Executive Chef Sous
Resume:
John Castillo
Executive Chef
John Castillo
Corinth, TX 76210
************@*****.***
**************@*****.***
Employment History
November 2005 to March 2018
August 2002 to October 2005
December 1999 to July 2002
August 1997 to November
1999
City Kitchen Catering/ Executive Chef
Fort Worth, Texas
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.
Eatzi’s Market & Bakery / Catering Chef/Sous Chef
Dallas, Texas
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.
Maguire’s Regional Cuisine Restaurant / Executive Sous Chef Dallas, Texas
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, budgeting of kitchen supplies, and development of extensive off premise catering menu. DFW Lakes Hilton / Executive Sous Chef
Grapevine, Texas
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 John Castillo
Page 2 RESUME
November 1992 to May 1997
Cartel Restaurants / Executive Chef
Atlanta Georgia
Serving both Azio Restaurant Downtown and Buckhead locations. Responsible for food cost control, kitchen labor cost, training new volume Italian Trattoria with 3.2 million in sales. Also responsible for daily specials, and the fabricating of all meat, fish, and poultry. Responsible for the scheduling of 24 kitchen employees and off premise catering, banquets, and receptions. SUMMARY OF 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
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