Chef Sam Salam

Inspiring and supportive leader, self motivated with extensive experience in luxury hotel culinary operations.

Accomplished hands on chef delivering creative,progressive cuisine with a one team one goal working ethic.

Personal aspiration to be a Regional Culinary Director in a luxury group with increased responsibilites.

Completed Australia Chefs apprenticeship with additional 2 years training in France

Education

Add new education

Edit education Les Roches Jin Jiang International Hotel Management College Reorder education {:name} Les Roches Jin Jiang International Hotel Management College

Les Roches Jin Jiang International Hotel Management College

Degree NameHotel Adminstration Field Of Study In International Hotel Adminstraion

Dates attended or expected graduation 2013 – 2015

Edit education Ryde catering college Reorder education {:name} Ryde catering college

Ryde catering college

Degree NameBachelor's degree I thoroughly enjoyed studying the topics Marketing Principles, Communications and Field Of StudyHospitality Administration/Management

Dates attended or expected graduation 1983 – 1986

Activities and Societies: Hospitality Management culinary

Edit education Collège de France Reorder education {:name} Collège de France

Collège de France

Degree NameAssociate's Degree Field Of StudyCulinary Arts/Chef Training

Dates attended or expected graduation 1980 – 1982

Activities and Societies: culinary

Executive chef for 5 hotel openings in Egypt, Australia. France and Saudi Arabia.

Community Foot Print initiatives and Chef mentoring.

Specialties: Operational and product efficiency.

Kitchen refurbishment and design.

HACCP ..

Financial performance.

Resourceful approach to food presentation respecting seasonality, location and authenticity.

Perform CookSmart & CookSmart Basics on a daily basis. Perfect execution e.g. meats grilled to the correct internal temperature with the proper external texture.

Great ingredients with the right level of quality and freshness.

Develop kitchen techniques (e.g. placing the right resources where they are needed at the right times, food safety).

Focus on guests (e.g. different brands, different guests and different locations).

Deliver simple, fresh, chef-crafted foods.

Follow concept integrity.

Write menus with the voice of customers and concept in mind.

Perform menu engineerings regularly.

Bring passion about food to the business.

Review food presentation.

Train associates on food allergies.To live the CookSmart philosophy

Encourage chefs to think "outside the box"

Less is more, drive creativity

Challenge the mind, focus on being innovative

Work outside the comfort zone

Drive competitive environment to enhance skills