Summary
Overview
Work History
Education
Skills
Goal
Knowledge
Languages
Pc System Knowledge
Leadership Experience
Affiliations
Languages
Timeline
Generic
Jorge Castillo

Jorge Castillo

Jasper,Canada

Summary

Detailed Client Service Associate, known for having great organizational skills. Gifted at working with all types of customers. Looking for a new role where hard work and dedication will be highly valued.

Diligent professional with many years of experience maintaining seamless business operations. Smoothly administers budgets, trains staff, and monitors procedures to maximize efficiency and balance objectives with operational requirements.

Exceptional skills in inventory management, loss prevention, and vendor negotiation.

Versatile chef with vast experience preparing dishes to impress diners. Trains and develops chefs to the company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow, and uphold business standards.

Overview

20
20
years of professional experience

Work History

Executive Chef

Becker's Gourmet Restaurant
Jasper, AB
10.2021 - Current
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Assisted in developing marketing strategies designed to increase restaurant revenue.
  • Participated in industry conferences and culinary competitions as a representative of the restaurant.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Tracked sales figures for each dish served in order to identify popular items.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Monitored quality, presentation and quantities of plated food across line.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Collaborated with suppliers to source high-quality ingredients at competitive prices.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Negotiated contracts with suppliers to secure competitive prices for ingredients.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.

General Manager

Puddle Duck Enterprises
Jasper, AB
05.2020 - 09.2021
  • I managed both of the stores that this company has.
  • Coordinated with other departments such as accounting and finance when needed.
  • Monitored cash drawers in checkouts to verify adequate cash supply.
  • Increased likelihood of repeat business by building friendly relationships with customers.
  • Led employee performance evaluations and rewarded top performers to retain quality personnel.
  • Oversaw work of cashiers to identify strengths and weaknesses in customer service, payment processing or merchandising plans.
  • Performed regular reconciliation of cash drawers to ensure accuracy of funds.
  • Reconciled registers to prepare daily bank deposits.
  • Developed strategies to increase customer satisfaction and improve operational efficiency.
  • Created schedules and monitored payroll to remain within budget.
  • Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
  • Developed marketing strategies designed to increase brand awareness within target markets.
  • Resolved customer complaints quickly while maintaining high quality standards of service delivery.
  • Monitored progress by establishing plans, budgets and measuring results.
  • Prepared staff work schedules and assigned team members to specific duties.
  • Conducted regular meetings with senior management team to review progress against established objectives.
  • Conducted market research to identify trends, opportunities, and threats in the industry.
  • Developed service and sales strategies to improve retention and revenue.
  • Coordinated and directed activities of businesses or departments concerning production, pricing and sales.
  • Formed and sustained strategic relationships with clients.
  • Recruited, interviewed and hired qualified staff for open positions.
  • Enhanced operational performance by developing effective business strategies, systems and procedures.
  • Implemented campaigns and promotions to help with developing goods and services.
  • Administered employee discipline through verbal and written warnings.
  • Delegated work to staff, setting priorities and goals.
  • Designed sales and service strategies to improve revenue and retention.
  • Directed or coordinated financial or budget activities to fund operations and maximize investments.
  • Implemented successful business strategies to increase revenue and target new markets.

Sous Chef

EVIL DAVE’S GRILL LTD.
Jasper, Canada
10.2016 - 04.2021
  • I had the opportunity to come from Mexico to Canada working as line cook
  • After ended my original contract and work permit (two years) I renewed it and got the promotion to the Sous Chef position
  • It has been a great experience to learn new flavours and cooking techniques and at the same time share my knowledge in Mexican and International gastronomy
  • Maintained accurate records for cost analysis purposes.
  • Trained kitchen workers on culinary techniques.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Checked quality of food products to meet high standards.
  • Liaised closely with kitchen and front-of-house personnel.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Negotiated contracts with suppliers to secure competitive prices for ingredients.

Bars Manager

MUNDO IMPERIAL
Acapulco, Gro.
01.2016 - 09.2016
  • I had the responsibility of three Bars and one Restaurant
  • One of the bars was part of the breakfasts restaurant, it had a menu of original recipes of blended fruit juices, milk shakes, and some low alcoholic beverages
  • Other bar was part of the fine dining restaurant; it has a three diamonds award from AAA with exclusive alcoholic sorbets recipes and cocktails
  • The last bar was the pool bar area bar
  • This hotel was the last acquisition of the brand and I was in charge of the design of a new menu for the bars and the restaurant that was changing from a pool bar restaurant to a Seafood Cantina

Restaurant Manager

MUNDO IMPERIAL
Acapulco, Gro.
12.2014 - 12.2015
  • I was in charge of the Aqua Restaurant, located at the Resort's pool area
  • I had an awesome training in all the Kitchens of the Hotel
  • I learned the Asian fine dining kitchen, the preparation of the Steak Buffet of the Carnivore Restaurant
  • Finally I got an extended training on seafood dishes to get in charge of my restaurant
  • We gave service with AAA standards over a two thousand guests in high seasons
  • Along with the Chef, we made changes in the menu to make it more reliable and have more sales

General Manager

EL BUEN SABOR
Comitán, Chiapas
12.2011 - 11.2014
  • I had the opportunity to open My own Restaurant
  • Honestly I made everything, from Cooking, serving the customers, buy all that I needed to prepare the dishes, etc
  • It was a great experience, the restaurant is still open, my family is managing the place
  • It was like a professional test, I had the chance to design the menu, make all the recipes that included from hamburgers to traditional Mexican (Chiapas) dishes
  • I occasionally return and make changes to the menu, and review recipes

F&B Manager

GRUPO CICERO
Mexico City
10.2010 - 10.2011
  • I was hired to reorganize operations and management of the Kitchen of one of their Restaurants, El Candelero
  • I worked together with the General Manager and we got an increase of sales by 30% and decreased opportunity areas 10%
  • An improvement in costs of 12% and captured 40% more customers through special offers and promotions

Sous-Chef and General Manager

RESTAURANTES VIPS S DE RL DE C.V.
Acapulco, Gro.
11.2009 - 10.2010
  • Kitchen operation; Personnel Management, Inventory, Cost Recovery, Standardization of company policies in the three units in which I had the opportunity to work

Restaurant Manager

BENNIGAN’S GRILL AND TAVERN
, Different Cities in Mexico
02.2008 - 09.2009
  • I served as Kitchen Manager at the beginning of my tenure in the restaurant
  • I started in the city of Veracruz, then I was in the cities of Merida, Cd
  • Del Carmen, Coatzacoalcos (support opening), Villahermosa and finally I was promoted to General Manager and was in charge of the Unit of Acapulco
  • My duties as Kitchen Manager were distributed from the costs control, cook techniques improvements, monitoring compliance with the franchise standards and as Restaurant manager I was dedicated to manage and operate the restaurant, cost control and inventories; control of human resources and marketing
  • Both in the city of Villahermosa and Ciudad del Carmen I managed a 40% increase in sales, as well as standardization and adjustment of costs and warehouses

Restaurant Manager

PETER PIPER PIZZA
Morelia, Michoacán
05.2005 - 01.2008
  • My initial work in this company was as Supervisor, then reached the Kitchen Manager position, and was responsible for the operation and administration of the restaurant’s kitchen
  • We were dealing with the marketing and positioning of the company in the city as it was a new restaurant concept

Education

Biologist -

Universidad Nacional Autonoma de Mexico (U.N.A.M.)

Skills

  • Cash handling and security
  • Inventory management
  • Employee training and development
  • Customer service excellence
  • Sales analysis and reporting
  • Payroll administration
  • Financial reporting
  • Vendor negotiation
  • Menu planning and execution
  • Team leadership
  • Operational efficiency strategies
  • Conflict resolution techniques
  • Quality assurance processes
  • Performance evaluation and management
  • Marketing strategies and brand management
  • POS system proficiency and troubleshooting
  • Adaptability in dynamic environments
  • Complex problem-solving skills
  • Teamwork and collaboration practices
  • Employee management and engagement
  • Talent acquisition and recruitment strategies
  • Payment processing expertise
  • Analytical thinking skills
  • Organizational skills

Goal

Professional and personal development in administrative, operational or research areas

Knowledge

  • Business Operation and Management
  • Tourism
  • Hospitality
  • Gastronomy

Languages

English

Pc System Knowledge

  • Micros
  • Restaurant Manager
  • Soft Restaurant (basic)
  • Microsoft in General

Leadership Experience

I am part of the Service School of Mundo Imperial. We identify excellence in potential leaders. We monitor each through quarterly training plans and evaluate their growth.

Affiliations

  • I'm participating in the program to become a Pathfinder and help Jasper's community during the recovery process

Languages

English
Professional
Spanish
Native/ Bilingual

Timeline

Executive Chef

Becker's Gourmet Restaurant
10.2021 - Current

General Manager

Puddle Duck Enterprises
05.2020 - 09.2021

Sous Chef

EVIL DAVE’S GRILL LTD.
10.2016 - 04.2021

Bars Manager

MUNDO IMPERIAL
01.2016 - 09.2016

Restaurant Manager

MUNDO IMPERIAL
12.2014 - 12.2015

General Manager

EL BUEN SABOR
12.2011 - 11.2014

F&B Manager

GRUPO CICERO
10.2010 - 10.2011

Sous-Chef and General Manager

RESTAURANTES VIPS S DE RL DE C.V.
11.2009 - 10.2010

Restaurant Manager

BENNIGAN’S GRILL AND TAVERN
02.2008 - 09.2009

Restaurant Manager

PETER PIPER PIZZA
05.2005 - 01.2008

Biologist -

Universidad Nacional Autonoma de Mexico (U.N.A.M.)

Similar Profiles

CREATE PROFILE
Jorge Castillo