Salvador Assennato
Concord,USA
Summary
Professional hospitality worker with extensive experience in delivering high-quality service in busy dining settings. Known for strong focus on teamwork and achieving customer satisfaction. Versatile and reliable, adapting to changing needs and ensuring smooth operations through excellent communication and problem-solving skills.
Experienced with managing tables and providing top-notch service to guests in fast-paced environments. Utilizes excellent communication skills to collaborate with team members and create welcoming atmosphere. Track record of maintaining high standards of cleanliness and efficiency, ensuring positive dining experience for all patrons.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Demonstrates strong analytical, communication, and teamwork skills, with proven ability to quickly adapt to new environments. Eager to contribute to team success and further develop professional skills. Brings positive attitude and commitment to continuous learning and growth.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Server and Chef
Brookdale Senior Living
10.2022 - Current
- Server for Senior Living community, provide food service to residents with cognitive impairment and other degenerative diseases
- Team player, assist with activities, cleaning duties, train new staff
- Assist other communities when short staffed
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Served food and beverages promptly with focused attention to customer needs.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
- Cultivated warm relationships with regular customers.
- Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
- Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
- Maintained a clean and orderly dining area for an enjoyable guest experience.
- Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport.
- Bussed and reset tables to keep dining room and work areas clean.
- Addressed customer complaints or concerns professionally, ensuring swift resolution and maintaining positive relationships.
Server
TERRA MIA
10.2022 - 12.2022
- Temporary position for the holidays
- Provide customer experience, server duties, closing duties
- Served food and beverages promptly with focused attention to customer needs.
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
- Cultivated warm relationships with regular customers.
Server/Interim Partner
Trattoria Martone
02.2022 - 09.2022
- Started as a server and became a temporary partner
- Opening and closing duties, customer service, manage FOH including inventory, cleanliness/sanitation and manage third party ordering services such as doordash
- Help accounted to prepare employee hours.
- Shop for the restaurant.
- Open all permits for the new partnership
- Maintained a clean and orderly dining area for an enjoyable guest experience.
- Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
- Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
- Served food and beverages promptly with focused attention to customer needs.
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
- Cultivated warm relationships with regular customers.
Sous Chef
Guss Market
01.2020 - 05.2021
- Supervisor, food prep, inventory, orders, maintained sanitation and compliance
- 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.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Executive Chef
Spiazzo Ristorante
01.2017 - 09.2019
- Open and close restaurant
- Provide excellent customer service
- Food preparation
- Deep cleaning/regular maintenance
- Shopping and ordering for all needs
- Train staff on proper safety/food handling
- Answer phones/prepare to go orders
- Independently catered for parties of 500 persons
- Quality control
- Maintain cleanliness including outsourcing for pest control
- Scheduling staff
- Floater: waiter, buster, line chef, host etc..
- I do it all!
- 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.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Founder & Owner
Spicoli Restaurant
01.2013 - 01.2017
- Company Overview: A high quality Italian and New York style pizzeria ristorante! With 3.5/4 stars on yelp!
- Owned and operated for over 4 years
- A high quality Italian and New York style pizzeria ristorante! With 3.5/4 stars on yelp!
- Developed strong partnerships with other businesses to allow for collaboration and more significant opportunities for growth.
- Established a successful business by identifying market needs and developing innovative solutions.
- Delivered exceptional customer service by addressing client concerns promptly and effectively resolving issues.
- Led the strategic planning process to define business goals and ensure alignment across all departments.
- Championed continuous improvement efforts within the organization, streamlining operations for increased efficiency.
- Developed key operational initiatives to drive and maintain substantial business growth.
- Built a positive organizational culture that fostered creativity, innovation, and employee engagement.
Sous Chef
Cafe Renzo
01.2010 - 01.2012
- Accountable for overall success of operations
- Performed culinary tasks while leading the staff and managing all food related functions
- Supervised all kitchen areas to ensure a consistent, high quality and delectable presentation is delivered on every dish to leave the kitchen
- Responsible for guiding and developing staff
- Sanitation and food standards focus at all times in every area of the restaurant (including the restroom)
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Pizzaiolo
Il Fornaio American Corporation
01.2008 - 01.2010
- Food prep at all stations: salad, pizza, sandwiches, deserts etc..
- Maintain clean and sanitation of all food prep/cook areas
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Quality control ensure fridge/freezer temperatures stayed at correct levels
- Catering: from taking orders to delivery
- Customer service
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Sous Chef/Kitchen Manager
Aiuto Cuoco, Il Gato Verde, Asso, Como
01.2004 - 01.2007
- Company Overview: ITALY
- Food preparation
- Cook
- Clean
- Sanitation
- Customer service in a very intimate family owned restaurant
- Catering
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Monitored food production to verify quality and consistency.
- 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.
Education
Executive Chef - Culinary Arts
Provence Culinary Art School
Argentina12-2001
Skills
- Exceptional customer service
- Hospitality service expertise
- Memory retention
- Cleanliness standards
- High-volume dining
- Service prioritization
- Sales expertise
- Food safety practices
- Point of sale operation
- Dining area maintenance
- Allergy awareness
- Food sales and promotion
- Item promotion
- Foreign language proficiency
- Food station setup
- Menu presentation
- Daily specials memorization
- Food and beverage pairings
- Food inspection
- Front-of-house display creation
- Wine service
- Food spoilage prevention
- Check payment processing
- Positive and professional
- Buffet setup and takedown
- Dining customer service
- Food safety oversight
- Team member support
- POS operation
- Take-out service
- Dish preparation
- Price memorization
- Menu item recommendation
- Reliability
- Multitasking
- Multitasking Abilities
- Cleaning and sanitizing
- Food handling
- Problem-solving abilities
- Problem-solving aptitude
- Catering experience
- Clear Communication
- Customer Satisfaction
- Food Preparation
- Fine-dining expertise
- Safe alcohol service
- Bus tables
Certification
- ServSafe Food Handler's Certification
- California RBS certificate
- CPR/AED Certification
Languages
English
Full Professional
Italian
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Server and Chef
Brookdale Senior Living
10.2022 - Current
Server
TERRA MIA
10.2022 - 12.2022
Server/Interim Partner
Trattoria Martone
02.2022 - 09.2022
Sous Chef
Guss Market
01.2020 - 05.2021
Executive Chef
Spiazzo Ristorante
01.2017 - 09.2019
Founder & Owner
Spicoli Restaurant
01.2013 - 01.2017
Sous Chef
Cafe Renzo
01.2010 - 01.2012
Pizzaiolo
Il Fornaio American Corporation
01.2008 - 01.2010
Sous Chef/Kitchen Manager
Aiuto Cuoco, Il Gato Verde, Asso, Como
01.2004 - 01.2007
Executive Chef - Culinary Arts
Provence Culinary Art School
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