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203-359-9053
Corporate Image Dining Services
PO Box 4760
Stamford, Connecticut 06907
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Salvatore Cantalupo Corporate Chef of CI Dining Services

Salvatore Cantalupo Corporate Chef of
Corporate Image Dining Services

Work: 203-226-5475




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    Salvatore Cantalupo

      
    Experience Corporate Image Dining Services          Stamford, CT
    CORPORATE CHEF          2002-Present
  • Responsible for menu planning , food production standards, vendor bid solicitations, food service personnel direction, product development, special event catering, inventory management systems, provide financial operating data for P&L .


  • Intrawest Corp./Copper Mt.          Copper MT, C.O.
    COPPER STATION EXECUTIVE CHEF          2000-2001
    In charge of running all kitchen operations for Molly Brown's restaurant, Grand Hall Food Court and Camp Hale coffee shop Gourmet food court with wok, Panini and pizza stations. High volume American style restaurant. Specialty coffee shop serving various food items. Annually sales for building encompassed 2 million dollars.
  • Responsibilities include but are not limited to food and labor costs, staffing and scheduling, training, ordering, menu design, P&L analysis, logging invoices and overall running of the kitchen for two major foodservice operations.


  • MOLLY BROWNS HEAD CHEF          1999-2000
     Responsible for all kitchen operations, including but not limited to food and labor costs, ordering, training, menu design, staffing and scheduling and overall running of kitchen.
     Was part of opening team for the restaurant and in its first year was rated top ten dining in the rockies by Arizona Sun Magazine and #1 apre`ski in Colorado.
     Earned "Supervisor of the Year" award in Food and Beverage. American style cuisine, high volume lunch and upscale dinner. Clubhouse for golf course in summer

    PESCE FRESCO SOUS CHEF          1997-1999
     Accountable for kitchen operations, included but not limited to food and labor costs, scheduling, ordering and overall running of kitchen. Casual fine dining restaurant specializing in fresh fish with an Italian flare.

    Vail Resorts, Keystone Ranch          Dillon, C.O.
    PANTRY CHEF          1995-1997
  • In charge of running pantry department for "five star" fine dining restaurant, featuring 6 course gourmet meal specializing in wild game, unique seafood and homemade deserts.


  • Pine Grove Inn          East Patchogue, NY
    SOUS CHEF          1994-1995
  • Responsible for kitchen operations in high volume German restaurant


  • Winfields Restaurant          Block Island, RI
    SOUS CHEF          1992-1994
  • Responsible for kitchen operations in small seasonal "four star" fine dining restaurant.
  • Education
    JOHNSON & WALES UNIVERSITY, Providence, RI BS Culinary Arts/Food Service Management,
    May 1994


    Summary Of
    Qualifications
      Food Managers Certified, Knowledge in Food-Trak, Computer literate in Microsoft Excel,
      Publisher and Word
       


     

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