Kitchen Manager
Resume:
DANIEL CASTILLO
Valley Springs, CA 95252
Email: adyyiv@r.postjobfree.com
Cell: 209-***-****
WORKING EXPERIENCE
Nov 2022 – February 2023 MORRISON HEALTHCARE Manteca, CA
Director, Dining Services
I was able to elevate the dining service in Doctors Hospital by utilizing all my managerial skills to make the kitchen operation perform at its highest level. By implementing a continual improvement program that engaged staff to set professional development goals, motivated staff to perform at an optimal performance and to reach levels surpassing previous numbers and standards.
Increased sanitations scores and food safety in audits performed by third party inspections.
Increased the efficiency of daily operations by overseeing every aspect of kitchen operations.
Developed kitchen staff to perform at a high level of efficiency while lowering costs and increasing profits.
Maintained high level of motivation and morale to kitchen crew and volunteers by working side by side on daily basis.
Nov 2013 – Sept 2022 ST. MARY’S DINING ROOM Stockton, CA
Director of Kitchen Services
This is a rewarding experience working for a non-profit agency serving meals for over 700 people daily in great need through donated goods from the local community and businesses. The attention to detail is what made this kitchen operate at an extremely high level. I was able to bring the kitchen to a new operating standard and raise the level of service to its guests. I also was able to add dinner service to St. Mary’s Dining Room which how serves three daily hot meals 365 days a year.
Provided tasty appetizers and meals for board meetings, private meetings, and public events.
Increased the efficiency of daily operations by overseeing every aspect of kitchen operations.
Trained volunteers and community service in preparing food and serving meals.
Cooked and served over 1,000 high qualities of meals daily.
Developed new menu items on a regular basis for breakfast, lunch, and dinner.
Set new standards of kitchen operations by developing and implementing kitchen manual, standard operating procedures, and kitchen safety procedures.
Developed a kitchen cookbook of recipes from past experiences.
Maintained high level of motivation and morale to kitchen crew and volunteers by working side by side on daily basis.
Mar 2003 – Oct 2013 SWEET TOMATOES / GARDEN FRESH REST. CORP. San Jose, CA
General Manager of Central Kitchen
This role has allowed me to bring my organizational skills and leadership skills to a new level. By organizing the central kitchen management staff, we were able to show constant annual improvements in our efficiency numbers as well as maintaining 92+ sanitation scores. This centralized kitchen provided products for 9 Sweet Tomato restaurants serving an average of 7,000 guests daily. My responsibilities have included the following:
Oversee daily production of a centralized kitchen that produced made from scratch; soups, fresh cut vegetables, prepared salads, muffin mixes, pasta sauces, and salad dressings, for nine restaurants.
Placed daily orders of groceries, produce and dairy, using company software system.
Maintained proper inventory levels and product rotation of all products.
Produce schedules of management and hourly staff while maintaining labor costs within the company budget.
Responsible for corrective actions and improvements of monthly third-party audits maintaining +92 in sanitation scores. (Everclean).
Supported nine restaurants by conducting regular roll-out meetings regarding menu new items, quality, issues, and deliveries.
Perform and managed bi-monthly P&L regarding budgeting, overhead, supplies, groceries, produce, dairy, and labor,
Perform roll out meetings to restaurant management to update and train on new menu items.
Able to keep issues to a minimum, by having open communication with restaurant management.
Feb 1995 – Nov 2002 PACFOODS Hayward, CA
Plant Manager
The learning curve in this position has been consistently high and demanding. I managed a co-packing operation that produced frozen food products for three different companies. I started production operations from the ground up designing floor plans, production layout, and production lines. I also written and implemented a HACCP, SSOP and GMP programs related to products produced.
Managed daily operations of three different production lines to produce at a high level.
Performed monthly staff meetings to educate the importance of food safety and practices, and to solve issues.
Controlled inventory levels and inventory rotation
Preformed daily produce orders and weekly grocery orders.
Maintained HACCP and SSOP records and coordinated with USDA and FDA inspections regarding sanitation issues and corrective actions.
SKILLS
The ability to write and implement food safety practices, food handling practices, safe employee practices, and production procedures,
The ability to keep lofty standards of food quality, sanitation, and orderliness of commercial kitchens.
The ability to maintain and log in an accurate and timely manner.
The ability to maintain inventory, order as needed, and proper rotation.
The ability to direct and supervise associates in all aspects of production.
The ability to maintain and operate within a budget.
The ability to maintain a positive standard in a P&L.
The ability to create and develop new menu items.
Ability to solve problems and make corrective actions.
Ability to maintain high quality of product standards thru sample testing and ACT standards.
Knowledge of third-party audits and inspections.
Knowledge in HACCP
Certifications Manager ServSafe
SUMMARY
I have great experience managing central/commissary kitchens of high-quality bulk batch cooking that distributes to different outlets such as cafeterias and restaurants. I have excellent knowledge of food safety which I learned in over 30 years of working in the food industry.
I am a big advocate of continual improvement along with professional improvement, not only for myself but with my staff. I believe the best way to motivate associates is to help them grow and achieve the goals that they set for themselves.
I have a productive hands-on management style in which I enjoy learning new things, but also look for ways to continually improve the task or process. I believe that respect is earned and not demanded. I manage by example and am not afraid of getting my hands dirty.
I believe that communication is key to a productive organization by providing clear objectives and goals that align with the company's mission.
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