CHEF / MANAGER
Resume:
Rodrigo Maldonado
Apt.*02-S
Bay Harbor Islands, FL. 33154
**********@****.***
Cell: 305-***-****
Dedicated customer service oriented chef with experience managing a team and ability to make a variety of special dishes from different countries. Seeking to work for a quality oriented employer that fosters a rewarding and professional environment.
Professional Experience
Bistro Foccacia Rustica – Coconut Grove, FL. 10/09 to Present
Chef Manager/Kitchen Monitor -
Prepare and cook food, and know all styles of cooking done in that kitchen, including such skills as French, Italian, and Fusion cooking. Also make sure that the food that the restaurant is using is of top quality, and that staff is being mindful of the cost standards that come with the food. Help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards, and that the staff is obeying sanitation rules.
Fontainebleau Miami Resort Miami, FL.
08/08 to 10/09
Banquet Chef
Responsible for maintaining an extremely high standard of food production by focusing on quality and creativity. Also, in charge of training and supervising 25+ line cooks. Fostered an environment in which coworkers enjoyed high levels of teamwork and motivation to deliver top performance.
Selected Contributions:
Worked cooperatively with Executive Chef and others to create the banquet menus
Supervised kitchen staff to include scheduling, training, and performance management of catering kitchen employees.
Ensured high standards relating to new menu combinations, food ordering, production, presentation, safety, and sanitation of all meals produced.
On monthly basis, reviewed ordering practices to reduce food expenses and implemented control procedures as needed.
Performed duties on a rotating schedule that included days, nights, and weekends to cover events.
Riviera Country Club Coral Gables, FL.
06/07 to 04/08
Banquet Chef
Responsible for maintaining all areas of the kitchen for a high-end luxury country club. Ensured 100% customer satisfaction by taking a leadership role in managing the day-to-day kitchen functions including quality assurance, menu exploration, training staff, designing buffet, and meeting budgetary goals.
Selected Contributions:
Developed Sunday brunch.
Supervised and motivated kitchen staff by managing schedules and performance management of kitchen employees.
Designed elaborate and luxurious buffet settings
St. Michel Restaurant Miami, FL.
05/06 to 06/07
Executive Chef
Supervised and trained 8 line cooks. Fostered efficiency while maintaining high quality standards and customer satisfaction while meeting budgetary goals.
Selected Contributions:
l Was instrumental in creating their current menu by assembling the hotel’s best dishes into one.
l Revamped the brunch service to enhance the quality and atmosphere.
Country Club of Coral Gables Miami, FL.
03/04 to 02/06
Executive Sous Chef
Ensured a high quality menu by coordinating and participating in activities of cooks and other kitchen personnel in a supervisor and trainer role.
Selected Contributions:
l Responsible for covering all areas of the kitchen including pantry, broil, sauté and grill station.
l Trained staff in baking and preparation.
St. Michel Restaurant Miami, FL.
04/01 to 03/04
Sous Chef
Silvios Bistro Miami, FL.
04/00 to 03/01
Sous Chef/Kitchen Monitor
Italian American Club Naples, FL.
10/98 to 04/00
Chef Kitchen Manager
Education and Training
Culinary Academy Buenos Aires Buenos Aires, Argentina
1987 to 1990
Pastry Certification
Emmy de Molina Cooking Academy Buenos Aires, Argentina
1984 to 1987
Chef Certification
Training: Numerous courses and seminars include:
American Federation Chef Certificate 2007
Modern Cooking 1991-1992
Handle of Pastas and Sauces 1992-1994
Baking Seminar 1993-1994
Pastry Seminar 1995-1996
References
Excellent References Available Upon Request
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