Dionicio Castillo
Las Vegas,NV
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 20-year background in high-end restaurant industry.
Overview
21
21
years of professional experience
Work History
Porter
Hospitality Culinarie
02.2016 - Current
- Communicated with coworkers and managers about completed duties.
- Performed cleaning and maintenance duties as directed.
- Greeted guests with warmth and professionalism for friendly, helpful service.
- Completed sweeping, mopping, and window-cleaning.
- Unpacked and stored deliveries in proper locations for orderly, accessible supplies.
- Make sure all Jumba juice Stores are stocked up.
- Greeted guests with warmth and professionalism for friendly, helpful service
Sous Chef
Ark Restaurants
11.2007 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
Head Chef
Don Alejandro's Texan Grill
01.2003 - 06.2015
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Education
High School Diploma -
Armadillo
San Luis Potosi MX07.1984
Skills
- Staff Training
- Consistent Presentations
- Create Recipes
- Disciplinary Action
- Chef Assistance
- Ordering and Requisitions
- High-Volume Environments
- BOH Operations
- Inventory Records
- Food Preparation and Safety
- Servsafe Certified
- Safe Food Handling
Languages
Spanish
Full Professional
Timeline
Porter
Hospitality Culinarie
02.2016 - Current
Sous Chef
Ark Restaurants
11.2007 - Current
Head Chef
Don Alejandro's Texan Grill
01.2003 - 06.2015
High School Diploma -
Armadillo