Nathan Castro

· Prepared and presented high-quality entrees, desserts, and sides

· Demonstrated versatility in taking on various roles, including:

- Preparing ingredients for dishes (prep work)

- Writing and managing prep lists to ensure efficient kitchen operations

- Maintaining a clean and organized kitchen environment

· Developed strong attention to detail and multitasking skills in a fast-paced kitchen environment

. Collaborated with the kitchen team to ensure seamless service.

· Opened the kitchen and prepared equipment for use, including:

· Turning on grills, fryers, stovetops, and exhaust system

· Ensured all equipment was in working order

· Demonstrated ability to use kitchen equipment, including:

- Grills, fryers, stovetops, ovens, dishwashers, and other kitchen appliances

· Prepared and cooked a variety of menu items, including:

- Sandwiches, baguettes, burgers, yiros, falafel, poached and scrambled eggs, wraps, omelets, sauces, corn fritters, garbanzo dishes, fresh fruit salads

· Utilized knife skills, including chopping, slicing, dicing, and mincing

· Maintained a clean and safe kitchen environment, adhering to food safety standards

· Conducted stock rotation to ensure freshness and quality of ingredients

· Worked in the pass, expediting food orders during service

· Assisted with catering events, including prep work and food preparation

• Plated meals paying special attention to garnishes and overall presentation.
• Maintained high standards of cleanliness and organisation, ensuring a safe and efficient workspace.
• Disciplined and dedicated to meeting high-quality standards.
• Rotated stock to use items before expiration date.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Set up and broke down kitchen for service.
• Operated all kitchen equipment safely to prevent injuries.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Exercised leadership capabilities by successfully motivating and inspiring others.
• Passionate about learning and committed to continual improvement.

• Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Maintained well-organized mise en place to keep work consistent.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Evaluated food products to verify freshness and quality.