Sous Chef
Verde By Constellation Culinary Group
02.2020 - 04.2020
Lead Commis
The Surf Club Restaurant
01.2019 - 02.2020
Lead Commis
D.o.a
11.2016 - 04.2017
Lead Event Chef / Saucier
Starr Catering Group
08.2014 - 03.2016