VICTOR SALICHS

202 S. Alder Drive

Orlando, FL 32807
407-382-5984
Email: vs560bc8@westpost.net

EXPERIENCE
1981 - 1984 Marangelli's - Northern Italian, Milwaukee, WI
Prep Work: Cut vegetables, made egg pasta, cutting meats-deboned veal leg, trim
med tenderloins, deboned and cut chicken, filleted and deboned fish and seafood,
cooked all pasta (7 types), precooked duck and various braised and long-sauteed
dishes for use on line, cooked various vegetables for marinated salads.
Line Work: Sauteed selected dishes-usually with multiple ingredients, including
wine and stock. Baked and broiled a variety of dishes. Plated dishes. Fried a v
ariety of dishes-breaded items to order. Kept cookware clean in line sink during
main hours of operation while performing all cooking duties. Did main cleanup a
fterwards. Cooked same items for banquets and parties.
Reason for Leaving: Restaurant closed for 2 years.
1981 - 1982 Stowell's Fine Meats - Butcher Shop, Milwaukee, WI
Meat Room: Cut beef for grinding and pork loins on meat saw, ground beef, trimm
ed tenderloins, cut chicken in pieces, deboned chicken breasts, made small beef
roasts, deboned and filleted fish, set up meats and fish for display, cleaned up
meat room including meat saw.
Counter: Greeted customers, took orders, wrapped items, kept display case tidy
and fresh.
Reason for Leaving: Got too tired working two jobs.
1984 - 1985 Grenadiere's - Continental, Milwaukee, WI
Prep Work: Cut vegetables, trimmed racks of lamb, trimmed fish, roasted bones f
or brown sauce, made spaetzle, made ice cream.
Line Work: Sauteed vegetable side dishes, made hollandaise, fried potatoes, cle
aned up station afterwards.
Reason for Leaving: Chef yelled and screamed frequently, banged head on counter
.
1986 Port of Milwaukee Inn - Serbian, Milwaukee, WI
Prep Work: Made coleslaw, cut fish on Fridays, made chicken paprikash, made bur
eks, baked potatoes.
Line Work: Worked broiler, sauteed vegetables, fried potatoes and fish, baked b
ureks.
Reason for Leaving: Other workers would leave station and drink, leaving me to
clean and do prep work.
RESUME OF VICTOR SALICHS Page 2
1986 El Condor - Peruvian, Milwaukee, WI
Prep Work: Cut vegetables, meats, tortillas. Cooked several meat stuffings for
empanadas, prepared rice for line, cooked beans. Cut and prepared some meats, ma
de guacamole and other sides.
Line Work: Fried empanadas, made burritos, tacos, and nachos. Cooked meat and f
ish dishes, plated food.
Sales: Sold cooked empanadas and soft drinks from cart.
Reason for Leaving: Was not organized enough for me.
1986 - 1989 Gianelli's Pizza - Pizza, Milwaukee, WI
Prep Work: Made, rounded, and panned pizza dough of various sizes. Mixed tomato
sauce in mixer-portioned in buckets. Cut vegetables, sliced meats, ground chees
e. Received orders from suppliers, stocked sodas, put toppings in buckets.
Line Work: Stretched pizzas by hand, put on toppings. Put pizzas in ovens, mann
ed ovens, cut pizzas, put in delivery boxes. Answered telephone, took orders, ar
ranged orders, charged customers at front window, cash register.
Other: Totaled cash register, tallied delivery orders for drivers, put money in
safe. Made deliveries.
Reason for Leaving: Moved to Orlando, FL.
2008 Tony's Pizza - American/Italian, Sanford, FL
Prep Work: Made tomato sauce, breaded items, cut vegetables, stocked items for
salad buffet, cooked pasta. Prepared items for buffet in advance to be cooked in
steamer later, made sure chicken wings were thawed.
Line Work: Cooked items for buffet, ran buffet-kept buffet stocked and presenta
ble, kept salad bar stocked, made sauteed dishes on request, made cooked sandwic
hes on request, made to-go items on request, washed dishes when necessary.
Reason for Leaving: Restaurant had unsafe food practices and there was a large
stocky pizza cook threatening me physically.
2001 - 2010 Staffing Agencies - Culinary, Orlando, FL
Hospitality Staff - Shades of Green, Heathrow Country Club
LF Staffing - Holiday Inn Universal, Bay Hill Classic
Ford Team - Convention Center
Key Staff - Private catering party
2 Others - Little to no assignments.
RESUME OF VICTOR SALICHS Page 3
Culinary Education
1981-1982 Postillion School of Culinary Art, Milwaukee, WI
Studied General Cooking: Basic cream sauces, stocks, bread making (hand), cooke
d stews, pies, souffles.
Studied Meat Cutting: Started from a side of beef - Cut steaks, removed some te
nderloin, learned basically to seam out the meat and use cuts according to tende
rness, learned to tie roasts, sharpen knives, cut chicken, use variety of meats,
differences between commercially-raised meat and naturally-fed meat.
2001 - 2002 Valencia Community College, Orlando, FL
Baking I: Differences between flour, quick breads, biscuits, lean dough breads,
rich dough breads, pies, cakes, puff pastry, rolled-in yeast breads, pie fillin
gs, cookies, icings and frostings, techniques for icing and decorating cakes, ma
de paper icing tubes, made choux paste.
Baking II: Made Bavarians and mousses, concentration on making basic specialtie
s, worked with chocolate, more cake decorating, glazing, ice creams, compotes, m
arzipan, brittles/nougatine, pastillage, pulled sugar.