Executive Chef - Culinary Leadership & Operations Expert

RICHARD CABALLERO

**** ********** **, ******, ** 22102 · 571-***-****

************@*****.***

Creative, passionate and results-driven Executive Chef with 20+ years of culinary leadership experience, driving operational excellence across high-volume restaurants, upscale dining environments, and hospitality-driven food service organizations. Expert in building strong, cohesive teams, elevating brand identity through food, and delivering sustainable profitability through disciplined cost control, strategic menu planning and process optimization.

EXPERIENCE

EXECUTIVE CHEF

SAINT GERMAIN CATERING VIENNA, VA

JULY 2020 – PRESENT

● Provide executive leadership for all culinary and catering operations, overseeing all types of events ranging from intimate VIP experiences to large scale guests functions.

● Lead culinary vision, menu development, and execution for corporate events, weddings, galas, and private functions

● Oversee production kitchens and on-site execution teams, ensuring seamless coordination across logistics, timelines, and service standards

● Manage event P&Ls, consistently achieving food cost targets while maintaining premium quality

● Direct staffing, training, and deployment of culinary and event staff, ensuring consistency across multiple simultaneous events

● Partner with sales and operations teams to support proposal development, tastings, and client presentations

● Maintain strict compliance with food safety, transportation, and off-premise service regulations

EXECUTIVE CHEF

CITY TAP HOUSE PENN QUARTER WASHINGTON, DC

JUNE 2017 – MARCH 2020

SOUS CHEF

TAP SPORTS BAR, MGM NATIONAL HARBOR, MD

OCTOBER 2016 – JUNE 2017

EXECUTIVE CHEF

PUBLIC HOUSE NATIONAL HARBOR, MD

APRIL 2015 – OCTOBER 2016

SOUS CHEF/LINE SUPERVISOR

BETWEEN PROPERTIES WITH GRAND HYATT NW & HYATT REGENCY SW WASHINGTON, DC OCTOBER 2010 – APRIL 2015

CHEF/GENERAL MANAGER

PEMAS ITALIAN RESTAURANT ALEXANDRIA, VA

SEPTEMBER 2003 – OCTOBER 2010

Family owned and operated business experience managing and executing BOH and FOH operations

CORE AREAS OF EXPERTISE

● Calm, decisive leader thriving in high-pressure, high-volume environments

● Financially disciplined operator consistently delivering target food & labor costs

● Menu Development & Seasonal Programming

● Visionary culinary leader who aligns food strategy with business goals

● P&L & Budget Oversight

● Food Cost Optimization & Waste Reduction

● Inventory management & Vendor Negotiations (Ctuit Program)

● Banquet & Event Execution

● Scratch Cooking & Contemporary Cuisine

● Brand Development & Concept Execution

● High-Volume & Fine Dining Operations

● Food Quality and Presentation

● Knowledge of all Kitchen Equipment and Techniques

● ServSafe Food Protection Manager

● Fluent in English and Spanish

EDUCATION

HIGH SCHOOL DIPLOMA

MOUNT VERNON HIGH SCHOOL

GRADUATE JUNE 2002

ITT TECH

SPRINGFIELD, VA

AUGUST 2003 – JUNE 2005

REFERENCES AVAILABLE UPON REQUEST

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