Salvatore Purpura
Selden,New York
Summary
Culinary professional prepared for leadership in dynamic kitchen environments, with focus on excellence in food quality and service. Extensive experience in supervising kitchen operations and mentoring staff. Reliable team collaborator with commitment to achieving high standards and adapting to changing needs. Expertise in menu development and inventory management.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Chef/Manager
Compass Group at Northwell Health
10.2017 - Current
- Chef manager of the corporate office building for Northwell Health
- In charge of both front and back of the house
- Plan all weekly menus, inventory, ordering, invoice entry, payroll/scheduling & entering sales data
- Prepare soups and assist with prep for breakfast and lunch service as well as all catering
- In charge of flash reports, food cost and labor costs
- In charge of all safety and sanitation inspections
Executive Sous Chef
Fresh Meadow Country Club
03.2015 - 09.2017
- Work under executive chef Anthony Araldo in this high end, members only country club
- In charge of organizing and running all private events as well as breakfast, lunch and dinner ala carte and buffets
- Assisted in menu development, specials, food ordering and department of health maintenance
- Assisted in daily prep for private events and worked all stations when needed
Executive Chef
Dylan Prime
07.2013 - 02.2015
- In charge of the entire BOH operations for this upscale steakhouse that was long standing staple in the Tribeca neighborhood
- I was responsible for creating all seasonal and banquet menus, food & labor costs, scheduling, payroll and upholding all department of health standards
- I managed and trained a staff of13 employees and2 sous chefs
- I ran3 private dining rooms as well as an a la carte service that offered whole animal feasts as well as special tasting menus
Executive Chef
The Smyth Hotel-Thompson Hotel Group
08.2012 - 07.2013
- I ran the entire BOH operation for this luxury boutique hotel until they were able to re-rent the space
- I took the F&B department from a loss to a profit in my second month of being in charge while maintaining a28% food cost
- I developed seasonal menus and banquet menus, did ordering, payroll, scheduling and end of month inventories
- I maintained the kitchen up to DOH standards, hired and trained all line cooks
Chef De Cuisine
The National
08.2009 - 07.2012
- I was an executive member of Iron Chef Geoffrey Zakarian's pre-opening team back in2010
- I supervised34 employees while averaging $15 million in annual sales per year
- I was responsible for food ordering, inventory, payroll, daily production lists for both ala carte service and banquets, maintain food & labor costs and daily specials
- I did all meat and fish fabrication and expedited breakfast, lunch and dinner services ensuring top notch food quality
- I assisted in seasonal menu development, enforced cleanliness of all work areas and ensured that all menu items are prepared following recipes and yield guide according to department standards
- Also competed on Food Networks Iron Chef with Geoffrey Zakarian
Executive Sous Chef
Milano Restaurant
05.2008 - 07.2009
- I worked under executive chef Scott Krause in this casual, from scratch Italian restaurant
- I did all meat and fish fabrication, sauces, soups and daily specials
- Worked sauté, grill, wood burning oven, pasta station and expedited
- Did inventory, ordering and maintained food and labor costs
- I made all the fresh pastas, terrines and all other prep needed for this place to run efficiently
- I trained employees and maintained health codes while supervising a small staff of8 employees
Sous Chef
Alta Restaurant
06.2005 - 04.2008
- I worked under chef Harrison Mosher in this upscale Mediterranean tapas restaurant
- I prepared various types of tapas using methods such as confit, braising, pickling, grilling, frying and sautéing
- I learned foams, espumas, gelees, faux caviars and other innovated techniques in molecular gastronomy
- I was in charge of all station sanitation, mise en place and worked every station on the line
Sous Chef
Michael Jordan's Steakhouse
08.2003 - 04.2005
- I worked under Chef David Wallow in this high volume, fine dining steak house
- I worked all stations and expedited averaging400+ covers a day and doing over $12 million in revenue a year
- I managed a kitchen staff of18 employees ensuring everything was run according to company standards
- I fabricated meats, fish and poultry and prepared stocks, soups, sauces and dressings
- I was responsible for creating daily fish specials, monthly inventory and daily ordering
- I enforced health codes and maintained food cost and labor cost
Jr. Sous Chef
Quinns at The Park Central Hotel
01.2001 - 07.2003
- I worked under chef Yoda Chan in this new Floridian, casual fine dining restaurant
- We averaged200+ covers a night during busy season
- I worked all stations efficiently and cooked for banquets of over300 people
- I was responsible for all stocks, sauces, meat and fish fabricating
- I worked with all types of fish and shellfish and supervised a staff of10 in the chef's absence
- Also enforced health codes and helped maintain food and labor costs
- Did meat and fish orders, helped in creating daily specials and sidewalk visual displays
Education
Culinary Arts -
Institute of Culinary Education
New York, NY07.2006
Skills
- Inventory Control
- Food safety regulations
- Culinary expertise
- Menu planning
- Kitchen management
- Sanitation standards
- Food trend awareness
- Banquets and catering
Certification
- Food Handler Certification
- ServSafe
- NYC DOH certified
- Culinary Arts Degree
- ServSafe Manager2021 to2026
- Nassau County Department of Health Certificate May2018 to May2020
Assessments
- Food safety — Proficient March2022 Knowledge of proper food and equipment handling safety measures Full results: Proficient
- Cooking skills: Basic food preparation — Proficient January2022 Preparing food, using cooking equipment, and converting ingredient measurements Full results: Proficient
Timeline
Chef/Manager
Compass Group at Northwell Health
10.2017 - Current
Executive Sous Chef
Fresh Meadow Country Club
03.2015 - 09.2017
Executive Chef
Dylan Prime
07.2013 - 02.2015
Executive Chef
The Smyth Hotel-Thompson Hotel Group
08.2012 - 07.2013
Chef De Cuisine
The National
08.2009 - 07.2012
Executive Sous Chef
Milano Restaurant
05.2008 - 07.2009
Sous Chef
Alta Restaurant
06.2005 - 04.2008
Sous Chef
Michael Jordan's Steakhouse
08.2003 - 04.2005
Jr. Sous Chef
Quinns at The Park Central Hotel
01.2001 - 07.2003
Culinary Arts -
Institute of Culinary Education
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