Caio Silva Email & Phone Number

Porto Alegre, Rs, Br

Porto Alegre, Rs, Br

Rio De Janeiro, Brasil

As the Executive Chef at Roxy Dinner and Show, I lead the creation and implementation of the menu concept, focusing on the diversity and authenticity of Brazilian cuisine with international influences. I am actively involved in the pre-opening process, including the planning and execution of rigorous team training to ensure alignment with quality standards and the unique vision of the establishment.My experience includes recruiting and developing a skilled team, with a strong emphasis on delivering excellence and a memorable customer experience. I work collaboratively with partners and suppliers, ensuring that every detail aligns with Roxy’s vision and purpose. Additionally, I implement quality and safety processes, upholding high standards across all aspects of the operation.This ongoing dedication enables a successful operation, providing an innovative and remarkable culinary experience that reaffirms a commitment to excellence and exceptional service.

Porto Alegre, Rio Grande Do Sul, Brasil

As the Food and Beverage Manager, I maintained a customer satisfaction average score of 85/100, ensuring that guest experiences consistently met high standards. My strategic focus extended to balancing quality and financial targets. I curated diverse activity calendars and menus to enrich banquet and outlet offerings, enhancing overall guest engagement and satisfaction.Negotiating high-quality purchases for Operational Supplies and Equipment (OS&E) was a key responsibility, contributing to operational efficiency and guest comfort. I projected forecasts and budgets, ensuring accurate cost provision and collaborating closely with the finance team on monthly financial closure reports.Daily briefings prioritized service excellence and ongoing beverage training, fostering a culture of continuous improvement among my team. I also spearheaded productive marketing brainstorming sessions, leading to the development of innovative promotional strategies. Delegating tasks effectively within the team ensured smooth operations and cohesive execution of initiatives across all departments.

Porto Alegre, Rio Grande Do Sul, Brasil

As Executive Chef at Hilton Porto Alegre, I've successfully overseen hotel conversion projects, focusing on rebuilding our culinary team and implementing guest experience-enhancing standards. My responsibilities include menu development, uniform development, staff management, banquet organization, scheduling, reporting, cost control, purchasing, and budget forecasting. Working closely with sous chefs, line cooks, and waitstaff ensures smooth kitchen and dining operations while upholding high standards of food quality, safety, and cleanliness aligned with EcoSure guidelines.Achieving an average food cost of 29% demonstrates our commitment to fiscal responsibility without compromising quality. Exceptional scores of 96/100 on the Team Member Survey and 99/100 on the EcoSure Audit underscore our dedication to excellence.During my tenure, I supported a Task Force for the opening of Hilton Santa Marta, assisted with events at Hilton Trinidad and Conference Center, and coordinated a Brazilian Dinner Festival at Hilton Garden Inn Montevideo. These experiences enriched my leadership and operational skills, allowing me to refine food preparation techniques and stay current with culinary trends.Our overall guest satisfaction score of 85/100 reflects our steadfast commitment to delivering exceptional dining experiences, leading us to achieve 2023 Best Hotel Restaurant in Porto Alegre by Sabores do Sul.

Porto Seguro E Região, Brasil

I led the inception and development of a distinctive culinary and hospitality concept, overseeing the creation of its name, logo, and overall theme. As head of the kitchen, bar, and lounge teams, I curated innovative menus that consistently surpassed guest expectations. My meticulous management ensured flawless execution of weddings and corporate events, prioritizing superior customer service. I collaborated closely with architects to validate the kitchen and restaurant project, optimizing both design and functionality.Implementing stringent cost-control measures, I managed staff recruitment, training, procurement, and scheduling to achieve peak operational efficiency. Our dedication to culinary excellence resulted in our restaurant being ranked among the top 3 in Porto Seguro on TripAdvisor in 2021. Additionally, as a co-creator of the Raízes Festival within the ABRASEL Costa do Descobrimento Committee, our participation underscored our commitment to culinary innovation, excellence, and adherence to safety regulations.Overall, my leadership skills, passion for culinary innovation, and commitment to delivering exceptional guest experiences have been pivotal in driving our success.

Santa Cruz Cabralia , Ba, Brazil

As Head Chef at Campo Bahia Hotel Villas Spa, I led a dynamic kitchen brigade, overseeing all facets of food and beverage operations with meticulous attention to detail. My tenure was marked by crafting innovative dishes and menus, orchestrating memorable dining experiences through flawlessly executed events, and consistently delivering exceptional customer service.One of the highlights of my tenure was spearheading the acclaimed Lobster Festival on three occasions, where I showcased culinary creativity and expertise. These festivals not only celebrated exquisite seafood but also attracted acclaim from guests and critics alike, enhancing the hotel's reputation as a culinary destination.In addition to culinary excellence, I adeptly managed schedules, optimized orders, and ensured efficient inventory management to uphold operational efficiency and cost-effectiveness. Upholding the highest standards, I meticulously maintained equipment and facilities, ensuring seamless operational flow and guest satisfaction.At the heart of my leadership philosophy was the ability to inspire and motivate my team towards shared success. By fostering a collaborative environment and setting clear objectives, I empowered my colleagues to consistently exceed expectations and achieve collective goals.

Orlando, Flórida, Estados Unidos

During my tenure at the Hilton Orlando, where the property boasts over 1300 rooms, I gained valuable expertise in executing large-scale corporate events and banquets, often accommodating over 3000 guests. I consistently delivered excellent customer service while supervising daily operations that served over 1000 covers across various outlets. My responsibilities included overseeing buffet operations, managing order requisitions, and ensuring the meticulous preparation of dishes to meet high standards of quality and guest satisfaction. Throughout this experience, I developed strong teamwork skills and maintained a steadfast commitment to ensuring every guest enjoyed a memorable dining experience.

São Paulo E Região, Brasil

During my internship at D.O.M Restaurante, I gained valuable experience in food production, work area maintenance, and sanitation. D.O.M Restaurante, renowned for its excellence in culinary arts and ranked as the 3rd best restaurant in the world by Worlds 50 Best in 2013, provided me with the opportunity to meticulously organize mise en place and ensure all ingredients and tools were readily accessible for the chefs. This experience enhanced my attention to detail and reinforced my commitment to maintaining a clean and organized work environment, essential qualities in the culinary profession.

São Paulo, Brasil

During my tenure as Sous Chef at Pezzi Pizzeria Gourmet, I assumed a leadership role overseeing the kitchen brigade. My responsibilities encompassed team recruitment, training, and ensuring seamless operations. I took a proactive approach to menu development, infusing creativity into the creation of new and distinctive dishes. This experience significantly enhanced my culinary skills and leadership capabilities, reinforcing my dedication to consistently delivering exceptional dining experiences.

São Paulo E Região, Brasil

During my tenure as a Cook at La Mar Cebicheria Peruana São Paulo, a renowned high-standard restaurant that served over 200 covers daily, I honed my culinary expertise in the meticulous preparation and execution of dishes to exacting standards of quality and presentation. My responsibilities extended to organizing mise en place and efficiently managing orders, fostering the development of strong organizational and customer service proficiencies. This experience underscored the critical importance of attention to detail, collaborative teamwork, and consistently delivering exceptional customer experiences, shaping my professional growth in the culinary arts.

São Sebastião, São Paulo, Brasil

At Vistabela Resort, situated as a beach resort with 18 villas, I played a pivotal role in orchestrating dish assembly on the production line. My responsibilities encompassed ensuring that all culinary creations adhered to exacting standards of quality, presentation, and taste. Additionally, I coordinated mise en place meticulously and actively engaged in customer service, adeptly managing orders to guarantee guests enjoyed an exceptional dining experience.My tenure at Vistabela Resort underscored the paramount importance of teamwork, effective communication, and unwavering attention to detail in a dynamic kitchen environment. These experiences have equipped me with invaluable skills transferrable across various facets of the hospitality sector.

During my tenure as a Cook at Costa Crociere S.p.A., aboard a cruise ship accommodating over 5000 guests daily throughout the Mediterranean, I held integral responsibilities in the culinary operations. These included meticulously assembling dishes on the production line, ensuring adherence to exacting standards of presentation. I actively contributed to organizing mise en place and effectively managed customer interactions, encompassing order-taking and ensuring a superlative dining experience.My experience at Costa Crociere S.p.A. underscored the importance of operating efficiently in high-pressure environments and delivering exceptional customer service amidst dynamic conditions. These experiences have honed my skills in precision, teamwork, and customer satisfaction, which are foundational in the hospitality sector.

São Paulo, Brasil

As a Line Cook at Google, I operated within a high-volume environment catering to a 400-person office, overseeing daily breakfast, lunch, and happy hour services. My role encompassed the production and execution of top-tier dishes while ensuring adherence to stringent cleanliness and safety standards. I also prioritized delivering exceptional customer service to guests. This experience significantly enhanced my culinary proficiency, fostered invaluable teamwork skills, and underscored the critical importance of meticulous attention to detail in culinary operations.

New Orleans

My initial role as a Line Cook at the New Orleans Ernest N. Morial Convention Center was a pivotal experience in my culinary career. In this capacity, I was entrusted with the production and execution of high-caliber dishes for events accommodating up to 7000 guests. My responsibilities extended beyond culinary tasks to encompass maintaining meticulous standards of cleanliness and safety in the kitchen environment. Additionally, I provided seamless support as a waiter and barback, ensuring comprehensive service delivery. This experience not only refined my culinary expertise but also fostered a robust sense of teamwork and meticulous attention to detail.

Graduation, Culinary Arts

Postgraduate Degree, Food And Beverage Management

Master Of Business Administration - Mba, Entrepreneurial Management