Franco Salcedo
Murfreesboro,TN
Summary
Hardworking and dedicated cook with experience and a passion for creating delicious culinary dishes. Proficient in managing kitchen operations, working along a team of culinary professionals, and communicating with both coworkers and customers alike. Possesses a strong knowledge of various cooking techniques, ingredients, and recipes, but is always open and willing to learn new methods to better themselves and their work place. Proven ability to work efficiently in high-pressure environments while maintaining exceptional attention to detail. Seeking to utilize my expertise and creativity to contribute to a dynamic culinary team, whilst also opening my doors to different learning experiences.
Overview
3
3
years of professional experience
Work History
Grill Cook
Butcher & Bee
03.2025 - Current
- Involved the operation of a food-fire grill, designed by 'Grills by Demant, in a french-style open-kitchen restaurant.
- Participated in R&D, helping develop menu items or amuse bouche's that would later be put on the menu.
- Trained new staff both on grill and the other various stations present in the restaurant.
- Trained in every station within the kitchen, from saute to flat-fry, including expo if necessary.
Lead Line Cook
Southall Inn & Farm
01.2023 - 05.2025
- Saw and aided in the development and opening of Southall's signature fine-dining open-kitchen restaurant, January. An elevated farm-to-table fine dining experience that focused on southern cuisine with international influences.
- Excelled in every position present in the restaurant. From garde, to saute, to a live-wood fire grill and oven by signature brand, Grills by Demant.
- Participated in R&D, collaborating with fellow chefs and sous to create new dishes to be put on the menu.
Line Cook
Yakitori Torishin
04.2022 - 09.2022
- Worked in a tidy and organized station, ensuring that all actions were up to health code standards in an upscale Michelin-star open-kitchen concept.
- Helped with vegetable, poultry prep, involving the deconstruction and usage of every part and piece of product. All of which had to be perfectly skewered to later be cooked on a yakitori grill.
- Submerged in a drastically different work culture and environment, reminiscent of the Japanese work ethic that required to both communicate and work alongside prominently Japanese speaking chefs.
Grill Cook
Noko
05.2023 - 10.2023
- Yet another open kitchen concept that operated a wood-fire Grills by Demant. The restaurant averaged roughly 200+ covers a night as one of Nashville's highest growing restaurants in 2023.
- Deconstruction of whole fish and filing of HACCP plans for the creation of sushi and sashimi in the restaurant.
- Grill was its own station, standing on the fine line between BoH and FoH. Professionalism was key, as the station was right by the bar in full view of the restaurant. Communication was also important, as grill would communicate with guests in regards to food related questions or run food to servers with their very own expo station.
Education
Certificate in Culinary Arts -
Institute of Culinary Education
New York City, New York11.2021
BBA -
Institute of Culinary Education
New York, NY11-2021
Skills
- Passion-driven
- Active Listener and Willing to Improve
- Communicative
- Teamwork and Leadership
- Excellent Customer Service
- Menu planning
Languages
Spanish
English
Timeline
Grill Cook
Butcher & Bee
03.2025 - Current
Grill Cook
Noko
05.2023 - 10.2023
Lead Line Cook
Southall Inn & Farm
01.2023 - 05.2025
Line Cook
Yakitori Torishin
04.2022 - 09.2022
Certificate in Culinary Arts -
Institute of Culinary Education
BBA -
Institute of Culinary Education
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