Craig Salamone

Control logistics and general running of a transport company

I was a franchise owner for Jims Mowing

Chef owner of a Golf Coarse Bar and Restaurant

• Trained and managed kitchen personnel and supervised related culinary activity.
• Participated in food tastings and taste tests.
• Implemented food cost and waste reduction initiatives to save money.
• Modified recipes to accommodate dietary restrictions and allergies.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Assisted with menu development and planning.
• Set up and broke down kitchen for service.
• Utilized culinary techniques to create visually appealing dishes.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed close relationships with suppliers to source best ingredients.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.

• Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
• Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
• Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
• Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
• Scheduled and supervised all kitchen employees such as dishwashers and waiters.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
• Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
• Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
• Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
• Created menus and designed corresponding recipes for [Business Name].
• Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
• Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
• Forecasted seasonal staffing levels and interviewed and hired new staff members.
• Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
• Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
• Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
• Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
• Earned accolades from the press, leading to increased reservations and greater visibility for the restaurant by consistently delivering exceptional culinary experiences for guests.
• Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
• Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
• Placed orders to restock items before supplies ran out.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Cooked memorable dishes that brought new customers into establishment.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Obtained fresh, local ingredients to lower grocery costs.
• Hired, managed, and trained kitchen staff.
• Modernized work processes to reduce guest wait times and boost daily output.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Arranged for kitchen equipment maintenance and repair when needed.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Utilized culinary techniques to create visually appealing dishes.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Created recipes and prepared advanced dishes.
• Maintained well-organized mise en place to keep work consistent.
• Implemented food cost and waste reduction initiatives to save money.
• Disciplined and dedicated to meeting high-quality standards.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Evaluated food products to verify freshness and quality.
• Set up and broke down kitchen for service.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Developed close relationships with suppliers to source best ingredients.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Participated in food tastings and taste tests.
• Modified recipes to accommodate dietary restrictions and allergies.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Mentored kitchen staff to prepare each for demanding roles.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.
• Managed inventory control, reducing food waste and optimizing budget allocation.
• Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
• Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.

Apon completion of my Apprenticeship as a Chef with Ansett International Hotels I departed Australia in1987 and travelled to Europe where I worked in Restaurants and Hotels in

United Kingdom,Switzerland,Russia,Denmark Scandinavia and International Cruise ships working in all aspects of the kitchen from Commis Chef to Head Chef .

the premises ranged form small boutique hotel and restaurant to Large Hotels.

• Set up food stations by following chef's orders.
• Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
• Maintained well-organized mise en place to keep work consistent.
• Prepared cooking ingredients for chef.