Mauricio Castillo
Philadelphia
Summary
Culinary professional with demonstrated leadership and planning abilities, dedicated to optimizing team performance and achieving high standards in taste and presentation. Proven success in multitasking and delivering results in fast-paced environments while upholding quality. Expertise in training and motivating staff to enhance skills and performance, leading to increased customer satisfaction. Strong background in team leadership and effective time management.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Kitchen Supervisor
Sudexo,A.A Flaggship lounge PHL
Philadelphia
03.2025 - Current
- Trained cooks on culinary techniques and best practices.
- Supported the Executive Chef in menu planning and development.
- Managed daily lineups to ensure efficient kitchen operations.
- Implemented food waste control measures to minimize losses.
- Prepared daily prep lists for streamlined kitchen workflow.
- Scheduled breaks to maintain productivity and team morale.
Kitchen Supervisor
Cathedral Village
Philadelphia
06.2023 - 03.2025
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Managed inventory levels and ordered supplies as needed for operations.
- Trained new employees on food safety and hygiene practices.
- Coordinated daily kitchen operations to meet service standards.
- Enforced safety regulations to maintain a safe kitchen environment.
- Collaborated with management to improve menu offerings and presentation.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Performed regular inspections of storage areas, coolers, freezers, ovens.
- Collaborated with other supervisors on various projects related to restaurant operations.
Cook Shift Leader
Erickson Senior Living
Warminster
11.2017 - 06.2023
- Set up and stocked stations with necessary supplies for efficient food preparation.
- Prepared food items for service, ensuring readiness during peak hours.
- Chopped vegetables to meet service demands and maintain consistency.
- Created soups and sauces, enhancing menu offerings.
- Butchered fresh fish and meats to ensure high-quality ingredients.
- Cooked menu items in collaboration with kitchen staff to maintain timely service.
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Coordinated daily meal planning based on resident dietary needs and preferences.
- Trained new cooks on proper food handling techniques.
Executive Chef
El Rincón del Faro
Fajardo
10.2016 - 10.2017
- Developed diverse seasonal menus showcasing local ingredients and culinary traditions.
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Controlled costs to maximize profitability and minimize waste.
- Prepared schedules to ensure timely menu implementation.
- Managed purchase orders to maintain optimal inventory levels.
- Collaborated with suppliers to source fresh produce and specialty items weekly.
- Managed kitchen operations during peak hours to maintain service quality.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
Sous Chef
Café Caribe Restaurant
El Conquistador
08.2013 - 11.2016
- Supervised kitchen staff to ensure optimal performance and service quality.
- Developed innovative menus to enhance customer experience.
- Controlled costs through effective budgeting and resource allocation.
- Prepared staff schedules to optimize workflow and coverage.
- Managed purchase orders for timely procurement of supplies.
- Executed inventory management to minimize waste and ensure stock availability.
- Oversaw kitchen operations during service to maintain efficiency and standards.
Education
International Cuisine -
Caribean Culinary institute
Fajardo, PR05.2003
High school diploma -
Francisco C Urgell
Fajardo, PR06.2000
Skills
- Culinary expertise
- Food safety standards
- Hospitality operations management
- Leadership experience
- Meal preparation techniques
- Restaurant management
- Menu design and inventory oversight
- Catering solutions
- Analytical problem solving
- Training and development of staff
- Organizational skills in kitchen settings
- Recipe innovation
- Collaborative teamwork
Certification
- Driver's License
- ServSafe
References
References available upon request.
Timeline
Kitchen Supervisor
Sudexo,A.A Flaggship lounge PHL
03.2025 - Current
Kitchen Supervisor
Cathedral Village
06.2023 - 03.2025
Cook Shift Leader
Erickson Senior Living
11.2017 - 06.2023
Executive Chef
El Rincón del Faro
10.2016 - 10.2017
Sous Chef
Café Caribe Restaurant
08.2013 - 11.2016
International Cuisine -
Caribean Culinary institute
High school diploma -
Francisco C Urgell