Sebastian Giron

• Directed daily operations of a central commissary kitchen, overseeing a team of 20+ staff members. Ensured strict adherence to standardized recipes, optimized food production flow, and managed all prep organization to maintain peak efficiency.

• Developed and managed dynamic staffing schedules for over 20 employees, leveraging Banquet Event Orders (BEOs) and corporate labor cost targets to ensure optimal labor utilization and budgetary compliance.

• Managed the entire Steward Department, directing staff assignments and operations across four distinct outlets, including a high-volume restaurant. Responsible for coordinating setup, breakdown, and daily operational standards across all locations.

• Created and implemented detailed assignment sheets to direct multiple Sous Chefs and Cooks across four separate venues, ensuring all team members clearly understood their roles and duties for daily event execution.

• Managed weekly departmental procurement exceeding $20,000, strategically ordering for both Banquet Culinary and Stewarding needs. Prioritized sourcing from local vendors to guarantee freshness, quality, and optimal supply chain management.

• Oversaw successful auxiliary profit centers during the winter season, including a high-volume food truck generating approximately $25K per weekend and a specialized raclette shop. Ensured adherence to service standards, quality control, and successful daily production of seasonal beverages (hot chocolate, cider, mulled wine).

• Administered a Banquet Kitchen operation generating $14 million annually, a volume that represents over 50% of total company revenue. (Use this point sparingly and only if you are applying for high-level management roles where P&L is critical).

• Maintained rigorous quality control by actively overseeing all four outlets during event execution. Ensured strict compliance with Standard Operating Procedures (SOPs), provided on-site direction to staff, and controlled final food presentation and quality standards.

• Developed comprehensive event fire sheets for every function, providing the culinary team with detailed timelines, garnish specifications, and plating displays to ensure seamless and precise service delivery.

• Collaborated daily with Event Coordinators, Front-of-House Managers, and Sales teams to ensure the flawless execution of events and align culinary delivery precisely with client expectations and contractual agreements (e.g., wedding couples, corporate points of contact).

• Provided essential operational support to the Chef de Cuisine during the restaurant's peak service hours, helping to manage kitchen flow and maintain quality standards during periods of high demand.

• Developed and implemented seasonal menu items, enhancing guest dining experiences and showcasing local ingredients.
• Trained and mentored kitchen staff, fostering a collaborative team environment and improving culinary skills.
• Collaborated with event planners to customize menus based on client preferences and dietary restrictions.
• Financial & Operational Support: Collaborated directly with the Executive Banquet Chef to rigorously control food and labor costs, contributing to improved departmental profitability. Managed daily procurement and ordering to maintain optimal inventory levels and minimize waste.
• High-Volume Event Execution: Successfully executed a diverse portfolio of high-volume banquet events, including weddings for over 200 guests, large corporate functions, rehearsal dinners, and various social events, consistently ensuring exceptional quality and client satisfaction.
• Special Project Leadership & Development: Oversaw all operational aspects of a dedicated food truck during the winter season, including inventory and service management. Supported the Corporate Chef in menu development and standardization, and led comprehensive staff training initiatives for new concepts.

• Assisted in menu planning and development to enhance culinary offerings.
• Ensured consistency and quality of dishes during high-volume service periods.
• Mentored kitchen staff, fostering skills in food preparation and presentation.
• Supported the Executive and Head Chefs by managing all procurement and inventory functions, while successfully implementing strategies to control both labor and food cost.
• Provided interim departmental leadership for the Banquet operations during a two-month staffing transition. Successfully managed and executed all high-volume catering events, including weddings, rehearsal dinners, and social functions, ensuring consistent quality and client satisfaction.

• Prepared and cooked meals according to standardized recipes and presentation guidelines.
• Maintained cleanliness and organization of kitchen equipment and workstations.
• Assisted in inventory management, monitoring stock levels, and placing orders as needed.

• Ensured safe operation of kitchen equipment in compliance with health regulations.
• Coordinated with kitchen team to ensure smooth operations during busy periods.
• Prepared a variety of Italian dishes, ensuring high quality and consistency in presentation.
• Maintained high standards of food safety and sanitation in compliance with health regulations.
• Supervised kitchen staff to ensure efficient meal preparation and service.