Christopher Alvarado Morales

• Overlooked three outlets: the three meals at the main restaurant, Burger Bar, a fast-paced, fast-meal restaurant.
• Developed a fine dining experience for the three meals, introducing amuse-bouches and weekly specials.
• Develop a training guide and process for all outlets to ensure consistency and quality of service.
• Handle the scheduling of the three outlets and the banquet team as well.
• Created wine and whiskey dinners to increase revenue and restaurant recognition.
• Work side by side with the media team to develop promotions for social media for the restaurant.
• Supervised kitchen staff to ensure efficient food preparation and service.
• Trained junior chefs in cooking techniques and kitchen safety protocols.
• Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.

$12M F&B revenue in a three meal high volume mediterranean concept restaurant.

• Oversee the Am shift and Pm which is composed of 20 cooks and 4 Chef de partie.
• Oversee production team as well.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Assisted in menu development and recipe testing.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Trained new hires in proper cooking techniques and recipes.
• Supervised cooks and other kitchen personnel during meal services.
• Collaborated with CDC to create innovative dishes for special events.
• Monitored and control employee hours of labor.
• Worked with the finance department to increase revenue for the restaurant.
• Develop a concept to handle overnight guest and employee food without a overnight cook.
• Assets Executive Chef to create tier to develops future culinary leaders in the department.

$9M F&B revenue in a three meal high volume fine dining restaurant concept

• Improved food Quality Scores from 40% to 60%
• Manage the Am shift and Pm and overnight shift which is composed of 12 cooks total
• In charge of ordering produce, protein, breads and dry goods for all shifts
• Inspecting the order once they arrive making sure quality and quantity are up to standards
• In charge of inspecting the line before service for every shift making sure mise place is done correctly and rotated properly
• Managing expo inspecting every plate before it leaves the kitchen making sure it is up to standard and that every table is served in a timely manner
• Worked side by side with my Chef De Cuisine developing a new seasonal menu, which included plating guides, prep lists for each station and recipe books
• Manage the HACCP for both services
• Under the wing of my chef I develop weekly specials with their proper prep list and look books which I share with my FOH team and do weekly tastings with them to explain allergies and concepts while also getting their feedback
• Created calendars for monthly testing and cleaning tasks for the three services and properly rotate them
• Develop and organize action plans to raise food scores and engagements with guests.
• Also develop action plans to motivate and train culinary personnel.

$7.2M F&B revenue in a three meal high volume fine dining restaurant concept

• I oversee the breakfast and lunch kitchen for both IRD (In-Room Dining) and Manzanita (Hotel Restaurant) while also overseeing The Lake Club
• Under my wing, I had J1, Cook 2, and 3, which I guided and trained on proper food handling, recipe and consistency following, ticket time, and mise en place managing
• I fix and developed a better relationship between the cooks I led and front-of-the-house staff.
• Improved the overall communication between departments.
• Develop and upgrade seasonal menus by not only upstaging them but also making the functional and simple for any level cook to follow
• Did ordering of produce, proteins, and dry goods for all of these kitchens
• Ran the Lake Club which give me the opportunity of one on one with guest to create different creative dishes upon guest's request.

• Navigate various outlets, breakfast, lunch, dinner, and banquets.
• Worked hand in hand with the front of the house managers to develop strategies to improve the overall service
• Brought support and motivation while also pushing my fellows cooks II and III
• Kept track of orderings and organizing walk-ins
• Created specials
• Also helped work on the seasonal menus with my chefs.

• Work different stations app, pizza, fish, and meat
• Worked on the development of specials and their mise en place for service
• Worked hand in hand with my others cooks on developing better communication to improve ticket times
• Did prep for all of the stations and run them during dinner rush for 100 to 300 covers
• Closing shift & cleaning station
• Cleaning and organizing walk in.

• Worked on morning and night shifts
• Work salad and fryer station handle and manage all the prep for both station

• Mise n place and dispatch of fryer station

• I was in charge of a small kitchen
• Work the fryer and cold dishes

• All around basic kitchen work from plating dishes to prepping stations and cleaning.