Randel Michael De Castro

• High-volume line cooking
• Hotline, grill, fryer, and oven operations
• Garde manger and cold kitchen preparation
• Pizza dough preparation and stone-oven cooking
• Seafood and steak preparation
• Mise en place and station organization
• Food safety and sanitation (HACCP principles)
• Time management and ticket coordination
• Team collaboration and communication

Banquets Kitchen

• Prepared and executed high-volume banquet production for events serving thousands of guests while maintaining consistency and food safety.
• Worked across Sauce, Garde Manger, and Hot Side stations, adapting quickly to changing event menus and production demands.
• Prepared sauces, dressings, cold items, garnishes, and hot entrées to established recipes and banquet standards.
• Maintained organized, clean work areas and followed HACCP sanitation procedures throughout each service.
• Coordinated closely with chefs and culinary teammates to keep preparation on schedule and support smooth event execution.
• Stayed effective under pressure in a fast-paced hospitality setting while balancing multiple tasks and service demands.

• Supported timely ticket flow by keeping hot and cold stations aligned during peak service periods.
• Prepared menu items per shift across oven, fryer, grill, and nachos stations in a fast-paced kitchen.
• Prepared seafood, poultry, and grilled menu items to quality and timing standards.
• Maintained station organization, mise en place, and sanitation practices to support safe, efficient service.
• Communicated with kitchen teammates to coordinate orders and keep service moving smoothly.
• Balanced expo coordination, portion control, and quality checks to keep plates consistent and presentable.
• Delivered customer-focused service that supported positive guest dining experiences in a busy restaurant setting.

• Prepared seafood, poultry, and grilled menu items to match quality standards and service timing in a fast-paced kitchen.
• Maintained station organization and mise en place to keep prep areas ready for smooth service transitions.
• Followed food safety and sanitation practices while keeping work areas clean and compliant throughout service.
• Coordinated ticket timing and communicated with coworkers to support steady kitchen flow during busy periods.
• Supported positive guest dining experiences by keeping service moving and responding quickly to kitchen needs.

• Operate the cashier station, process payments, and deliver professional customer service at the front counter.
• Maintain cleanliness and follow food safety and sanitation standards throughout kitchen and service areas.
• Assist kitchen operations during busy periods to keep orders moving efficiently and service coordinated.

• Supported high-volume line cooking across hotline, grill, fryer, and oven stations during apprenticeship shifts.
• Handled garde manger and cold kitchen preparation while maintaining mise en place and organized workstation flow.
• Coordinated team communication, customer service, and POS operation as Group Leader in a fast-paced travel environment.

• Classes Taken Relevant to Desired Training:
• Kitchen Essentials and basic Food Preparation
• Baking and Pastry
• Specialty Cuisine
• Nutrition and Healthy Cuisine
• Fundamentals in Lodging Operation
• Pre-Commis Chef
• Fundamentals in Food Service Operation
• Cost Control
• Macro Perspective of Tourism and Hospitality
• Micro Perspective of Tourism and Hospitality
• Awards/ Certification:
• Second Place Best in Case Study.
• Perfect Attendance in Cost Control Subject.
• NC2 Certification in Cookery
• NC2 Certification in Baking and Pastry
• NC2 Certification in Housekeeping
• Certificate of Completion Summer Work and Travel (Zip Travel Philippines)
• Certificate of Completion Margaritaville Jimmy Buffets Myrtle beach South Carolina

• Classes Taken Relevant to Desired Training:
• Tourism Management
• GPA: 91.15 (B)