Manuel J Padilla morales

• Led kitchen team in daily operations to ensure high-quality food production and presentation.
• Developed and implemented seasonal menus, enhancing guest dining experiences and showcasing local ingredients.
• Trained and mentored junior kitchen staff, fostering skill development and teamwork within the culinary team.
• Streamlined inventory management procedures, reducing waste and optimizing ingredient usage for cost efficiency.
• Coordinated special events and catered functions, managing logistics for large-scale meal preparation and service.
• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Led culinary team in high-volume food preparation and service during peak hours.
• Developed seasonal menus focusing on locally sourced ingredients to enhance guest experience.

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Managed kitchen operations, ensuring compliance with health and safety regulations.
• Directed menu development, integrating seasonal ingredients to enhance culinary offerings.

• From 10/18 to 12/22 I worked under the Caruso umbrella. I was hired by Rosewood as RND Sous for carusos restaurant and part of its pre opening team That successfully open a world class resort.
• When pandemic hit I was fortunate enough that my skill as a culinary professional and a leader were recognize. This lead to me reopening Hanks in pacific Palisades during pandemic.
• After successfully reopening Hanks, I was brought back to the miramar to take over the Private Club. This also needed to have a team rebuild and restructure for it to run properly.
• I was brought on board to help with the training and hiring of the property's.
• This though me how to run a high end club that serviced 90% of the 1% of this country's wealthy.
• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.created sop's for this three property's. Along with recipe logs. Training the team to fallow recipes and respect product. To increase profitability and reduce waste.created and operated different concept for for hotel and club members.
• Helped increased the clubs membership by 45% from the previous year.

• Monitored equipment maintenance and ensured kitchen operated alongside federal and state safety and health codes
• Forecasted staffing levels, interviewed and hired new staff members for the restaurant
• Created menus and designed corresponding recipes while properly training staff.
• Oversaw project during build out working alongside managing partner/investor while creatively designed recipes for Mordeo concept.
• Scheduled and supervised all kitchen employees, including cooks and dishwashers.
• Offered enthusiastic and personable service to all customers in open kitchen concept.
• Kept facility compliant with health codes and sanitation requirements while properly storing and training for all chemicals stored in house.
• Prepared and maintained inventory records.
• Delivered quality service by providing warm and welcoming environment.
• Responsible for food cost and menu engineering.
• Created menus and designed corresponding recipes for Mordeo.
• Managed kitchen staff, ensuring consistent execution of high-quality dishes.

• Supported Executive chef with company transition of daily operational functions
• Implemented new policies and procedures for restaurant and hotel following company guidelines.
• Helped with training staff of about 20 employees on new menu items and how to properly execute new recipes.
• Responsible for all ordering for restaurant, while maintaining proper food cost.
• Scheduling and managing of staff according to occupancy levels.
• Responsible for daily operation, from opening to closing and making sure proper list have been left for overnight staff.
• Working alongside Executive Chef to ensure operation is running according to company guidelines.
• Developed and refined seasonal menu items to enhance guest dining experiences.

I started with this company as a cook and moved up the ranks to Chef de Partie and task force opening manager, while expanding my knowledge in the food and hospitality industry.

• Part of opening teams FOUR SEASONS Westlake Village, St. Louis and Colombia, Bogota
• Lead Banquet cook overseeing Garde Marger kitchen and assisting Banquet Chef in daily operations.
• Managed ONYX restaurant for one year and a half, acting as restaurant CDC/Sushi Chef, helped with ordering, costing and menu development.
• KURU Restaurant, FOUR SEASONS Bogota, Colombia Sushi Chef. Was in charge of training sushi cooks as part of pre-opening /opening team.