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.

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.

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 &.

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.

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.

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