Executive Chef Human Resource

Carlos Silva

Richmond, VA 804-***-**** *************@*****.***

Highly skilled, organized, and high performing professional with over two decades of experience assisting/leading teams to exceed

client expectations and achieve performance goals. Demonstrates extensive high volume production, catering, budgeting and

foodservice operation experience, combined with desire to learn and grow within foodservice company. Key strengths include strong

communication, interpersonal, cross-functional collaboration, & team leadership skills with ability to grasp new concepts quickly and

efficiently.

Professional Experience

Altria Theater Richmond, VA

Executive Chef (Multiple Accounts) November 2016 - Present

● Oversee day-to-day operations at Altria Theater and Dominion Arts Center, competently elevating culinary experience for

performers and for 20 to 700 patrons per event with consistently refined cuisine

● Raise culinary standards of two theaters by hiring and training 20 talented staff, resulting in better guest experience and

satisfied performers

● Develop customized menus for groups ranging from small bands to 3,000 guests according to their specifications and needs

while maintaining creativity and originality, increasing annual sales volume by 18 %

● Establish efficient workflow process by assisting with human resource functions (hiring, training, & coaching staff),

performing quality control, managing food costs, and handling logistics of entire food & beverage operations

● Maintain excellent relationships with various customers, guests, and clients as well as other departments using excellent

communication and interpersonal skills, cultivating a welcoming and positive environment

Sodexo (Capital One) Richmond, VA

Campus Executive Chef (Multiple Accounts) March 2015 - October 2016

● Achieved successful delivery of all goals by ensuring team compliance with client requirements while consistently enforcing

Sodexo rules and implementing company standards including open communication

● Managed 5 kitchens & 40 employees to prepare meals precisely and in timely manner, successfully generating $500,000

over expected sales within 7 months and maintaining $73,000 under clients’ budget within 8 months

● Promoted seamless business operations, leading weak kitchen and turning it stronger through increased sales, morale

boost, and change in customer service approach

● Utilized cost-effective food preparation methods including proper stock rotation and daily waste management

● Achieved top ratings on customer satisfaction surveys for 12 months, resulting in numerous recognitions for campus dining

excellence

Tarrant's West and Max's on Broad Richmond, VA

Corporate Chef February 2014 - March 2015

● Served as chef de cuisine to ensure the service and food offered to the customers was of superior quality while being

responsible for HACCP (Hazard Analysis & Critical Control Points) plan implementation and management

● Collaborated with culinary team in creating menus and providing top quality food while overseeing P&L (Profit and Loss)

report to achieve optimal department performance

● Maximized efficient workflow process, serving as executive chef and managing partner to oversee busy $12 million

operations of two restaurants featuring Southern favorites and Belgian-style brasserie fare

● Supervised over 80 kitchen employees, leading the team in kitchen and front-of-house operations to achieve optimal guest

experience and a score of excellent in 98% of customer reviews

● Pioneered the recruitment, screening, interviewing, training, and onboarding of new staff, resulting in reduced employee

turnover and increased revenue

Bistro 27 Richmond, VA

Proprietor and Chef November 2006 - February 2014

● Owner and chef of urban Mediterranean bistro.

● Locally recognized for excellent culinary ability. Focus on taking everyday ingredients from Europe, South America, and the

US, making them into extraordinary dishes, with attention to customer service and satisfaction.

● Featured on CBS 6, Richmond.com, Richmond Magazine, Style Magazine, and Richmond Times-Dispatch and earned a

reward of four stars in all five reviews. Restaurant consistently named one of the top 25 in Richmond.

● As sole owner of restaurant, was responsible for all facets of managing the business from orders and preparations to

customer relations, advertising, and accounting.

Additional Experience

Olive Garden - Assistant Manager/General Manager; Sodexho USA - Assistant Manager/Regional Chef/Chef Manager; La Grotta -

Kitchen Manager/Chef de Cuisine; Primi Piatti - Chef de Cuisine; Amici - Chef de Cuisine; The Grill from Ipanema - Chef de Cuisine

Core Competencies

Culinary Operations, Food Preparation, Relationship Building, Verbal and Written Communication, Human Resource Support,

Inventory Control, Employee Training, Strategic Planning, Budgeting, Trilingual (English, Portuguese, Spanish)

Education/Certifications

Associate Degree of Geography, University of Juiz de Fora

Certification, Senai Culinary Institute

HACCP (ServSafe) Certification, (2022)

Professional Learning, Culinary Institute of America

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