Sebastian Morales - Palillero
Barrington ,NJ
Summary
A seasoned Executive Chef with a proven track record at Harvest Seasonal Grill & Wine Bar, I excel in menu development and cost control, alongside fostering team leadership. My innovative approach to menu planning, emphasizing dietary needs, has significantly enhanced customer satisfaction. Skilled in both culinary techniques and effective staff training, I prioritize safety and quality, Very energetic, highly organized and personableperson.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Executive Chef
Harvest Seasonal Grill & Wine Bar
04.2015 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Head Chef
Bertucci’s
10.2002 - 03.2015
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Hired, managed, and trained kitchen staff.
Skills
- Food safety
- Cost Control
- Menu development
- Strong Work Ethic
- Team Leadership
- Hiring, Training, and Development
- Inventory Control
- Kitchen Management
- Customer Service
- Special Events
- Staff Training
- Inventory Management
- Staff Scheduling
- Dietary Restrictions
- Recipe creation
- Attention to Detail
- Fine Dining
- Recipe Development
- Problem and Complaint Resolution
- Culinary techniques
- Budgeting and cost control
- Bilingual
Certification
Servesafe
Timeline
Executive Chef
Harvest Seasonal Grill & Wine Bar
04.2015 - Current
Head Chef
Bertucci’s
10.2002 - 03.2015
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