Luis Morales
Ocoee
Summary
Detail-oriented Culinary Manager with several years of experience in the kitchen. Successful at managing a high-demand setting with employees while acting as a head chef. Adept at cost-effective reorganizations with extensive knowledge of food vendors.
Passionate Culinary Manager adept at running an efficient and organized kitchen with commitment to nutritious and tasteful dishes. Adept at leadership and motivation with knowledge of sustainability practices and cost-effective vendors.
Overview
12
12
years of professional experience
Work History
Culinary Manager
Bonefish Grill Restaurants
Winter Garden
12.2014 - Current
- Displayed strong leadership skills by motivating employees during busy periods of service.
- Created cost-effective strategies to reduce waste while maintaining quality standards.
- Maintained an organized work environment by delegating tasks among staff members.
- Ensured proper food safety and sanitation standards were met throughout the kitchen.
- Collaborated with front-of-house staff to ensure seamless coordination between dining room service and back-of-house operations.
- Maintained records of all food production activities including sales figures, purchase orders and stock levels.
- Oversaw daily operations of the kitchen including scheduling, budgeting and inventory control.
- Trained new employees on safety protocols, knife skills, recipe preparation techniques and plating design.
- Ordered supplies such as ingredients, kitchen equipment and cleaning materials.
- Managed a team of chefs, cooks and other kitchen staff; monitored performance and provided feedback for improvement.
Line Cook
Bonefish Grill Restaurants
Kissimmee
03.2013 - 12.2014
- Organized the storage area to ensure that all necessary items were readily accessible.
- Ensured that all dishes were prepared according to recipe specifications.
- Performed basic knife skills such as dicing onions or slicing meats.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Inspected equipment for cleanliness prior to use every shift.
- Communicated effectively with other staff members regarding orders and menu changes.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
Certified Line Cook Trainer
IHOP
Orlando
12.2012 - 12.2014
- Performed weekly inventory checks of perishable items such as meats, vegetables, dairy products.
- Ensured that all ingredients were measured accurately when preparing dishes.
- Maintained cleanliness of work areas throughout shift.
- Demonstrated knife handling techniques to trainees during orientation sessions.
- Prepared and cooked meals according to restaurant recipes, standards, and procedures.
- Provided ongoing guidance and support for line cooks who needed help mastering certain tasks or techniques.
- Created detailed reports about employee performance for review by supervisors.
- Trained line cooks on food safety regulations, proper techniques for cooking and preparing food items, and other kitchen operations.
- Kept up with the latest trends in cooking and cuisine styles to maintain a high standard of excellence in the kitchen.
Education
Associate of Arts - Culinary Art Local And International Food
Instituto De Banca I Comercio
Ponce 05-2008
Skills
- Inventory control
- Food safety
- Cost reduction
- Staff scheduling
- Recipe development
- Team management
- Waste management
- Performance evaluation
- Customer service
- Effective communication
- Problem solving
- Training and development
- Process optimization
- ServSafe manager
- Budgeting master
- Food presentation
- Knife skills
- Kitchen operations
- Foodservice management professional
- Chef training
- Cost control
- Culinary techniques
Timeline
Culinary Manager
Bonefish Grill Restaurants
12.2014 - Current
Line Cook
Bonefish Grill Restaurants
03.2013 - 12.2014
Certified Line Cook Trainer
IHOP
12.2012 - 12.2014
Associate of Arts - Culinary Art Local And International Food
Instituto De Banca I Comercio