Sebastian Barahona Barrera
Resumen profesional
Motivated and creative Head Chef. I develop menus, provide guidance and support to the kitchen team, and oversee both raw ingredients and finished products. I am seeking new challenges in the culinary field.
Highly qualified culinary professional with 23 years of experience. I organize and coordinate kitchen staff, plan workflow operations, and ensure an excellent customer experience. I am looking for a challenging culinary project.
Experienced professional in kitchen management. My profile combines innovation and an eye for aesthetics with expertise in product selection, staff training, and quality control. I would like to contribute my knowledge to delivering excellent service at your restaurant.
Datos destacados
1
1
Certification
4
4
years of post-secondary education
14
14
years of professional experience
Experiencia
Executive Chef
San Francisco Lodge
San Esteban, VS
01.2026 - Actual
- Conducting inventories and managing stock and resource utilization.
Leading the kitchen team, motivating and encouraging staff.
Supervising the cleaning and sanitization of food preparation areas and utensils.
Verifying and approving dishes before they reach the customer.
Overseeing the proper storage and labeling of ingredients.
Implementing protocols and ensuring compliance with hygiene and food safety standards.
Designing and overseeing dish production, managing preparation and delivery times.
Maintaining kitchen equipment, tableware, and utensils in optimal condition.
Managing the budget and controlling expenses.
Selecting and hiring new team members and defining training plans.
Executive Sous Chef
Windstar Cruises
Mediterranean Season, Eroupe
03.2025 - 09.2025
- Meeting daily production targets set by management.
Developing and implementing new techniques and dish presentations.
Training and onboarding new kitchen staff members.
Handling high-pressure situations and high workloads in the kitchen.
Collaborating directly with the head chef on food inventory management.
Overseeing the maintenance of quality and food safety standards.
Participating in the creation of menus and special dishes for events.
Assisting in addressing customer complaints and suggestions regarding the food.
Coordinating the kitchen team in the absence of the head chef.
Preparing kitchen staff performance reports for evaluations.
Chef De Cuisine
The World, Luxury Mega Yatch, Residences at Sea
01.2023 - 01.2025
- Menu Development: Designing and planning the menu based on seasonal ingredients, trends, and the restaurant's theme.
- Collaborating with sous chefs and other team members to create innovative dishes.
- Team Leadership: Supervising and mentoring kitchen staff, including sous chefs, line cooks, and prep staff.
- Assigning tasks and ensuring everyone works efficiently and cohesively.
- Recruiting, training, and evaluating staff performance.
- Quality Control: Ensuring all dishes meet the restaurant's quality and presentation standards.
- Conducting regular tastings and inspections of food preparation.
- Cost and Inventory Management: Monitoring food costs, portion control, and waste reduction.
- Managing inventory, ordering ingredients, and working with suppliers to source the best products.
- Health and Safety Compliance: Ensuring the kitchen adheres to all health and safety regulations.
- Maintaining cleanliness, sanitation, and organization in the kitchen.
- Problem-Solving: Addressing issues such as staffing shortages, equipment malfunctions, or customer complaints effectively.
Sous Chef
Medasia Golden Sand, Controlled by Radisson Blue
04.2022 - 09.2022
- Control of Stock items and inventory.
- Staff control Schedules.
- Creation of Hygiene Sheets.
- Creation and standardization And planning MENUs.
Chef de partie
Regent Seven Seas
09.2021 - 03.2022
- In charge of the line of appetizers in the restaurant Sette Mari, Italian Specialty.
- Control of HACCP procedures, USPH Standards.
- Temperature checks, recipe tracking.
Executive Chef
San Francisco Lodge & Spa
Los Andes, Valparaiso
08.2019 - 08.2021
- Menu creation for the hotel restaurant (400 pax).
- Standardization of recipes.
- Staff control.
- Creation of cleaning procedures.
- Supplier management.
Chef de Partie
Regent Seven Seas Cruises
Miami
11.2018 - 03.2019
- Chef in charge of the hotel's Sette mari restaurant.
- Compliance with HACCP procedures.
- USPH STANDARDS.
- Staff control.
- Safety briefings for staff and constant training.
Chef de partie
Princess Cruises
08.2018 - 12.2018
- Chef in charge of the international buffet line.
- Security Briefing.
- Staff control.
- HACCP procedures.
- USPH Standards.
- Handled customer complaints with empathy and composure.
Executive Chef
Aventuras Andinas LTDA
Los Andes, Valparaiso
09.2016 - 05.2018
- Creation of the hotel buffet.
- Control of Suppliers.
- Staff Management.
- Interviewed candidates for wait staff and junior chef positions.
Executive Chef
Catania Restaurante
Los Andes, Valparaiso
03.2015 - 09.2016
- Creation of the restaurant menu.
- Equipment purchase.
- Standard Recipes.
- Staff management.
- Staff hours.
- Cleaning control.
- Customer service and problem solving.
Chef Instructor
CEIA Institute
Santiago, Region Metropolita
03.2012 - 12.2014
- Teacher of technical Institute (medium level in high school of gastronomic education).
- Teacher of classes in different areas and gastronomy.
- Daily lessons approved by ministry of education.
- Educational national awards with students.
Formación
Crisis Management & Human Bevahaviour -
University of Tasmania, Australian Maritime College
Australia 10.2023 - 11.2023
Crowd Management Training - Passenger Vessel Safety
Univrsity of Tasmania, Australian Maritime College
Australia 10.2023 - 11.2023
Survival Craft and Rescue Boats -
FMTC, Fire and medical Training Center
Netherlands 06.2023 - 06.2023
Elementary First Aid -
General Director of Maritime Territory and merchant marine
Valparaiso 01.2022 - 02.2022
Ships Cook - undefined
Seven Seas Services Limited
Miami 01.2020 - 03.2020
Pastry Vanguard - undefined
INACAP Institute
Santiago 08.2018 - 09.2018
International Gastronomy - undefined
Diego Portales Institute
ÑUÑOA 03.2007 - 12.2010
Enfatiza tus habilidades clave
Customer assistance
Responsibility
Punctuality and commitment
Discipline
Ability to work under pressure
Professionalism
Order management
Versatility
Staff training
Resource management and utilization
Effective decision-making
Éxitos profesionales
- Bronze medal in the Chilean gastronomy national tournament.
- Chilean eliminatories for the Bocuse d'Or.
- Silver medal in the national student tournament (chef instructor).
- Premio 3 National Place Chilean Bocouse D Or, 2025 - [Escribe el nombre de la institución/organización que concede el premio], [Indica el año]
Idiomas
English
Spanish
Diplomas
- Formación oficial en [Indica campo] finalizada en [Indica año].
- Vehículo propio.
- Certificación para manipular alimentos.
Cronología
Executive Chef
San Francisco Lodge
01.2026 - Actual
Executive Sous Chef
Windstar Cruises
03.2025 - 09.2025
Crisis Management & Human Bevahaviour -
University of Tasmania, Australian Maritime College
10.2023 - 11.2023
Crowd Management Training - Passenger Vessel Safety
Univrsity of Tasmania, Australian Maritime College
10.2023 - 11.2023
Survival Craft and Rescue Boats -
FMTC, Fire and medical Training Center
06.2023 - 06.2023
Chef De Cuisine
The World, Luxury Mega Yatch, Residences at Sea
01.2023 - 01.2025
Sous Chef
Medasia Golden Sand, Controlled by Radisson Blue
04.2022 - 09.2022
Elementary First Aid -
General Director of Maritime Territory and merchant marine
01.2022 - 02.2022
Chef de partie
Regent Seven Seas
09.2021 - 03.2022
Ships Cook - undefined
Seven Seas Services Limited
01.2020 - 03.2020
Executive Chef
San Francisco Lodge & Spa
08.2019 - 08.2021
Chef de Partie
Regent Seven Seas Cruises
11.2018 - 03.2019
Pastry Vanguard - undefined
INACAP Institute
08.2018 - 09.2018
Chef de partie
Princess Cruises
08.2018 - 12.2018
Executive Chef
Aventuras Andinas LTDA
09.2016 - 05.2018
Executive Chef
Catania Restaurante
03.2015 - 09.2016
Chef Instructor
CEIA Institute
03.2012 - 12.2014
International Gastronomy - undefined
Diego Portales Institute
03.2007 - 12.2010