MARLON CASTILLO NIXON
La Ceiba
Summary
Professional chef with 20+ experience in cuisine capable of managing dining services of up to 150 tables while supervising and motivating Staff to perform to the abilities across every service. Consolidate, organizer a capable of conceptualizing, introducing and integrating innovative strategies. Streamlining resources to maximize performance and quality standards to ensure the ongoing provision of the highest standards of customer care. A well-presented, confident and articulate communicator and negotiator at all levels, who commands respect and credibility through the projection of a professional image. I´ve been working for more 10 years. I have catered to guest of several nationalities including European, Brazilian and Argentinian, Caribbean And Latin America. Asian, cuisines. And culinary skills
Overview
14
14
years of professional experience
Work History
Executive Sous Chef
Apollo Group
04.2016
Executive Chef
Ibero Cruceros/ Costa
05.2010 - 11.2015
- While working as an Executive chef, I´ve been responsible for the entire food operation including ordering of provisions, manning issues and complying with sanitation requirements overall management and control of the kitchen, to ensure that the food department, revenue and profit targets are done
- To adhere to company H&S policies and maintain general cleanliness of the kitchen
- To develop the skills and help develop people
- Through a hands-on approach, maintain and improve standard of product, introducing more variety of menu
- Control departmental expenses including food cost and wages, in line with business levels
- Implement and monitor all health, safety and hygiene practices/ procedure.
Executive sous Chef
Ibero Cruceros/ Costa
05.2009 - 11.2010
- Training and managing all kitchen personnel, supervision and coordination of all culinary activities
- Requisition of food purchase and estimation of required amounts, selection and development of recipes and menu items
- Establishing presentation techniques and quality standards, special events
- Performance reviews for kitchen staff and dictate promotion and / or salary increases
Jr Sous Chef
Ibero Cruceros
08.2006 - 03.2009
- Control Of the galley hot section, production of the food, Revise Menus in daily basic with Galley team presentation of the plates, flavor, control the food cost, Inventory of the Galley Material’s to have a good par-level on stock
- Daily routine in all provision areas to keep the Executive Chef up date with all products Food Requisitions in daily basic, logs blast chillers, fridges Ass
- The
- Executive Sous chef the organization of personnel
- Safety and Health & Hygiene legislation
Chef CDP
Fantasy Island Resort Hotel
02.2002 - 03.2006
- Galley hot section Sauce Station, production of the food, presentation of the plates, flavor, control the food logs, blast chillers, ass/ Sous chef the organization of personnel
- Safety and Health & Hygiene legislation, working on the service line during service time ass/ Bakery and Pastry production wend is needed
Education
Int. infop Culinary, school
01.1998
University Pedagogica
01.1996
Int. San Isidro Commercial
01.1994
Skills
- Operational Management
- Maintaining excellence of quality, the food, presentation in customer care
- Cooking skills of all International and regional Food
- Allocating resources, both human and material, to maximize performance and efficiency
- Planning, organizing and coordinating special events and functions
- Ensuring compliance with Health & Safety and Health & Hygiene legislation
- Stock management, rotation, replenishment and stocktaking
- Identifying and selecting suppliers/wholesalers ensuring cost-effectiveness
- Financial Management: All aspects of Yield management and production of annual budgets
- Personnel Management: Interviewing, assessing and recruiting suitable applicants across disciplines Devising, implementing and delivering in-house training Conducting regular reviews and appraisals
- Ability to work in a highly diverse environment and under pressure, solve problems fast and efficient
- Developed and introduced new policies, which focused on guest satisfaction, for quality and high performance
- Created the new gluten-free and organic menu, which generated Guess Satisfaction and Variety on their Menu
- Food presentation
- Waste Reduction
- Special Event Catering
- Cost Control
- Nutrition knowledge
- Food pairing
- Recipe creation
- Forecasting and planning
- Safe Food Handling
- Inventory Management
- Fine-dining expertise
- Food Safety
- Coaching and Mentoring
- Staff Scheduling
- Attention to Detail
- Kitchen Staff Management
- Team Leadership
- Food Stock and Supply Management
- Inventory Control
- Purchasing management
- Operations Management
- Kitchen Operations Oversight
- Recipe Development
- Recipes and menu planning
- Food Prep Planning
- ServSafe Certification
- Recipe Management
- Hiring, Training, and Development
- Ingredients Selection
- Catering and Events
- Food spoilage prevention
- Equipment Maintenance
- Performance Improvement
- Delegating Work
- Dietary Restrictions
- Quality Assurance
- Sanitation Guidelines
- Staff Training
- Menu Supervision
- Customer Service
Accomplishments
Within last 15 years, I have given an excellence performance, with the newest skills of culinary activities and management. Full control of the kitchen. Implementation of new operating standards having the ability to work under pressure, creating items and recipes, communication skills and passion for food. Managing 300+ staff. Directly responsible for the food cost onboard the vessel, Reduced food wastage, implemented training workshops to ensure kitchen staff complied with hygiene and safe regulations.
Languages
English, Portugues.Spanish, Italian - Fluent
Age
48
Passport
G276272
Seamanbook
021435
Maritalstatus
Married
Professional Development
- Welcome Front Office
- Micros-Fidelio word, excel
- Crowd management course CCM-r-o1915
- Crisis management and Human behavior training Cs-00206-CMHB
- Basic course food Hygiene No.A00009
- First Aid
- Health & Safety, social responsibilities on board A-VI/1-1 , A-VI/1-2 , A-VI/1-3 , A-VI/1-4
Visas
C1D Exp. 11/24/25
Personal Information
- Date of Birth: 08/09/76
- Nationality: Honduras
References
- Toni Gleeson, Corporate Chef, Princess Australia, +34 620018724, tonigleeson5@gmail.com
- Abdeslam E.Gonzalez, Corporate F&B Director, HCI Hotel Collection Internationa ( España ), +34 635929950, Abdeslam2525@hotmail.com
- Ronny Martinez, Traveling Culinary Chef, AG the Apollo Group ( Miami USA ), +34 631453699, Norbertoramos31otmail.com
Timeline
Executive Sous Chef
Apollo Group
04.2016
Executive Chef
Ibero Cruceros/ Costa
05.2010 - 11.2015
Executive sous Chef
Ibero Cruceros/ Costa
05.2009 - 11.2010
Jr Sous Chef
Ibero Cruceros
08.2006 - 03.2009
Chef CDP
Fantasy Island Resort Hotel
02.2002 - 03.2006
Int. infop Culinary, school
University Pedagogica
Int. San Isidro Commercial
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