Javier Morante Email & Phone Number

Toronto, Ontario, Canada

Research and Development

Toronto, Ontario, Canada

Responsible for the direction, coordination, and creation of all food preparation, ensuring the kitchen operates in a timely way.Manage all Kitchens in the absence of the Executive ChefResponsible for the sanitation of all kitchens, comply with and enforce sanitation regulations and safety standards.Ensure proper staffing and scheduling in accordance with productivity guidelinesWork with procurement to ensure product specifications & supply chain management.Maintain a positive and professional approach with co-workers and customers.

Toronto, Ontario, Canada

Lima, Peru

Responsible for F&B cost results, HACCP and GMPIncharge, for all the creation and general offer of the F&B restaurants and concept menus introducing Alma, Sama & La Plaza - 3 of our mayor concept restaurants as well as room service & events.Part of my role as Corporate Chef is to keep a constant out sourcing product search for each of the kitchens in our different locations, giving a unique experience of the local culture to our guests from each region.Another important task is to develop different products in the F&B department. La Plaza our Peruvian Tex Mex concept restaurant with very succesfull results, and the other succesfull creation was named Yunza, our craft beer since 2015 (the Hotel's own brand), giving our guests in both cases special and single experiences.Developed and create marketing strategies for F&B department with the marketing team, that has helped to maintain positives results to accomplished our sales over the budget in the past years.Responsible to make co-branding actions with different important brands as well as known leaders in the F&B peruvian industry.Member of the committees for the new openings and responsible to lead the design of new kitchens, restaurants and banquet rooms projects concerned to maximize an efficient layout. Responsible for hiring & trainning all the human team to start-up the kitchen operations.More than 30 kitchen leaders in my charge creating the area with the most internal promotions and the lowest turnover avarage rate in the whole organization.

Lima, Peru

Responsible for the kitchen management and the food and beverage area. In charge of implementing operations under the Hilton brand regulations. Responsible of day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily basis.In charge of managing kitchen shifts operations and ensure compliance with all Food & Beverage policies, standards, and procedures.Estimates daily production needs on a weekly basis and communicate production needs to kitchen personnel daily.Develop Culinary offer in Double Tree Paracas and in charge of the Hotel inauguration with the visit of the current President of Peru.

Lima, Peru

In charge of the food and beverage offer, menu planning, food costs, banquet events.Ensure compliance with food handling and sanitation standards.Responsible for daily production needs on a weekly basis and communicate production needs to kitchen personnel daily.Estimate food requirements and food/labor costs.Recruit and manage kitchen staff.

Lima, Peru

Accountable for the overall success of the daily kitchen operation and costing.Responsible for kitchen shift operations and ensuring compliance with all Food & Beverage policies, standards, and procedures.Responsible for guiding and developing staff including direct reports.

Biloxi, Mississippi, United States

Five Diamond hotel in the AAA rating, owned by MGM. Home of one restaurant and an event venue with capacity for 5000 people.Eighteen-month culinary training:Six-month training in the three shifts of Café Jardin covering all areas, with an emphasis in cold dishes during lunchtime, the busiest shift of the day.Twelve-month training in all the areas of Porter House gourmet restaurant (cold and hot appetizers, desserts, garnishes, salads, fish, lobster stations). Creation of recipes based on a standardized system.Active participation in the hotel’s main events, including plating for 2500 people. Direct assistance to all food and beverage outlets.

Steamboat Springs, Colorado, United States

Ski resort, with different food and beverage outlets, including American and Italian food, salads, pizzas, BBQ, sandwiches, and snacks.Head cook at the former Rendezvous Saddle restaurant. Leader of a team consisting of 12 kitchen professionals from different countries. Responsible for procurement and supervision of cold and hot kitchen ingredients, and staff breakfasts. In charge of the main kitchen´s daily opening, mise en place, and supply. Supervisor of food and beverage outlets for optimal operations.Responsible for storage organization and kitchen cleaning procedures.

Master'S Degree In Tourism And Hotel Industry, Hotel/Motel Administration/Management

Food & Beverage Degree, Food & Beverage

Special Honor-1st place achivement

Bachelor'S Degree, Hotel/Motel Administration/Management, Bachelor

Achivement - Upper third

Diploma Of Education, Culinary Arts/Chef Training, Chef De Cuisine