Silvio Barberena
The Hunters Hound
Bethesda,MD
1
Language
1
Certification
14
years of professional experience
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Work History
Executive Chef
4 Years 11 Months- Prepared seasonal menus using local ingredients and regional dishes.
- Enhanced guest satisfaction by providing excellent service. by cooking flavorful meals that pleased diners.
- Built daily specials from seasonal ingredients and customer feedback.
- Monitored plated meals for proper temperature and strong visual presentation.
- Checked food products for quality to meet high standards.
- Developed recipes using varied techniques to add flavor and visual appeal.
- Tracked inventory and ordered supplies to keep kitchen operations running smoothly.
- Managed inventory levels, invoice review, and equipment maintenance.
- Reviewed vendor orders for accuracy and cost control.
- Controlled labor costs through effective staff scheduling.
- Supported sous chefs during peak service hours.
- Supervised kitchen staff to support efficient food prep and presentation.
- Trained new cooks on techniques, recipes, and safety procedures.
- Monitored kitchen areas and staff to support safety and proper food handling.
- Directed kitchen staff in food prep and presentation to maintain high quality standards.
- Applied cost control measures to reduce waste and improve profitability.
- Worked with front-of-house staff to coordinate service flow during busy periods.
- Coordinated with front-of-house staff on reservations and table management.
- Updated management on inventory status regularly. of low or spoiled inventory needs.
Executive Sous Chef
9 Years 3 Months- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Maintained high culinary standards in fast-paced environment at Hudson Hound.
- Trained new employees in food safety and sanitation regulations.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Instructed kitchen staff on proper culinary techniques to enhance skills. on culinary techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Checked quality of food products to meet high standards.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Education
Bachelor of Arts - Culinary Arts
High School Diploma
Skills
Menu development
Food quality control
Inventory management
Cost control
Kitchen safety practices
Kitchen staff management
Food safety
Recipe development
Customer satisfaction
Staff training
Vendor relationships
Operations management
Strong work ethic
Languages
Spanish
Professional
Certification
- ServSafe
References
- Donald Crosbie (917) 774-4669
- Niamh O'Donovan (619) 990-5655
- Jason O'Brien (917) 612-3785
Timeline
Executive Chef
The Hunters Hound
10.2021 - 09.2026Read More
Executive Sous Chef
Hudson Hound
06.2012 - 09.2021Read More
Art Institute of Washington
Bachelor of Arts from Culinary Arts
Read More
High Point High School
High School Diploma
Read More