Eduardo J. Ayala Rodriguez

**** **. ******* ******, ************, PA 19149 215-***-**** ac2kdw@r.postjobfree.com:ac2kdw@r.postjobfree.com

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Highlights: Sous Chef, Garde mange Chef, Pastry Chef, Ice Carving, Brunch-Buffet-Banquet.

Extensive Food/Resources Cost/Budget Control experience. Bilingual: English/Spanish.

Garde manage/Ice Carving Portfolio Available.

Executive Sous Chef/Garde mange Chef, Hilton Hotel, Philadelphia, PA, June 2016 to present

Run entire operation, including the banquet department.

Create daily upscale specials for the restaurant.

Designed Garde mange Chef for the property, ice sculptures and fruit carvings designs.

Work directly with potential clients with the goal to bring business to the property.

Professional Services, Renaissance Philadelphia Airport Hotel, January 2016 to June 2016

Assisted with the hiring process with the goal to develop a strong team.

Created schedules for Culinary and Stewarding department.

Overseeing food cost control and purchasing saving $1,000 to $1,500 per week from our main provider.

A coach with a positive attitude on daily basis and set the example for my brigade.

Executive Sous Chef/Assistant Director, Chestnut Hill Hospital, Philadelphia, PA, March 2015 March 2016

Responsible for the whole operation in the hospital.

Created an upscale patient line plate up of design, quality and diverse diet types.

Manage Catering Department of 300 Guest capacity.

Daily ordering of produce, local farms vendors, bread, market connections.

Design Menu for the Retail Department.

Demonstrate capacity to develop different levels of profitable food items.

Developed different lines of items like flatbread, pizza stations, vegetarian food for retail.

Implemented a Main Line of Grab-n-Go items.

Skills include temperature logs, hygiene, minimize waste, production menu sheets in a glance, and create a standard for patient line service plate up.

Sous Chef, Aramark, St. Joseph University, Philadelphia, PA, July 2014 to March 2015

Responsible and coordinate for Catering Department events.

Personal Chef to President’s dinner and functions.

Assist Residential Department as required.

Manage food cost control and labor.

Coach and teach temporary employees.

Sous Chef, Sodexo Education, University of the Sciences, Philadelphia, PA, 2013 to 2014

Direct Assistant to the Executive Chef for the entire operation.

Responsible for the Banquet Department with capacity of up to 2,500 Guest.

Manage inventory, food cost control and purchases.

Knowledge in FMS program.

Supervise up 20 Employees.

Specialist Gardenmange Chef for the entire facility (Portfolio Available)

Skilled in simple Ice Carving.

Train employees to ensure quality and presentation of the food.

Lead Cook/Supervisor, Aspira, Inc. of Pennsylvania, Philadelphia, PA, 2011 to 2013

Preparation/presentation of all varieties of foods for students, faculty, special events.

Supervise/mentor special education students enrolled in food services curriculum.

Manage sanitation processes, ensuring staff maintain strict protocols related to food and kitchen safety.

Pastry Chef, Toscana 52, Bensalem, PA 2008 to 2011

Planned production of Pastry Department in accordance with menu and special requirements and aligned with budget.

Coordinated and supervised activities of full-time and per diem staff engaged in preparation of desserts, pastries, confections, and frozen creations.

Fashioned table and dessert decorations for public display.

Crafted from scratch unique Italian and French desserts including Panna Cotta, Crème Brule, Zabaglione, Italian Rice Cheese Cake, Tiramisu, Limóncello White Chocolate Mousse, Fruit Tarts, and Strawberry Shortcake.

Executed responsibilities within set budget and consistently met or exceeded budget/operations expectations.

Sous Chef, Main Kitchen, Courtyard by Marriot, Isla Verde, Puerto Rico, 2006

Responsible for banquet activity for hotel with capacity of 200 guests; daily operations of Creole Buffet.

Successfully managed cost control, inventory, and purchases.

Managed three on-site restaurants and 14 staff; ensured corporate standards were achieved in all areas.

Sous Chef, Wyndham Condado Plaza Hotel and Casino, San Juan, Puerto Rico, 2001 to 2005

First and Second Cook of Banquet; promoted to Sous Chef. Supervised 29 staff.

Performed at live cooking station for 100-500 guests ordering exotic menu items including Carven, Sauvignon, pasta, seafood, vegetarian plates, and fine desserts.

Designed and produced ice carvings for weekend brunch, daily buffet, panty and Gardenmange. Creation and scope depended on location and anticipated customers.

Education

Instituto de Banco Y Comercio, Hato Rey, Puerto Rico, 2002

Servsafe Food Certification in Organic and Vegetarian Food, University of Puerto Rico, 2007

Servsafe Food Certification, Carribe Hilton, 2003

Jr. Sous Chef Certification, American Culinary Federation, Certification, 2003

American Red Cross, Certification in Adult, Child and Infant CPR, AED_Adult, AED-Child and Pediatric First Aid, 2012

Awards & Publications

Excellence of Outstanding & Exemplary Teamwork, Corporate Function, Wyndham Plaza, 2005

Culinary Employee of the Month, Wyndham Hotel, 2003

El Nueva Dia, Por Dentro, 2004. Article identifying my Vegetarian Food as exceptional

Fruit Trays and Crudites Don’t Have to Be Boring, 2013. Sodexo Corporate Monthly Publication, Article written about my talent, commissioned by Todd Young, General Manager.

Eduardo J. Ayala Rodriguez

215-***-**** ac2kdw@r.postjobfree.com:ac2kdw@r.postjobfree.com

mailto:ac2kdw@r.postjobfree.com

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REFERENCES

Mr. Dennis Turner

Operations Manager

Sodexo

University of Sciences

Email: ac2kdw@r.postjobfree.com:ac2kdw@r.postjobfree.com

Tel No: 856-***-****

Maria Germania

Executive Chef

Wyndham Condado Plaza Hotel and Casino

Condado, Puerto Rico

Tel. No: 787-***-****

Mario Longo

Owner

Ristorante Toscana 52 Fire Grill & Bar

4603 Street Road

Feasterville, PA 19053

Tel. No: 215-***-****

Elizabeth Walsh

Executive Director

Bucks County Workforce Investment Board, Inc.

1268 Veterans Highway

Bristol, PA 19007

Tel. No: 215-***-****

Email: ac2kdw@r.postjobfree.com

Rosemary Asaro

Classification Specialist

Corporate Customs Compliance

Destination Maternity

Tel No: 215-***-****

Email: ac2kdw@r.postjobfree.com:ac2kdw@r.postjobfree.com

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