Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic
Luca Salamini

Luca Salamini

Florence

Summary

Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Collaborative with dedication to partnering with coworkers to promote engaged, empowering work culture. Documented strengths in building and maintaining relationships with diverse range of stakeholders in dynamic, fast-paced settings. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Italian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Forward-thinking professional offering more than 25 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.

Overview

28
28
years of professional experience

Work History

Corporate Executive Chef, R&D Chef

Bizionaire Group
10.2015 - Current
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen work
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Menu development and planning according to to standard.
  • Travel to multiple units to implement and train staff In aforementioned techniques.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Assisted with menu development and planning.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed close relationships with suppliers to source best ingredients.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Considered budgetary factors along with taste, texture and visual appeal of newly created items.
  • Coordinated multiple simultaneous product launches.
  • Planned, developed and formulated new food products based on market trends, customer input and personal experience.
  • Developed extensions and improvements to food product lines.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Developed and implemented plans to qualify alternate suppliers or new materials for manufacturing.
  • Supported collaborative projects and worked closely with technical partners to deliver against roadmaps.
  • Partnered with sales, strategy and business development to identify new product opportunities, manage project portfolio and work assignments.
  • Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
  • Cultivated interpersonal skills by building positive relationships with others.
  • Leveraged data and analytics to make informed decisions and drive business improvements.
  • Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.

Culinary Arts Teacher

LdM Institute
02.2015 - Current
  • Used innovative techniques to motivate student interest and enthusiasm for subject.
  • Provided prompt and specific feedback to students on work and behavior.
  • Planned relevant classroom activities and worked to reinforce lessons through active student engagement.
  • Motivated students to achieve new levels of skill in diverse kitchen tasks.
  • Planned and delivered courses for industry professionals and general public.
  • Engaged students in academic and practical conversations that elicited critical thinking, creativity, collaboration and communication.
  • Established goals for courses with organized outlines and detailed lessons.

Consultant Executive Chef, Owner

Chef2
02.2015 - 04.2017


  • Organized, created and tracked buyer samples of new tester products.
  • Considered budgetary factors along with taste, texture and visual appeal of newly created items.
  • Coordinated multiple simultaneous product launches.
  • Planned, developed and formulated new trending products based on market trends, customer input and personal experience.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Utilized culinary techniques to create visually appealing dishes.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Implemented food cost and waste reduction initiatives to save money.
  • Participated in food tastings and taste tests.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Assisted with menu development and planning.
  • Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
  • Conducted target market research to discover customer needs and analyze competitor trends.
  • Worked with marketing teams to create print and online advertisements to bring in new customers.

Executive Chef, Owner

Nettuno Beach Restaurant
03.2010 - 01.2015
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Created menus and designed corresponding recipes for Nettuno beach restaurant
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained well-organized mise en place to keep work consistent.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Hired, managed, and trained kitchen staff.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Mentored kitchen staff to prepare each for demanding roles.

Sous Chef

Mange Sud
09.2009 - 01.2010
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Monitored food and labor costs to verify budget targets were met.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Evaluated food products to verify freshness and quality.
  • Participated in food tastings and taste tests.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Assisted with menu development and planning.

Executive Chef

Wave Club
03.2007 - 10.2009
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Monitored food production to verify quality and consistency.
  • Utilized culinary techniques to create visually appealing dishes.
  • Participated in food tastings and taste tests.
  • Modified recipes to accommodate dietary restrictions and allergies.

Chef De Partie

Monte-Carlo Société Des Bains De Mer
12.2005 - 07.2006
  • Maintained well-organized mise en place to keep work consistent.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Complied with portion and serving sizes as per restaurant standards.
  • Rotated stock to use items before expiration date.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.

Sous Chef

Ristorante Doc
03.2003 - 12.2007
  • Acted as head chef when required to maintain continuity of service and quality.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Evaluated food products to verify freshness and quality.
  • Participated in food tastings and taste tests.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Assisted with menu development and planning.

Chef De Cuisine, Chef De Partie

Restaurants E Hotels
06.1996 - 01.2003

Education

Master F&B Management - Food & Beverage Management

Luiss Business School
Rome, Italy
12.2014

Ecole De Champagne -

A.I.S.
Milan, Italy
03.2019

Professional Sommelier -

A.I.S.
Milan, Italy
07.2005

Tecnico Dei Servizi Alberghieri -

I.P.S.S.A.R. A.Migliorini
Finale Ligure, Italy
07.2001

Application Chef -

Rational
Marcon, Italy
04.2006

Skills

  • Sales Planning
  • Recipe Development
  • Strategy Management
  • Operations Management
  • Menu Planning
  • Culinary Trends
  • Cost Control
  • Program Creation and Implementation
  • Customer Needs Assessments
  • Employee Training
  • Collaborative Relationships
  • Strategic Sales
  • Waste Reduction
  • Menu Development
  • Culinary Expertise
  • Hiring, Training, and Development
  • Kitchen Staff Management
  • Forecasting and Planning
  • Customer Service
  • Recipes and Menu Planning
  • Team Leadership
  • Staff Scheduling
  • Kitchen Equipment Operation and Maintenance
  • Creative Thinking
  • Problem and Complaint Resolution

Languages

Italian
Bilingual or Proficient (C2)
French
Elementary (A2)
English
Upper intermediate (B2)

Timeline

Corporate Executive Chef, R&D Chef

Bizionaire Group
10.2015 - Current

Culinary Arts Teacher

LdM Institute
02.2015 - Current

Consultant Executive Chef, Owner

Chef2
02.2015 - 04.2017

Executive Chef, Owner

Nettuno Beach Restaurant
03.2010 - 01.2015

Sous Chef

Mange Sud
09.2009 - 01.2010

Executive Chef

Wave Club
03.2007 - 10.2009

Chef De Partie

Monte-Carlo Société Des Bains De Mer
12.2005 - 07.2006

Sous Chef

Ristorante Doc
03.2003 - 12.2007

Chef De Cuisine, Chef De Partie

Restaurants E Hotels
06.1996 - 01.2003

Master F&B Management - Food & Beverage Management

Luiss Business School

Ecole De Champagne -

A.I.S.

Professional Sommelier -

A.I.S.

Tecnico Dei Servizi Alberghieri -

I.P.S.S.A.R. A.Migliorini

Application Chef -

Rational

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Luca Salamini