VITOR PERIM
Miami,FL
Summary
Energetic culinary professional with a blend of creativity, technique and passion for food. Looking for the opportunity to broaden his culinary and management knowledge by working with the best professionals in the area. Aiming to change the restaurant workplace culture for the better, going by the golden rule of hospitality for both restaurant employees and guests alike: treat others the way we want to be treated. Worked side by side with Celebrity Chef Francis Mallmann and Uchi's Tyson Cole (James Beard Award for best Chef Southwest). Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. High-performing Chef offering 12 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with all cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Spanish, English, & Portuguese skills. Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in customer relations with skills in concept development and high-quality restaurant operation.
Overview
10
10
years of professional experience
Work History
CDC / Senior Chef
Fontainebleau, Forbes Recommended Property, AAA 4 Diamonds
01.2023 - 12.2023
- Enhanced customer satisfaction by creating innovative and delicious menu items tailored to diverse clientele.
- Streamlined kitchen operations for increased efficiency through effective delegation and clear communication.
- Developed a comprehensive inventory management system, reducing food waste and lowering overall costs.
- Implemented high-quality standards in food preparation, presentation, and safety, resulting in consistently exceptional dining experiences.
- Mentored junior chefs and provided constructive feedback, fostering talent development within the culinary team.
- Collaborated with restaurant management to design successful promotions and special events that increased customer traffic.
- Optimized kitchen workflow by implementing time-saving techniques and equipment upgrades that improved productivity.
- Led a team of skilled professionals to deliver exquisite dishes under tight deadlines without compromising quality.
- Established strong relationships with vendors, negotiating favorable pricing on ingredients without sacrificing quality.
- Formulated seasonal menus utilizing fresh, locally-sourced ingredients that appealed to customers'' tastes while supporting local farmers.
- Reduced staff turnover by cultivating a positive work environment where creativity thrived alongside professional growth opportunities.
- Achieved consistency in dish preparation by developing detailed recipe guidelines followed by the entire culinary team.
- Raised brand awareness through participation in various industry events such as cooking competitions and charity fundraisers.
- Resolved customer concerns promptly and effectively, demonstrating a commitment to excellent service while maintaining professionalism at all times.
- Managed budgeting for all aspects of the kitchen operation, including labor costs, inventory control, and equipment maintenance expenses.
- Implemented regular training sessions on food safety protocols to ensure compliance with local health regulations.
- Fostered an environment of collaboration among kitchen staff members which resulted in higher levels of morale and job satisfaction.
- Maximized profitability by optimizing portion sizes based on cost analysis without jeopardizing taste or presentation.
Executive Sous Chef
UCHI & UCHIBA
10.2021 - 12.2022
- Manages bi-weekly inventory for both restaurants
- Organizes production schedules to maintain consistent service delivery
- Builds positive relationships with customers by visiting tables and engaging in friendly conversations
- Negotiates supply costs with sales representatives to secure best deal
- Oversees team members at each station to verify consistent and accurate preparation of every dish
- Monitors kitchen operations to maintain proper sanitation and quality assurance
- Creates new recipes, taking advantage of seasonal ingredients and customer trends
- Instructs cooks and kitchen assistants, helping to improve team performance
- Demonstrates correct cooking techniques to staff to increase team skill level
- Oversees menu changes to maintain reputation of restaurant in producing exciting dishes defining exquisite level of cuisine available in city.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Streamlined kitchen operations for increased efficiency and improved food quality.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Mentored junior chefs and provided constructive feedback for professional growth.
Executive Sous Chef
LOS FUEGOS by Francis Mallman at FAENA Hotel
09.2015 - 10.2020
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary
- Developed and implemented new dishes/recipes based on market availability and culinary trends also with food cost, food waste, and guests expectations
- Organized and supervised events and banquets, for small and big crowds, putting events orders with specific menus and respective charges based on estimates
- Obtained best prices from vendors by negotiating contracts for ingredients and equipment procurement, reducing monthly food costs
- Events planning and execution.
Sous Chef
UCHI
09.2013 - 08.2015
- Oversaw menu planning and verified prep and line cook compliance with recipes
- Led kitchen staff, keeping workstations clean and overseeing food preparation and presentation
- Enhanced inventory management and implemented strict portion control standards
- Created new recipes, working with executive chef to offer unique menu
- Demonstrated correct cooking techniques to staff to increase team skill level
- Supervised food preparation, plating and presentation to increase quality.
Kitchen Staff Member
UCHI
09.2013 - 08.2015
- Portioned food items using standardized recipes and company guidelines
- Operated kitchen equipment to prepare meal items for guests
- Organized and restocked kitchen regularly to maintain preparation for anticipated demands
- Received and stocked food in freezers, refrigerators and dry storage areas to preserve quality
- Prepared ingredients, garnishes and side dishes in advance to expedite meal service
- Created dressings and sauces to complement prepared dishes
- Obtained certification in food safety and sanitation and consistently complied with regulations
- Maintained established inventory levels and ordered stock to keep ingredients at optimal levels
- Completed daily opening, closing and shift change tasks to keep the kitchen clean and efficient
- Worked all stations: tempura, yakitori, saute, sushi bar.
Education
Bachelor of Science - Culinary Management, 4 year course of Study
The Art Institute of Austin
Austin, TX05.2014
Associate of Arts - Liberal Arts
Lonestar College
The Woodlands, TX01.2010
Skills
- Manager ServSafe Food Handler
- Fluent in Spanish, English, Portuguese
- Recipe Creation
- Staff hiring & training
- Kitchen Operations
- Event Planning, Organization, & Execution
- Kitchen Operations
- Allergen Awareness
- Inventory Control
- Fine Dining Experience
- Pastry Skills
- Budget Management
- Menu Development
Languages
English
Portuguese
Spanish
Events
- Chef for Francis Mallmann at Wolfgang Puck Chef Series "Chef vs Hunger" Hotel Bel Air California 2017
- Art Basel Collaboration with Alinea and Chef Grant Achatz 100PAX Celebration 2016
- Art Basel Collaboration with Osteria and Chef Massimo Bottura 100PAX Celebration 2017
- Art Basel collaboration with Chef Pierre Gagnaire 100 PAX Celebration 2018
- 2021 CHEF for Francis Mallman at 6 events in San Francisco and Napa Valley
- 2021/2022 BARDO EXPERIENCE (please refer to Instagram @bardoexperience for pictures and details) events in Los Angeles CA and Mexico.
- 2022 CHEF for Francis Mallman at 3 events in NYC and Westchester NY.
- 2023 Chef for Francis Mallmann at Hotel Belair, California. "Chef vs Hunger"
- 2023 Chef for Francis Mallmann at Aspen, Colorado Event: Winter Hermes Camp
Timeline
CDC / Senior Chef
Fontainebleau, Forbes Recommended Property, AAA 4 Diamonds
01.2023 - 12.2023
Executive Sous Chef
UCHI & UCHIBA
10.2021 - 12.2022
Executive Sous Chef
LOS FUEGOS by Francis Mallman at FAENA Hotel
09.2015 - 10.2020
Sous Chef
UCHI
09.2013 - 08.2015
Kitchen Staff Member
UCHI
09.2013 - 08.2015
Bachelor of Science - Culinary Management, 4 year course of Study
The Art Institute of Austin
Associate of Arts - Liberal Arts
Lonestar College
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