Jazmin Castro

Assisted in opening the restaurant such as helping train new employees, creating menu items, and standardizing recipes. Run the kitchen’s day to day operations including receiving orders, prepping out the kitchen, opening the kitchen for service, executing service, and closing the kitchen while leading the rest of the team. Work closely with the beermaster to do monthly private beer dinners. Guests come into the restaurant asking for me by name because I take care of them.

Trained in italian fine dining under James Beard semifinalist Chef Paul Verica. Prepped fresh farm to table doughs, sauces, cheeses, and many other items fresh daily. Helped chef run the expo line during service including plating and garnishing.

Quickly trained in the whole kitchen and mastered prep. Kept the pantry station up to company standards. Trained and monitored new staff members. Worked at multiple locations according to coverage needs.