Salvatore Silvestrino

Executive Chef - City Centre Rotana, Doha
Doha, Qatar

Timeline

ABOUT

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

Industry: Hotels & Resorts

Department: Chefs-Kitchen

Job Level: Management

Nationality: Italy

Current City: Doha

Current Country: Qatar

Education Level: Diploma

Salvatore Silvestrino's Activity

No Activity

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 & Awards

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

Experience

Executive Chef
2020 - Present (5 Years)

City Centre Rotana, Doha, Qatar
• Develop and Settled KPIs, financial goals, standards, and statements to determine how Food and Beverage are performing against budget.
• Given recommendations for CAPEX funding of food and beverage equipment.
• Cost-saving and development of the culinary operating strategy to be aligned with the brand’s business strategy and lead its execution.
• Daily operation: Giving strategic direction, ensuring a high level of food quality, presentation and service,
• Ensure the performances of all colleagues is addressed in all the Annual and Mid Year reviews
• Manage the daily operations of 6 outlets currently opened (85 colleagues)(2 departments)
• Reduced the Hotel’s over all Food Cost from 31% to 29.2%
• Improved our overall Restaurant scores on TripAdvisor, Teatro is in the top 10 restaurants in the country.
• Increased revenue in Teatro by 30% by targeting local demographics and introducing a new brunch
• Introduction of the delivery menus saw a 38% increase in revenue
• Developed menus and food for the AFC in Qatar, 400 players, including all dietary requirements
• Reduced wastage by 30% by training and implementing potion control in all kitchens and outlets.
• Introduced all Government and brand covid sanitization measurements for the hotel to move forward in leading Qatar as the forefront hotel in sanitization and hygiene. (Qatar Clean Program)
Executive Chef
2018 - 2020 (2 Years)

S. L. Consultancy, Australia
Managing all Operational aspects of 6 Restaurants brIncreased daily covers by 15% from an average 110 to 150 in the Italian Outlet brIncreased weekly sales by almost 30,000 Australian Dollars in the Café brScrutinized culinary group members by training, instructing and mentoring brCreated production sheets, recipes and Par Levels to control food inventory and wastage brAssist EAM in writing SOP’s for the Culinary, Stewarding and FB departments brAssist the EAM food and beverage with Department budgets and control brDevelop systems and templates that measure the cost effectiveness of the department brPrepare purchasing and rosters according to business demands brPrepare daily, weekly and monthly budgets for Department purchases brCoordinate operations between other departments brCoordinate Maintenance of all equipment through proper scheduling brCounsel staff and prevent work related challenges or problems as they arise
Executive Chef
2017 - 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
2016 - 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
2015 - 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