Salvatore Gaudio
Genoa
Summary
I have always achieved my goals, such as health, score and food cost.
Overview
26
26
years of professional experience
Work History
Sous Chef
Grand Hotel Arenzano
Liguria
12.2025 - Current
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Developed and implemented seasonal menus, incorporating local ingredients.
- Trained junior chefs on cooking techniques and food safety standards.
- Monitored inventory levels, managing supplies to minimize waste.
- Collaborated with front-of-house staff to enhance guest dining experiences.
- Conducted quality control checks on dishes before serving to guests.
- Streamlined kitchen operations, improving workflow and reducing preparation time.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source best ingredients.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Chef de Cuisine
Disney Cuisine Line
07.2025 - 11.2025
- Developed innovative menus reflecting seasonal ingredients and culinary trends.
- Oversaw kitchen operations, ensuring adherence to safety and sanitation standards.
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Collaborated with management to enhance dining experience through menu design.
- Implemented cost-control measures while maintaining quality standards in food production.
- 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.
Sous Chef and then Chef de Cuisine
MSC Crociere
08.2021 - 06.2025
- Supervised kitchen operations, ensuring adherence to safety and sanitation standards.
- Developed and executed innovative menus catering to diverse guest preferences.
- Trained and mentored junior kitchen staff, fostering skill development and teamwork.
- Collaborated with suppliers to source high-quality ingredients while managing inventory effectively.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
Chef de partie
Sporting restaurant
06.2003 - 10.2023
Chef de Partie and Sous Chef
Costa Crociere
06.2010 - 07.2021
Chef de Partie
Marina Palace restaurant at the Marina Genova Airport
12.2009 - 12.2009
Technician
New Park amusement center
04.2007 - 12.2008
Chef de partie
Teresa restaurant
02.2006 - 04.2006
Worker
thermal insulation company
07.2006 - 01.2006
Baker
Il Forno bakery
03.2005 - 01.2006
Chef de partie
Il Ristorante restaurant
04.2004 - 05.2004
Piker
Basko supermarket
11.2003 - 01.2004
Chef de partie
La Terrazza restaurant at the Novotel Genova hotel
08.2001 - 05.2003
Chef de partie
Il Baiuardo restaurant
11.2000 - 05.2001
Chef de partie
La Vetta restaurant
06.2000 - 09.2000
Education
Qualified chef - undefined
Nino Bergese Institute
Skills
Knowledge of using a PC and its programs (World Wide Web, Excel, Powerpoint) Internet browsing and email And crunchtime
Languages
English, Spanish, Portuguese, Italian
Other information
- In recent years, I have been responsible for managing the kitchen in all its aspects: maintenance, cleaning, HACCP sanitation, chef schedules, food costs, staff appearance...
- Passport with updated American visa
- BST updated attachment 2
Timeline
Sous Chef
Grand Hotel Arenzano
12.2025 - Current
Chef de Cuisine
Disney Cuisine Line
07.2025 - 11.2025
Sous Chef and then Chef de Cuisine
MSC Crociere
08.2021 - 06.2025
Chef de Partie and Sous Chef
Costa Crociere
06.2010 - 07.2021
Chef de Partie
Marina Palace restaurant at the Marina Genova Airport
12.2009 - 12.2009
Technician
New Park amusement center
04.2007 - 12.2008
Worker
thermal insulation company
07.2006 - 01.2006
Chef de partie
Teresa restaurant
02.2006 - 04.2006
Baker
Il Forno bakery
03.2005 - 01.2006
Chef de partie
Il Ristorante restaurant
04.2004 - 05.2004
Piker
Basko supermarket
11.2003 - 01.2004
Chef de partie
Sporting restaurant
06.2003 - 10.2023
Chef de partie
La Terrazza restaurant at the Novotel Genova hotel
08.2001 - 05.2003
Chef de partie
Il Baiuardo restaurant
11.2000 - 05.2001
Chef de partie
La Vetta restaurant
06.2000 - 09.2000
Qualified chef - undefined
Nino Bergese Institute