Mario Rodriguez
SASKATOON
Summary
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
9
9
years of professional experience
Work History
Executive Sous Chef
Ramada Hotel and Golf Dome
Saskatoon
12.2024 - Current
- Supervised kitchen staff and maintained high food quality standards.
- Coordinated meal planning and ensured timely service during events.
- Developed new menu items aligned with seasonal ingredients and guest preferences.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
Executive Sous Chef
Ramada Hotel and Golf Dome
SASKATOON
08.2017 - Current
- Coordinated meal planning and ensured timely service during events.
- Developed new menu items aligned with seasonal ingredients and guest preferences.
- Managed inventory control and ordered supplies to minimize waste.
- Trained new chefs in food preparation techniques and safety protocols.
- Collaborated with front-of-house staff to enhance guest dining experiences.
- Assisted head chef in creating budgets and cost-effective recipes for operations.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
Banquet Chef
Ramada Hotel and Golf Dome
Saskatoon
05.2020 - 11.2024
- Created diverse banquet menus for various events and guest preferences.
- Supervised kitchen staff during large-scale banquet preparations and service.
- Ensured food safety standards and cleanliness in kitchen operations consistently.
- Collaborated with event coordinators to customize meal options for clients.
- Developed seasonal recipes to enhance banquet offerings and guest satisfaction.
Line Cook
Ramada Hotel and Golf Dome
SASKATOON
12.2017 - 05.2020
- Prepared high-quality meals using fresh ingredients and precise cooking techniques.
- Maintained cleanliness and organization of kitchen workstations throughout shifts.
- Collaborated with team members to ensure smooth kitchen operations during peak hours.
- Followed recipes and presentation standards to deliver consistent dish quality.
Dishwasher
Ramada Hotel and Golf Dome
SASKATOON
08.2017 - 11.2017
- Operated dishwashing equipment to maintain cleanliness and sanitation standards.
- Sorted and rinsed dishes, utensils, and cookware for efficient washing.
- Maintained organized work area to support kitchen staff during busy shifts.
Education
Sangre Grande Educational Institute
Sangre Grande, T&TSkills
- Menu development
- Recipe creation
- Flavor profile development
- Food safety standards
- Quality assurance
- Inventory management
- Cost control
- Budgeting and costing
- Waste reduction
- Kitchen management
- Team leadership
- Training and mentoring
Languages
English
First Language
English
Upper Intermediate (B2)
B2
Accomplishments
- 2 time employee of the year 2019 & 2022
References
References available upon request.
Timeline
Executive Sous Chef
Ramada Hotel and Golf Dome
12.2024 - Current
Banquet Chef
Ramada Hotel and Golf Dome
05.2020 - 11.2024
Line Cook
Ramada Hotel and Golf Dome
12.2017 - 05.2020
Executive Sous Chef
Ramada Hotel and Golf Dome
08.2017 - Current
Dishwasher
Ramada Hotel and Golf Dome
08.2017 - 11.2017
Sangre Grande Educational Institute