John Castle
Naples
Summary
Accomplished Chef and Kitchen Manager with a proven track record at enhancing kitchen operations and boosting customer satisfaction through expert menu development and strategic inventory management. Skilled in food safety and sanitation, alongside fostering effective team communications, I have significantly improved culinary efficiency and food quality.
Overview
11
11
years of professional experience
Work History
Chef/ Owner
Taste 2.0
05.2023 - Current
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Collaborated with staff members to create meals for large banquets.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
Chef Kitchen Manager
Crackling Jacks
08.2021 - 05.2023
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Collaborated with staff members to create meals for large banquets.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Chef
Off The Bone BBQ
07.2020 - 06.2021
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Meat Cutter
Lucky's Market
04.2020 - 09.2020
- Cut meats to customer specifications and answered questions about specialty products.
- Followed all food safety regulations to maintain a safe work environment for both employees and customers.
- Maintained a clean and organized workspace for maximum productivity and safety.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
Chef/Restaurant Owner
Samiches
02.2016 - 10.2017
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- All FOH and BOH day to day operations
Chef/Managing Partner
Capri Cafe
11.2013 - 06.2016
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Was responsible for all BOH responsiblities
Education
High School Diploma -
Barron Collier High School
Naples, FL06.1988
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Kitchen Management
- Food presentation
- Meal Preparation
- Effective Communications
- Kitchen Operations
- Recipes and menu planning
- Hospitality service expertise
- Sanitation Guidelines
- Food pairing
Timeline
Chef/ Owner
Taste 2.0
05.2023 - Current
Chef Kitchen Manager
Crackling Jacks
08.2021 - 05.2023
Chef
Off The Bone BBQ
07.2020 - 06.2021
Meat Cutter
Lucky's Market
04.2020 - 09.2020
Chef/Restaurant Owner
Samiches
02.2016 - 10.2017
Chef/Managing Partner
Capri Cafe
11.2013 - 06.2016
High School Diploma -
Barron Collier High School