Alberto Castillejos
San Diego,CA
Summary
25 years of experience in fast-paced kitchen settings. Skilled in cooking, cost controls, menu development, management, crew training and development. Maintains accurate paperwork for scheduling, payroll and employee records. Organized individual with a strong desire to work in high-volume environments. Supervising large kitchens with tact and poise. Pursuing a Chef Manager position for an establishment that appreciates great cuisine.
Overview
12
12
years of professional experience
Work History
Executive Chef
Bully's East Prime Bistro
05.2024 - Current
- Developed and executed innovative menu concepts to enhance culinary offerings.
- Supervised kitchen staff, ensuring adherence to food safety standards and quality control.
- Streamlined kitchen operations through effective inventory management and cost control measures.
- Trained and mentored junior chefs, fostering skill development and teamwork within the kitchen.
- Collaborated with suppliers to source high-quality ingredients while negotiating favorable pricing terms.
- Led daily operations, coordinating service flow and maintaining high standards of guest satisfaction.
- Analyzed kitchen performance metrics to identify areas for improvement and drive operational efficiency.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
Chef Manager
Oyster and Pearl
01.2021 - 05.2024
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
- Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
- Employed training and motivational techniques to keep atmosphere constructive for employees.
- Directed preparation, delivery and service of catering and special meal requests.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Partnered with restaurant owners to create new menu items using locally sourced ingredients.
- Developed new market items and spearheaded implementation of new Menus.
Sous Chef
Sea Salt
02.2015 - 03.2020
- Supports the executive Chef, the line chefs and other kitchen employees in food production
- Assist in maintaining high cuisine standards guarantee health and safety standards areupheld in the kitchen
- Ensure that food is prepared and served to the clients on time
- Supervised kitchen food preparation in demanding, high-volume environments.
- Performed as head chef to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Monitored food products, driving quality, freshness and integrity.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Leveraged electronic timekeeping system to prepare work schedules and monitor payroll costs.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Assisted the executive chef in developing new menus and the kitchen staff to make sure the restaurant is kept clean at all time,Maintain designated food stations
- Place Specialty Produce, Fish, and Meat order nightly as well as Cisco order weekly
- Practice proper food handling and storage
- Prepare fish, cut meats, add specials, designate recipes in quality standards
- Manage guest orders in a timely and efficient manner
- Inspect all foods sent from the kitchen
- Ensure knowledge of menu food products
- Also made sure left over food was properly stored
- Responsible for various stations
- Managed the kitchen staff to make operations more efficient and smoother.
- Trained kitchen workers on culinary techniques.
Sous Chef
Pacifica Del
07.2013 - 02.2015
- Mar
- Maintain designated food stations
- Place Specialty Produce, Fish, and Meat order nightly
- Practice proper food handling and storage procedures according to regulations
- Prepare fish, cut meats, add specials, designate recipes in quality standards
- Manage guest orders in a timely and efficient manner
- Inspect all foods sent from the kitchen
- Ensure knowledge of menu food products.
- Worked closely with customers and internal development teams to provide on-trend concepts and menu guidance.
- Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style.
- Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
- Assisted head chef with scheduling, training and professional development for team.
- Improved performance of team members resulting in high-quality meals produced daily.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
Education
High School Diploma -
Mission Bay High School
San Diego, CA06.2002
Skills
- Food safety regulations
- Training and mentoring
- Proper food storage
- Inventory supervision
- Culinary staff management
- Grilling and deep frying skills
- Food and beverage pairing
- Pantry restocking
- Recipe creation
- Purchasing
- Banquets and catering
- Kitchen equipment and tools
- Cleaning and sanitation
- Cleaning and sanitizing methods
- Food preparation techniques
- Vendor relationships
- Portion and cost control
- Meal preparation
- Food procurement
- Team training
- Menu development
- Strong work ethic
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Operations management
- Customer service
- Kitchen operations oversight
- Kitchen staff management
- Food prep planning
- Vendor relationship management
- Creative thinking
- Food pairing
- Inventory management
Languages
Spanish
Native/ Bilingual
Timeline
Executive Chef
Bully's East Prime Bistro
05.2024 - Current
Chef Manager
Oyster and Pearl
01.2021 - 05.2024
Sous Chef
Sea Salt
02.2015 - 03.2020
Sous Chef
Pacifica Del
07.2013 - 02.2015
High School Diploma -
Mission Bay High School
Education and Training
Mesa Collage