Sebastian Galavis

Work History

Chef

Bytown Catering

Ottawa, Ontario

05.2022 - Current

On charge of ordering ingredients for production, Provide customer service
Balanced multiple tasks simultaneously while consistently meeting deadlines during high volume periods.
Managed inventory levels and placed orders for ingredients, maintaining sufficient stock levels while minimizing waste.
Scaled out and mixed ingredients according to recipes and procedures.
Maintained cleanliness and proper food safety standards, ensuring a safe working environment for all staff members.
Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
Enhanced team productivity by implementing agile methodologies, leading to more efficient project completion.

Culinary Arts Instructor

The Seven Seas Group

Bogota , Colombia

07.2017 - Current

Contributed significantly to the development and implementation of the Culinary Arts program, ensuring alignment with the specific operational guidelines for working in maritime environments.
Provided targeted instruction to new students, guiding them to refine their skills and specialize in positions available onboard, thereby preparing them for the unique challenges and demands of working at sea
Empowered students to create original menus by fostering creativity and encouraging experimentation with ingredients, making sure that they follow USPH guide lines.
Cultivated a positive classroom atmosphere conducive to learning through clear communication, respectful interactions, and active listening techniques.
Taught culinary theory, environment, focusing on food production, food safety and restaurant operations.

Product Expert

OneLink

07.2020 - 08.2021

Managed a high volume of calls daily and emails, maintaining composure under pressure while providing exceptional service.
Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
Demonstrated excellent multitasking abilities by simultaneously handling multiple tasks such as navigating systems, taking notes on calls, and answering inquiries from clients.
Helped large volume of customers every day with positive attitude and focus on customer satisfaction.

Bartender

Norwegian Cruise Line Holdings Ltd

01.2019 - 02.2020

Served high customer volumes during special events, nights, and specialty custom bars.
Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
Contributed to a positive work environment through effective teamwork and communication with colleagues.

Pâtissière

Carnival Cruise Line

12.2015 - 09.2018

Industrial production of cookies and baked goods
Supervision of the pastry area Industrial production of sauces and creams
Chef's Table event coordinator
Supervise cleaning of USPH
Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

Pastry Chef Instructor

Instituto Superior Mariano Moreno

Bogota , Colombia

04.2015 - 12.2015

Showcased student work at campus events such as open houses or other culinary-related gatherings, highlighting the talents developed within the program.
Fostered creativity among students with innovative recipe assignments and group projects focused on pastry arts.
Maintained up-to-date knowledge of industry trends and emerging technologies in the field of pastry arts, integrating these into instructional materials when relevant.
Promoted teamwork among students through collaborative projects that fostered communication skills and creative problem-solving abilities.

Chef Chocolatier

Hilton Hotel

Bogota, Colombia

04.2015 - 12.2015

Train the new staff making sure that they know the process and the ensure the quality of the final product
Optimized food preparation processes.
Implementing time-saving techniques without compromising quality.
Executive chef assistant in events, taking care on Kosher, Halal , vegan and vegetarian pastry menu.
Chocolate pieces design and design of dishes for the diamond menu.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Diamond Menu Winner

Hilton Hotel

04.2015 - 12.2015

Create an design new menu to participate in the award contest.
Developed new standard procedures according to the guidelines given my the Hilton
Played a key role in the successful completion of special projects requiring expert winding techniques or unique material handling capabilities.

Pastry Sous Chef

Country Club Bogota

08.2014 - 02.2015

On charge of the production of desserts.
Supervise the table service, Supervisor of the PGA Golf Tour in Colombia
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Mentored junior pastry chefs, imparting valuable knowledge and skills to improve overall team performance.
Boosted team morale through effective communication, collaboration, and fostering a positive work environment among colleagues.

Chef

Country Club Bogota

Bogota , Colombia

02.2014 - 08.2014

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Boosted employee morale and reduced turnover through development and implementation of comprehensive rewards and recognition program.
Evaluated employee performance and conveyed constructive feedback to improve skills.

Pastry Chef

Gun Club Bogotá

11.2013 - 12.2013

Ensured consistent quality by strictly adhering to established recipes and presentation guidelines.
Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
Demonstrated strong attention to detail while executing intricate designs on pastries and desserts.
Trained new staff members on proper techniques, elevating overall team performance.

Summary

Overview

Work History

Chef

Culinary Arts Instructor

Product Expert

Bartender

Pâtissière

Pastry Chef Instructor

Chef Chocolatier

Diamond Menu Winner

Pastry Sous Chef

Chef

Pastry Chef

Education

Advanced Diploma - Pastry Arts

Advanced Diploma - Culinary Arts

Skills

Accomplishments

Languages

Software

Timeline

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