Juana Jacquelin Castillo
Summary
Proactive Sous Chef with extensive experience managing high-volume food preparation and kitchen operations. Expertise in inventory management, menu development, and maintaining stringent food safety standards. Adept at leading and mentoring kitchen staff, improving team performance, and ensuring consistent delivery of high-quality dishes. All the time ready for a hard work day.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Sous Chef
North Woods Hospitality
05.2017 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- 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.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and managed kitchen personnel and supervised related culinary activity.
Lead Line Cook
Atrium Hospitality
03.2009 - 04.2017
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Handled portion control activities according to specified instructions provided by chef.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
- Enhanced menu offerings by creating innovative, seasonal dishes that attracted new customers and increased overall satisfaction.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked food temperature regularly to verify proper cooking and safety.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Trained and assisted new kitchen staff members.
- Monitored food temperatures to meet quality and safety standards.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Cleaned and sanitized work areas, utensils and equipment.
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
- Learned new menu offerings and options easily to assist customers with selecting items.
Education
High School Diploma -
Escuela Secundaria Tecnica #2
San Luis Potosi, Mexico06-2015
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Food presentation
- Menu Planning
- Food Preparation
- Customer Service
- Kitchen Organization
- Cooking techniques
- Allergen awareness
- Safety Management
- Supervising Food Prep
- Knife Skills
- Ingredient Knowledge
- Mentoring and Coaching
- Menu development
- Safe handling
- Menu Memorization
- Staff Training
- Kitchen Management
- Portion Control
- Equipment usage
- Sanitation Procedures
- Recipes and menu planning
- Garnishing and Plating
- Garnishing Techniques
- Special diets
- Food spoilage prevention
- Pastry Skills
- Recipe creation
- Culinary Trends
- Workflow Optimization
- Foodservice
- Seafood Preparation
- Line Inspections
- Sauce preparation
- High-quality ingredients
- Positive and professional
- Special dietary requirements
- Bread Baking
- Kitchen Staff Management
- Cleaning and sanitation
- Food Handler Certification
- Meal Preparation
- Food Prep Planning
- Cooking Technique Demonstrations
- Quality Control
- Team Training
- Food Preparing, Plating, and Presentation
- Delegating Work
- Recipe Development
Accomplishments
- Increased productivity by revamping workflow and restructuring line.
- Won "the best 50 restaurants in USA" award for excellence of menu, ingredients and quality.
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Developed tasting menus for new every season off the year business.
- Supervised team of 6 staff members.
- Resolved product issue through consumer testing.
Certification
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
- NC Driver's License
- First Aid Certification
- ServSafe Food Handler's Certification
employee off the year
It was a great experience!! feel so proud about it. All the hard work ,I did day ,by day! hours and hours of dedication, got a greater results and i was so, happy when my managers , announce my name was a so satisfying.
Languages
Spanish
Full Professional
Timeline
Sous Chef
North Woods Hospitality
05.2017 - Current
Lead Line Cook
Atrium Hospitality
03.2009 - 04.2017
High School Diploma -
Escuela Secundaria Tecnica #2
Similar Profiles
Daniel HuibregtseDaniel Huibregtse
District Sales Representative at North Woods ChemicalDistrict Sales Representative at North Woods Chemical
Nicole HaleNicole Hale
Concierge/ Certified Nursing Assistant at North Woods VillageConcierge/ Certified Nursing Assistant at North Woods Village
Dominik PowellDominik Powell
Server at North Woods InnServer at North Woods Inn
Mattia ValeriMattia Valeri
Sous Chef,Senior Sous Chef at Ballintaggart:Hotel,Catering service, 2 rosetteSous Chef,Senior Sous Chef at Ballintaggart:Hotel,Catering service, 2 rosette
Paul HaneishiPaul Haneishi
Sous Chef / Executive Sous Chef at Speciatly Restaurants CorporationSous Chef / Executive Sous Chef at Speciatly Restaurants Corporation