John L. Castillo

**** ******** *****

Corinth TX 76210

940-***-****

ad4ba6@r.postjobfree.com

Employment History Eatzi’s Market & Bakery/ Sous Chef June 2018-present Trained and managed kitchen staff. Oversee all aspects of the daily operation of the kitchen And food production areas.

Proficient in managing inventory ordering, production and purchasing. November 2005-May 2018 City Kitchen Catering/Executive Chef Responsible for extensive off premise catering including corporate, social, and wedding event sales. Managed a team of 14 associates including sales personnel while reaching sales of 3 million. Responsible for food cost and labor expenses, recipe adherence, meeting financial goals,inventory control, and asset protection. This was demonstrated through work ethic, integrity, and respect for the company and associates always with the goal to exceed the guest expectations in a timely manner. Coaching and developing staff to peak performance levels through one-on-one coaching, goal setting, and individualized career planning strategies.

August 2002- October 2005 Eatzi’s Market & Bakery/Catering Sous Chef Duties included processing all corporate and private food events. Responsible for all food production. 2.5 million of 10.5 million in sales. Development of food recipes and portion specifications. Responsible for client tastings. Implemented production, productivity, and insured high quality standards for the company. Responsible for meeting financial objectives, scheduling, and labor and food cost control. Evaluated menu preparation and applied established procedures with budgeting constraints. December 1999- July 2002 Maguire’s Regional Cuisine Restaurant/Executive Sous Chef Duties included supervising culinary staff of 15. Responsible for creating daily food specials, new menu items, and overseeing food production. Extensive knowledge of soups, sauces, and dressings. Also responsible for costs and labor controls, budgetA.A.S Food Service Technology Texas State Technical Institute - Waco TX Culinary Certification Apprenticeship Texas Chefs Assn. El Centro Community College - Dallas, TXing of kitchen supplies, and development of an extensive off premise catering menu. August 1997-November 1999 DFW Lake Hilton/Executive Sous Chef Responsibilities included lunch and dinner buffets, banquets, and conference meal dining for groups as large as 450. Supervision of 35 full time culinarians. Implementation of P.M. conference dining menus every 6 months. Smaller responsibilities included budgeting of food, cost control, and food purchasing. Other duties include overseeing total food production and demonstrating outstanding communication, organization, and team leadership.

Education:

A.A.S Food Service Technology

Texas State Technical Institute - Waco TX

Culinary Certification Apprenticeship Texas Chefs Assn. El Centro Community College - Dallas, TX