Executive Chef
Resume:
Manuel Rodriguez
Chevy Chase, MD 20815
PH: 240-***-**** - 202-***-**** E: *********@*****.***
Summary of Qualifications:
In depth knowledge of various cuisines including South American, Caribbean, Italian, Greek, Spanish and American
Strong leadership skills, having managed up to 160 team members.
Budget formulation and cost controls inventory, labor, food and liquor costs.
MS Office: Word, Excel, Power Point.
In depth knowledge of POS systems; MICROS, POSitouch.
Serv Safe Certified
Bilingual (English and Spanish, fluent)
Work Experience:
Trusst Catering LLC
February 2016 - Present
President
Developed weekly forecasting to ensure budgets are met
Responsible for FOH food training and selling techniques
Responsible for daily operations of kitchen production
Redesigned the daily work flow to improve productivity
Hiring, training, and employee development
Cost control and inventory management
CRAVE Restaurant – Bethesda, MD
August 2014 – February 2016
Executive Chef
NRO team Chef for Las Vegas and Bethesda-MD
Responsible for daily specials, ordering pars and daily prep to improve profits, ticket times, and overall efficiency
Developed weekly forecasting to ensure budgets are met
Responsible for all ordering, scheduling, storerooms, and BOH training
Responsible for daily operations of kitchen production
Redesigned the daily work flow to improve productivity
Hiring, training, and employee development
Cost control and inventory management
The Cheesecake Factory – Washington, DC
July 2011 – August 2014
Executive Chef
Revise menus, daily specials, ordering pars and daily prep to improve profits, ticket times, and overall efficiency
Developed weekly forecasting to ensure budgets are met
Responsible for all ordering, scheduling, storerooms, and FOH food training and selling techniques
Responsible for daily operations of kitchen production
Redesigned the daily work flow to improve productivity
Hiring, training, and employee development
Cost control and inventory management
Elephant & Castle – Washington, DC
August 2010 – March 2011
Executive Chef
Recruitment & Selection, training, professional development
Menu development, inventory turnover management
Lower food cost by 8%, and Labor cost by 4% on $3m
Developed standard open/close, weekly cleaning, and recipe book
Café Deluxe– Bethesda, MD
February 2010 – August 2010
Executive Sous Chef
Responsible for nightly operations of kitchen production
Developed and Completed recipe cards for all daily/weekly specials
Redesigned the daily work flow to improve productivity
Restaurant Associates – U.S Capitol. Washington, DC
January 2008– January 2010
Executive Chef
Hiring, training, and employee development
Cost control and inventory management
Developed new menus and daily specials
Education:
Art Institute of Washington - Arlington, VA
Associate Degree in Culinary Arts – September 2008
Bachelors in Business University of Maryland
Awards and Affiliations:
2015 Embassy Chef Challenge – Washington, DC
Judges Choice Award
People’s Choice Award
2005 Iron Chef Competition – Howard Community College
Gold Medal
2008 Titanium Chef AIW
Bronze Medal
Silver Medal
Gold Medal
Silver Medal
American Culinary Federation (ACF)
*Professional References Available upon request*
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