Jonathan Dominguez Castro
Truganina,VIC
Summary
Experienced Executive Chef with over a decade of culinary expertise, including high-profile roles in prestigious restaurants. Adept in team leadership, innovative menu development, and efficient kitchen operations. Fluent in English, Spanish, and French.
Overview
16
16
years of professional experience
Work History
Executive Chef
North Social Group
Melbourne
11.2021 - Current
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Manage ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Managed kitchen staff team and assigned tasks for various stages of food production.
Head Chef
Bodriggy Brewing Company
Melbourne
08.2018 - 11.2021
- Led the kitchen team, ensuring high standards of food quality and presentation.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organised kitchen staff to ensure efficient operations during peak service hours.
- Ordered food supplies from vendors to maintain adequate stock levels.
Head Chef
Rochester Hotel
Melbourne
01.2018 - 08.2018
- Directed kitchen operations, menu planning, and staff training.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Analyzed financial data related to labor costs, inventory expenses, menu pricing changes., making recommendations as needed.
Chef De Partie
Dinner by Heston
Melbourne
09.2015 - 12.2017
- Contributed to high-profile culinary projects, maintaining exceptional standards.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
Chef De Partie
The Fat Duck Restaurant
Melbourne
02.2015 - 09.2015
- Assisted in delivering Michelin-starred dining experiences.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
Chef De Partie
Mr. Hive Kitchen and Bar
Melbourne
11.2013 - 02.2015
- Specialized in fine dining, ensuring top-notch service and cuisine.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
Chef De Partie
Vue de Monde Restaurant
Melbourne
02.2013 - 11.2013
- Played a key role in daily kitchen operations and special events.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
Junior-Sous Chef
Restaurant de Santos
Mexico City
09.2012 - 02.2013
- Led a team of cooks in a high-paced kitchen environment.
Stagier
Noma
Copenhagen, Denmark
08.2012 - 09.2012
- Gained valuable international experience in a world-renowned restaurant.
Demi-Chef
J&G Grill
Mexico City
03.2012 - 08.2012
- Assisted in the preparation and presentation of fine dining dishes.
Commi Chef
Le Vistamar
Monaco Monte-Carlo
09.2011 - 02.2012
- Supported senior chefs in a luxury hotel kitchen.
Chef de Partie
Broka Bistrot
Mexico City
01.2010 - 01.2011
- Managed kitchen sections and ensured smooth operation.
Demi-Chef
Galia Chef Catering Company
01.2009 - 01.2010
- Catered high-end events with attention to detail and quality.
Stagier
Hacienda de Los Morales
Mexico City
01.2008 - 01.2009
- Developed culinary skills in a prestigious environment.
Apprentice
Hotel Playa Suites Best Western
Acapulco, Mexico
01.2007
- Gained foundational culinary training.
Education
Diploma in French Cuisine -
Lycée Hotelier of Montecarlo
01.2012
International Bachelor in Gastronomical Business Administration -
Universidad del Valle de Mexico
01.2010
Skills
- Budgeting and cost control
- Quality Assurance
- Forecasting and planning
- Kitchen Staff Management
- Hiring, Training, and Development
- Vendor Relationship Management
- Regulatory Compliance
- Coaching and Mentoring
- Workflow Optimization
Accomplishments
- Turquois Sponsor XX Monte Carlo (2011-2012)
- Crown Resorts Culinary Stars Team (2014)
- Employee of the Quarter, Dinner By Heston (2017)
Languages
- English
- Spanish
- French
References
- Adrian Corigliano, Head Chef, Bar Marguaux, Melbourne, 0478 792 042
- Matt Bidiscombe, Executive Sous Chef, Colonial Group, Melbourne, 0487 438 455
- Marco Margain, Head Chef/Owner, Broka Bistrot, Mexico, mm@broka.mx, +52 1 551 755 7666
- Brian Gillespie, Head Chef, Dr. Morse, Melbourne, brian@drmorse.com.au, 0405 914 840
- Lisa Crespin, Head Baker, To Be Frank Bakery, Melbourne, 0478 073 253
Languages
English
Full Professional
Spanish
Full Professional
French
Full Professional
References
References available upon request.
Timeline
Executive Chef
North Social Group
11.2021 - Current
Head Chef
Bodriggy Brewing Company
08.2018 - 11.2021
Head Chef
Rochester Hotel
01.2018 - 08.2018
Chef De Partie
Dinner by Heston
09.2015 - 12.2017
Chef De Partie
The Fat Duck Restaurant
02.2015 - 09.2015
Chef De Partie
Mr. Hive Kitchen and Bar
11.2013 - 02.2015
Chef De Partie
Vue de Monde Restaurant
02.2013 - 11.2013
Junior-Sous Chef
Restaurant de Santos
09.2012 - 02.2013
Stagier
Noma
08.2012 - 09.2012
Demi-Chef
J&G Grill
03.2012 - 08.2012
Commi Chef
Le Vistamar
09.2011 - 02.2012
Chef de Partie
Broka Bistrot
01.2010 - 01.2011
Demi-Chef
Galia Chef Catering Company
01.2009 - 01.2010
Stagier
Hacienda de Los Morales
01.2008 - 01.2009
Apprentice
Hotel Playa Suites Best Western
01.2007
Diploma in French Cuisine -
Lycée Hotelier of Montecarlo
International Bachelor in Gastronomical Business Administration -
Universidad del Valle de Mexico
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