SALVATORE ARDENTE
** ****** ****** ** ******* NEW JERSEY ·
Email · advfow@r.postjobfree.com · 862-***-****
BACKGROUND
US RESIDENT AN CITIZEN WITH 20 + YEARS OF EXPERIENCED HOSPITALITY,FOOD PREPARATION,KITCHEN BANQUET AND A LA CARTE . ITALIAN BUT RAISED AND BORN IN FRANCE.RESIDING 8 YEARS IN DOMINICAN REPUBLIC AND VENEZUELA AS OWNER,CHEF AND MANAGER OF RESTAURANT,CLUB AND CAFÉ. EXPERIENCED AS MAITRE AND ASSISTANT CHEF ART RELAIS ET CHATEAUX CAZAUDEHAURE RESTAURANT,FRANCE.SUPERVISED STUCTURE AND MANAGED OPERATIONS OF 2000 PATRON CAPACITY NIGHT CLUB GUACARA TAINA CLUB SANTO DOMINGO,DEVELOP RESTAURANT CONCEPT AND DESIGN FACILITIES RESEARCH AND CONSTUCTION. CULINARY INNOVATOR KNOWN FOR PRODUCING TOP- QUALITY CUISINE AND CREATIVE PRODUCT CONTRIBUING TO REVENUE GROWTH WHILE SIMULTANEOUS REDUCING FOOD AND LABOR COST.THRIVE TO HIGH PRESSURE AND VOLUME ENVIRONMENTS .PASSION FOR FOOD AND FLAWLWESS SERVICE.METICULOUS IN SANITATION AND HYGIENE CONTROL. SUCCEFULLY ACCOMPLISHED INTENSE CULINARY AND MANAGEMENT COURSES AT THE CULINARY INSTITUTE OF AMERICA ( CIA ) HYDE PARK,NEW YORK. SPECIALISED IN BANQUET CATERING AND WEDDING PREPARATION FOR 1000 + GUESTS.
FROM 1994 –TO 1998
CO-OWNER/MANAGER,KARAOKE SEA BAR –SD DOMINICAN REPUBLIC,
1998- 2000
CO-OWNER,CHEF, STARDUST CAFÉ BAR/RESTAURANT- MATURIN, VENEZUELA
2000-2001
CHEF TINTO TAPAS BAR –BROOKLYN HEIGHTS,NEW YORK
2001-2007
SOUS –CHEF,THE NEWARK CLUB,INC NEWARK NJ
ORDERED FOOD .SUPERVISED KITCHEN,CREATED SCRUMPTIOUS DISHES AND DISTINCTIVES MENUS.CATERED FOR PRESTIGIOUS CMPANIES IN NEW YORK AND NEW JERSEY FOR LUNCHES DINNER,COCKTAIL AND WEDDING EVENTS FROM 20 TO 700 HUNDRED GUESTS. DEVELOPED STRONG UNDERSTANDING IN ALL FUNCTIONAL ASPECTS OF KITCHEN MANAGEMENT WITH THE ABILITY TO GAUGE QUALITY OF PRODUCTS WITHIN THE KITCHEN. INVENTORIED AND ENTERED INVOICES IN COMPANY’S COMPUTER SYSTEM. IN CHARGE OF ALL THE SAUCES FROM SCRATCH AND FOCUSING ON FRENCH, ITALIAN, SPANISH,AMERICAN,PORTUGUESE ASIAN,ARABIC AND FUSION CUISINE.
2007-2010
EXECUTIVE CHEF CITY PARK GRILL AND LOUNGE BELLEVILLE N JERSEY.
2010-2012
SOUS-CHEF NEWARK CLUB NEWARK NEW JERSEY.
2012-2020
BANQUET CHEF MANAGER M CLOONES BOATHOUSE WEST ORANGE NEW JERSEY.
IN CHARGE OF ALL WEDDING AND CATERING EVENTS FROM 20 TO 2000 GUESTS. HIGH VOLUME AMERICAN RESTAURANT.
EDUCATION
CULINARY INSTITUTE OF AMERICA-HYDE PARK NEW YORK.
JEAN BATISTE POQUELIN COLLEGE SAINT GERMAIN EN LAYE FRANCE . BUSINESS MANAGEMENT
DIPLOMES BUSINESS ADMINISTRATION, MARKET SERVICES, SALES.
SKILLS
FLUENT IN FRENCH, ITALIAN SPANISN AND ENGLISH.
KITCHEN MANAGEMENT AND TEAM PLAYER
COOKING SKILLS FROM AMERICAN,ITALIAN SPANISH, FRENCH, MEDITERRANEAN,ARABIC AND CARIBEAN GASTRONOMY.