Adrian Castillo

Executive Chef

Tucson, AZ *****

ady40b@r.postjobfree.com

+1-520-***-****

To secure an Executive Chef or Executive Sous Chef position in order to expand and help develop our culinary boundaries.

Willing to relocate: Anywhere

Work Experience

Director of Food and Beverage

Embassy Suites by Hilton - Tucson, AZ

June 2021 to Present

I am responsible for all F&B departments, including Bar, Banquets, Full service Restaurant and Lobby eateries and displays!

Executive Chef

Greek House Chefs - Tucson, AZ

August 2019 to August 2021

Personal Chef, Responsible for all planning, prep, and execution while being Solely responsible for inventory and all budgeting

Executive Chef/General Manager

Tucson L Station - Tucson, AZ

January 2020 to June 2021

Run all daily activities of restaurant, I have constructed all F&B menus, guidelines, trainings, and daily checklists. Scheduling, hiring, firing, disciplinary actions! Conduct all meetings with staff and vendors a like!

Executive Sous Chef

Hub Restaurant & Ice Creamery - Tucson, AZ

December 2018 to August 2019

manages all BOH activities for a very busy downtown restaurant, staff of over 40 cooks and utility workers! Including but not limited to schedules, inventory, orders, and hot line service! EXECUTIVE CHEF

LODGE ON THE DESERT

May 2018 to December 2018

The executive chef is responsible for all culinary activities for the restaurant, and hotel. This position oversees all activity in the kitchen, train personnel, plan menus, made schedules, inventory, oversee product purchasing and manage culinary budget.

EXECUTIVE SOUS CHEF

BIRD MODERN PROVISIONS & BAR

March 2017 to May 2018

Collaborating with the executive chef to create menu options and daily specials based on expertise with specific cuisines

Managing finances and resources

With a strong attention to detail, making sure hygiene and food safety standards are met in all stages of food preparation

Following a strict regimen to check freshness of food and ordering supplies as necessary Overseeing the control and maintenance of all equipment and report any damages or malfunctions doing the necessary follow up

Displaying good team spirit and organization skills for an efficient flow of production Executive Chef

Elviras, Cocina.Vino.tequila

April 2016 to March 2017

Supervise kitchen staff, overseeing food production and ensuring compliance to recipes and health regulations. Conduct quality checks of food products, both received and cooked, and monitor sanitation practices. Conducted all recipe and menu development, while training staff on food production procedures. Manage food and labor costs, purchase supplies, and track inventory, Completed all BOH schedules.

SOUS CHEF

FOX RESTAURANT CONCEPTS

January 2015 to April 2016

Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision; Establish the working schedule and organize the work in the kitchen so that everything works like a "well-oiled machine"; Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources; Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door.

BANQUET SOUS CHEF

MARRIOTT UNIVERISTY PARK

October 2013 to January 2015

This position is responsible for all Banquet food production and supervisor for all banquet cooks. A key leadership role within the Food and Beverage Department, and replaces the other Sous Chefs as needed and assigned by the Executive Chef. I also acted as the P.M. kitchen manager which supervised all production in restaurant and for all banquets.

LEAD LINE

HILTON EAST

December 2018

Setting up and stocking stations with all necessary supplies. Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cooking menu items in cooperation with the rest of the kitchen staff.

Education

ASSOCIATE OF SCIENCE in Food preparation, Kitchen Management The Art Institute of Tucson

2014

Skills

• Food Service

• Higher Education

• Nutrition

• Restaurant Management

• Menu Planning

• Labor Cost Analysis

• Banquet Experience

• Culinary Experience

• Purchasing

• Profit & Loss

• Food Safety

• Catering

• Kitchen Management Experience

• Management

• Food Preparation

Certifications and Licenses

ServSafe

January 2016 to January 2020

Servsafe managers

Assessments

Cooking Skills: Basic Food Preparation — Highly Proficient June 2019

Preparing food, using cooking equipment, and converting ingredient measurements. Full results: Highly Proficient

Customer Service Skills — Proficient

July 2019

Measures a candidate's skill in evaluating approaches to customer service & satisfaction. Full results: Proficient

Food Safety — Expert

May 2019

Proper food handling, storage, and equipment use for preventing the spread of foodborne illness. Full results: Expert

Cooking Skills: Basic Food Preparation — Expert

December 2019

Preparing food, using cooking equipment, and converting ingredient measurements. Full results: Expert

Customer Focus & Orientation — Highly Proficient

July 2019

Measures a candidate's ability to respond to customer situations with sensitivity. Full results: Highly Proficient

Management & Leadership Skills: Impact & Influence — Highly Proficient May 2020

Choosing the most effective strategy to inspire and influence others to meet business objectives. Full results: Highly Proficient

Customer Service — Proficient

July 2019

Measures a candidate's skill in evaluating approaches to customer service & satisfaction. Full results: Proficient

Customer Focus & Orientation — Proficient

August 2020

Responding to customer situations with sensitivity Full results: Proficient

Written Communication — Proficient

July 2019

Measures a candidate's ability to convey written information using proper grammar rules. Full results: Proficient

Restaurant Manager — Proficient

January 2020

Managing restaurant staff and meeting customer expectations Full results: Proficient

Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.

Additional Information

SKILLS

Strong butchery skills

Contemporary sauce work

Extended Flavor and Visual Development

Contact this candidate