RAUL VICTOR DA SILVEIRA
Miami
Summary
Innovative Chef with extensive background in culinary arts. Proven ability to develop and execute creative menus while managing kitchen operations efficiently. Demonstrated leadership in team management and maintaining high standards of food quality and presentation.
Able to commute for work.
Overview
10
10
years of professional experience
Work History
Executive Chef
Comissary Kitchen, Motek Aventura
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.
- Established quality control protocols to ensure compliance with health regulations and safety standards.
Executive Chef
Motek South Point
05.2025 - 08.2025
- Directed culinary operations, ensuring menu execution aligns with brand and customer preferences.
- Developed training programs for kitchen staff, enhancing team skills and culinary techniques.
- Streamlined inventory management processes, reducing food waste and optimizing cost efficiency.
Executive Sous Chef
Motek Aventura
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
02.2023 - 02.2024
- Oversaw AM prep, supported ordering, maintained quality standards, and collaborated on menu execution.
Chef de Partie
DOYA Restaurant
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
01.2021 - 09.2021
- Developed menus, created recipes, optimized purchasing, and implemented staff training programs.
Chef de Partie
LPM Miami
06.2020 - 12.2020
- Operated sauté and grill stations using classical French techniques in an international fine dining concept.
Chef De Partie
Auberge Du Soleil Resort
01.2020 - 03.2020
- Completed station rotations and contributed to menu development for special events.
- Collaborated with team members to maintain high standards of cleanliness and organization.
- Worked with chef in source of seasonal ingredients for menu development
Chef de Partie
Varanda Orgânica
08.2019 - 12.2019
- Developed daily organic menus and maintained an efficient kitchen workflow.
Chef de Partie
Casa de Tullio
01.2019 - 08.2019
- Executed rotisserie operations including fresh pasta, sauces, and desserts.
Line Cook
Amici Restaurant
03.2016 - 01.2019
- Managed mise-en-place and fresh pasta production in a high-volume Italian kitchen.
Education
Bachelor’s Degree - Culinary Arts
SENAC Hotel & School
São Paulo01.2019
Technical Culinary Degree - Culinary Arts And Classic French Kitchen Technics
IGA Ribeirão Preto
Brazil01.2016
Skills
- Kitchen operations leadership
- Efficient production management
- Recipe formulation and menu planning
- COGS evaluation
- Inventory Systems
- Sanitation practices
- Waste reduction
- Ingredient sourcing
- Recipe creation
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Designed and built a comprehensive corporate recipe book for a high-volume Mediterranean restaurant group with multiple locations
- Standardized core recipes, sauces, marinades, proteins, and sides to ensure consistency across all units
Languages
English
Portuguese
Spanish
Timeline
Executive Chef
Motek South Point
05.2025 - 08.2025
Executive Chef
Comissary Kitchen, Motek Aventura
10.2024 - Current
Executive Sous Chef
Motek Aventura
02.2024 - 10.2024
Chef De Partie
Walrus Rodeo
02.2023 - 02.2024
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
Chef De Partie
Auberge Du Soleil Resort
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 - Culinary Arts And Classic French Kitchen Technics
IGA Ribeirão Preto