salvatore silvestrino

• Executive Chef

  October 2018 - Present (3 Years)

  S. & L. Consultancy, Australia

  Managing all Operational aspects of 6 Restaurants
  Increased daily covers by 15% from an average 110 to 150 in the Italian Outlet
  Increased weekly sales by almost 30,000 Australian Dollars in the Café
  Scrutinized culinary group members by training, instructing and mentoring
  Created production sheets, recipes and Par Levels to control food inventory and wastage
  Assist EAM in writing SOP’s for the Culinary, Stewarding and F&B departments
  Assist the EAM food and beverage with Department budgets and control
  Develop systems and templates that measure the cost effectiveness of the department
  Prepare purchasing and rosters according to business demands
  Prepare daily, weekly and monthly budgets for Department purchases
  Coordinate operations between other departments
  Coordinate Maintenance of all equipment through proper scheduling
  Counsel staff and prevent work related challenges or problems as they arise
• Executive Chef

  October 2017 - October 2018 (1 Year)

  Sheraton Grand Mirage Pt Douglas, Australia

  Executive Chef in charge of Day to Day Kitchen Operations, 5 Outlets + C. & E.
  Consistently offer professional, engaging and friendly service
  Promote a fun, professional and disciplined work environment
  Managed all aspects of the Culinary and Stewarding Operations for 5 Outlets.
  Increased food quality satisfaction scores from 20% to 73% within a 3-month period
  Reduced par level stocks by 20% to increase profitability and decrease wastage
  Met financial targets in both labour 28.8% and food cost 27.9% by being more hands on with all training and recipe control
  Support/Coach/Develop & Motivate kitchen colleagues & managers
  Ensure all kitchen colleagues & managers are aware of standards & expectations
  Strive to improve all food preparations, presentations & menu selections
  Ensured Food Cost was within budget at all times 28.8%
  Addressed Budgets- food cost / staffing / labour cost / forecasting
  Addressed researched demographic population to create promotions
  Assist EAM in writing SOP’s for the Culinary, Stewarding and F&B departments
  Assist the EAM food and beverage with Department budgets and control
  Ensured with HR that Staff relations were always addressed positively
  Lead and supported the Procurement Team in selecting best purchasing practices
• Executive Chef

  December 2016 - October 2017 (1 Year)

  Cleveland Clinic Abu Dhabi, United Arab Emirates UAE

  Headhunted by FASSCO International to provide specialized Culinary expertise, develop and roll out new menus and provisional Concepts, and oversee all aspects of the of food preparation operations at Cleveland Clinic Abu Dhabi. Overseeing daily operations, performance activities, and strategic development of the culinary team, with responsibility for 60 staff ensuring patients, guest and caregivers dining experience is second-to-none. Maintained productivity and efficiency in a wide range of capacities and processes, emphasizing development of standards and best practice solutions, while supervising 6 direct reports, and leading on numerous new improvement initiatives and business strategies to ensure exceptional service delivery, increase in revenues, control of very aggressive food cost, and enabling staff to continually meet KPI objectives.
• Executive Sous Chef

  March 2015 - December 2016 (1 Year)

  Fairmont Bab Al Bahr, United Arab Emirates UAE

  Consistently offer professional, engaging and friendly service
  Promote a fun, professional and disciplined work environment
  Support/Coach/Develop & Motivate kitchen colleagues & managers
  Ensure all kitchen colleagues & managers are aware of standards & expectations
  Strive to improve all food preparations, presentations & menu selections
  Strive to ensure food Cost is maintained without compromising quality
  Create, approve and update all food Menus
  Research and Implement new trends in the market place
  Prepare and Co-ordinate all food tastings
  Audit all Outlets to ensure we exceed Fairmont standards
  Hold performance reviews with the culinary department

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