Miguel De Carvalho
Winter Haven,FL
Summary
Dynamic Executive Chef specializing in innovative menu development and effective team leadership. Demonstrated success in elevating food presentation and optimizing budget efficiency, consistently delivering exceptional culinary experiences.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Executive Chef
American CruiseLine's
Oregon City, Oregon
04.2025 - Current
- Trained new kitchen staff on basic cooking techniques.
- Monitored the kitchen area and staff to maintain overall safety, and establish proper food handling techniques.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Prepared high-quality dishes in line with cruise line standards.
Corporate Executive Chef
Mutra
Miami Beach, Florida
01.2025 - 05.2025
- Developed innovative menu items reflecting seasonal ingredients and culinary trends.
- Conduct quarterly training sessions for kitchen staff, resulting in a 25% improvement in food safety compliance.
- Collaborated with suppliers to source high-quality ingredients for menu execution.
- Oversaw inventory management to maintain stock levels and minimize waste.
- Collaborate with corporate teams to design new menu items and seasonal promotions, increasing overall revenue by 18%.
- Analyzed financial statements such as income statements and balance sheets to determine budget needs.
Chef-Proprietor
Culinary Miguel
Salem, New York
11.2019 - 01.2025
- Assisted in training new kitchen staff on operational procedures.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Prepared diverse menu items with attention to quality and presentation.
- Develop customizable banquet menus tailored to client preferences and wine pairing suggestions.
- Offered passionate and skilled cooking classes to individuals looking to enhance their culinary skills and knowledge, and team-building events.
Executive Chef
Stellas Restaurant
Blackhawk, CA
02.2017 - 10.2019
- Prepared high-quality dishes in line with restaurant standards.
- Maintained cleanliness and organization in kitchen areas.
- Followed food safety guidelines during food preparation.
- Managed inventory and ordered supplies as needed.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
Head Chef
Hotel Cervantes
Linares, Spain
01.2014 - 01.2017
- Gained hands-on experience in a Michelin-starred kitchen, assisting with daily prep and service during high-volume dinner services.
- Learned traditional Spanish cooking techniques and contributed to the preparation of gourmet dishes.
- Took the initiative to research new trends in cuisine styles or culinary methods.
- Supervised cooks in preparing meals according to recipes and special dietary requirements.
Sous-Chef
Garrett Estoril Restaurant
Estoril, Portugal
03.2011 - 12.2016
- Assisted in the preparation of upscale, multi-course meals for high-profile banquets and events, serving up to 500 guests.
- Prepared and executed high-quality dishes in a fast-paced kitchen environment.
- Coordinated with front-of-house staff for timely meal service delivery.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Plated food according to the restaurant's artistic guidelines to promote attractive presentation.
- Performed weekly inspections of all equipment for safety compliance.
Education
Bachelor of Science - Culinary Arts
Escuela De Hosteleria
DE Cadiz Spain 06-2004
Skills
- Menu development
- Team leadership
- Inventory management
- Food presentation
- Food plating and presentation
- Food stock and supply management
- Budgeting and cost control
- Banquets and catering
- Event coordination and execution
- Client consultation and menu customization
- Ensuring compliance with health and safety regulations
- Implementing innovative cooking techniques to enhance flavor
- Food safety and sanitation
- Fine-dining expertise
Accomplishments
· Best Banquet Chef – Salem, NY Catering Awards, 2021
· Top Event Menu Design – Blackhawk, CA Culinary Excellence Awards, 2018
· Gold Medal – Linares Annual Chef’s Competition, Banquet Category, 2017
Languages
Spanish
Native/ Bilingual
Portuguese
Native/ Bilingual
English
Full Professional
Italian
Native/ Bilingual
French
Native/ Bilingual
Certification
- Cooking, Baking, and Pastry Certificate 2002
Timeline
Executive Chef
American CruiseLine's
04.2025 - Current
Corporate Executive Chef
Mutra
01.2025 - 05.2025
Chef-Proprietor
Culinary Miguel
11.2019 - 01.2025
Executive Chef
Stellas Restaurant
02.2017 - 10.2019
Head Chef
Hotel Cervantes
01.2014 - 01.2017
Sous-Chef
Garrett Estoril Restaurant
03.2011 - 12.2016
Bachelor of Science - Culinary Arts
Escuela De Hosteleria