Manager Quality Control
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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
References
Professional
Jared Arnold * Chef * Atlanta, GA
Carol Shaw * Retired Office Manager Pat and Mike's * NMB, SC
Sarah Laprade * Head Chef - Reserve Club * Oak Island, NC
Personnal
Susan Loud * Retired * Little River, SC
Jason Clemments * H & R Block * Carolina Forest, SC
Joseph Oleniacz * Line Cook- Members Club * Little River, SC
Mauricio Castro
133 NE 1st Street
Oak Island, NC 28465
(843)450-
Location: oak island/wilmington/shallotte nc
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