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.

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