Timothy Castillo
Walls
Summary
Experienced chef with a strong background in food preparation and menu planning, demonstrating effective communication with team members to ensure operational efficiency during peak hours. Maintained high standards of food quality and presentation by adhering to established recipes and portion control practices. Successfully managed kitchen operations, including inventory oversight and equipment operation, while implementing sanitation protocols to promote food safety. Developed new recipes and collaborated with management to align culinary offerings with customer preferences, contributing to enhanced dining experiences.
Skilled Dinner Cook with background in diverse culinary environments. Strong understanding of food preparation, kitchen sanitation and health codes, coupled with an ability to create memorable dining experiences. Known for creativity in menu development, maintaining efficient kitchen operations and fostering team-oriented atmosphere. Demonstrated ability to enhance overall guest satisfaction through quality food preparation and presentation.
Skilled cook with diverse experience in various culinary settings, including high-volume restaurants and boutique catering services. Possess strong knowledge of food preparation techniques, menu development, and kitchen safety protocols. Team-oriented professional with ability to work efficiently under pressure while maintaining creativity and quality standards. Contributed to significant improvements in kitchen operations and customer satisfaction ratings through innovative recipe development and effective inventory management.
Seasoned Lead First Cook with notable background in diverse culinary environments. Proficient at creating unique, flavorful dishes using a variety of cooking techniques and managing kitchen staff to ensure smooth operations. Strong leadership skills, commitment to maintaining high quality standards and ability to foster team collaboration have contributed significantly to previous work settings. Demonstrated history of menu development and special diet catering aligns with requirements of challenging culinary roles.
Overview
22
22
years of professional experience
Work History
Lead First Cook
Turtle Bay Resort
Kahuku
01.2005 - 01.2025
- Communicated effectively with team members during busy hours to ensure smooth operations.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Maintained knowledge of current menu items, garnishes, ingredients, preparation methods, and presentation techniques.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Managed portion control using correct utensils during preparation and plating.
- Suggested changes or improvements to existing recipes or procedures when needed.
- Prepared high-quality food items according to menu specifications and standards.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Operated kitchen equipment such as grills, ovens, fryers, and other cooking appliances.
- Made meals in accordance with company standards and requirements.
- Prepared diverse menu items following established recipes and presentations.
- Supervised kitchen staff to ensure efficient meal preparation and service.
Co-Founder
Mayjah Grinds
Mililani Town
04.2014 - 04.2020
- Offered customers carry-out service at completion of transaction.
- Answered customers' questions and provided information on store procedures or policies.
- Maintained clean and orderly checkout areas by sanitizing register belts, emptying trash cans and organizing candy racks.
- Oversaw daily operations ensuring efficiency and productivity across departments.
- Managed financial planning, budgeting, and resource allocation processes.
- Designed marketing strategies to enhance brand visibility and customer engagement.
Line Cook
Papa Ole's
Hau'ula
06.2003 - 12.2004
- Prepared ingredients for daily menu items in a fast-paced kitchen environment.
- Executed cooking techniques to create diverse dishes per restaurant standards.
- Maintained cleanliness and organization of kitchen workspace throughout shifts.
Stock Room Associate
Giovanni shrimp truck
Kahuku
05.2003 - 09.2004
- Read orders to verify attributes and quantities of merchandise.
- Demonstrated great teamwork skills with staff members involved in production and transport.
- Managed incoming shipments and ensured accurate product labeling.
- Organized inventory stock for efficient retrieval and distribution.
- Unloaded trucks, checked in merchandise, stocked shelves with newly arrived items, and moved existing stock around as necessary.
- Monitored stock room supplies such as packaging materials, labels, tags. ensuring adequate levels were maintained at all times.
Education
Associate of Arts - Culinary Arts
Leeward Community College
Pearl City, HI09-2010
High School Diploma -
Kahuku High School
Kahuku, HI06-2005
Servesafe - Culinary
DOH
Skills
- Food preparation
- Menu planning
- Recipe development
- Portion control
- Kitchen safety
- Inventory management
- Equipment operation
- Team collaboration
- Customer service
- Quality assurance
- Sanitation practices
- Creativity in cooking
- Appetizer creation
- Entree execution
- Meat cooking
- Ingredient selection
- Sauce preparation
- Allergy awareness
- Grilling expertise
- Recipe modification
- Team supervision
- Financial planning
- Staff supervision
Timeline
Co-Founder
Mayjah Grinds
04.2014 - 04.2020
Lead First Cook
Turtle Bay Resort
01.2005 - 01.2025
Line Cook
Papa Ole's
06.2003 - 12.2004
Stock Room Associate
Giovanni shrimp truck
05.2003 - 09.2004
Associate of Arts - Culinary Arts
Leeward Community College
High School Diploma -
Kahuku High School
Servesafe - Culinary
DOH