KEGINALDO COSTA DE CASTRO
Perth,WA
Summary
Passionate and motivated professional looking for an opportunity to prepare beautiful and healthy dishes. I enjoy working in a busy kitchen environment and am able to guide well and perform many tasks efficiently. Specializing in smoked and grilled foods with strong problem-solving skills, effective communication, active listening, and excellent work ethic. Educated, highly efficient, creative person with the ability to work in a team or independently in an environment multicultural.
Overview
5
5
years of professional experience
2
2
years of post-secondary education
2
2
Languages
Work History
Chef De Partie
Treendale Farm Hotel
Treendale, Bunbury, Perth,WA
04.2023 - Current
- Developed and cooked memorable dishes that brought new customers into establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Maintained well-organized mise en place to keep work consistent.
- Prepared items for roasting, sautéing, frying and baking.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Cooked memorable dishes that brought new customers into establishment.
- Operated all kitchen equipment safely to prevent injuries.
- Monitored food and labor costs to verify budget targets were met.
- Collaborated with staff members to create meals for large banquets.
- Modernized work processes to reduce guest wait times and boost daily output.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Acted as head chef when required to maintain continuity of service and quality.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Sanitized all counters properly to prevent food-borne illness.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Cook Level 3
Jeronimo Martins
05.2021 - 07.2021
- Hours per Week)
- Made roasting recipes and baking cakes, sandwiches, roast chicken, lunch and salads according to the weekly menus
- Prepared a Portuguese contemporary breakfast and brunch such as pastel de nata (custard tart), toasts, Omelets, Sandwiches, Baked pastries, and sides
- Cooked Veggie plates and prepared Gourmet wraps
- Also, all condiments were house-made
- Prepared the coffee, tea, smoothies, cold-pressed juice, and fruit juices
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals
- Rotated through all prep stations to learn different techniques
- Learned specific cutting techniques for chopping vegetables and fresh spices
- Gathered and placed all ingredients into workstations to meet shift needs
- Modernized work processes to reduce customer wait times and boost daily output
- Performed various preparation tasks under pressure
- It served more than 50 brunches at breakfast time.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Managed opening and closing shift kitchen tasks.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Measured and mixed ingredients according to precise recipes for best results.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
Chef De Partie
Outback Jack's
Perth, Western Australia
01.2020 - 07.2020
- Hours per week)
- Cooked some dishes using the grill while others were made on the stove
- Prepared a wide variety of healthy salads, game burgers, lamb, crocodile, camel and huge, juicy steaks
- Made more than 10 types of sauces that accompanied the sandwiches and salads
- Performed the cleaning of the kitchen as well as all equipment such as the fryer, barbecue, stove, and other
- Maintained a high standard of hygiene and food safety
- Removed expired food and beverages from storage, and reviewed inventory for upcoming expirations dates
- Operated all kitchen equipment safely to prevent injuries
- Maintained well-organized mise en place to keep work consistent
- Complied with portion and serving sizes as per restaurant standards
- Used to cook over 120 dishes per shift.
Barbecue Chef
Cariocas BBQ & Events
Perth, Western Australia
10.2018 - 01.2020
- Made smoked Brazilian barbecue, salads, sandwiches and sauces
- Participated in the entire process of modifying menus and creating new ones, also in the purchase of food and beverages
- Prepared the menu and gave the “finishing touch” to the prepared dishes
- Promoted and maintained the approach to work practices, also I performed the inventory record and ensured that the cooling and dry storage followed current regulations
- Checked if the serves were prepared according to menu plans
- Developed and implemented strategies to increase performance and plans to promote continuous improvement
- Kept my energy and enthusiasm in a fast-paced environment
- Prepared a variety of different written communications, reports and control documents
- Offered friendly and efficient service to customers, and handled challenging situations with ease
- Coked for over 90 people.
Chef
Rochelle Adonis
Perth, Western Australia
11.2019 - 12.2019
- Hours per week)
- Prepared and cooked all meals for High Tea, including Brunch, Lunch, Desserts, Cakes, and special dietary requirements – allergies
- Made meals, sandwiches, and salads according to dietary plans, and cyclic menus under the directions of head chefs
- Maintained a high standard of food hygiene and safety
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Collaborated with other personnel to produce and modify menus and selections
- Maintained well-organized mise en place to keep work consistent
- Cooked memorable dishes that brought new customers into establishment.
Kitchen Hand
Aegis Aged Care
Perth, Western Australia
07.2018 - 07.2019
- Hours per week)
- Prepared the meals in compliance with recipes and portioning control guidelines for residents as per menu: breakfast, lunch, dinner, desserts, snacks, morning tea and afternoon tea, including special dietary requirements - allergies/intolerance and texture-modified meals
- Made meals, sandwiches, porridge and salads according to food plans and cyclical menus under the chef instructions
- Created identical dishes numerous times daily with consistent care, attention to detail and quality
- Cleaned the kitchen and service area, maintained a high standard of hygiene and food safety
- Inspected appliances, commercial fryers and ovens to verify proper working order
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation
- Cooked for over 80 residents.
Cook Level 3
Le Cro
06.2018 - 07.2018
- LeCro Fresh Pasta, Algarve, Portugal (40 hours per Week)
- I prepared the main dishes following the Healthy, Mediterranean, European, Spanish or Portuguese menu, under the guidance of the chefs
- I had often received many compliments from customers, especially for the Italian dishes "Polpettone al Forno" and "Bruchettas"
- Measured and mixed ingredients according to precise recipes for best results.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- The menu also included stuffed mushrooms, stews, varied salads and "Portuguese mukeke"
- Maintained and cleaned the kitchen and laundry area during the shift and after the shift ended
- Made sure everything is in the same place and clean to start the next day
- Maintained a high standard of hygiene and food safety
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores
- Ordered and received products and supplies to stock kitchen areas.
Commis Chef
Harvest Espresso
Perth, Western Australia
06.2018 - 07.2018
- Made roasting recipes and baking cakes, sandwiches, porridge, and salads according to the menus
- Prepared a fresh contemporary breakfast and brunch such as Poached eggs, French toasts, Omelets, Smoked salmon, Gnocchi, Ciabatta Sandwiches, Baked pastries, and sides
- Cooked Veggie plates and prepared Gourmet wraps
- Also, all condiments were house-made
- Prepared the coffee, tea, smoothies, cold pressed juice and fruit juices
- Prevented the cross-contamination from utensils, surfaces and pans when was cooking and plating meals
- Rotated through all prep stations to learn different techniques
- Learned specific cutting techniques for chopping vegetables and fresh spices
- Gathered and placed all ingredients into workstations to meet shift needs
- Modernized work processes to reduce customer wait times and boost daily output
- Performed various preparation tasks under pressure
- It served more than 50 brunches at breakfast time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Education
Advanced Diploma of Hospitality Management -
Empyrean Education Institute
01.2019 - 05.2019
Diploma Of Hospitality Management - undefined
Empyrean Education Institute
04.2018 - 05.2018
Certificate III And IV - undefined
Empyrean Education Institute
09.2016 - 05.2018
undefined
01.2017 - 05.2017
COVID-19 Hygiene Certificate AHA Hotel and Tourism - undefined
06.2020 - 05.2020
Training (Internal) Health Safe Food Handling Infection Control Fire Safety Occupational Safety Customer Service Chemical Safety Protecting Older People from Abuse Management of Dysphagia Dietary/Medical REQ - undefined
06.2017 - 05.2017
SITHFAB201 Provide Responsible Service Alcohol - undefined
Galaxy Training Australia PTY LTD
07.2015 - 05.2015
Skills
Portion standards
undefinedAccomplishments
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Increased productivity by revamping workflow and restructuring line.
Exercises
Going to the gym I go with the aim of gaining strength, improving my endurance or simply staying active and having my goals clear which will help me stay focused and motivated.
Timeline
Chef De Partie
Treendale Farm Hotel
04.2023 - Current
Cook Level 3
Jeronimo Martins
05.2021 - 07.2021
COVID-19 Hygiene Certificate AHA Hotel and Tourism - undefined
06.2020 - 05.2020
Chef De Partie
Outback Jack's
01.2020 - 07.2020
Chef
Rochelle Adonis
11.2019 - 12.2019
Advanced Diploma of Hospitality Management -
Empyrean Education Institute
01.2019 - 05.2019
Barbecue Chef
Cariocas BBQ & Events
10.2018 - 01.2020
Kitchen Hand
Aegis Aged Care
07.2018 - 07.2019
Cook Level 3
Le Cro
06.2018 - 07.2018
Commis Chef
Harvest Espresso
06.2018 - 07.2018
Diploma Of Hospitality Management - undefined
Empyrean Education Institute
04.2018 - 05.2018
Training (Internal) Health Safe Food Handling Infection Control Fire Safety Occupational Safety Customer Service Chemical Safety Protecting Older People from Abuse Management of Dysphagia Dietary/Medical REQ - undefined
06.2017 - 05.2017
undefined
01.2017 - 05.2017
Certificate III And IV - undefined
Empyrean Education Institute
09.2016 - 05.2018
SITHFAB201 Provide Responsible Service Alcohol - undefined
Galaxy Training Australia PTY LTD
07.2015 - 05.2015
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