Giovanni Morales
Cicero,IL
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
9
9
years of professional experience
1
1
Certification
Work History
COOK 1
Hilton Hotels Worldwide
Rosemont, IL
05.2012 - 06.2021
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Inspected kitchens for sanitary conditions before the start of each shift.
- Monitored stock levels of food items and ordered more when necessary.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Checked quality of food products to meet high standards.
Senior Sous Chef
Hilton Hotel & Resorts
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
Education
Associate of Applied Science - Culinary Arts
Triton College
River Grove, IL05-2018
Associate of Applied Science - Restaurant And Culinary Management
Triton College
River Grove, IL05-2018
Skills
- Food Safety
- Inventory Management
- Motivational team management
- Dish preparation
- Cost Control
- Menu Planning
- Line Inspections
- Sanitation Procedures
- Kitchen Management
- Kitchen Organization
- Safety Management
- Special diets
- Culinary Trends
- Farm to table
Accomplishments
- Employee of the year, 2019
- Manager of the Quarter, 2023
Certification
- Servsafe Allergens Certificate
- Servsafe Managers Certificate
References
References available upon request.
Timeline
COOK 1
Hilton Hotels Worldwide
05.2012 - 06.2021
Senior Sous Chef
Hilton Hotel & Resorts
Associate of Applied Science - Culinary Arts
Triton College
Associate of Applied Science - Restaurant And Culinary Management
Triton College
- Servsafe Allergens Certificate
- Servsafe Managers Certificate
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