Resume Chef in Brazil São Paulo – Free Word Template Download with AI

• Name: João Silva
• Email: [email protected]
• Phone: +55 11 98765-4321
• Location: São Paulo, Brazil
• Certifications: Culinária Brasileira (CIB), Serviço de Alimentação (SAC)

Dynamic and passionate Chef with over 10 years of experience in the hospitality industry, specializing in Brazilian cuisine. Adept at creating innovative dishes that reflect the rich culinary traditions of Brazil São Paulo. Proven ability to lead kitchen teams, manage food quality, and deliver exceptional dining experiences. Committed to sustainability, cultural preservation, and fostering a collaborative work environment.

Head Chef | Casa da Gastronomia (São Paulo)

January 2018 – Present

• Overseeing the menu development and execution for a fine-dining restaurant in São Paulo, focusing on traditional Brazilian ingredients with a modern twist.
• Managing a team of 15 chefs and kitchen staff, ensuring adherence to food safety standards and operational efficiency.
• Collaborating with local farmers to source seasonal produce, promoting sustainable practices aligned with Brazil's agricultural traditions.
• Receiving accolades for the restaurant’s "Feijoada à Brasileira" and "Picanha com Azeite de Oliva," which became signature dishes in São Paulo’s culinary scene.

Executive Chef | Restaurante Churrascaria Paulista

June 2014 – December 2017

• Specializing in Brazilian barbecue (churrasco) and regional specialties, with a focus on authenticity and customer satisfaction.
• Training staff in traditional cooking techniques, including wood-fired grilling and the use of native spices like pimenta dedo de moça.
• Innovating the menu to include seasonal dishes such as "Coxinha de Frango" and "Farofa com Linguiça," which increased customer retention by 20%.
• Organizing monthly culinary events to highlight São Paulo’s diverse food culture, attracting both local and international guests.

Sous Chef | Pizzaria Italiana & Cia (São Paulo)

March 2011 – May 2014

• Supporting the Head Chef in managing daily kitchen operations, including menu planning and inventory control.
• Introducing Brazilian-inspired pizza toppings such as "Calabresa com Pimenta" and "Frango com Catupiry," which gained popularity among São Paulo’s eclectic clientele.
• Implementing a waste reduction program that saved 15% in operational costs while maintaining food quality.
• Collaborating with the restaurant’s bar team to create complementary drink menus that enhanced the dining experience.

• Cursos de Gastronomia - Escola de Culinária Brasil

São Paulo, Brazil | 2008 – 2011

• Specialized in Brazilian cuisine, with coursework on regional dishes, fermentation techniques, and beverage pairing.
• Completed a capstone project on "The Evolution of São Paulo’s Street Food Scene," published in a local culinary journal.
• Certificação em Segurança Alimentar (SAC)

  São Paulo, Brazil | 2010

• Culinary Expertise: Brazilian cuisine (feijoada, churrasco, coxinhas), menu development, plating techniques.
• Leadership: Team management, staff training, kitchen organization.
• Sustainability: Waste reduction strategies, local sourcing partnerships.
• Cultural Adaptability: Understanding of São Paulo’s diverse food culture and international culinary trends.
• Languages: Portuguese (native), English (fluent), Spanish (basic).

• CIB – Culinária Brasileira

Escola de Culinária Brasil | São Paulo, Brazil | 2012

• Advanced training in traditional and contemporary Brazilian cooking methods.
• Serviço de Alimentação (SAC)

  Instituto Nacional de Segurança do Trabalho (INSS) | São Paulo, Brazil | 2010

• Featured in "Revista Gastronomia Brasil" (2020) for innovations in São Paulo’s restaurant scene.
• Won the "Melhor Chef da Semana" award at the São Paulo Food Festival (2019).
• Developed a partnership with the São Paulo Municipal Market to promote local food products and support small-scale producers.
• Created a sustainability initiative that reduced water usage by 30% in Casa da Gastronomia’s kitchen.

• Volunteered as a chef at the "Almoço Comunitário" program, providing meals to underprivileged families in São Paulo’s inner city.
• Participated in the "Festival de Sabores do Brasil" (2021), showcasing Brazilian dishes from different regions to international audiences.
• Collaborated with local schools to teach children about traditional Brazilian cooking and the importance of food in cultural identity.

Available upon request. References include former employers, industry peers, and culinary mentors in São Paulo.