Osvaldo Salgado
Chicago,IL
Summary
Professional chef with deep expertise in high-volume, fine dining environments. Proven ability to lead kitchen teams, develop innovative menus, and ensure exceptional guest experiences. Strong focus on team collaboration, flexibility, and delivering consistently high-quality results. Skilled in menu planning, food safety, cost control, and culinary arts. Recognized for reliability and adaptability in dynamic settings.
Overview
13
13
years of professional experience
Work History
Banquet Chef
Chicago Winery
Chicago, IL
10.2022 - 04.2026
- Developed and executed diverse banquet menus, ensuring alignment with seasonal ingredients and guest preferences.
- Supervised kitchen staff, fostering teamwork and maintaining high standards of food quality and presentation.
- Implemented efficient food preparation processes, reducing waste while enhancing meal delivery timelines.
- Collaborated with event planners to customize culinary offerings for special occasions, exceeding client expectations.
- Maintained inventory control, sourcing high-quality ingredients while adhering to budget constraints.
Sous Chef
Cooper's Hawk Winery and Restaurant
Chicago, IL
10.2019 - 09.2022
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Developed new menu items aligning with seasonal ingredients and customer preferences.
- Managed inventory levels, reducing food waste through careful monitoring and ordering.
- Trained junior chefs in culinary techniques and safety protocols to enhance team performance.
- 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.
- Implemented cost-control measures, improving overall kitchen efficiency without compromising quality.
Sous Chef
Maggiano's Litttle Italy
Chicago, IL
08.2017 - 09.2019
- Collaborated with front-of-house staff to optimize service flow and guest satisfaction.
- Conducted regular inspections to maintain compliance with health and safety regulations.
- Led special events and catering operations, enhancing restaurant visibility and profitability.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Sous Chef
McCormick & Schmick's Seafood & Steaks
Chicago, IL
05.2016 - 08.2017
- Supported Executive Chef in daily operations and menu execution.
- Ensured food quality and sanitation, trained staff, and supervised food prep and service.
- Conducted inventory control and staff training in recipe procedures.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
Sous Chef
Del Frisco's Steakhouse
Chicago, IL
12.2012 - 04.2016
- Assisted in the successful opening of the restaurant, overseeing kitchen setup, equipment installation, and operational readiness.
- Collaborated with Executive Chef to develop and launch opening menu, including recipe testing, costing, and presentation standards.
- Recruited, trained, and mentored kitchen staff prior to opening, ensuring seamless team integration and service execution.
- Led pre-opening staff training, including menu education, plating techniques, and kitchen protocols.
Education
Hospitality Administration And Management
University of Nevada, Las Vegas
Las Vegas, NVSkills
- Sanitation procedures
- Menu Development & Seasonal Planning
- Food & Labor Cost Control
- Staff Training & Mentorship
- Critical Thinking
- Culinary Team Leadership
- Event Catering & Banquet Service
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Banquet Chef
Chicago Winery
10.2022 - 04.2026
Sous Chef
Cooper's Hawk Winery and Restaurant
10.2019 - 09.2022
Sous Chef
Maggiano's Litttle Italy
08.2017 - 09.2019
Sous Chef
McCormick & Schmick's Seafood & Steaks
05.2016 - 08.2017
Sous Chef
Del Frisco's Steakhouse
12.2012 - 04.2016
Hospitality Administration And Management
University of Nevada, Las Vegas