Roddy Santiago Castellanos
Jacksonville
Summary
Dedicated culinary professional with a passion for food safety and customer satisfaction. Successful in developing innovative menu items and optimizing kitchen workflows to drive exceptional dining experiences.
Adaptable and enterprising [Job Title] with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Meticulous [Job Title] eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.
Overview
14
14
years of professional experience
Work History
Sous Chef
Morrison Healthcare
Jacksonville, FL
09.2023 - Current
- Supervised daily kitchen operations to ensure high-quality meal preparation and presentation.
- Trained and mentored junior kitchen staff on culinary techniques and food safety standards.
- Collaborated with management to develop seasonal menus aligning with nutritional guidelines.
- Assisted in coordinating large-scale catering events, managing multiple stations efficiently under pressure.
- Streamlined food preparation processes, improving service speed while maintaining quality standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- 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.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- 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.
- 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.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Enhanced team performance with regular skill-development workshops and hands-on training.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Modified recipes to accommodate dietary restrictions and allergies.
Cook 1
Ritz-Carlton
Fernandina Beach, FL
03.2023 - 09.2023
- Prepared and plated high-quality dishes following Ritz-Carlton standards.
- Collaborated with kitchen staff to ensure efficient meal service during peak hours.
- Maintained cleanliness and organization of workstations in compliance with health regulations.
- Assisted in menu planning, contributing innovative ideas for seasonal offerings.
- Trained junior cooks on food preparation techniques and kitchen safety protocols.
- Monitored cooking times and temperatures to ensure food quality and consistency.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Communicated closely with servers to fully understand special orders for customers.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Collaborated with management team to develop new menu items.
- Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.
- Adjusted recipes based on ingredient availability or customer request.
Sous Chef
Federation of Culinari of the Republic of Cuba
09.2012 - 04.2019
- Ensured compliance with health regulations by conducting regular kitchen inspections and audits.
- Developed new recipes based on customer feedback, enhancing overall dining experience satisfaction.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- 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.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Supervised daily kitchen operations to ensure high-quality meal preparation and presentation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Education
Culinary Association of Santiago De Cuba Branch of The FACRC
04-2018
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
Timeline
Sous Chef
Morrison Healthcare
09.2023 - Current
Cook 1
Ritz-Carlton
03.2023 - 09.2023
Sous Chef
Federation of Culinari of the Republic of Cuba
09.2012 - 04.2019
Culinary Association of Santiago De Cuba Branch of The FACRC