Ismar Castillo Ramos
Miami,FL
Overview
1
1
Certification
11
11
years of professional experience
Work History
Catering Assistant
Art Food
01.2025 - Current
- Provided friendly, courteous service to create memorable moments for guests.
- Cleaned and organized kitchen stations to promote team efficiency.
- Collaborated with team members to execute seamless catering events for clients.
- Coordinated closely with other staff members during events for smooth service delivery.
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
- Maintained strict adherence to food safety guidelines, preventing any potential health risks or violations.
- Offered excellent customer service, addressing client concerns promptly and professionally.
- Maintained professional demeanor under pressure during high-stress situations, contributing to overall success of catered events.
- Enhanced customer satisfaction by providing exceptional catering services at various events.
- Demonstrated adaptability when adjusting plans according to last-minute changes or requests from clients.
- Assisted in the preparation and presentation of food, ensuring high-quality standards were maintained.
- Set up and broke down event spaces efficiently, ensuring timely completion of tasks while minimizing disruption to guests.
- Supported efficient kitchen operations by maintaining a clean and organized workspace.
- Oversaw catering orders to verify accuracy and completeness.
- Inspected catering equipment and utensils regularly to manage wear and tear.
- Trained new Catering Assistants on company policies and procedures, fostering a cohesive team environment.
- Supported chef in recipe testing, helping to innovate and improve catering menu offerings.
- Collaborated with suppliers to secure quality ingredients, enhancing overall taste and presentation of dishes.
- Streamlined catering setup process, reducing preparation time by organizing supplies in advance.
- Prepared diverse menus to meet various dietary needs, ensuring guest satisfaction.
- Managed inventory to prevent shortages and eliminate waste, contributing to cost control.
- Increased efficiency in kitchen operations by organizing food prep areas before each event.
- Assisted in menu planning, incorporating seasonal ingredients for fresher dining options.
- Contributed to positive work environment by offering support and assistance to colleagues during peak times.
- Ensured compliance with health and safety standards, maintaining safe environment for both staff and guests.
- Enhanced event satisfaction by setting up venues according to specific client requests.
- Coordinated with event planners to understand client expectations and deliver tailored catering services.
- Maintained cleanliness and order in serving areas, promoting positive dining experience.
- Followed food safety practices and sanitation guidelines.
- Maintained high personal grooming standards and uniform presentation.
- Cleaned and maintained work areas, equipment and utensils.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Assisted in setting up and breaking down kitchen stations.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
- Lifted and carried heavy materials.
- Pushed, pulled and transported large loads and objects.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Stocked and rotated food items according to expiration dates.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
Catering Assistant
Guadas Catering
12.2024 - Current
Chef De Partie
Ensenada Miami
12.2024 - 02.2025
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
Kitchen manager owner
Mad Records Café By Monja Miami
03.2024 - 10.2024
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
Kitchen manager
Pura Vida Smoothie Bar & Health Food Cafe - Miami Beach
11.2023 - 02.2024
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
Kitchen Manager
Aktibao
05.2022 - 08.2023
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
Kitchen Manager
Oma bistro
09.2017 - 12.2021
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Developed unique events and special promotions to drive sales.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Enhanced dining experience by introducing themed culinary events and specials.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Optimized food presentation and plating techniques, elevating overall dining experience.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Streamlined ordering process, minimizing errors and increasing kitchen productivity.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Motivated staff to perform at peak efficiency and quality.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Improved customer satisfaction with timely and accurate food delivery.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Coordinated with catering staff to deliver food services for special events and functions.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Checked and tested foods to verify quality and temperature.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Initiated community outreach programs, including cooking classes and food donation drives, to enhance restaurant's local reputation.
- Continuously updated kitchen equipment and technology to improve cooking efficiency and food quality.
- Collaborated with management to develop strategies for increasing restaurant profitability.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Enhanced kitchen efficiency by streamlining meal preparation processes.
- Created diverse and appealing menu, catering to wide range of dietary preferences and allergies.
- Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Purchased food and cultivated strong vendor relationships.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Boosted team morale and performance through effective leadership and training programs.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Maximized quality assurance by completing frequent line checks.
- Oversaw food preparation and monitored safety protocols.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Implemented customer feedback system to gather insights and improve dining experience.
- Maintained meticulous records of health inspections, consistently achieving high scores.
Line Cook
Blue spot
01.2016 - 06.2017
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Kitchen Manager
Pura vida resto bar
01.2014 - 04.2016
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
- Enhanced dining experience by introducing themed culinary events and specials.
- Coordinated with catering staff to deliver food services for special events and functions.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Developed unique events and special promotions to drive sales.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Enhanced kitchen efficiency by streamlining meal preparation processes.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Continuously updated kitchen equipment and technology to improve cooking efficiency and food quality.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Collaborated with management to develop strategies for increasing restaurant profitability.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Created diverse and appealing menu, catering to wide range of dietary preferences and allergies.
- Implemented customer feedback system to gather insights and improve dining experience.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Purchased food and cultivated strong vendor relationships.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Improved customer satisfaction with timely and accurate food delivery.
- Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
- Optimized food presentation and plating techniques, elevating overall dining experience.
- Streamlined ordering process, minimizing errors and increasing kitchen productivity.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Maximized quality assurance by completing frequent line checks.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Checked and tested foods to verify quality and temperature.
- Boosted team morale and performance through effective leadership and training programs.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Initiated community outreach programs, including cooking classes and food donation drives, to enhance restaurant's local reputation.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
Education
High School Diploma - Kitchen Technician Chef
ICC
Caracas Venezuela 01.2009
Lowyer - Low
Universidad Santa Maria
Caracas Venezuela 07.1998
Skills
- Reliability and punctuality
- Team management
- Chef support
- Inventory monitoring
- Allergen awareness
- Food safety
- Cooking
- Food storage principles
- Food presentation
- Meal delivery
- Safe food handling
- Quality assurance
- Food preparation expertise
- Table preparation
- Table setting proficiency
- Food storage protocol
- Food restocking
- Food preparation mastery
- Interpersonal relations
- Hand-eye coordination
- Order expediting
- Kitchen equipment operation
- Ingredient management
- Ingredient preparation
- Buffet setup mastery
- Portion control
- Kitchen station organization
- Sanitation and safety
- Food preparation techniques
- Chef assistance
- Sanitation enforcement
- Equipment detailing
- Kitchen equipment expertise
- Food storage safety
- Cleaning and sanitizing
- Problem-solving
- Attention to detail
- Supply restocking
- Flexible and adaptable
- Team collaboration
- Team contribution
- Workplace safety
- Food preparation
- Food preservation and storage methods
- Team leadership
- Food portioning and packaging
- Food tray delivery
- Temperature monitoring
- Patient dietary requirements
- Food production
- Work coordination
- Menu distribution
- Coaching and mentoring
- Quality assessment
- Chopping vegetables
- Weighing and measuring
- Dishwasher operation
- Preparation techniques
- ServSafe food manager
- Vegetable and fruit preparation
- Recipe adherence
- Meat cutting
- Food storage
- Dessert preparation
- State food handler certified
- Grilling
- Salad bar and buffet maintenance
Additional Information
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Certification
Chef's degree and development of French cooking techniques
Languages
Spanish
Native or Bilingual
English
Limited Working
Timeline
Catering Assistant
Art Food
01.2025 - Current
Catering Assistant
Guadas Catering
12.2024 - Current
Chef De Partie
Ensenada Miami
12.2024 - 02.2025
Kitchen manager owner
Mad Records Café By Monja Miami
03.2024 - 10.2024
Kitchen manager
Pura Vida Smoothie Bar & Health Food Cafe - Miami Beach
11.2023 - 02.2024
Kitchen Manager
Aktibao
05.2022 - 08.2023
Kitchen Manager
Oma bistro
09.2017 - 12.2021
Line Cook
Blue spot
01.2016 - 06.2017
Kitchen Manager
Pura vida resto bar
01.2014 - 04.2016
High School Diploma - Kitchen Technician Chef
ICC
Lowyer - Low
Universidad Santa Maria
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