Angel A. Rodriguez
Over 15 years experience in restaurant, banquet,hotel and health care.Proven abilities in plainning,marketing,cost analysis,budgeting and expense. Ability to handle catering/banquet functions. Stablished leadership skills and the ability to manage and motivated staff; excellent team building and interpersonal relations skills.Contributed to significant revenue gains and cost reductions.
Backround in providing exceptional regional leadership while direct multiple area of expertise include:
Culinary Institue Of America
Culinary Institue of America, NY.
Graduated: September 1997
30 weeks Culinary Certification.
October 2010 – July 2012: Director of Food Service
Company: Brae View Care & Rehabilition.
Managed food preparation and dinning room services for 90 residences.
Followed employee performance reviews for dinning room and kitchen.
Created weekly circle menus and activities within budget.
Manage monthly budget including labor and food cost.
Followed residence diet and follow sanitation procedure protocall.
June 2009 – August 2010: Cook Supervisor
Company: Brookdale Rockerfeller Gardens
Cleveland Height, Ohio
Managed kitchen when chef's absent.
Running breakfast,lunch and dinner.
Continouns commitment to reducing food cost.
Followed sanitation producer protocall.
May 2006 – June 2009: Director of Dinning Services
Company: Lantern Of Madison
Managed food preparation and dinning room services for 50 residences.
Created weekly menu and activities with budget.
Managed monthly budget including labor and food cost.
April 2005 – May 2006: Innovation Services
Company: Dinning Services Conctract.
Chef-Culinary Support Assistant.
Visited local Senior living directed and train cooks in food preparation.
Interectaed with chef and Food director daily operations.
Assesd employee performance and resolved work problems.
Set standard for food and kitchen operations.
Established control to minimized food and supply waste.
February 1993 – December 2004: Banquet Sous Chef
Company: Renaissance Cleveland Hotel.
Star as Guest Services through Banquet Sever and subsequently pantry cook.
Advance to Sous Chef in sans Souci restaurant and promoted to Banquet Sous Chef.
Directly supervised over 10 cooks and including complete steward department.
Accountly for all ordering,inventory and food preparation cost maintaining control $ 8 million of dollars a year in food.
Provided innovative & creative menu developtment to allow a conctact evoluction of food services.
Lower labor and food cost.
Hobbies & Interests
Cooking and Golf