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Marcelo F. Salinas

+1-786-***-**** aduo5i@r.postjobfree.com

Skype: MarcelofSalinas

World Class Culinary & F&B Professional

EXECUTIVE CHEF

20+ Years of International Cuisine Experience in World Class Resorts & Hotels across North America, Middle East, Asia and Africa with Focus on Providing Excellent Guest Services and Quality while Improving Profitability Core Competencies / Signature Strengths at a Glance: Menu Design Procurement & Inventory Control

Kitchen Design & Layout Training & Development Guest Relations Safety & Sanitation Catering / Banquets Budgeting / Cost Controls Dining Operations FOH / BOH Leadership Dining Room & Kitchen Operations

CAREER SNAPSHOTS

Passionate and innovative culinarian delivering excellence throughout diverse hospitality operations in some of the world’s finest kitchens.

Results-oriented and decisive leader with strategic business planning, concept development, critical thinking and problem solving. Proven track record of increasing successful F&B operations, capturing market share and driving profitability.

P&L analysis & cost control payroll, Drive to enhance exceptional revenue & organization growth, capital projects & busines development.

CAREER TRACK & PERFORMANCE DRIVING FORCES

EXECUTIVE CHEF 08/21 – PRESENT

HILTON UNION SQUARE SAN FRANCISCO

Responsible for overlooking a dual-property complex operation the largest In San Francisco and Hilton’s West Coast Portfolio with over 2200 rooms and 166,489 square feet meeting space

Re-opened the hotel after pandemic period as well connecting with existing staff through CBA realignment of culinary and eliminating redundant positions and recruiting key Culinary leaders reducing and controlling payroll expenses by 7%

Reestablished a clear-cut working relationship with local bargaining units of the hotel

Introduced and placed a 120 day action plan for outlets and banquets increasing F&B GOP by 4% EXECUTIVE CHEF-CONSULTANT 08/20 07/21

Encompassed all facets of F&B and Culinary operations in a luxury, independent hotels and resorts. Oversaw a broad range of responsibilities with a focus on menu development and quality improvement.

Manage productivity, food & labor cost, health & hygiene, food safety, training and development of staff. Page 2 of 2

EXECUTIVE CHEF 01/19-07/20

FAIRMONT HOTEL SAN JOSE San Jose, CA

Organizational Impact Contributions:

Manage labor relations of bargaining units.

Ensure hotel standards and ethical conduct compliance.

Created recipes and new banquet menus for 2019-2020 that maintained a 20% food cost on a 21.5% budget.

Identified cost savings and partnered with local suppliers to showcase sustainable crops in menus throughout the hotel.

Developed staff to optimize performance by providing technical advice, expertise to ensure consistent exceptional service.

Increased GSS scores by 12% reaching 86%.

Implemented performance reviews with smart goals for over 60 culinary/stewarding leaders and staff.

Worked closely with DOO on multiple capital projects to increase revenue growth and reduce expenses. F&B DIRECTOR / EXECUTIVE CHEF 08/15-10/18

PARK CENTRAL HOTEL SAN FRANCISCO San Francisco, CA

Selected and promoted to lead the Food & Beverage division overlooking the operation with revenue of over

$18million

Restructure existing staff through realignment of culinary and FOH operations teams by eliminating redundant positions and recruiting key F&B leaders reducing payroll by 6%

Reestablished a clear-cut working relationship with bargaining units of the hotel

Developed and executed a 180-day plan that transformed both FOH & BOH of outlets and banquets increasing COGS by 4%

EXECUTIVE CHEF / EXECUTIVE SOUS CHEF 2011-2018

CAIRO MARRIOTT HOTEL & OMAR KHAYYAM CASINO (5* 1,200 GUESTROOMS & SUITES) Cairo, Egypt FAIRMONT GRAND HOTEL KYIV (5* 258 GUESTROOMS + 54 SUITES INCL. PRESIDENTIAL SUITES) Kyiv, Ukraine FAIRMONT THE PALM (5* 380 GUESTROOMS & SUITES + PENTHOUSE APTS.) Palm Jumeirah Island, Dubai, UAE EXECUTIVE / SENIOR / BANQUET EXECUTIVE CHEF 2006 - 2011 INTERCONTINENTAL MIAMI (5* LUXURY HOTEL + RESORT 641 GUESTROOMS, 34 SUITES) Miami, FL FONTAINEBLEAU HOTEL & RESORT (5* 846 ROOMS & SUITES + 658 SUITES, 2 ALL-SUITE TOWERS) Miami Beach, FL SHERATON MART HOTEL (5* LUXURY PROPERTY 670 ROOMS) Miami, FL SOUS CHEF 1997 - 2006

LE PARKER MERIDIEN BANQUET (5* LUXURY PROPERTY 727 GUEST ROOMS + SUITES) New York, NY RITZ CARLTON PRE-OPENIING (5 HOTEL) New York, NY LE BRASSERIE RESTAURANT OPENING TEAM (2* MICHELIN) London, England CHEF DE PARTIE 1993 - 1997

FOUR SEASONS HOTEL (PRE-OPENING FOR 57/57 GOURMET CUISINE RESTAURANT 3* NY MAGAZINE) New York, NY REGENT BEVERLY WILSHIRE (4* EUROPEAN & AMERICAN CUISINE GOURMET RESTAURANT) Beverly Hills, CA LEARNING CREDENTIALS & ENRICHMENTS

BTEC DIPLOMA – HOTEL & CATERING Westminster College – London, England HACCP Trained, U.S. Food & Hygiene Certified, U.S. Serve Safe Certification CPR Certificate, Member of the American Board of Licensed Chefs, Technical: POS, Materials management, LeanPhat food waste program, Power point, Word, excel