Executive Chef Coral Gables

MIAMI, US • *********@*****.*** • 305-***-****

OMAR MORILLO

Executive Chef

PROFESSIONAL SUMMARY

Executive Chef with over 19 years of experience in culinary management, renowned for fostering a collaborative and innovative kitchen environment. Demonstrates expertise in menu development, team leadership, and operations management, consistently enhancing customer satisfaction and dietary inclusivity. Committed to mentoring staff and optimizing resources, while maintaining high-quality standards and efficiency. EMPLOYMENT HISTORY

EXECUTIVE CORPORATE CHEF Jun 2020 - Present

Fresh Del Monte Coral Gables, FL

EXECUTIVE CHEF Feb 2017 - Jun 2020

Sodexo Jackson Memorial Hospital Coral Gables, FL

Effectively mentored, coached, trained, and supported line cook. Established and maintained open, collaborative relationships with superiors and subordinates. Accurately estimate and provide high-quality products. Physically fit and able to lift heavy goods and stand for long periods of time.

• Responsible for creating standard weekly menu for patients based on instructions from nutritionist.

• Assisted in creating and preparing meals for patients with special needs.

• Supervised kitchen staff to make sure that the kitchen was always clean. CHEF Jan 2014 - Feb 2017

Sunrice Senior Living Long Island, NY

Successfully managed and motivated kitchen staff ensuring that individual performance met the highest possible culinary standards, responsible for recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary. Verified proper portion sizes and consistently attained high food quality standards. Maintained updated knowledge of local competition and restaurant trends. Created ice sculptures for major events such as weddings and private corporate parties.

• Responsible for analyzing nutritional needs of patients and developing a standard weekly menu.

• Worked with hospital nutritionist and doctors to develop proper meals for patients with special needs.

• Assisted in maintaining a high level of cleanliness in the hospital kitchen. KITCHEN MANAGER Mar 2006 - Apr 2014

Caffe Abbracci Coral Gables, FL

Regularly interacted with guests to obtain feedback on product quality and service levels. Maintained smooth and timely operations and created unique menu items and plate presentations. Actively involved in cost control, sanitation, menu development, training, recruitment, private dining, and catering. Monitored equipment maintenance and sanitation of kitchen facilities and instructed staff in proper food preparation, food storage, and safety issues.

• Consistently achieved and surpassed performance, budget, and team goals.

• Standardized innovative production recipes to maintain consistent cuisine and guest satisfaction.

• Enhanced employee retention and morale by tactfully promoting team environment, emphasizing guest relations, and instituting a positive means of dealing with stress in a high-volume operation. EDUCATION

BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT 2002 - 2006 Florida International University Miami, FL

MASTER CULINARY ARTS

Politecnico Milan Italy

Manage kitchen operations, ensuring efficiency and compliance with standards. Develop diverse menus, enhancing customer satisfaction and dietary inclusivity. Recognized for delivering nutritious meals with authentic presentation. Maintain organized kitchen, optimizing resources and minimizing waste. Lead and mentor staff, fostering a safe and innovative culinary environment. COURSES

FOOD SAFETY MANAGER CERTIFICATE

National Registry of Food Safety

WORKPLACE BULLYING, COVID-19 BEST PRACTICES, SEXUAL HARASSMENT – MANAGER Sunrise University

SKILLS

Food Preparation (Experienced), Operations Management, Team Leadership, Cost Control, Food Presentation, Process Improvement, Training, Budgeting, Catering, Menu Development, Food Handling, Sanitation, Inventory Control, Customer Service, Team Supervision, Microsoft Office.

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