Omar Castanos Jr

Knowledge of all preparation of recipes set by Norman Van Aken. Inspects, selects and uses only the food items ideal for serving. Checks and controls the proper storage, monitoring age and condition of food item to rotate and to maintain the highest quality. Certified Food Safety Manager. Good working knowledge of Hot Appetizer, Grade Manger, Pastry, Saute, and Prep Station. Responsible for checking in all food items such as Meats, Seafood, Produce, and Speciality foods. Participated in a Tribute to Charlie Trotter event that required the preparation of many different types of hordervs. Earned employee of the month in the first six month...Trained new front of the house employee's on the menu.

Bull&Bear Prime Steak house l had Knowledge of all preparation of standard recipes as specified by Executive Chef.
Checks and controls the proper storage, monitoring age and condition of food item to rotate and to maintain the highest quality. Visually inspects, selects and uses only food items ideal for serving.
Prepares daily requisitions for supplies and food items for production.
Good working knowledge of the fundamentals of the broiler, fry, sauté, roast, moist heat, sous vide, and other cooking methods.

• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Sanitized all counters properly to prevent food-borne illness.
• Maintained well-organized mise en place to keep work consistent.

Responsible for management of employees and complete restaurant operations including but not limited to: Employee scheduling and payroll processing
Managing all sales reports and daily cash deposits, Inventory control including weekly orders
Managed Hazard Analysis and Critical Control Points (HACCP) in order to enhance food safety
Initiated and managed order delivery procedures
Responsible for all employee training as well as hiring new personnel
Increased sales by 34% within the first 3 months of ownership from a failing business.
Participated in the event “Taste of Altamonte”.

Responsible for all food orders and inventory control and food cost control.
Maintained knowledge of all positions in the restaurant in order to train employees.
Prepared all restaurant recipes including hot and cold dishes, and desserts.
Selected to participate in two new restaurants openings and train new employees at those locations, Ft. Lauderdale, and las Vegas.
Participated in the event “Taste of Altamonte”
Participated in two wedding catering events for approximately 200 guests.

Ensured compliance with all safety regulations by conducting regular inspections of equipment/operations within the store.

Responsible for all morning preparation. knowledge of the salad station, fry, bloom, and prep stations.

• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
• Reduced food waste by properly storing ingredients and monitoring expiration dates.
• Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Worked flexible hours across night, weekend, and holiday shifts.

Started out as a busser and moved my way up to dishwasher and then finally became the main prep cook for the restaurant...
I was and charge of receiving and putting away the truck and all the products, label and dating.
Prep all the round doughs for the pizza buffet and made all the deep dish doughs which was use for desserts as well.
Won awards the first two years of opening.

• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
• Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
• Prepared and served various food items in fast-paced [Type] environment.
• Trained and supervised cooking staff to expertly meet daily needs.
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Demonstrated respect, friendliness and willingness to help wherever needed.