Ceasar Castillo
Perris,USA
Summary
Results-driven culinary leader with a strong background in developing seasonal menus and enhancing operational efficiency. Skilled in inventory management and staff training, consistently driving cost-effective practices while elevating the dining experience for diverse clientele.
Overview
1
1
Certification
22
22
years of professional experience
Work History
Executive Sous Chef
Citrus Grove Catering at UCR
Riverside, CA
04.2021 - Current
- Developed seasonal menus highlighting local ingredients for diverse clientele.
- Coordinated catering events, managing logistics and food presentation details.
- Implemented inventory management practices to optimize ingredient usage.
- Collaborated with vendors to source high-quality produce and supplies.
- Trained student and professional staff on food safety standards and proper kitchen techniques.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Trained new employees on food safety and sanitation, fostering a culture of compliance and quality in the kitchen.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Ordered food supplies from multiple vendors to ensure timely delivery, maintained inventory, and managed budgeting of resources.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
- Coordinated catering events from menu selection to equipment rentals, ensuring smooth execution and guest satisfaction.
- Created innovative dishes featuring seasonal ingredients, aligning with company standards and enhancing customer experience.
- Conducted yearly performance reviews and implemented corrective action plans for employees.
- Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Supervised culinary team to ensure efficient meal preparation and service.
Cook
University of California, Riverside
Riverside, USA
01.2017 - 04.2021
- Assisted in managing daily operations in residential dining.
- Cooked daily items and prepared (defrosted, marinated, completed mise en place) for next 3 days of dinner preparation. Supervised and trained student helpers in plating, portion sizes, temperature logs, and cleaning while ensuring food presentation remained fresh. Completed daily waste logs and par sheets to support accurate forecasting for future orders.
- Honed skills in large batch cooking, serving up to 1600 people per dinner. Mastered stations for sushi and Asian noodles. Marinated and braised whole cuts of meat and whole chickens, regularly prepared pork belly.
- Recently I was recruited to our upscale citrus grove catering department where I now focus on plate presentation and prepping, cooking and delivering foods to events that include onsite platings and tray passing. I am also taking part in menu developments, tastings and r&d for our new restaurants opening on campus.
- Organized prep lists for banquet event orders at week's start. Defrosted and prepared proteins for daily events while coordinating food deliveries with back of house prep cooks and front of house staff.
Sous Chef/Kitchen Manager
Alta Vita Retirement Community
Riverside, USA
11.2011 - 12.2016
- I was hired as a cook and promoted to the Sous Chef/ Kitchen Manager a year and a half later. Since then I have created menus for many International dinners, as well as Wine, Beer dinners and special in-home chef tables and dinners at the request of residents and family.
- Delegated and prioritized tasks for a staff of 15 in a production kitchen, responsible for feeding 250+ community residents and managing private events simultaneously.
- Meeting with the Day and Night Lead Cooks and delegating tasks and items that need to be prepared that day by the staff. Moving from station to station ensuring that items are being started and prepared correctly and that the staff is using their time efficiently and quickly, all while completing items I need to prepare that day.
- Facilitated daily production meetings with executive chef and upper management to discuss upcoming menus and events, communicated changes to staff, resolved issues from prior meal service, and addressed complaints from residents and staff in Front and Back of House.
- Before becoming a Sous Chef, I assumed a leadership role, while the kitchen was in a transitional phase between Chefs on two separate occasions, ensuring a stable kitchen and smooth food service during that time.
- Conducted daily inventory to accurately order food, paper, and liquor supplies, ensuring efficient kitchen operations while adhering to the company budget and projected quarterly costs.
- Facilitated conflict resolution discussions between staff members to improve workplace harmony. between staff members, both Front and Back of the House.
- Introduced new cooking styles to staff to enhance efficiency.
Sous chef
Café Sevilla of Riverside
Riverside, USA
09.2009 - 11.2011
- Oversaw opening and ensured line setup before business start.
- Managed kitchen operations effectively during chef's absence.
- Ensured par levels were consistently met for grille and sauté lines.
- Making sure quality of food is up to restaurant standards.
- Ordered supplies and ensured prompt delivery of orders.
Lead Cook
The Camelot
Hemet, USA
08.2008 - 08.2009
- Created daily soups, salads, and dinner entrees, catering to diverse resident preferences.
- Prepared nutritious lunch and dinner meals for residents, enhancing their dining experience.
- Created second menu options for residents.
- Collected opinions and feedback from residents to strengthen relationships and guide future menu development.
- Engaged with residents daily after serving meals.
Cook
JFK Memorial Hospital
Indio, USA
11.2006 - 08.2008
- Ensured food preparations adhered to dietary guidelines and specifications for all hospital patients.
- Prepared ready to serve items as well as made to order allowing me interactions with staff as well as hospital guests.
- Served meals to employees, maintaining timely service during designated meal times.
- Worked various shifts, ensuring coverage for all meal services.
Cook
Stuft Pizza
La Quinta, USA
08.2006 - 12.2006
- Prepped and stocked line to maintain readiness for busy service periods.
- Taught and given responsibility of working Pizza oven on busy shifts.
- Managed opening and closing shifts to ensure smooth operations.
- Assisted in multiple roles throughout the kitchen. including dishwashing and prep.
Lead Cook
Charlestown Races and Slots
12.2004 - 11.2006
- Managed ordering and developed weekly menus and specials, enhancing dining options for staff.
- Prepared meals for 800 to 900 employees, ensuring timely service and consistent quality.
- Prepared hot dishes for lunch and dinner service while efficiently operating the made-to-order station.
- Worked diverse shifts including mornings, afternoons, and nights ranging from opening to graveyard.
- Promoted from cook to lead cook within 6 months.
Education
High School Diploma - high school diploma or GED
Indio High School
Indio06-2003
Skills
- Culinary management
- Communication skills
- Catering chef experience
- Training and developing inexperienced staff members
- Menu planning
- Recipe standardization
- Menu creating and costing
- Food ordering
- Inventory management
- Budgeting
- Forecasting
- Food cost tracking
- Sanitation
Certification
- UCR Food Safety Manager Certification
- ServSafe Food Manager Certification Via UCR
- HACCP Certification
- Food Safety Certification Via UCR
- Driver's License
Languages
English
Spanish
Personal Information
Authorized To Work: US for any employer
Timeline
Executive Sous Chef
Citrus Grove Catering at UCR
04.2021 - Current
Cook
University of California, Riverside
01.2017 - 04.2021
Sous Chef/Kitchen Manager
Alta Vita Retirement Community
11.2011 - 12.2016
Sous chef
Café Sevilla of Riverside
09.2009 - 11.2011
Lead Cook
The Camelot
08.2008 - 08.2009
Cook
JFK Memorial Hospital
11.2006 - 08.2008
Cook
Stuft Pizza
08.2006 - 12.2006
Lead Cook
Charlestown Races and Slots
12.2004 - 11.2006
High School Diploma - high school diploma or GED
Indio High School