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kitchen manager/line cook (oak island/wilmington/shallotte nc)

KEY QUALIFICATIONS

*Over 15 years of in depth knowledge and progressive success in all areas of the

kitchen including grill, saut, fry, expediting, and control, with a proven

record of job longevity

*Skilled professional with broad experience in many different cuisines that

includes working with such foods as; seafood, pasta, variety of meat, soups,

desserts just to name a few

*Expereienced in breakfast, lunch, dinner, catering and buffet service

*Established knowledge of sanitary standards and continuosly use safe

and hygienic food handeling practices

*Exceptional interpersonal and and communication skills with fellow

kitchen employees, suppliers, and front of house staff to ensure delivery

of exceptional service

EDUCATION

Liceo Monsenor Odio * Costa Rica* 1995

General High School Studies

Institution of Aprendisaje * Costa Rica * 1996-1997

Culinary Studies

EXPERIENCE

Line Cook * St James Plantation * Southport, NC * 2010 to Present

*Responsible for prepping and cooking a variety of foods including beef, pork, poultry,

seafood, pasta, desserts

*Responsible for opening restaurant and set up of all stations and all necessary

supplies to prepare for high volume service, while notifying chef of likely shortages

*Follow and help establish recipe, piece control, and presentation standards

Saute/Grill Cook * Boundary House - Clark's Seafood and Chophouse *

Calabash/ Little River, SC * 2010 to Present

*Set up saut and grill station for a high demand nightly service

*Responsilble for saut and grill while expediting al la carte menu

*Maintain twice daily record of all raw material used

Kitchen Manager * Pat and Mike's Irish Pub * Little River, SC

2005 to 2010

*Advanced from line cook to kitchen manager within 2 years; learned all aspects

of front of house operations

*Recruited, hired, supervised, scheduled and motivated a staff of up to 30

employees in delivery of casual fine dining pub style food for up to 400 people

*Implemented new prep list and maintained a 33% food cost

*Developed new, seasonal, and holiday menus with a focus on cost efficiency

and customer focused to please diners

Prep/ Grill Cook * Outback Steakhouse * Wilton, CT / North Myrtle Beach, SC *

2002 to 2007

*Prepared and cooked food in a high volume, top rated eatery

*Conducted daily quality control, and monitored product delivery

*Followed strict daily inventory and recipe control

Mauricio Castro

133 NE 1st Street

Oak Island, NC 28465

843-***-****

References

Professional

Jared Arnold * Chef * Atlanta, GA

910-***-****

Carol Shaw * Retired Office Manager Pat and Mike's * NMB, SC

843-***-****

Sarah Laprade * Head Chef - Reserve Club * Oak Island, NC

508-***-****

Personnal

Susan Loud * Retired * Little River, SC

843-***-****

Jason Clemments * H & R Block * Carolina Forest, SC

843-***-****

Joseph Oleniacz * Line Cook- Members Club * Little River, SC

843-***-****

Mauricio Castro

133 NE 1st Street

Oak Island, NC 28465

(843)450-

Location: oak island/wilmington/shallotte nc

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