Steven SALVADOR
Working Holiday Visa 417 01/01/2025 31/12/2025
Melbourne,VIC
Summary
With a proven track record at KOAWA Camping and in the 5* Hotel in wich I worked, I excel in roasting mastery and leading teams to exceed food quality objectives. My expertise in food presentation and ability to motivate staff has consistently enhanced dining experiences, showcasing my dedication to culinary excellence and effective team collaboration.
Overview
8
8
years of professional experience
Work History
Kitchen Cook
KOAWA Camping
Forcalquier, France
02.2024 - 12.2024
- Conducted routine inspections of kitchen area to ensure cleanliness and organization.
- Notified manager immediately if any problems arose in the kitchen area.
- Followed health and safety standards when handling food items.
- Controlled food waste by efficiently planning meal portions and utilizing leftovers.
- Monitored quality of ingredients used in the preparation of food items.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Managed food inventory and ordered supplies to maintain optimal stock levels.
Second Chef
O Brasseur restaurant
St Genis Pouilly , France
03.2023 - 11.2023
- Trained and supervised line cooks to develop new skills and improve team performance.
- Trained kitchen staff on proper techniques for preparing dishes such as roasting, baking, grilling, sautéing, boiling, steaming.
- Supervised kitchen staff while working in different stations such as cold station or hot station.
- Assisted the Head Chef in developing new recipes and menu items to keep up with current trends.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Senior Chef De Partie
Hotel de la Cigogne 5*
Geneva, Switzerland
01.2022 - 02.2023
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Collaborated with restaurant managers on special events such as banquets or private parties, creating unique menus for each occasion.
- Conducted regular taste tests during preparation stages to guarantee high-quality results.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Checked temperature control settings throughout service periods to ensure food was being cooked correctly.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
Chef De Partie
Hotel ULTIMA Gstaad 5*
Gstaad, Switzerland
05.2022 - 10.2022
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Abided by company standards in terms of portion and serving sizes.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Prepared workstations with ingredients and tools to increase efficiency.
- Monitored food products, driving quality, freshness and integrity.
Kitchen Commis
Beau Rivage Hotel 5*
Neuchatel, Switzerland
10.2017 - 08.2021
- Stored food items properly in designated containers after each shift.
- Placed orders for ingredients with suppliers as required.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Prepared salads, desserts, side dishes and appetizers following standard recipes or instructions from chefs or supervisors.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
- Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
Kitchen Commis
Hotel de Rougemont 5*
Rougemont , Switzerland
11.2016 - 08.2017
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Displayed excellent communication skills when interacting with customers and colleagues.
- Provided excellent service and attention to customers when face-to-face or through phone conversations.
- Managed inventory and supplies to ensure materials were available when needed.
Education
Certificate IV Equivalent - Hospitality And Kitchen
Lycee Louis Martin BRET
Manosque, France 06-2016
Skills
- Roasting mastery
- Quality assurance and control
- Food presentation
- Portion control
- Stock making
- Equipment inspection
- Recipe cooking
- Food storage
- Sauce making
- Knife skills
- Cutting and slicing techniques
Languages
French
Native/ Bilingual
English
Professional
Spanish
Professional
Timeline
Kitchen Cook
KOAWA Camping
02.2024 - 12.2024
Second Chef
O Brasseur restaurant
03.2023 - 11.2023
Chef De Partie
Hotel ULTIMA Gstaad 5*
05.2022 - 10.2022
Senior Chef De Partie
Hotel de la Cigogne 5*
01.2022 - 02.2023
Kitchen Commis
Beau Rivage Hotel 5*
10.2017 - 08.2021
Kitchen Commis
Hotel de Rougemont 5*
11.2016 - 08.2017
Certificate IV Equivalent - Hospitality And Kitchen
Lycee Louis Martin BRET
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