Summary
Overview
Work History
Education
Skills
Certification
Languages
biography
Timeline
Generic
Diana rodriguez

Diana rodriguez

Fort Lauderdale

Summary

Dynamic Executive Food Director at Tastebuds Food Services with expertise in menu development and budget administration. Proven track record in enhancing operational efficiency and fostering team collaboration. Bilingual in Spanish and English, I excel in staff training and conflict resolution, ensuring compliance with nutritional standards while delivering exceptional dining experiences. An organized and motivated individual, eager to utilize time management and organizational skills across diverse settings. Seeking entry-level opportunities to enhance abilities while contributing to company growth. Responsible and motivated student ready to apply education in the workplace. Offers excellent technical abilities with software and applications, ability to handle challenging work, and excellent time management skills.

Overview

15
15
years of professional experience
1
1
Certification

Work History

Owner/Executive Chef

Palate Cuisine Catering
Miami
01.2017 - Current
  • Managed catering operations for diverse events and client needs.
  • Developed menus tailored to client preferences and dietary restrictions.
  • Oversaw food preparation, ensuring quality and safety standards were met.
  • Coordinated logistics for event setup, including equipment and staffing requirements.
  • Cultivated strong relationships with vendors and suppliers for inventory management.
  • Implemented cost control measures to optimize resource allocation effectively.
  • Maintained relationships with existing clients by providing superior customer service.
  • Managed daily operations of business, including hiring and training staff.
  • Oversaw budgeting and financial management.
  • Identified new opportunities for growth, expansion, and diversification.
  • Provided direction and guidance to employees.
  • Developed strategic plans to increase profitability and efficiency.
  • Created marketing campaigns to attract new customers.
  • Negotiated with vendors to gain optimal pricing on products resulting in substantial increase in profit margin.
  • Prepared weekly schedules to verify proper floor coverage within fiscal guidelines.
  • Coordinated and directed activities of businesses or departments concerning production, pricing and sales.
  • Oversaw food preparation processes, maintaining high standards of quality and safety.
  • Checked quality of food products to meet high standards.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.

Tastebuds Food Services

Executive Food Director
Plantation
06.2010 - Current
  • Managed daily food service operations and staff scheduling.
  • Developed menus in compliance with nutritional standards and dietary needs.
  • Oversaw inventory management and procurement of food supplies.
  • Implemented safety and sanitation protocols for kitchen operations.
  • Trained and mentored staff on food preparation and service techniques.
  • Collaborated with vendors to ensure quality ingredients and timely deliveries.
  • Facilitated communication between kitchen staff, management, and clients regarding service needs.
  • Ensured compliance with local health codes and other applicable regulations.
  • Maintained accurate records of sales, labor costs, food costs, and waste management data.
  • Managed food service sales, costs and budget administration to keep operations in line with financial targets.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Assisted in menu planning and recipe development according to customer preferences.
  • Conducted regular inspections of kitchen equipment to maintain a safe work environment.
  • Implemented best practices for food preparation techniques, storage methods, and portion control.
  • Resolved customer complaints promptly in a professional manner.
  • Reviewed weekly reports from supervisors concerning staffing needs or maintenance requirements.
  • Created budgets for each department based on projected expenses and revenues.
  • Added new menu options by consulting with talented chef to develop new recipes based on local, seasonal ingredients.
  • Promoted positive relationships between front-of-house staff and back-of-house personnel.
  • Developed training programs for new hires and ongoing professional development for staff.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Trained new employees to perform duties.
  • Explained goals and expectations required of trainees.

Food Director

Camp Wise
Cleveland
06.2011 - 08.2020
  • Oversaw daily food service operations and ensured compliance with health standards.
  • Managed staff scheduling and trained team members on food preparation techniques.
  • Developed menus that adhered to dietary restrictions and seasonal availability.
  • Coordinated inventory management and procurement of food supplies and equipment.
  • Implemented training programs for staff to enhance customer service skills.
  • Conducted regular inspections of kitchen facilities to maintain cleanliness and safety.
  • Collaborated with vendors to negotiate contracts and secure quality products.
  • Maintained accurate records of sales, labor costs, food costs, and waste management data.
  • Assisted in menu planning and recipe development according to customer preferences.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Conducted regular inspections of kitchen equipment to maintain a safe work environment.
  • Created budgets for each department based on projected expenses and revenues.
  • Promoted positive relationships between front-of-house staff and back-of-house personnel.
  • Coordinated with other departments to ensure seamless service delivery across the organization.
  • Explained goals and expectations required of trainees.
  • Worked in close collaboration with team members to ensure customers received high-quality service.

Education

Associate of Arts -

Le Cordon Bleu College
Florida
12-2006

Skills

  • Menu development
  • Inventory management
  • Food safety
  • Staff training
  • Budget administration
  • Nutritional compliance
  • Team building
  • Communication skills
  • Operational efficiency
  • Friendly, positive attitude
  • Conflict resolution
  • Supervision and leadership
  • FLUENT IN Spanish and English

Certification

  • Food safe manager

Languages

English
Professional
Spanish
Professional

biography

I am  originally from Panama, developed my culinary background with strong roots in women's cooking traditions, learning classic, old-school techniques from my grandmother. After moving to Florida, I  attended Le Cordon Bleu College and began to building my career as an expert in kosher cuisine. I quickly became an integral part of the Jewish community, orchestrating numerous events, including Passover celebrations.

Following this, I transitioned into the catering business, gaining valuable experience before opening my own  catering company. Additionally, I partnered with Tastebud Food Service, where I am  been instrumental in the summer camp field. For over ten years, I  brought my expertise in kosher-style camps, delegating menus, and training teams, ensuring successful summer experiences every year.

Timeline

Owner/Executive Chef

Palate Cuisine Catering
01.2017 - Current

Food Director

Camp Wise
06.2011 - 08.2020

Tastebuds Food Services

Executive Food Director
06.2010 - Current

Associate of Arts -

Le Cordon Bleu College

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