Julietta Sebastiani
New York
Summary
Culinary professional experienced in multi-unit leadership, team development and luxury hospitality across diverse locations. Skilled in food and labor cost control, guest satisfaction, and implementing technology solutions to optimize operations. Expertise in menu creation and compliance with standards ensures strategic oversight in high-volume environments.
Overview
11
11
years of professional experience
1
1
Certification
Work History
EXECUTIVE CHEF
City Winery
New York
12.2022 - Current
- Lead culinary operations at city winery, managing high volume a la carte and event services.
- Controlled food cost within target and improved kitchen labor efficiency.
- Worked cross functionally with FOH and beverage teams to drive guest satisfaction.
- Built BOH team, streamlined prep systems, and executed seasonal menu launches.
- Implemented strategies to reduce waste while maintaining product quality.
EXECUTIVE SOUS CHEF
Ventanas Restaurant and lounge by David Burke
Fort Lee
02.2021 - 11.2022
- Oversaw BOH execution across two high volume upscale venues.
- Maintained food cost at 24%, optimized ordering systems, and led hiring and training.
- Enforced DOH compliance and collaborated with FOH managers on seamless service.
- Collaborated with Executive Chef on recipe development projects that incorporated seasonal flavors into existing menus.
- Trained new employees on safety protocols, recipes, techniques and equipment use.
SOUS CHEF
Axia Taverna
Tenafly
02.2016 - 01.2021
- Maintained high quality standards for food production and presentation ensuring customer satisfaction.
- Guided kitchen personnel in line cooking, food preparation and dish plating.
- Checked inventory and ordered supplies as needed.
- Coordinated with vendors to ensure timely delivery of fresh ingredients while maintaining budget restrictions.
- Analyzed food, labor and overhead costs to assign menu pricing.
FOOD AND BEVERAGE SUPERVISOR
JW Marriot Hotel Caracas
Caracas
05.2014 - 01.2015
- Oversaw restaurant and in room dining service.
- Managed FOH staff, daily service operations, and guest interactions.
- Coordinated with kitchen and housekeeping teams to maintain service standards.
- Used micros POS and supported billing reconciliation.
Education
BACHELOR OF SCIENCE (B.S.) - INTERNATIONAL BUSINESS
University Alejandro Humboldt
Valencia, Venezuela12.2014
Skills
- Multi-unit culinary leadership
- Food and labor cost control
- Team development and training
- Guest satisfaction and FOH coordination
- Banquet Operations
- Budget oversight and compliance
- SOPs, DOH and safety standards
- Hotschedule
- Micros
- OPERA (basic)
- HotSOS
Certification
Servsafe
Languages
- English
- Bilingual
Timeline
EXECUTIVE CHEF
City Winery
12.2022 - Current
EXECUTIVE SOUS CHEF
Ventanas Restaurant and lounge by David Burke
02.2021 - 11.2022
SOUS CHEF
Axia Taverna
02.2016 - 01.2021
FOOD AND BEVERAGE SUPERVISOR
JW Marriot Hotel Caracas
05.2014 - 01.2015
BACHELOR OF SCIENCE (B.S.) - INTERNATIONAL BUSINESS
University Alejandro Humboldt
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