Danilo Castro

Head Chef=Overseeing kitchen & staff activities, menu development, costing, food presantation, ordering of raw materials, esuring that the entire kitchen are clean.

Head chef

VERSUS VERSACE CAFFE
JAN, 2013 AT PRESENT
SOUS CHEF/HEAD CHEF
❖ Responsible for planning and directing food preparation in a kitchen, as well as keeping an eye out for problems that arise in the kitchen and seizing control the entire operation.
❖ Responsible for staff scheduling.
❖ Directly supervise the entire kitchen staff, including the line cooks, prep cooks and dishwashers.
❖ Expediting, or relaying orders to the line cooks and ensuring that the team works together to get all the orders. Right and get them out promptly.
❖ Ability to quickly and authoritatively delegate job tasks to a large staff.
❖ Responsible for coordinating other staff members and ensuring that the kitchen runs efficiently.
❖ Also keep track of the inventory of all produce to ensure that there is enough food for preparation.
❖ To discipline workers who are not performing their job correctly or professionally, and may come up with incentives to ensure that workers are putting their best effort forth.
❖ Training new employees and creating the schedule to ensure adequate manning for the kitchen.
❖ Responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out.
❖ Ensuring that food that leaves the kitchen is of the highest quality and will make diners happy.
❖ To assess each item of food before it leaves the kitchen to ensure it is up to standard.
❖ Familiar with all of the daily operations of the kitchen.
❖ Able to perform any task in the kitchen if needed.
❖ Strong leadership and communication abilities.
❖ Able to lead other kitchen workers, remain organized and professional.

Nino Restaurant Avenue
July 2006 - February 2010
Head Chef Assistant
❖ Handle the tasks of planning and preparing breakfast, lunch, dinner for guests.
❖ Update necessary food orders, kitchen supplies, and equipment to head chef
❖ Responsible for preparing and apportioning foods, planning menus and utilizing food surpluses and leftovers
❖ Specify number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs
❖ Supervise non-cooking kitchen personnel like dishwasher, to ensure cleanliness of kitchen and equipment.
Monitor staff to ensure conformance with recipes and appearance standards
❖ Responsible for preparing various kinds of menus
❖ Handle the tasks of checking freshness and quality of food and presentation as well as maintain proper inventory levels
❖ Perform responsibilities of supervising and maintaining cooking standards and techniques of line level employees
❖ Monitor and oversee all food preparation and production and expedite all event food orders
❖ Handle employee complaints and resolve problems in a timely manner
❖ Participate in menu design and implementation
❖ Perform other job related tasks as assigned
❖ Managed staff, supported Chefs des Parties if necessary
❖ Supervised production of food at all stations
❖ Ensured cleanliness and sanitation of work areas

CAFFE VERGNANO
MARCH 2010 -JAN.2013
HEAD CHEF
❖ Responsible for overseeing all operations of kitchen.
❖ Done all setting including execution, quality and financial responsibility.
❖ Responsible for supervising staff.
❖ Manage recruiting, training, purchasing, sanitation, scheduling, seasonal promotions, food or labor cuts and many other responsibilities.
❖ Take responsibility of everything went out of the kitchen.
❖ Find out problems and solve them professionally and quickly.
❖ Boost staff to improve productivity.
❖ Responsible for maintaining kitchen very clean for safety standards.
❖ Responsible for various other duties as assigned.
❖ Specialties in Italian Cuisines including pasta and pastries.
❖ Assist managers in hiring service providers and choosing supplier for high-quality foods.
❖ Furnishing the management with constructive ideas for overall improvements and marketing plans in all aspects of operation
❖ Overseeing service standards, hygiene and quality control in restaurants

Bredz Restaurant Souk Sharq, KPC & Bredz Factory
November 2002 - June 2006
Chef De Partie
❖ Prepare food items quickly, in the manner and quantity, as requested by the clients
❖ Learn new cuisines, food preparations and presentation styles to be able to serve clients with new food items
❖ Perform periodic quality inspections to ensure the food items used in the kitchen, are of high quality and fit for consumption
❖ Maintain kitchen inventory records. Prepare fresh list of requirements and forward them to accounts and purchase department
❖ Assist the kitchen manager and the restaurant manager in ensuring smooth coordination between the kitchen and restaurant activities
❖ Make certain food is prepared and served to the customers in right quantity, of right quality and within the prescribed time limit
❖ Ensure high standards of cleanliness and hygiene in the kitchen area
❖ Baked a variety of pastries for breakfast, lunch, and dinner.

Nino Restaurant B-neid Al Ghar
Sept 1998 - Oct 2002
Commis 1
❖ Responsible for interaction and demonstration events with guest.
❖ Responsible for running my own station without supervision maintaining all safety procedures and sanitation guidelines. Providing all product usage and ordering documentation to Executive Chef and training of other staff.
❖ Responsible for daily production of menu items through different outlet stations such as hotline areas fry, sauté, soups, sauces and garden manger with plate up of meals.
❖ Responsible for organization and cleanliness of stations as well as assigned areas of the galley. Adhering to all proper handling and storage of weekly food deliveries.
❖ Responsible for varied culinary positions on an on call temporary basis. Duties, which initialed prep and production of station by assignment utilizing line cook skills.
❖ Served as a cook in a high volume quick service restaurant responsible for all day-to-day food prep and service of menu items.
❖ Maintained all sanitation guidelines and ordering of daily usage of supplies needed.
❖ Responsible for mass production for catered events utilizing knife skills and preparation of hot and cold menu items.

Hardee's Restaurant Mishref & Shamiya Branch
November 1994 - March 1997
KITCHEN CREW