JEFF RODRIGUEZ

****Kentfield Ave, Redwood City, CA 94061 Home: 650-***-**** - Cell: 650-***-****

Executive Profile

To whom it may concern, I am writing to you because I saw your job listing and I feel that my skills would be a great match for the open position you currently have in your needed Culinary position. With over eighteen years experience as a Professional Chef/Instructor, I can offer your company both top-notch creative services as well as a strong set of culinary skills. In my previous position at the Sixteen mile house & the House of Prim Rib Airport Sheraton Hotel as well as The Holiday Inn, So. San Francisco, I held the position of Executive Chef/Food Beverage Manager in charge of all kitchen and banquet aspects as well as conference and private catering events at both the above named hotels. In addition during my employment the labor, beverage & food cost were reduced to 27%.

Please feel free to contact me for more information @ 650-***-****. I'd also like to have the chance to meet with you in person to discuss the job opening, and how it matches my credentials. I will look forward to hearing from you to set up a meeting.

Sincerely,

Jeff Rodriguez Executive Chef.

Objective To obtain a position within a Professional environment.

Qualifications Certified by the State of California in food & kitchen sanitation / Certified in various International Cuisine's & ethnic foods / Experience in training students and staff in high volume food service environments / A proficient self-starter in kitchen management for all meals, catering and special events Effectively communicates with people & can follow instructions / Performs multiple tasks in food preparation, I.e. grill, pantry, sauces & stocks / Prepares base ingredients for special pastas & breads, I.e. mix, shape, boil & bake / Familiar with various industrial kitchen equipment's, cold & dry storage / Menu planning for special hot & cold foods / A team player that works well in professional environments. AIRPORT Sheraton Hotel, South San Francisco, Food Beverage Manager/Executive Chef Specializing in Mediterranean & Ethnic cuisine Models excellent leadership Ability to multi-task Creativity / artistic display in food preparation and menu creation Excellent communicator / effective listener Strong work ethic and goal oriented Trustworthy, collaborative / team player Flexible and open to new ideas Comfortable in managing conflict and exercises good judgment Works well under pressure and effectively organizes and attains production schedules and deadlines.

Skill Highlights

• Leadership/communication skills Interpersonal • Training and Development, Vendor

Skills, Inventory Control, Labor Cost Controls, Negotiations, Vendor Partnerships,

Leader, Leadership, Growth, Multimillion-dollar

P&L Management,

Core Accomplishments

Business Development:

• Spearheaded acquisition of two competitor companies.

• Established and managed partner relationships on a daily basis.

• Developed new marketing strategy which increased customer base by 23%.

Staff Development:

• Launched well-received program of professional development courses for all staff.

• Mentored and coached employees resulting in a 12% increase in productivity.

Professional Experience

Food Service Supervisor/ Executive Chef

March 2008 to May 2012

San Jose Job Corps sodexo – san jose, calif

• Oversee all aspects of union kitchen, inventory, labor costs, scheduling food costs, Student management as well as over see all aspects of culinary, and cafeteria And catering events.

• Supervise food production Ensure proper merchandising of food and facilities Maintain service standards Maintain a sanitary and safe environment for employees and customers Forecast and plan operating needs for food and supplies Order, receive and inventory all products and supplies Interview, hire, train and schedule kitchen personnel Personally prepares and supervises the production of all catering events.

Initiated program that standardized employee training and led to increase in customer satisfaction by 12%.

executive chef

March 2000 to May 2009

Sixteen Mile House Steak – Millbrae, calif

• Chops & Seafood Millbrae ca, Award winning Bay Area Best From Best of the Bay TV Show Executive Chef/Food & Beverage Manager Oversee all aspects of kitchen, inventory, labor costs, scheduling food costs, FOH, management as well as over see all aspects of fine dinning.

• Passion for training staff to be the best Have a passion for being the best in the business Create an environment where absolute guest satisfaction is the highest priority Demand uncompromising standard of food, service and professionalism.

• team oriented with high volume experience and exceptional guest service skills Can multi-task, are self motivated and remain calm under the stress of a popular and successful restaurant.

• Excellent cost controls also Surpassed revenue goals in four consecutive quarters and Increased profits by 60% in one year through restructure of business line.

Executive Chef

February 1990 to December 1999

House of Prime Rib – San Francisco, CA

• Oversees all aspects of kitchen,.

• inventory, labor costs, scheduling food costs,

• management as well as over see all aspects of fine.

• dinning, Experience planning menus and ordering all food and supplies, Knowledge of food handling, operation of all kitchen equipment Focus on quality and customer service.

Accountable for [business area] including overall customer satisfaction.Built strategic alliances with [teams] that resulted in [positive outcome].Initiated program that standardized employee training and led to increase in customer satisfaction by 12%.Surpassed revenue goals in four consecutive quarters.Increased profits by 60% in one year through restructure of business line.

culinary instructor

December 1982 to December 1990

Mime's Cafe– Redwood City, CA

• Twenty (20) weeks working in pantry, grill & pizza.

• station as well as back kitchen duties in prep, pastry.

• bread productions.

• The final rotation was expediting.

• the hotline.

Executive Sous Chef

January 1984 to October 1989

Alioto's Restaurant– San Francisco, CA

• Supervised 24 Line Cooks and other kitchen staff.

• Expedited catering accounts, inventory, and work schedules.

• Menu planning, ordering supplies, supervision of food preparation.

• Coordination of planning, budgeting, and purchasing all food operations.

• Prepared special meal presentations for VIP's.

culinary instructor

December 1985 to March 1989

Bell Ringer Cafe – Menlo Park, CA

• Thirty-two (32) week study & preparation of different Ethnic Cuisine (French, Italian, Spanish, Mexican, Middle Eastern, Greek, Indian, Chinese, nubo japanes cuisine,Cajun & Creole).

• All foods prepared from raw produce.

• No prepared or canned foods used.

• Breads, pastries &desserts produced daily which followed menu rotation.

• Lectures covering sanitation, food handling, nutrition, food costing & restaurant management was mastered.

• Desserts produced daily which followed menu rotation.

• Lectures covering sanitation, food handling, nutrition, food costing & restaurant management was mastered.

student

December 1988 to February 1989

CCA – San Francisco, CA

• Twelve (12) month training course in preparation & serving quality grade meats, poultry, fish & special wild game, including various pastas, sauces, stocks & French pastries.

• The final rotation was expediting the line cooks, sous chef & executive chef positions.

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