KRIZIA MARIE CASTRO

I am skilled and knowledgeable in all kitchen stations, sauté, appetizer, grill, and salad/dessert and also setting up brunch buffet. Demonstrating versatility and adherence to portion, quality, and presentation standards. Prepare ingredients, cook dishes efficiently, and maintain clear communication with team members to ensure a smooth kitchen operation and maintaining cleanliness and organization of workspace, adhering to health and safety standards.

Supervised daily kitchen operations, ensuring efficient workflow and high-quality food production. Coached and evaluated kitchen staff, fostering teamwork and maintaining performance standards. Ensured compliance with food safety, sanitation, and health regulations. Managed inventory, ordered supplies, and controlled food costs through waste reduction. Conducted regular inventory counts and managed stock rotation using FIFO practices.

Delivered high-quality dining experiences at Pinnacle Grill Restaurant, emphasizing fresh, premium ingredients like caviar, Alaskan king crab, and Pacific Northwest steak., which offers exceptional dining with a focus on fresh, premium ingredients, including caviar, Alaskan king crab, lobster, and Pacific Northwest steak. Additionally assigned to various other stations, including Bistro Station, Omelet Station, Dive in Burgers, Juice Station, Asian/English Breakfast Station, and Main Galley, with Pinnacle Grill also hosting 'Rudi's Sel de Mer,' a French-inspired pop-up venue with locally sourced seafood.

I prepare a variety of dishes, specializing in Filipino, Japanese, and
comfort food, while supervising kitchen staff and ensuring smooth
operations. I maintain high hygiene standards, oversee ingredient
prep, manage portion sizes, enforce proper attire, and handle
stock rotation to keep the kitchen well-organized and efficient.

Prepared high-quality dishes following standardized recipes and presentation guidelines.