Dear sir or madam,
Enclosed is a copy of my resume for your perusal. I am an experienced chef who is seeking a position in the Caribbean or central America and a new challenge, which will enrich my experience.
Having successfully worked at one of Tampa, Florida's finest hotel restaurants, as well as experience in leading hotels of the world, including the 5 star hotel and resort the Celtic Manor and at worked in Dubai as assistant chef de cuisine. I have sound knowledge of the Americas, Mediterranean and international cuisine.
In addition I am conversant with European and USA food hygiene laws and adhere to them diligently, I am familiar with a wide range of service styles and varying kitchen facilities and can manage them accordingly.
I have excellent man management skills as I take a calm but firm approach to managing the kitchen and employees. I enjoy training and assisting co-workers in expanding their culinary knowledge and professional development. I am a key team player with sound leadership skills. I also understand the kitchen hierarchy and can communicate at ease with superiors.
I have many excellent qualities to offer, and could fill most positions with ease, due to my experience of working with varying nationalities and cultures. As my previous executive chef would agree, who has provided me with a glowing reference that is available on request. References from other employers can also be provided upon request.
I appreciate your time and will be delighted to hear from you .
Yours Sincerely
Robinson Salazar
Email: robinspy7@hotmail.com
Santiago,
Chile
Robinson Salazar Castro
Career Objective
I am a creative Chef, highly skilled with a flair for culinary arts. I have sound interpersonal and management skills, which I would like to, utilise and develop further. I am seeking a position that will allow for progression and demonstration of my passion for work
Employment History
June 2007 September 2008
Head Chef La Collinette Hotel *** Guernsey Channel islands UK
manage health and safety , training junior chefs developed menus, costing and promotions for restaurant, bar, room service and functions. The restaurant is a 24 seat fine dining international cuisine where we serve fresh and seasonal ingredients producing dishes from around the world to a 2-3 rosettes level, we have a bar and relaxed dining area for 50 to 60 people plus al fresco where snacks and quick dishes are prepared for our guests, Room service and private events for up to 100 people the restaurant, bar and relaxing dining is open for breakfast Lunch and dinner.
January 2007 may 2007
assistant chef de cuisine alive cooking restaurant JW Marriott Dubai
Manage a brigade of 14 chefs manage health and safety , training junior chefs developed menus and promotions for the restaurant is alive cooking experience where you have fresh produce and chefs cook in front of you in charge of ordering and stock control the restaurant serve breakfast lunch and dinner and in busy period we did 700 to 800 covers a day.
June 2006 to January 2007
Junior sous chef the Auberge Restaurant ***
Working as a chef entremetier & saucier. training junior member of our brigade ensure to keep high standards of health, safety. Help with Menu development , Stock control and ordering .
60 seats fine dining restaurant serving a la carte meals using fresh and seasonal produce. The
restaurant is known as one of the tops restaurants in the Channel islands, is been in the good food guide since 2005 we received a 5 out of 10 for the quality of our food. recommended by the Michelin guide and as well been selected as one of the best 100 restaurants in Britain by the olive’s food magazine.
November 2005 May 2006
Chef Tournant La Grande Mare Hotel Guernsey 4*Channel Islands
Manage a brigade of 6 chefs manage health and safety, training commis chefs deputies for head chefs absence ordering and stock control, organize functions for banqueting 200 250 capacity worked in all sections of the kitchen Larder, saucier, entremetier . 120 seats restaurant 2* rosettes level serving a la carte and T.D.H .
February 2005 – November2005
Sous Chef Bistro One Guernsey Channel Islands.
Manage a team of 6 chefs, deputies in Head Chef Absence; achieve a GP of 65-67%. Ensure high standards of health, safety and hygiene are maintained. Prepare daily specials using seasonal ingredients.
August 2004 – February 2005
Head Chef Le Cru Guernsey Channel Islands.
Designed and implemented Fine Dining Menu for this 27 seat exclusive restaurant. Managed training, health, safety and hygiene. Consistently achieved a GP of 67%. Despite restaurant success the owners decided to close restaurant and expend the more profitable wine bar, which is why I left in February.
April 2003 – August 2004
Chef Tournant-Olive Tree Restaurant
Celtic Manor Resort-5 * Leading hotel of the world Newport Wales UK
Supervise a brigade of 10 chefs; manage training, health, safety and hygiene. Involved in menu planning creation of seasonal specials, stock control and requisitioning. Deputies in Chef de Cuisines’ absence attend chef de cuisines weekly meetings and organize the fourth coming events for the week.150 seat restaurant serving Mediterranean food a la carte & buffet service monthly promotions and daily specials.
November 2003 – 2003
Junior Sous Chef
Tides Restaurant Marco Pierre white 3*rosettes St Davis Hotel Cardiff Wales
Saucier Chef Trained and supervised commis & chef d parties manage training, health, safety and hygiene. Involved in menu planning creation of seasonal specials, stock control and requisitioning. Deputies in Chef de cuisines absence acting like a chef coordinator and worked under the menus & supervision of a 3 Michelin British TV chef.
January 2002-November 2002
Chef de Partie
Mediterranean’s Restaurant -Marriott Regent Park Hotel London England
Chef de partie in charge of the saucier section, created daily specials. Organised station and work maintained and improved standards whilst ensuring a safe and hygienic kitchen environment. Prepared Mediterranean food using fresh ingredients to a high standard.
October 2001- December 2001
Junior Sous Chef
Las Palmas Golf Club Santiago Chile -Fine Dining Steak & Seafood Restaurant
Trained and supervised commis & chef d parties, Assisted Head Chef in devising menus, created daily specials. Organised stations and work maintained and improved standards whilst ensuring a safe and hygienic kitchen environment. Prepared quality food using fresh ingredients to a high standard
March 2000- September 2001
Culinary Management Training Programme
Marriott Airport Hotel Tampa Florida, USA
Followed an 18 month program which entailed culinary training in every section of the hotel kitchen:
Room service, Banquets, Relaxed café style dining.
CK’S Revolving Roof Top Restaurant-International fine dining cuisine
Grill Chef
Sauté Chef
Roast Chef
Skilled in all aspects of CK’s menu
During busy periods acted as chef coordinator
Became a key member CK’s restaurant’s brigade – the restaurant is recognised as one of the finest restaurants in Tampa serving international & American fusion cuisine, averaging in excess of 270 covers per day, during peak periods.
After 6 months given supervisory tasks which included organising people and work, supervising and training staff, assisting in stock control
January 1998-April 1999
Sheraton San Cristobal Hotel.5* Luxury Collection. Santiago Chile
Demi-Chef de Partie
Banquet catering for VIP groups such as 2nd summit of the America’s Presidents (April 1998) and 8th conference of the Wives of the America’s Heads of State
Promoted to fine dining restaurant serving international fusion cuisine, averaging 60-80 covers at weekends
June 1997- January 1998
Hotel Carrera Santiago Chile (5 Star Hotel leading hotels of the world)
Professional Internship- Main duties included commis chef in banquet area, commis chef for larder and saucier section (International and Mediterranean restaurant)
Education
Higher Education
March 1994 - February 1997
National Institute of Chile INACAP Campus of – CIES- Santiago
Full Diploma in International Culinary Arts-Studies included food production, Health and safety, Nutrition, Menu planning & Compilation. Culinary Administration – Budgets, stocktaking, ordering etc…
May 1999-February 2000
Sam Marsally English Institute- Santiago Chile
Completed an intensive course in oral and grammatical English
High School
March 1989 – December 1993
Liceo Manual De Cervantes y Saavedra – Santiago Chile
Completed high school with Full Diploma
Culinary Skills Overview
Detailed Knowledge of International Cuisine
Flair with seafood particularly shellfish
Extensive knowledge of Mediterranean, American and classic French styles
An eye for detail, with emphasis on presentation
Sound organisational and prioritising skills
A strong leader, with ability to ensure team work
Additional Skills
Spanish Mother tongue
Fluently spoken in English proficient at reading and writing.
Thorough Knowledge of Microsoft applications
