Alexis Castaneda
Sixty Vines
Webster
5
years of professional experience
Accomplished Sous Chef with extensive experience at with food cost and ordering excelling in menu development and team leadership. Expert in food safety and inventory management, leveraging strong communication skills to foster collaboration and drive culinary innovation.
Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs. worked with lots of different cuisines from french to lebanese and isareli.
Work History
Sous Chef
1 Year 4 Months- Maintained kitchen inventory and ordered supplies to help the exec.
- Trained kitchen staff on food preparation techniques and safety standards.
- Collaborated with executive chef in keeping food cost at 25% and making sure labor was at 10%
- Implemented quality control measures to uphold food presentation standards.
- Trained kitchen staff on making sure they follow the recipes given by the company.
- helped with orders and communicating with our different vendors.
Sous Chef
1 Year 2 Months- Assisted in menu development, incorporating seasonal ingredients for enhanced flavor profiles.
- Coordinated daily food preparation tasks to optimize workflow and minimize waste.
- Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
- Trained new team members on kitchen procedures and best practices for efficiency.
- Monitored inventory levels, ensuring timely ordering of ingredients and supplies.
- Collaborated with front-of-house staff to align service timing with kitchen operations.
- Developed relationships with local suppliers to source fresh, sustainable ingredients.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Cook
7 Months- Prepared high-quality meals following standardized recipes and presentation guidelines.
- Trained new staff on food safety protocols and proper cooking techniques to maintain consistency.
- Maintained cleanliness and organization of workstations to comply with health and safety standards.
- worked part time in the am to learn what the company was about and to learn how they executed high standard food before it was plated and served.
Line Cook
7 Months- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- my first experience working for the bludorn group. here i worked 2 stations garde manger and sauté station that did all the setups for grill.
- assisted with consistently serving what the chef wanted and helped manage a station when seasonal menu changes would come.
Lead Line Cook
1 Year 5 Months- Trained and mentored junior cooks in culinary techniques and safety standards.
- Coordinated kitchen workflow during busy service periods, optimizing team performance and communication.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- part of the open team of this fine dinning place.
- managed multiple from garde manger to an open fire grill.
Chef De Partie
1 Year 9 Months- this was my first dining experience. i worked here on and off till 2023.
- menu changes happen with the season.
- they have 1 michelin star in houston guide. i worked her multiple stations from grill to salads and i was even butcher for 4 months
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
Prep Cook
11 Months- Assisted chefs in menu preparation, ensuring timely service and high-quality dishes.
- Operated kitchen equipment, including slicers and mixers, to streamline food prep processes.
- Prepared ingredients and maintained cleanliness in compliance with food safety standards.
- worked in the mornings at this fine dinning restaurant to continue developing my chef skills.
- helped chefs be ready for the dinner service.
- this kitchen switches menus every 6 months and they choose different areas of the mediterranean to focus on. 1 michelin star in houston guide.
Line Cook
11 Months- Prepared and plated diverse menu items following established recipes and presentation standards.
- Operated kitchen equipment efficiently, ensuring compliance with safety and sanitation protocols.
- Attended different events with wolfgang catering to help out with events also the restaurant had a lot of big catering parties located by the medical center.
- helped train new hires so they could be efficient in handling different stations.
- helped with offsite events.
Education
High School Diploma
Skills
Menu planning
Culinary leadership
Food presentation
Food safety
Safe food handling
Allergen awareness
Inventory management
Food cost management
Food cost and inventory
Knife skills
Ingredient knowledge
Butchery skills
Culinary techniques
Kitchen leadership
Timeline
Sous Chef
Sixty Vines
03.2025 - CurrentRead More
Sous Chef
Doris Metropolitan
01.2024 - 03.2025Read More
Cook
Papas Steakhouse
06.2023 - 01.2024Read More
Line Cook
Navy Blue
06.2023 - 01.2024Read More
Lead Line Cook
Albi Restaurant.
02.2022 - 07.2023Read More
Chef De Partie
Le Jardiniere
06.2021 - 03.2023Read More
Prep Cook
March
03.2021 - 02.2022Read More
Line Cook
111 by Wolfgang Puck
03.2021 - 02.2022Read More
Caesar Chavez High School
High School Diploma
Read More