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Jonas Diego Silva

@JonasDiego

Sous Chef | Cruise & Fine dinning Specialist

Plano Piloto, Brazil
Available in 2 weeks
Job Preferences
Sous Chef+3

About

I am an international culinary professional with over 14 years of experience in high-performance kitchens across Brazil and Europe. My expertise lies in fine dining, luxury hospitality, and cruise ship operations, where I excel in managing kitchen operations and delivering high-quality service.

Personal Details

ResidenceBrazil

Career Objective

To leverage my extensive culinary experience in a challenging role within the cruise and luxury hospitality sector, focusing on menu development and team leadership.

Hobbies & Interests

Outside of work, I am a lifelong learner. I believe in the power of education and I am always seeking opportunities to expand my knowledge, whether it is through culinary workshops or diving into a new book or subject. This thirst for knowledge has led me to meet incredible people from all walks of life, each with their own unique stories to share. It is these connections and the continuous journey of self-improvement that fuel my passion both as a person and as professional.

Experience

Chef

Current
Oct 2025 - Present
Lake Side Apart Hotel

Responsible for full restaurant kitchen management, menu development and seasonal planning. Managed procurement, supplier negotiation, and purchasing strategy. Led a team of 7 kitchen staff members. Implemented inventory control systems and conducted stock audits. Optimized food cost and reduced operational waste. Ensured HACCP compliance and maintained high culinary standards.

Fine Dining Cook

Feb 2025 - Sep 2025

Responsible for appetizer station production in a themed steakhouse restaurant. Executed approximately 100 plated dishes per day in a high-volume environment. Maintained strict quality control and presentation standards. Ensured compliance with cruise food safety regulations.

Personal Chef

Nov 2024 - Feb 2025
Private Residence

Delivered exclusive private dining services tailored to dietary requirements. Designed customized menus aligned with nutritional needs. Managed procurement, kitchen budget, and inventory control. Supervised 2 kitchen staff members. Planned and executed private dining events for up to 20 people.

Certifications & Qualifications

Other

STCW Basic Safety Training
ENG 1 Medical Fitness Certificate
Food Hygiene

Languages

PortugueseNative
EnglishFluent
FrenchBeginner

References

5 references 1 verified

Full reference details available through an employer account