International And Sicilian Experience - Chef Barbara Salvatore

Experiences

International And Sicilian Experience - Chef Barbara

Working in the kitchen

25 years of professional experience formed through a gradual approach to the world of cuisine which was facilitated by frequent opportunities to travel around the world.

Experiences

2018 April

Executive Chef - Hotel
Siracusa Ortigia

Opening of the new 5 Star Hotel in Syracuse Ortigia Hotel

Responsible for all purchases

Responsible for menu development

Responsible for restaurant concepts in hotels

Responsible for the staff recruitment in the kitchen / stewards

2018 April - 2017 May

Executive Chef - Valtur Tanka Village Villasimius, Sardinia

Main duties and area of responsibilities:

– Kitchen management and purchasing manager
– Raising the level of all standards and food quality
Reorganization of processes in the kitchen
– Change of existing menus and development of new food concepts
– Opening of a restaurant with a Sardinian-themed menu “Al Carbone”
– Team reorganization and internal processes
– 72 cooks / 20 commis at a buffet service

2017 May - 2017 January

Kitchen Director - Vilnius Grand Resort ***** - Vilnius, Lithuania"

E laboration and change of menus throughout the hotel: – Le Paysage Restaurant – Sunset Bar – Room Service – SPA Bar Subsequently responsible for the opening of the new golf restaurant: – New opening of Steakhouse Restaurant – New opening Outdoor tent for catering – New project designed for a new summer kitchen Bora Bora.

2016 December - 2014 November

Executive Chef – Corinthia Hotel Saint Petersburg ***** - Saint Petersburg, Russia

H e is responsible for all processes in the kitchen and the management of 40 chefs and 13 stewards.

2014 April - 2012 August

Chef - Restaurant Osteria Piazza Bianca Moscow, Russia

The opening of a new restaurant on October 15, 2012, which was recognized as the best Italian restaurant, opened in 2012 in Moscow.

Participation in the organization of the conference of “the African Development Bank of Rwanda” as the person responsible for the food area for 1,500 people (everything was managed by Kempiski Hotels)

2012 June - 2011 June

Executive Chef - Kempinski Hotel Badamdar ***** L - Baku, Azerbaijan

Opening, responsible for all the processes of opening and managing in the kitchen, including hiring 38 chefs and 17 stewards.

2011 May - 2010 May

Executive Chef - Zitahli Resorts & Spa Kudafunafaru ***** L Noonu Atoll, Maldives

Coordinator of 3 kitchens and 13 cleaners.

Chef Consultant – Zitahli Resort & Spa Dholhiyadhoo (pre-opening)

The organizer at the opening stage of the 2nd resort.

April 2010 - April 2009

Executive Chef - Rocco Forte Verdura Resort Golf & Spa ***** Sciacca Sicily, Italy

The opening of a new hotel: 203 rooms, 2 golf courses with 18 holes and 1 golf course with 9 holes, the largest spa in Europe, 4 restaurants, 4 bars.

(Chef-consultant-Fulvio Pierangelini 2 Michelin stars)
– Responsible for the selection of staff of 35 chefs and 17 stewards.
– it was awarded as International Hotel of the Year 2009

– Responsible for managing stewards.

Creating menus and cooking standards, also concepts
Personnel training during opening
Responsible for managing the five kitchens:
Traditional Sicilian cuisine

Restaurant Liola
Kitchen & Pool / Breakfast – “Buongiorno Restaurant”
Fine dining – Zagara with with first-class products.
Banquet kitchen / indoor catering.
Kitchen – “Amore” on the sea
Responsible for staff recruitment during pre-opening
Responsible for managing stewards.

April 2009 - April 2005

Executive Chef - Kempinski Hotel Giardino di Costanza ***** Mazara del Vallo, Sicily, Italy

Creating menus and cooking standards, also concepts
Responsible for managing the four kitchens:
Cuisine Lido Costanza 8 km from the hotel
Cuisine at the Citrus BBQ Pool from April to September
Banquet cuisine with a maximum of 800 seats
Gourmet Dubbesi cuisine at a hotel with first-class products.
Responsible for staff recruitment.
Responsible for managing stewards.

Experiences

2005 April - 2004 May

Ass. Executive Chef – Kempinski Hotel Giardino di Costanza ***** Mazara del Vallo Sicilia, Italia

Creating of menu and cooking standards

Creation and opening of new restaurants

Responsible for staff recruitment

Participation in the opening of a startup as a Su-Chef task force at the Kempinski Hotel Emirates Palace ***** – Abu Dhabi, United Arab Emirates