SALVADOR CAMACHO
Milwaukee,WI
Summary
Dynamic Executive Chef with a proven track record at The Legend Golf Course, specializing in menu development and cost control. Expert in Mediterranean and Latin cuisines, I excel in training kitchen staff and optimizing operations, ensuring exceptional guest experiences while maintaining high standards of food safety and sustainability.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Executive Chef
The Legend Golf Course
Hartland, USA
01.2024 - Current
- Create seasonal, locally inspired menus with a focus on sustainability and scratch cooking.
- Control food & labor costs to optimize kitchen performance, and maintain top-tier food revenue.
- Partner with the events’ chef & captain to ensure flawless private dinners, corporate events, and large group experiences.
- Work closely in collaboration with FOH leadership and ownership to maintain a positive guest experience.
- Ensure compliance with health, safety, and sanitation regulations.
- Attend BEO meetings on a weekly basis to ensure purchasing needs and execution.
Culinary Director
The Waters of Pewaukee
Pewaukee, USA
01.2022 - 01.2024
- Created and participated in daily kitchen operational plans for prep cooks and cooks in different food outlets.
- Sustained a weekly cleaning schedule and daily kitchen cleaning obligations for everyone in the kitchen.
- Attended resident counsel meetings to hear their comments and concerns in regards menu preparation.
- Oversee FOH & BOH operations on a daily basis in regard service and food execution.
- Planned and scheduled accordingly to cover special events, lunch, and dinner reservations.
- Purchased of all items needed for food outlets including paper goods, and cleaning items.
Senior Sous Chef
The Pfister Hotel
Milwaukee, USA
01.2020 - 01.2022
- Planned menus according to season, created and costed recipes, purchased products and executed weekly features.
- Lowered lower food costs (3%), and labor costs (2%) that reflected savings in P&L statements.
- Supervised labor cost and food cost by minimizing waste and scheduling according to business demands.
- Monitored inventory and placed orders for produce, dairy, meat, protein, seafood, and dry goods.
- Sustained a weekly cleaning schedule and daily kitchen cleaning obligations for everyone in the kitchen.
- Sourced and purchased large qualities of food from different outlets and completed monthly inventory following proper par levels and stock requirements.
Executive Sous Chef
Langham Hospitality Group
Eaton, USA
01.2017 - 01.2020
- Created daily production and par-levels preparation lists and assisted with production during peak times.
- Planned menus according to season, created and costed recipes, purchased products and executed weekly features.
- Supervised labor cost and food cost by minimizing waste and scheduling according to business demands.
- Monitored inventory and placed orders for produce, dairy, meat, protein, seafood, and dry goods.
- Hired and trained new kitchen staff, delegated production assignments and maintained proper safety regulations in sanitation and OSHA restrictions.
Sous Chef
Potawatomi Hotel and Casino
Milwaukee, USA
01.2014 - 01.2017
- Created daily kitchen operational plans for prep cooks and cooks.
- Inspected deliveries, verified delivery invoices, and rotated stock aligned with best practices.
- Assisted with production inventory, banquet production and supported food preparation and execution.
- Trained new cooks in to follow proper kitchen policies and procedures.
- Collaborated with the Sous Chef in making daily lunch and breakfast features.
- Maintain a clean, organized, and sanitized kitchen at all times according to city health codes.
Sous Chef
The Iron Horse Hotel
Milwaukee, USA
01.2011 - 01.2013
- Made sauces and stocks to accompany dishes for a contemporary 6 course tasting menu.
- Managed rotation of produce, meat, seafood, and dairy to effectively maintain freshest ingredients possible.
- Trained new cooks and met rigorous timeline objectives by creating a high-performance workforce.
- Maintained strong lines of communication and collaboration with production manager and executive chef to provide quality and excellent service, and in-room dining manager to accommodate guests' special needs.
Commis Chef
La Cantina Madrilena
Madrid, Spain
01.2010 - 01.2011
- Assisted the banquet chef with preparation and execution of banquet events for up to 100 guests.
- Collaborated with chef de cuisine and executive chef to plan menu requirements and special events.
- Ordered produce, seafood, meat, and bread supplies and sourced fish from seafood market auctions.
- Conducted training on new recipes, techniques, and equipment, managed the daily kitchen assignments, monitored various workstations functions.
Culinary Externship
SANFORD
Milwaukee, USA
01.2009 - 01.2010
- Participated in a structured culinary experience in a 4 Star -Diamond Multi-Awarded restaurant regarded as one of the best in the Midwest serving contemporary ethic cuisine.
- Performed under the guidance and supervision of multi-award winner Chef Sanford D'amato and James Beard Award winner Chef De Cuisine Justin Aprahamian.
- Assembled entrees and desserts with high regard to presentation and quality to the smallest detail.
- Gained a diverse experience in high quality operations, advanced techniques, and execution of notable four-course exploration menu and seven-course tasting menu.
- Worked in a wide range of culinary positions and settings with renowned and highly skilled kitchen staff.
Education
Associate in Occupational Studies - Culinary Operations
Le Cordon Bleu College of Culinary Arts
Scottsdale, AZ01.2010
Skills
- Executive Chef
- Sous Chef
- Kitchen Manager
- Mediterranean Cuisine
- Latin Cuisine
- Menu Preparation
- Meal Presentation
- Recipe Creation
- Menu Development
- Kitchen Operations
- Food Safety
- Kitchen Staff Management
- Training
- Inventory Management
- Cost Controls
- Menu Costing
- Recipe Costing
- Purchasing
- Food Sourcing
- Food Control
- Banquets
- Special Events
- Private Parties
- Nutritional Diets
Websites
Certification
- State of Wisconsin Food Handler License, 01/01/25
- Serv Safe Manager Certification
- Serv Safe Alcohol Training Certification, 01/01/20
Languages
- English
- Spanish
Timeline
Executive Chef
The Legend Golf Course
01.2024 - Current
Culinary Director
The Waters of Pewaukee
01.2022 - 01.2024
Senior Sous Chef
The Pfister Hotel
01.2020 - 01.2022
Executive Sous Chef
Langham Hospitality Group
01.2017 - 01.2020
Sous Chef
Potawatomi Hotel and Casino
01.2014 - 01.2017
Sous Chef
The Iron Horse Hotel
01.2011 - 01.2013
Commis Chef
La Cantina Madrilena
01.2010 - 01.2011
Culinary Externship
SANFORD
01.2009 - 01.2010
Associate in Occupational Studies - Culinary Operations
Le Cordon Bleu College of Culinary Arts