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
2026.01 - 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
2025.03 - 2025.09
- 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
2023.01 - 2025.01
- 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
2022.04 - 2022.09
- 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
2021.09 - 2022.03
- 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
2019.08 - 2021.08
- 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
2018.11 - 2019.03
- 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
2018.08 - 2018.12
- 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
2016.09 - 2018.05
- 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
2015.03 - 2016.09
- 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
2012.03 - 2014.12
- 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 2023.10 - 2023.11
Crowd Management Training - Passenger Vessel Safety
Univrsity of Tasmania, Australian Maritime College
Australia 2023.10 - 2023.11
Survival Craft and Rescue Boats -
FMTC, Fire and medical Training Center
Netherlands 2023.06 - 2023.06
Elementary First Aid -
General Director of Maritime Territory and merchant marine
Valparaiso 2022.01 - 2022.02
Ships Cook - undefined
Seven Seas Services Limited
Miami 2020.01 - 2020.03
Pastry Vanguard - undefined
INACAP Institute
Santiago 2018.08 - 2018.09
International Gastronomy - undefined
Diego Portales Institute
ÑUÑOA 2007.03 - 2010.12
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
2026.01 - Actual
Executive Sous Chef
Windstar Cruises
2025.03 - 2025.09
Crisis Management & Human Bevahaviour -
University of Tasmania, Australian Maritime College
2023.10 - 2023.11
Crowd Management Training - Passenger Vessel Safety
Univrsity of Tasmania, Australian Maritime College
2023.10 - 2023.11
Survival Craft and Rescue Boats -
FMTC, Fire and medical Training Center
2023.06 - 2023.06
Chef De Cuisine
The World, Luxury Mega Yatch, Residences at Sea
2023.01 - 2025.01
Sous Chef
Medasia Golden Sand, Controlled by Radisson Blue
2022.04 - 2022.09
Elementary First Aid -
General Director of Maritime Territory and merchant marine
2022.01 - 2022.02
Chef de partie
Regent Seven Seas
2021.09 - 2022.03
Ships Cook - undefined
Seven Seas Services Limited
2020.01 - 2020.03
Executive Chef
San Francisco Lodge & Spa
2019.08 - 2021.08
Chef de Partie
Regent Seven Seas Cruises
2018.11 - 2019.03
Pastry Vanguard - undefined
INACAP Institute
2018.08 - 2018.09
Chef de partie
Princess Cruises
2018.08 - 2018.12
Executive Chef
Aventuras Andinas LTDA
2016.09 - 2018.05
Executive Chef
Catania Restaurante
2015.03 - 2016.09
Chef Instructor
CEIA Institute
2012.03 - 2014.12
International Gastronomy - undefined
Diego Portales Institute
2007.03 - 2010.12