Rodriguez Gilbert

*** ******* **** **., ******* Beach Fl. 32117 386-***-**** adgvdu@r.postjobfree.com / www.linkedin.com/pub/gilbert-rodriguez/22/69a/5

Professional Experience

Latitude Margaritaville, First Service Residential January 2019 to March 2020

Daytona Beach, Florida

Executive Chef, Opening Team Executive Chef

Responsible both the restaurant & bar.

Manager/Staffing Schedules, Hiring and Dispensary actions

Opening Team and on-going team Training

Inventories, Labor cost, Food cost

Budgets, Financials reports and Payroll.

Health Inspection scores of 97%

Food & Beverage SOP. Recipe Standards & costing.

Food Production Systems. Cooks Line Setup and execution

Expedite during peak meal periods

Daily-Weekly Specials

Responsible for Purchasing Standards, IE Margaretville Spec Items

Project manager for 2 properties remolding in Kissimmee Fl. Windsor Palms, Paradise Palms

Setup of Aloha, Modifiers for Food & Beverage, Pricing, Purchasing

Customer Count from 100 at lunch to 400 at dinner.

Governors Club November 2016 – January 2019

Tallahassee, Florida

Executive Chef overseeing club food & beverage operations, which services, City & County officials, State & local Government representatives as well as Lobbyist, Business owners and residents.

•Reorganized storage & inventories for better product utilization and lowered over ordering.

•Reduced food Cost from 44% to 33% in two months’ time by implementing key portion control on top 25 high cost items.

•Secured all storage & cooler area that were previously open access

•Standardized all Recipes in Production Kitchen

•Eliminated staff members that were non-compliant or non-team oriented.

•Implemented new systems for production of house made products. This help stream line production and eliminate excess labor cost and product waste as well and improved product quality.

•Worked closely with both primary vendor to streamline ordering system and standardize product list. Reduced total number of product from 1000 to 450.

•Restructured schedules to improve coverage and reduce overtime.

•Secured all chemicals properly and updated all MSDS sheets into a new accessible binder.

Trained staff on use and dangers of these products.

•Added to club benefits, Kids- adult Cooking Classes, Worked with local Iberian Pig farmer to have product slaughtered and delivered for club.

•Increased revenues from 1.7 Mil to 2.8 mi

National Republican Club of Capitol Hill August 2010-November 2016

Washington, DC

Executive Chef overseeing culinary operation for the private Senatorial and Congressional Club, which services: Governors, Senators, Lobbyists and Private Members representing the National Republican Party.

•Enhanced current food presentations by implementing new trends such as: farm-to-table, low carbon footprint, scratch cooking

•Standardized product specifications

•Mentored employees, improved overall kitchen morale and established clear goals for Sous Chefs and Stewarding Manager

•Improved Member dining experience through the implementation of multiple menus such as: creative sandwich menus and buffet upgrades.

•Instrumental in creating menu’s for Gala Fundraisers for Junior and Senior Members of the Republican Party

•Responsible for monthly Wounded Warriors Dinner Event, weekly Board of Director’s Luncheon and monthly Republican Spouses Luncheons

•Increased customer counts increasing revenues from 2.2ml to 3.8mil total food & beverage

Personal Chef, Elegant Chef Inc. January 2010- November 2016

Arlington, VA

Owner/ Operator of a private chef and catering business whose client base consists of Ultra High Worth Entrepreneurs.

•Delivered superior catering for special events for both large scale parties to intimate dinners

•Created custom menu designs as per client request

•Conducted private cooking lessons

•Catered ‘Open hearts- Open House Fundraiser for the Homeless’, April 2010-2011

•On -sight personal chef, Scratch cooking meals with organic products

•Clients Included: Jacobson Architect, Donna Kerr Realistate group, Michael Milton, Michelle Tippet

•Hire & trained Staff

•Advertising

•Revenues generated upwards of $10,000 monthly

Hilton Worldwide, 4 Star Property July 2008–January 2010

Double Tree Hotel, Crystal City, VA

Complex Executive Chef responsible for all the kitchens in the Embassy Suite (240 rooms, 1 Restaurants) and Doubletree Hotel (632 rooms, 2 Restaurants) 68,000 sq. ft meeting space, 15, 000 sq. ft. meeting space

•One of 3 Executive Chef’s responsible for Hilton Worldwide Corporate Office Grand Opening

•Increased Guest Satisfaction SALT score from 48% to 68%

•Two-time winner of best SALT score by department for total hotel in both hotels

•Reduced labor costs per month by 10K annually

•Raised sanitation score from 53% to 91%

•Restructured food production and purchasing inventories for both hotels

•Introduced systems of training and staff development

•Union Property

World Hotels, 3 Star Property July 2006-May 2008 Florida Hotel & Conference Center, Orlando FL 32809

Executive Chef responsible for the kitchens, servicing 518 Rooms, 50,000 sq. ft. meeting space, $5 million food revenues, 2 Restaurants.

•Working directly with the President of Goya, designed and created Goya Food menus for Christmas parties

•Design and implemented Bank of Scotland Shareholder Annual Meeting menu’s

•Customized Menu for, ‘Daughters of the American Revolution, Red & Black Ball’

•Reduced food costs from 22.5% to 19.35%

•Increased Guest Satisfaction score month over month from 89% to 95%

•Increased revenues from $4M to $5M, while upgrading all food items

•Reduced operational costs by $36,000 annually

•Implemented Cryovac production system, production charts, par levels

•Introduced system of training and staff development

Isle of Capri- Colorado Station Casino’s Sept 2005 to May 2006

Blackhawk Co.

Executive Chef Responsible for 2 casinos’, 140 Employees, 12 Chefs, 4 Kitchens, Members Club, Deli and a Food Court, 238 Guest Rooms for Room Service. Farradays Steak House, Trade winds, Calypso’s buffet

•Implemented cook to order Asian Station, Fresh locally grown products.

•Reduced inventories in both casinos by 2%

•Increase cover counts in Buffet by 7%

•Implemented a Training program for entire Culinary team

•Increased guest satisfaction score YOY by 5% from 82.5% to 87.6%

•Reduced Payroll and Staffing needs 1.5% by cross utilizing staff in other area and eliminating unnecessary positions.

•Increased use of fresh local product being used from 65% to 85%. Making nearly all product in house fresh.

•Standardize Banquet Event Menu’s, Implemented plating guide for all menu items. Including cost per plate, and recipes.

Norwegian Cruise Lines Feb. 2005-Sept 2005

Miami FL, Honolulu HI

Executive Sous Chef (aboard Norwegian Sun-Ship) responsible for 10 restaurants, 12 kitchens, 3 employee restaurants and 200 cooks. Directly responsible for: 120 seat Italian, 400 seat Contemporary,

450 seat Traditional, 150 seat Teppanyaki, 75 seat Sushi, 225 seat French Bistro, 150 seat Cooking light,

100 seat Tapas Restaurants, 250 seat Sports Bar and 2 Buffet Restaurants (400 and 200 seat)

•Total ship USDA Sanitation Inspection 100% compliant

•Managed full line butcher, fish monger, garde manger, saucier areas

•Prepared 2,000 guest and 1,800 crew member meals a day

•Created “food-art” such as : Ice Carvings, Chocolate Sculptures, Tallow

•Conducted ship board cooking demonstrations

•Set up all production for all areas

Sheraton World Resort, 4 Star Property Dec. 1999-Feb. 2005

Orlando, FL

Executive Chef responsible for: 2 Restaurants, 68,000 sq. ft. meeting space on 25 acres, $13 million food revenue, 1,133 rooms.

•Chef for Corporate GM Party for parent company (Remington) for 6 consecutive years

•Chef for Corporate Sale Managers Meeting in Key West three consecutive years

•Increased Revenues from $4M to $13M and profit from 15% to 35%

•Increased guest satisfaction scores from 68.5% to 87%i in Restaurants, and in Rooms Service Score increased from 72.6% to 92.3%

•Revenue Flow through at 42%

•Trained Sous Chef over five-year period to take over as Executive Chef for the property. Sous Chef advanced to become Executive Chef, and currently still holds same position at this property

Wyndham Hotels & Resorts, 4 Star Property March 1997- Sept. 1999

Peach Tree City, GA

Palm Beach, Aruba

Executive Chef responsible for $5 million food revenue, 30,000 sq. ft. meeting space, 250 rooms in Georgia and 20,000 sq. ft. meeting space, 484 rooms, $8 Million food revenue, 5 Restaurants, 1 showroom in Aruba

•Assisted in core menu design for Corporate Properties in the Caribbean

•Obtained top rating by Restaurant Reviewers in Aruba Magazines

•Chef for Corporate Annual GM Convention

•Food & Beverage Conference, Winners of Most Improved Food & Beverage Operation, most improved GSI, best operational profitability improvements

•Re-trained culinary staff, restructured entire staff operation and training resulting in a reduction in overall staff from 84 to 36 and $100,000 annual payroll reduction.

•Restructured ordering and inventory system, Implemented primary vendor program

EDUCATION

Le Cordon Bleu, College of Culinary Arts, Culinary Arts Associates Degree

2001-2003

Language Capabilities: Fluent in English & Spanish

Certifications: Nutrition, Supervision, Food Handler- Serve Safe, CPR, First Aid, Firefighting, Crowd Control, Life boat safety, Merchant Marine License- 2005

Professional Profile:

I am an Executive Chef with demonstrated expertise in culinary arts with a proven track record of standardizing operations, raising revenues, lowering costs and improving overall operating margins. Deep experience managing culinary production across a broad range of delivery platforms, including: private chef, boutique restaurants, large-seat restaurant cruise lines, conference facilities and 5-Star Resorts. A proven leader with strong beliefs and background in establishing uniform systems of staff training and talent development, as well as a gifted artisan with a focus on both the substance and art inherent in a superior culinary experience.

Special Skills: Ice Carving, Tallow, Chocolate Sculptures, Fruit & Cheese Sculptures, Pate’s, Galantine’s

Meat curing, Smoking, Meat Fabricating, Standardization of recipes and plate presentations

Computer Skilled @: MS Office, Kronos, Stratton Warren, Birch Street, People Soft, Time Saver, MDS Lotus123, Coral, DOS, Delphi, POS, Club Connect, Aloha,

Cuisine-Culinary expertise:

American Continental French Mexican Tex-Mex Caribbean Indian

Asian Sushi Teppanyaki Farm to Table Organic Latin American

German Kosher-Glatt-Halah Vegan-Vegetarian Celiac Diet Crohn Diet

Low Carb Diet Gluten Free Diet/ Baking Structure House Diet BBQ Cookery

Baking & Pastry Proficient Epstein Barr Diet Paleo diet Sous Vide

Additional Work Related Experience:

Opening new operations, I have opened and been the executive chef for 3 operations

I have managed as many as 20 sous chefs, 200 cooks, and 100 stewards

Responsible for 10 restaurants and 12 kitchens

Hands on approach to developing staff and new talent.

Purchasing and Procurement

Chef Gilbert’s passion for food began at the young age of 15 in the San Francisco Bay area making candy and ice cream. He has worked his culinary arts across the U.S. and the Caribbean including these well know companies, Marriott, Sheraton, Wyndham, Hilton, Ameristar & Isle of Capri Casino’s and Norwegian Cruise Lines. As a seasoned culinarian, he is committed to providing the ultimate food & beverage experience to guests, turning the ordinary into extraordinary. Chef Gilbert is currently employed as Executive Chef at the First service Residential, In Maitland Florida. Prior to that he was the opening team Executive Chef at Latitudes Margaretville in Daytona Beach, Chef Gilbert was Executive Chef for the Governors Club in Tallahassee Fl. and the National Republican Club of Capitol Hill Washington D.C.

He is passionate for future chefs to learn through training, methodology, and hands on experience, so they too can learn the art of a Chef from the basics to the intricate and exquisite. In addition, Chef Gilbert believes in giving todays chefs the tools for success including financial and management skills to run an efficient kitchen operation.

Chef Gilbert’s career spans four decades having been fortunate to work for Chef Alec Kline, Chef Juergan Eidmann, Chef Walter Miel, Chef Manuel Enfantules, and Chef Rio Sato. Each chef providing a wealth of culinary and professional knowledge. Chef Gilbert was able to develop his own style and learned to become a diverse chef rather than specializing in one cuisine.

Chef Gilbert is proud of his role at a casino grand opening, hiring twenty sous chefs and 200 employees receiving a 5-diamond rating property during his tenure. Chef Gilbert has continued to enjoy teaching his craft to eager students and seeing these future chefs succeed and grow beyond their own expectations. Chef Gilbert receives much delight when pleasing his guests with fine food.

I began cooking at an early age with my mother and watching cooking shows with Julia Childs, The French Chef, Graham Kerr, The Galloping Gourmet, Martin Yen, Yen can Cook and The Great Chef Series. These early influences helped shape and inspired my thoughts about cooking and the enjoyment received from trying new recipes and eating well prepared, Delicious food. This helped me enhanced my passionate about doing events with the thought of making a difference in people’s lives.

I currently reside in Daytona Beach, Florida with his wife and two Coton pups. I have raised five adult children and remains close to family.

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