Jovan Morales

• Acted as Executive Chef to sustain team efficiency and dining standards
• Coordinate operations in Grill Cafeteria, Catering Services, Concessions management, and K-12 menu development
• Managed personnel across multiple kitchen sites and field operations
• Built strong vendor relationships to bring in top ingredients at optimal prices.
• Scheduled employee shifts according to projected business volume; adjusted staffing levels as needed based on fluctuations in demand.
• Improved performance of team members resulting in high-quality meals produced daily.
• Analyzed food service menus for nutritional value and cost effectiveness.

K-12 Menu Recipe Research and Development

• Collaborated with Dietician and Nutritionist on menu planning projects for schools
• Coordinated events including Recipe Taste Testings and cooking classes for students and staff.
• Assisted with menu planning and recipe development processes.

Catering

• Developed specialized catering options to meet specific client requirements.
• Supported event planning efforts by coordinating logistics such as catering services.
• Planned catering events including menu selection, staffing requirements.
• Coordinated catering services by selecting menus and negotiating prices with food providers.
• Converted order forms into comprehensive Banquet Event documentation

Concessions

• Created new recipes for concession stand offerings.
• Scheduled employees according to staffing needs while ensuring labor costs are within budget.
• Developed and implemented effective procedures for inventory control and stock rotation.
• Supervised a team of concession staff to ensure efficient operations.
• Monitored daily sales figures against budget targets and took corrective action when needed.
• Established standards for quality control, portion size, presentation, and taste of menu items.

Express Grill Cafeteria

• Formulated monthly menu plans focusing on period-specific ingredients and diverse themes
• Created unique recipes and applied various culinary techniques for authentic cuisine.
• Hired and trained new employees in all areas of cafeteria operations including cashiering, food prep and delivery.
• Developed and implemented a comprehensive budget for the cafeteria to ensure financial stability.

• Prepared food for Fine Dining, and Banquet Events
• Considered seasonal product pricing and availability in development of promotional dishes and menu selections
• Planned and prepared food products orders to maintain appropriate stock levels
• Managed kitchen staff team of [7] and assigned various stages of food production
• Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
• Assessed inventory levels everyday and placed orders to replenish goods before supplies depleted
• Ensured quality, presentation and proper quantities of plated food from line activities
• Interacted professionally and effectively with the Procurement department regarding special orders for customers, including those with food allergies and gluten intolerance

• Consulted with front-of-house staff to understand customer desires and meet special dietary considerations.
• Kept stations stocked and ready for use to maximize productivity.
• Followed proper food handling methods and maintained correct temperature of all food products.
• Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.

Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Followed proper food handling methods and maintained correct temperature of all food products.Established and maintained open, collaborative relationships with the kitchen team.Enforced appropriate work-flow and quality controls for food quality and temperature.

I started as an intern to help with the 2014 US Men's Clay Court Championship Tennis Tournament being held at the River Oaks Country Club, then was offered a job right afterwards as a banquet cook. For that whole year I have honed my skills in a professional kitchen environment under the direction of Chef Charles Carrol.

Set up and performed initial prep work for food items such as soups, sauces and salads.Mixed, weighed and proofed ingredients in accordance with bakery recipes.Displayed a positive and friendly attitude towards customers and fellow team members.