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salvatore silvestrino

Executive Chef @ S. L. Consultancy
Adelaide, Australia
  • posts 0
  • Following 4
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ABOUT MYSELF

An award winning Executive Chef with 30 years of successful experience who has a real passion and drive for all cuisine types, from Fine Dining to Pop-Up Restaurants, proven versatility with experience in 5 Star Hotels, Clinics, Stand Alone Restaurants and off Site Catering. I am fully fluent in English and Italian with intermediate Spanish

Basic Info


Date Of Birth: 05 Mar 1968

Industry: Hotels & Resorts

Department: Kitchen Stewarding

Job Level: Management

Job Role: Executive Chef

Nationality: Italy

Town/City: Adelaide

Current Country: Australia

Education Level: Diploma

Education


  • Hotel Business Commercial Cookery

    March 1988 - December 1992

    TAFE College of Australia, Australia

  • High School Matriculation

    February 1982 - December 1985

    Morialta High School, Australia

Certifications


  • ISO 9001

    AIAO BAR

  • ISO 14001

    AIAO BAR

  • BS OHSAS

    AIAO BAR

  • ISO 22000

    AIAO BAR

  • HACCP CERTIFICATION

    AIAO BAR

Skills


PROBLEM SOLVING CULINARY MANAGEMENT FINE DINING PRE-OPENING BUDGETING COOKING TRAINING AND DEVELOPMENT MENU COSTING MENU DEVELOPMENT HACCP

Work Experience


  • 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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