L M Castillo
Brooklyn,NY
Summary
Detail-oriented culinary professional with a strong background in high-quality dish preparation and kitchen process optimization. Proven adaptability in fast-paced environments, ensuring timely and accurate execution of orders.
Self-motivated culinary expert with over 15 years of experience in kitchen operations. Known for strong communication and organizational skills, fostering teamwork to enhance workflow and maintain high standards of food quality and safety.
Overview
25
25
years of professional experience
Work History
Lunch Organic
Self-employeed
Brooklyn, NY
01.2012 - Current
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness, and willingness to help wherever needed.
- Passionate about learning and committed to continual improvement.
- Worked flexible hours across night, weekend, and holiday shifts.
- Managed time efficiently in order to complete all tasks within deadlines.
- Organized and detail-oriented with a strong work ethic.
- Used critical thinking to break down problems, evaluate solutions, and make decisions.
- Paid attention to detail while completing assignments.
- Developed and maintained courteous and effective working relationships.
- Demonstrated strong organizational and time management skills while managing multiple projects.
Line Cook
Spice Market Restaurant
New York, NY
02.2008 - 09.2011
- Developed new recipes that increased customer satisfaction.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
Line Cook
Chanterelle
New York, NY
06.2007 - 07.2008
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Grilled meats and seafood to customer specifications.
Line Chef
Nobu
New York, NY
08.2003 - 06.2007
- Prepared high-quality dishes in accordance with menu specifications.
- Managed inventory and ensured freshness of ingredients.
- Collaborated with kitchen staff to maintain efficient workflow.
- Trained new team members on food preparation techniques.
- Implemented safety and sanitation protocols consistently.
- Streamlined cooking processes to enhance kitchen efficiency.
- Monitored equipment performance and coordinated maintenance as needed.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Prep Line Cook
Vong (Jean George Vongerichten)
New York, NY
05.2001 - 10.2003
- Prepared ingredients and ensured freshness for high-quality dish presentation.
- Operated kitchen equipment efficiently while following safety protocols.
- Collaborated with chefs to execute daily specials and menu items accurately.
- Maintained cleanliness and organization of prep areas to enhance workflow efficiency.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Followed orders from head chef to establish productive and timely preparation of meals.
Education
Bachelor of Arts - Liberal Arts And Sciences
New York University
New York, NY09-2010
Associate of Applied Science - Culinary Arts
Institute For Culinary Education
New York, NY06-2001
Skills
Knife Skills: Mastered uniform chopping, slicing, and dicing for even cooking and presentation
Cooking Methods: Proficiency in techniques such as sautéing, roasting, grilling, poaching, and baking
Temperature Control: Managing heat levels to ensure food is cooked safely and properly, including understanding carry-over cooking
Seasoning & Flavor Balance: Developing the ability to taste and adjust seasonings, including salt, acid, fat, and heat, throughout the cooking process
Sauce Making: Understanding the fundamentals, such as the five French mother sauces, to build complex flavor
Computer Skills: Word, Excel, Outlook, PowerPoint, Compass, NextGen, Salesforce
Timeline
Lunch Organic
Self-employeed
01.2012 - Current
Line Cook
Spice Market Restaurant
02.2008 - 09.2011
Line Cook
Chanterelle
06.2007 - 07.2008
Line Chef
Nobu
08.2003 - 06.2007
Prep Line Cook
Vong (Jean George Vongerichten)
05.2001 - 10.2003
Bachelor of Arts - Liberal Arts And Sciences
New York University
Associate of Applied Science - Culinary Arts
Institute For Culinary Education