Hi, I’m
Stephan Salinas
Snohomish,WA
Summary
Expert Chef de Cuisine with exceptional skills in managing staff of 10, ordering and controlling inventory, scheduling and menu development. Advanced baking and knife capabilities. Sound knowledge of all cooking equipment and techniques. Consistently maintains food and labor costs under allowed budget.
Overview
7
years of professional experience
1
Certification
Work History
Bayside Hospitality
Chef De Cuisine
02.2023 - Current
Job overview
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Created menus and designed corresponding recipes for 16ELEVEN Steaks
Looking Glass Coffee
Menu Consultant
05.2022 - 12.2023
Job overview
- Regularly monitored industry developments, staying informed on cutting-edge culinary techniques and adapting them into client projects as needed.
- Implemented allergen-friendly options into restaurant menus, increasing accessibility for diners with dietary restrictions.
- Optimized ingredient sourcing by establishing relationships with local suppliers, reducing costs without compromising quality.
- Collaborated with chefs and culinary teams to design unique and delicious dishes that aligned with clients'' brand identities.
- Streamlined kitchen operations through the creation of easy-to-follow recipes and efficient plating guidelines.
- Fostered a culture of continuous improvement by regularly soliciting feedback from clients on their experiences working together.
- Trained restaurant staff on new menu items, ensuring seamless implementation and ongoing success.
- Incorporated seasonal ingredients into clients'' menus, promoting sustainability and supporting local growers.
- Developed cost-effective menus that maintained high-quality standards while adhering to budget constraints.
Old Man Brewing
Chef De Cuisine
06.2017 - 04.2020
Job overview
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Hired, managed, and trained kitchen staff.
Education
Le Cordon Bleu College Des Arts CulinaireParis, France
Associate of Applied Science from Culinary Arts
04.1996
Skills
- Seafood Preparation
- Plating techniques
- Vegetable cookery
- Leadership Qualities
- Kitchen Sanitation
- Knife Skills
- Team Management
- Knowledge of cooking equipment
- Kitchen Operations
- Food presentation
- Butchery skills
- Culinary expertise
- Allergen awareness
- Food Safety Standards
- Menu development
- Recipe creation
- Ingredient Sourcing
- Inventory Rotation
- Cost Reduction
- Menu pricing strategy
- Menu Planning
Certification
- Certified Chef de Cuisine, Bayside Hospitality - 1 year
Timeline
Chef De Cuisine
Bayside Hospitality
02.2023 - Current
Menu Consultant
Looking Glass Coffee
05.2022 - 12.2023
Chef De Cuisine
Old Man Brewing
06.2017 - 04.2020
Le Cordon Bleu College Des Arts Culinaire
Associate of Applied Science from Culinary Arts
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