Carmelo Hernandez-Morales
Laguna Niguel,CA
Summary
Proficient Executive Sous Chef highly at operating in fast-paced, demanding environments. Adaptable professional able to handle any challenge. 18 year background in the industry. Passionate , spirited and classically trained culinary professional, skilled in building relationships and developing high-performing team.
Leader in the delivery of excellent costumer service, directing operations and achieving culinary excellence . Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety , customer service best practices and quality food service. Accomplished drive sales growth, reduce costs and build business relations.
Overview
19
19
years of professional experience
Work History
Executive Sous Chef
Marriott Irvine Spectrum
04.2022 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Sous Chef
Glasspar Restaurant
12.2019 - 03.2020
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Banquet Chef
Donovan Bros Golf Course
09.2017 - 10.2019
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
- Led pre-event tastings with clients, providing personalized attention and building trust in the culinary experience provided for their guests.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
Banquet Sous Chef
Montage Laguna Beach
08.2009 - 09.2017
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Conducted regular inventory checks, properly managing ingredient orders to maintain optimal levels while minimizing food spoilage costs.
- Managed kitchen staff effectively, maintaining a positive work environment that fostered teamwork and productivity.
Sous Chef
Aliso Creek Inn
08.2005 - 07.2009
- Trained kitchen staff to perform various preparation tasks under pressure.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
Education
GED -
Dana Hills High School
Dana Point, CA06.2001
Skills
- Kitchen Management
- Menu development
- Sanitation Standards
- Food presentation
- Recipe creation
- Banquets and catering
- High-quality ingredients
Languages
Inglish-Spanish
Professional Working
Timeline
Executive Sous Chef
Marriott Irvine Spectrum
04.2022 - Current
Sous Chef
Glasspar Restaurant
12.2019 - 03.2020
Banquet Chef
Donovan Bros Golf Course
09.2017 - 10.2019
Banquet Sous Chef
Montage Laguna Beach
08.2009 - 09.2017
Sous Chef
Aliso Creek Inn
08.2005 - 07.2009
GED -
Dana Hills High School
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