Johnny Morales

• Managed inventory, ordering, receiving, invoice settling, and equipment maintenance operations.
• Developed daily/weekly production schedules for kitchen staff to enhance performance and quality.
• Ensured compliance with health regulations while maintaining sanitary kitchen conditions.
• Evaluated employee performance through monthly reviews and implemented corrective action plans.
• Coordinated restaurant/banquet menu planning, recipe development, and execution of daily operations.

My position at Alaro includes, but is not limited to the following :

Preparing food, inventory of produce and staples, ordering. spread sheet entry and tracking of costs and profits, leader in team communication, liaison between General Management and Kitchen Staff, cleaning, staff support.

( Former Chef : Jason Azevedo, and Current: Chef David Santana )

My responsibilities were food prep, cooking, clean up,inventory and ordering; shift leading, staff coaching, and exercising the highest industry standards. ( Chef Matthew Ridgeway)

   Duties include cooking, clean up, station prep, and inventory. (Chef Chris Nestor)

   Responsibilities included station prep, cooking, clean up, set up for next shifts, and inventory. I directly worked with the Chef and Sous Chef for daily  menu planning, catering, and staff supervision. ( Chef Chris Nestor, Sous Chef Tyler Huntley)

   Responsible for opening kitchen, cooking, inventory, ordering, quality control, and scheduling. ( Chef Jeremy Guitery)

   Responsibilities included station prep, cooking all appetizers and non-wok entrees, stocking the station, cleanup, and inventory.