FRANCISCO CASTILLO-MARTINEZ

Successfully manage all culinary operations inside a complex food and beverage operation with a 6M budget. Manage three outlets a full service restaurant, Vip cabana deck, and pool side service. Convert food program to scratch kitchen for high volume operation (750-1200 cpd) Prepare collateral and open food service for additional meal times, Prepare and open forth outlet, grab and go coffee shop Manage 30 cooks, 12 stewards in a 7 day operation,Planned weekly production schedules to maximize efficiency while minimizing waste. Monitored inventory levels of all food items to ensure adequate supplies are available at all times.

Oversaw meal preparation and monitored food handling to encourage safety,Motivated kitchen staff by establishing goals to increase productivity and quality team performance, Maintained budgeted food costs using tools within inventory management system,Consistently maintained high levels of cleanliness, organization, storage and sanitation of food products to ensure quality, Established quality control procedures to ensure consistent high-quality of food served in the restaurant, Maintained records of purchases, sales, track profit margins and other financial information related to the kitchen operations. Collaborated with front-of-house managers to ensure smooth execution of events such as banquets or
special occasions.

Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards,driving quality, freshness and integrity, Conducted frequent line checks to keep food at proper temperatures in holding zones, Maximized team operations by executing command-based structure and staff performance oversight Trained new chefs on proper cooking techniques and menu items. Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.

Directed Banquets/kitchen staff in day-to-day operations including food production,sanitation, safety practices, and personnel management. Worked in close collaboration with team members to ensure customers received high-quality service, Production and preparing and cooking excellent meals, involved in the recruitment, training, coaching, disciplining,food safety and food quality, ensuring that the kitchen is clean organized and well stocked with the right products, Maintained accurate records for cost analysis purposes,Collaborate with Executive Chef to create innovative dishes for special events

Supervised kitchen food preparation in demanding high-volume environments, Trained kitchen workers on culinary techniques Plated food according to restaurant artistic guidelines to promote attractive presentation, Monitored food products, driving quality,freshness and integrity Conducted frequent line checks to keep food at proper temperatures in holding zones, Assessed inventory levels and placed orders to replenish goods before supplies depleted, Directed staff in restaurant kitchen and field to maintain department objectives.

Supervised kitchen food preparation, demanding high-volume environments,Coordinated with purchasing personnel to ensure a steady supply of fresh ingredients for all dishes Evaluated performance of kitchen staff members through observation and feedback session Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards. Established quality control procedures to ensure consistent high-quality of food served in the restaurant. Created weekly schedules for kitchen staff members ensuring adequate coverage at all times during peak meal periods.