Executive Chef Sous
Resume:
Rubén Daniel Rodríguez C.
Academic Education
CHIMBORAZO HIGHER POLYTECHNIC SCHOOL
September 2009 - July 2014
Graduate of Gastronomic Administration
Institution: C.C.O.P. L'ESCOFFIER
August 2011 - January 2012
Pastry and Bakery Chef
Institution: C.C.O.P. L'ESCOFFIER
November 2009 - November 2010
International Cuisine Chef
Work Experience
[03-14-2022] [07-30-2023]
EXECUTIVE CHEF - CATERING SERVICE M&D
Functions: administrative, quotes, inventories, standardize recipes, budgets, proformas, operational, hot cold cooking supervisor, pastry, production kitchen, buffet, brunch. Number of people in charge: 13
[06-01-2020] - [12-15-2021]
[10-30-2016] - [10-31-2017]
SOUS CHEF - BEER GARDEN FOOD AND DRINKS RESTAURANT Functions: operational, restaurant supervisor hot cold kitchen, production, buffet.
[08-01-2019] - [03-15-2020]
EXECUTIVE CHEF - GASTRONOMIC SUPPORT por Temporada
- CUENCA TENIS Y GOLF CLUB (5 estrellas)
Functions: administrative inventories, standardize recipes, budgets, proformas, operational, hot cold cooking supervisor, pastry, production kitchen, buffet, brunch. Number of people in charge: 22.
[01-01-2019] - [09-20-2019]
CULINARY ADVISOR - CHEF Design or redesign of dishes, Engineering / Creation of menu, Comprehensive management of the restaurant.
[11-01-2017] - [11-03-2018]
EXECUTIVE CHEF - GREAT HOTEL COFANES (4 estrellas) Functions: administrative inventories, standardize recipes, budgets, proformas, operational, hot cold cooking supervisor,
EMAIL:
**************@*****.***
https://www.linkedin.com/in
/daniel-rodriguez-ab35b357/
SKILLS:
Service Orientation
Conflict Resolution
Teamwork
Leadership and Management
Use of MS Office
Software: MR COMANDA,
ZEUS BASIC
SAFE KITCHEN
Good food handling practices and
protocols. (June 2020)
SEMINARS, TRAININGS AND
COURSES:
FOOD SAFETY (Octuber de 2017)
ARCSA. NATIONAL AGENCY FOR
HEALTH REGULATION, CONTROL AND
SURVEILLANCE
FOOD SAFETY TRAINING SERVSAFE
STATERS
ASO PAN AMERICAN FORUM.
PROFESSIONAL GASTRONOMY AND
ACADEMY OF CULINARY (December
2013)
KITCHEN MANAGER
ASO PAN AMERICAN FORUM.
PROFESSIONAL GASTRONOMY AND
ACADEMY OF CULINARY
(June 2012)
ART AND SCIENCE IN CULINARY
PREPARATIONS
ASO PAN AMERICAN FORUM.
PROFESSIONAL GASTRONOMY AND
ACADEMY OF CULINARY
(May 2011)
NUTRITION AND DIETETICS IN
CULINARY PREPARATIONS
ASO PAN AMERICAN FORUM.
PROFESSIONAL GASTRONOMY AND
ACADEMY OF CULINARY (Marzo / 2011)
pastry, production kitchen, buffet, brunch .
[07-01-2017] - [10-31-2017]
CULINARY ADVISOR (Replacement for Medical Leave). SOUS CHEF - BEST WESTERN PLUS ARAHUANA RESORT Y SPA (5
estrellas) Functions: operational, restaurant supervisor hot cold kitchen, pastry, production kitchen, buffet, brunch.
[10-2015][10-2016]
SOUS CHEF - AI CATERING SERVICIO DE COMIDAS
(Catering service Industrial) Functions: operational, contract supervisor, hot cold kitchen, pastry, production kitchen, buffet, brunch.
[07-2014][09-2015]
CHEF - TREBOL VERDE (Catering Service Industrial) Functions: operational, hot cold kitchen supervisor, pastry shop, production kitchen, buffet, number of people in charge: 10
[12-2014][06-2015]
CHEF DE PARTIE - HOTEL PARAISO S.A. HOPARSA (5 estrellas) Functions: administrative and operational, Sea Snacks Chiringuito supervisor, No. of people in charge: 5, No. of hotel rooms: 90, No. of restaurants and bars: 4, etc. Number of people in charge: 10
[07-2014][10-2014]
PRE-PROFESSIONAL INTERNSHIP / CHEF - EMPRESA ANDINA COMIDA, VINO y licores CAVES S.A. E.M.A. Functions: Administration and operations, restaurant and accommodation supervisor, No. of people in charge: 12.
[04-2013][09-2013]
ACADEMIC EDUCATION / KITCHEN ASSISTANT - GROUP
HANASKA Functions: hot and cold kitchen operations, number of people in charge: 3 No. of people in charge: 4, etc. Comunication
Actively collaborate with the work team, maintaining communication based on respect, I interact with my colleagues, superiors, clients, assimilate the instructions I receive and at the same time coordinate with work teams respectively. Leadership
Promote a positive and entrepreneurial attitude with a common goal, in this way it is possible to achieve all the proposed goals and challenges together with teamwork .
FOOD AND DRINK PREPARATION
WORKSHOP
DECAMERON All Inclusive Hotels &
Resorts
(Abril / 2010)
COMPUTER ASSISTANT
Polytechnic School of the Army .
(Marzo / 2006)
WORK AND PERSONAL REFERENCES:
Name: Priscila Urbina
Position: General Manager
Company: Beer Garden Food and Drinks
Country: Ecu - Ambato
Phone number: (593-*********
Name: Andrea Cóndor
Position: Sous Chef
Company: ZAZU
Country: Ecu - Quito
Phone number: (593-*********
Email: ********@*****.***
Name: Eduardo Barroso
Position: Head of Human Resources
Company: HOTEL GREAT COFANES
Country: Ecu - Puyo
Phone number: (593-*********
Name: Gilberto Segura
Position: Chef Executive
Company: BUFFET POWER OF GOD
Country: Ecu - Guayaquil
Phone number: (593-*********
Name: Jorge Zea
Position: General Manager
Company: SANGAY SPA HOTEL
Address: Ecu - Baños de Agua Santa
Phone number: (593-*********
Email: Jorge Zea LinkedIn
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