Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Nieves Castillo Famania

Summary

Dynamic and dedicated culinary professional with extensive experience at Tomahawk Restaurant, excelling in high-volume food production and sauce making. Proven ability in kitchen organization and customer service, ensuring quality and efficiency. Skilled in international cuisine and committed to teamwork, consistently delivering exceptional dining experiences.

Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation, and stock management. Efficient multitasker with talents in recipe management and development.

Overview

6
6
years of professional experience

Work History

Production Coordinator

TOMAHAWK RESTAURANTE
06.2022 - 06.2025
  • My main role was food production based on a stock and a set menu.
    I cooked pre-cooked vegetables in the oven, marinated and baked turkey (3-6 pieces), prepared meatloaf, salisbury, roast beef, yorkie, lasagna stuffing, and croutons.
    I prepared garlic butter, tomato sauce, and dressings (chipotle, honey mustard, cranberry, pesto, and others).
    I operated the slicing machine to slice cheeses and cold cuts such as Montreal, roast beef, turkey, tomatoes, onions, and others.
    Most foods were portioned under a set weight and labeled with the date. Another role I played was receiving purchases and sorting the products. I also worked as a dishwasher, cleaned, and helped out in general.
  • Developed and implemented process improvements that enhanced overall productivity and reduced delays.

Cook

LAS DELICIAS DE GALICIA
05.2021 - 05.2022
  • My main role is the production and preparation of Mexican food based on a menu.
    I prepare corn tortillas, salsas, dressings, guacamole, beef and chicken tacos, quesadillas, chicken tostadas, and beef tinga.
    I prepare drinks such as horchata, jamaica, and pineapple.
    Another role I played was taking inventory and submitting purchase requests each week. I also packaged food, since most orders were for home delivery.

Cook

TFM
12.2019 - 03.2022


  • Preparing breakfasts and lunches based on a varied weekly menu, which included vegetarian dishes, international cuisine, Mediterranean salads, dressings, vinaigrettes, rice, baking bread, Spanish tapas, spaghetti, grilled chicken, soups, and vegetable stews.
    A shopping list and daily inventory were compiled daily.
    Another responsibility was washing dishes and cleaning. This company had a cafeteria with 25 employees, for whom I was responsible.

Education

No Degree - Historia Universal

Universidad De Baja California
Mexico
06-2006

High School Diploma -

COLEGIO DE BACHILLERES
MEXICO
06-2002

Secondary School Certificate -

ESCUELA SECUNDARIA TECNICA 1
MEXICO
06-1993

Skills

  • Customer service
  • Cleaning and organization
  • Kitchen organization
  • Kitchen equipment operation and maintenance
  • Food waste reduction
  • Portion control
  • Sauce making
  • Time management
  • Team collaboration
  • Regional cuisine
  • International cuisine
  • ServSafe certified
  • Positive and professional
  • Focused and disciplined
  • Recipe-based cooking
  • High volume production capability
  • Teamwork and collaboration

Languages

English
Limited Working

Timeline

Production Coordinator

TOMAHAWK RESTAURANTE
06.2022 - 06.2025

Cook

LAS DELICIAS DE GALICIA
05.2021 - 05.2022

Cook

TFM
12.2019 - 03.2022

No Degree - Historia Universal

Universidad De Baja California

High School Diploma -

COLEGIO DE BACHILLERES

Secondary School Certificate -

ESCUELA SECUNDARIA TECNICA 1

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Nieves Castillo Famania