William Morales

With a robust background at Country Club Management Services Inc., I excel in leadership and event coordination, showcasing a results-oriented mindset. Renowned for elevating kitchen efficiency and food presentation, my journey from Relief Cook to Executive Sous Chef & Head of Banquet Department underscores a commitment to excellence and innovation in culinary arts. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Innovative Executive Sous Chef known for high productivity and efficiency in task completion. Possess specialized skills in menu development, kitchen team leadership, and inventory management. Excel in time management, problem-solving, and communication, ensuring seamless kitchen operations and superior dining experiences.

• Executive Sous Chef & Head of Banquet Department, Country Club Management Services Inc., Tavistock Country Club, Haddonfield, New Jersey, 08033, (856) 429-1866, 01/01/01, Present
• Asst. Manager / F&B Dir, Country Club Management Services Inc., Tavistock Country Club, Haddonfield, New Jersey, 08033, (856) 429-1866, 03/01/92, 01/01/01
• Sous Chef, Country Club Management Services Inc., Tavistock Country Club, Haddonfield, New Jersey, 08033, (856) 429-1866, 06/01/90, 03/01/92
• Sous Chef, Kennedy Memorial University Hospital, Stratford Division, Stratford, New Jersey, 08084, (609) 346-6000, 10/01/87, 06/01/90
• Sous Chef, Greenbrier Restaurant, Route 70 & Haddonfield, Cherry Hill, New Jersey, 08034, (609) 662-0800, 05/01/83, 10/01/87
• Sous Chef & Head Banquet Chef, Belleview Biltmore Hotel, Clear Water Beach, Clear Water Beach, Florida, 12/01/83, 05/01/84
• Sous Chef and Head Banquet Chef, Grand Hotel Resort, Mackinac Island Resort, Mackinac Island, Michigan, 05/01/83, 12/01/83
• Sous Chef & Banquet-Chef, Belleview Biltmore Hotel, Clear Water Beach, Clear Water Beach, Florida, 12/01/81, 05/01/82
• Banquet Chef, Grand Hotel Mackinac Island Resort, Mackinac Island, Mackinac Island, Michigan, 05/01/81, 12/01/81
• Relief Cook, Sheraton Post Inn, Route 70 & I-95, Cherry Hill, New Jersey, 08034, 07/01/76, 05/01/81

• ServSafe Food Protection Manager Certification, Current
• Certificate of Achievement in the Entrepreneurial Development Training Project, 12/10/91
• Certificate of Completion – Business Management Institute I Training Program, 01/01/92
• Certificate of Completion – Providing Superior, Motivated Service Training Program, 01/18/93
• Certificate of Completion – Business Management Institute II Training Program, 02/01/93
• Certificate of Completion – Managers Leadership Program, 02/15/93
• Certification of Completion – Tools For Training Seminar, 03/01/93

Excellent. Available upon request. Willing to relocate in connection with employment.

My culinary experience expands forty years in the food service industry. Its focused-on Hotel, Restaurant, Institutional and Private Country Club service. It covers all aspects of food purchasing, preparation, service and staff management of breakfast, lunch, dinner, small and large banquets and catering parties. The experience and insight is for the most part hands-on; working from the bottom up. My professional growth, culinary and management skills extends from professional training and development programs such as The Education Foundation of the National Restaurant Association, The Latin American Economic Development Association, ServSafe Food Safety Program and Club Managers Association of America. Additional experience includes the training of service and kitchen staff, purchasing of food and supplies, quality control… menu planning… familiarity with, and insuring compliance with health and sanitation laws and regulations… coordinating various functions of food preparation staff… selection of foods and non-alcoholic beverages… soups, sauces, salads and entrée cooking., Strong ability to lead and train staff. Excellent ability to solve problems. Complete knowledge of supplies, equipment and services ordering and inventory control. Excellent coordinating and multi-tasking skills. Stable; able to function well with radical and frequent changes in working hours; able to establish excellent rapport with others; sensitive to the needs of others, firm, but fair with subordinates; extensive knowledge of food preparation gained from ground up experience; able to maintain calm and professional attitude in hectic and stressful situations, and able to motivate co-workers to perform at peak levels. Computer experience in Office Programs (Word, Excel etc.), online use and vendor purchasing.

• Health: Excellent
• Marital Status: Married with children