Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
CHRISTOPHER CASTRO

CHRISTOPHER CASTRO

sous c
Mabini

Summary

Dynamic Sous Chef with a proven track record at Six Senses Zighy Bay Oman, excelling in food preparation and cost control. Recognized for enhancing kitchen productivity and fostering team collaboration, while implementing innovative menu designs that elevated guest satisfaction. Skilled in inventory management and committed to maintaining high food safety standards.

Enthusiastic Sous chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.

Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.

Overview

2
2
years of professional experience

Work History

Sous Chef Nikkie, Japanese Peruian Cuisene

Six Senses Zighy Bay Oman
02.2024 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

Sous Chef Nikkie Japanese Peruvian Cuisenne

Emerald Hotel Resort and Spa
11.2023 - 02.2024
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
  • Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.

Education

Bachelor of Science - Hotel, Motel, And Restaurant Management

Univversity of Baguio, Baguio City, Province Of Benguet, Philippines
04.2001 -

Skills

Food preparation

Accomplishments

  • Managed 8kitchen staff in restaurant with 50-seat capacity.
  • Reduced costs 25% by sourcing local ingredients and negotiating favorable contracts.
  • Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
  • Increased productivity by revamping workflow and restructuring line.

Timeline

Sous Chef Nikkie, Japanese Peruian Cuisene - Six Senses Zighy Bay Oman
02.2024 - Current
Sous Chef Nikkie Japanese Peruvian Cuisenne - Emerald Hotel Resort and Spa
11.2023 - 02.2024
Univversity of Baguio - Bachelor of Science, Hotel, Motel, And Restaurant Management
04.2001 -

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