RAUL VICTOR DA SILVEIRA
Miami,FL
Summary
Versatile Chef with extensive experience in fine dining, large-scale production, and leading high-performing teams. Skilled in cost control, sanitation, menu development, consistency, and operational leadership.
Adept at managing food preparation processes, ensuring quality, and maintaining high standards. Proven ability to foster team collaboration and adapt to dynamic situations.
Able to commute for work.
Overview
10
10
years of professional experience
Work History
Executive Chef
Comissary Kitchen Motek Aventura
Miami
10.2024 - Current
- Lead BOH operations and commissary production for 8 locations. Manage scheduling, purchasing, vendor relations, menu development, inventory systems, cost analysis, and recipe scaling.
Owner & Chef
Rossinirs LLC
Miami
12.2021 - Current
- Provide private chef services, catering, and personalized nutrition-focused meal programs. Manage menus, purchasing, client relations, and event execution.
Sous Chef
Motek Aventura
Miami
02.2024 - 10.2024
- Supported BOH leadership, menu development, costing, vendor negotiation, scheduling, and staff training in a high-volume Mediterranean kitchen.
Chef de Partie
Walrus Rodeo
Miami
02.2023 - 02.2024
- Oversaw AM prep, supported ordering, maintained quality standards, and collaborated on menu execution.
Chef de Partie
DOYA Restaurant
Miami
09.2021 - 02.2023
- Managed stations in a 650-covers/day Turkish kitchen, ensuring consistency, food safety, and high operational standards.
Executive Chef
Bar da Vila
Miami
01.2021 - 09.2021
- Developed menus, created recipes, optimized purchasing, and implemented staff training programs.
Chef de Partie
LPM Miami
Miami
06.2020 - 12.2020
- Operated sauté and grill stations using classical French techniques in an international fine dining concept.
J1 Trainee
Auberge du Soleil
Napa Valley, CA
01.2020 - 03.2020
- Completed station rotations and contributed to menu development for special events.
Chef de Partie
Varanda Orgânica
Brazil
08.2019 - 12.2019
- Developed daily organic menus and maintained an efficient kitchen workflow.
Chef de Partie
Casa de Tullio
Brazil
01.2019 - 08.2019
- Executed rotisserie operations including fresh pasta, sauces, and desserts.
Line Cook
Amici Restaurant
Brazil
03.2016 - 01.2019
- Lead BOH operations and commissary production for 8 locations. Manage scheduling, purchasing, vendor relations, menu development, inventory systems, cost analysis, and recipe scaling.
Education
Bachelor’s Degree - Culinary Arts
SENAC Hotel & School
São Paulo01.2019
Technical Culinary Degree - undefined
IGA Ribeirão Preto
Brazil01.2016
Skills
- Executive Kitchen Leadership
- High-Volume Production
- Menu & Recipe Development
- COGS & Cost Analysis
- Labor & Scheduling
- Vendor Negotiation
- Inventory Systems
- Food safety
- Cooking techniques
- Team management
- Sanitation practices
- Waste reduction
- Ingredient sourcing
- Recipe creation
- Nutritional awareness
Languages
English
Portuguese
Spanish
Timeline
Executive Chef
Comissary Kitchen Motek Aventura
10.2024 - Current
Sous Chef
Motek Aventura
02.2024 - 10.2024
Chef de Partie
Walrus Rodeo
02.2023 - 02.2024
Owner & Chef
Rossinirs LLC
12.2021 - Current
Chef de Partie
DOYA Restaurant
09.2021 - 02.2023
Executive Chef
Bar da Vila
01.2021 - 09.2021
Chef de Partie
LPM Miami
06.2020 - 12.2020
J1 Trainee
Auberge du Soleil
01.2020 - 03.2020
Chef de Partie
Varanda Orgânica
08.2019 - 12.2019
Chef de Partie
Casa de Tullio
01.2019 - 08.2019
Line Cook
Amici Restaurant
03.2016 - 01.2019
Bachelor’s Degree - Culinary Arts
SENAC Hotel & School
Technical Culinary Degree - undefined
IGA Ribeirão Preto