Ramsel Castro
Seattle,WA
Summary
To obtain a Chef/Sous Chef position in a hotel or restaurant that seeks an individual with dedication, passion, and a willingness to succeed in the food service industry, as well as teach, guide and support all team members that are willing or wanting to learn.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Executive Sou Chef
Palisades/Maggie's Bluff
12.2021 - Current
- Oversaw production and preparation for Banquents, Palisades, and Maggie's operations
- Collaborated with the other chefs on all purchasing
- Managed 26 kitchen staff by planning schedules and coordinating responsibilities, increasing efficiency by 8%
- Maintained a clean kitchen environment to ensure that we are in compliance with state and federal health codes/regulations
- Prepared daily task list and recipes for timely food production increasing productivity during shifts by 10%
Owner/Executive Chef
Castro's Catering
10.2020 - Current
- Usually I am catering to an average of about 50-80 people on a concept that I have created, as well as organizing my own systems and SOP's
- I use local, seasonal and most importantly sustainable ingredients
- I create my own contracts for banquets and catering with clients
- All menus are personalized to fit the wants and needs of all of my customers, or they are given multiple menus with some options of my favorite personal dishes I have created
- Most preparation was done by myself, while other times I had generous help from other well known cooks\chefs to help me serve and cater these events
- This is something temporary that is done seasonally.
Executive Chef
Mariners
03.2020 - 01.2021
- Coordinate and create menus for the Mariners players, C.E.O, Diamond club and the President of their cooperation
- On average I would do about 1300 dishes on game day, and when the mariners were off or not in town, we would feed the media and cater to large concerts or shows and celebrities, where the number of dishes could skyrocket from anywhere from the usual 1300, too close to an estimated 3,000 in one single service
- Place orders through my personal purveyors to ensure quantity and quality for the best price
- Placed orders at a high volume and also balanced to make sure that food cost was precise due to the Mariners having one week on and one week off
- My normal work week would consist of 75-80+ hours consistently, sometimes more.
Executive Chef
Hotel Sorrento
09.2017 - 01.2019
- Organized and coordinated all menus including; holiday, wedding, tea, yearly event menus, off site catering and restaurant seasonal menus
- Created standard operating procedures for the F.O.H, B.O.H, and all aspects of the hotel for the food and beverage program team
- Developed all inventory sheets, transfer sheets, order guides, and budgeted employee scheduled sheets to ensure that labor cost is effective to our forecast sales
- Maintained a labor percentage of 9% and food cost 26%
- Assisted in arranging the Aloha program to systematize product mix, guest average, check average, and sales month to date
- Extremely hands on with my team to make sure the quality, quantity and platting stays consistent.
- Managed a crew of 18 people.
Sous Chef
Alexis Hotel
08.2015 - 01.2017
- Organized and coordinated menus for weddings, corporate events, and off site catering functions
- Collaborated with James beard award winning Chef Caprial Pence on menus for the dining room as well as in room dining
- Created inventory sheets and cost out seasonal items that were cost effective and quality efficient
- Managed and trained a staff of 18 people to make sure dishes were consistent in flavor, plating, and executed properly
- Coded and inputted all the invoices into the JDE program in order to keep track of food cost weekly
- Ordered quality ingredients and equipment for the back of the house, front of the house, and hotel with transfer sheets to assure accurate cost.
Education
Culinary Arts AA-S degree -
Lake Washington Institute of Technology
01.2012
Skills
- Strong education and hands-on experience in the preparation and management of meals and menus
- Solid understanding of how to adjust and taste ingredients to accommodate a variety of tongues, diets, cultures, etc
- Exceptional skill for giving instructions and training to staff on the best ways to design, cook, and present dishes
- Innovative plating and presentation
- Organized, utilizing the best ways to save costs and manage time, whether preparing simple short orders or complicated/ time consuming dishes
- Great communication with staff and management, both back and front of house
- Proficiency in all kitchen equipment with 10 years cooking experience
- Exemplary knife skills
Certification
- ServeSafe certification
- Washington State Food Handler's Card
- Certified food safety manager card
Languages
English
Spanish
Timeline
Executive Sou Chef
Palisades/Maggie's Bluff
12.2021 - Current
Owner/Executive Chef
Castro's Catering
10.2020 - Current
Executive Chef
Mariners
03.2020 - 01.2021
Executive Chef
Hotel Sorrento
09.2017 - 01.2019
Sous Chef
Alexis Hotel
08.2015 - 01.2017
Culinary Arts AA-S degree -
Lake Washington Institute of Technology
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